- Basic - Carbon dioxide/helium tanks not adequately secured.2 locations
- Basic - Clean equipment/dishware/utensils stored next to warewashing soiled drop area exposed to splash.
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food stored on floor. Liquid shortening, cookline
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Oyster shuck knife and knives cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 4brie 53 less than 4 hrs, chilled for temperature recovery
- High Priority - Toxic substance/chemical stored by or with food. Cookline **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front area and bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemaker filter
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/14/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.Sandwich station
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 11 5 12.
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10/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 45F, ranch dressing 45F. Advised to lower temperature to maintain 41F or colder. This violation must be corrected by : 9 5 12.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.Sandwich station
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. Frontline by icemaker This violation must be corrected by : 10 4 12.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 11 5 12.
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9/5/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Tested beef 50 ppm. Do not use dishmachine for sanitizing set up manual sanitizer until dishmachine is repaired.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area. Frontline by icemaker This violation must be corrected by : 10 4 12.
- Critical - Hand wash sink lacking proper hand drying provisions and soap. Warewashing area
- Critical - Hand wash sink lacking proper hand drying provisions. Bar area
- Critical - Hand wash sink lacking proper hand drying provisions.Coffee maker area
- Critical - Hot water not provided/shut off at employee hand wash sink. Bar area, Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Warewashing area Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign, soap and paper towels provided at a handsink used by food employees. Warewashing area.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 11 5 12.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils stored below bar handsink Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.Sandwich station
- Observed employee with no beard guard/restraint.
- Critical - Observed food stored on floor. Soda box and liquid shortening, frontline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 45F, ranch dressing 45F. Advised to lower temperature to maintain 41F or colder. This violation must be corrected by : 9 5 12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Roux 77F over 4 hours, discarded by chef
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 45F in pizza makeline cooler and chicken 50F ambient cooling 1 hour. Both foods reduced, placed into metal containers for temperatures recovery
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.3 bay sink tested below 200 ppm
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Working containers of food removed from original container not identified by common name. Corn meal Corrected On Site.
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9/4/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days. Oysters and mussels
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Loose white and grill area cooler boards
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Salads make table
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3/21/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment and utensils not properly stored protected from handwashing splash at sandwiches/salads area
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 67F cooling overnight per operator
- Critical - Displayed food not properly protected from contamination. Baked bread loaves must be wrapoed for self service
- Critical - Displayed food not properly protected from contamination. Facility offering bread samples by hostess area without adequate sneezeguard protection Corrected On Site.
- Critical - Establishment not maintaining shellstock tags for 90 days. Oysters and mussels
- Critical - No oyster warning sign with required language provided. Corrected On Site.Issued proper warning to operator
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Bakery foodhandler loading bread on to rack with bare hands Repeat Violation. 9-30-11
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on underside of floor mixer head.
- Critical - Observed coffee area handwash sink used for purposes other than handwashing as indicated by tea stains and whisk insink basin
- Observed cutting board grooved/pitted and no longer cleanable. Loose white and grill area cooler boards
- Observed cutting board grooved/pitted and no longer cleanable. Salads make table
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled. Sandwiches area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meats 45F less than 1 hour per operator , iced to reduce temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage 52F over 4 hours per operator. This violation must be corrected by : 3 21 12.
- Observed residue build-up on top of dishmachine
- Observed single-service articles improperly stored. Food gloves stored on top of quaternary ammonia
- Critical - Sandwiches cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 45F, advised to lower temperature to 41F or lower, use metal pans for food storage and lid or cover food.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperatured 45-67F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 3 21 12. Repeat Violation. 9-30-12
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3/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Display cooler ncapable of maintaining potentially hazardous food at proper temperatures. Far right side of display cooler. Food temperature in other parts of cooler 42-43F.
- Critical - Handwashing cleanser lacking at handwashing lavatory.By icemaker Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.Salads/sandwiches area Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.By icemaker Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.Bar area, black moldlike substance inside door
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.Inside access doors
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler loaded loaf of bread into slicer with bare hands. Corrected On Site.Product discarded.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed clean utensils/equipment stored in dirty pan, frontline Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Duck over pork in walk in cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Banana foster cheese cake 47-48F in display cooler over 4 hours per operator.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Deli roast beef 50F due to overstocking past pan fill lunes. Food placed into cooler for temperature recovery
- Critical - Observed raw animal food Bacon,shrimp)nstored over ready-to-eat food (deli meat) in walk in cooler Corrected On Site.
- Observed residue build-up on bakery walk in cooler fan covers
- Observed residue build-up on walk in cooler fan covers
- Observed single-service articles improperly stored under frontline handsink Corrected On Site.
- Observed wall soiled with accumulated black and food debris in dishwashing area behind dishmachine
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Tested 400 ppm. Manufacturer's recommendation 200 ppm
- Critical - Required consumer advisory for raw/undercooked animal food not provided.Medium rare ground beef offered. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 42F. Advised to lower temperature to 41F or colder
- Wet wiping cloths not stored in sanitizing solution between uses. Sandwiches makeline area
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9/30/2011 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.Sandwich reach in makeline cooler
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Cappucino area
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4/26/2011 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.Sandwich reach in makeline cooler
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.Breads stored in deluvery racks at bakery area
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Cappucino area
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Women's restroom
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.Bt cappucino area
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 4 25 11.
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3/4/2011 | Routine - Food | Call Back - Extension given, pending |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Coffee urns stored under coffee area handsink
- Food-contact surface not smooth and easily cleanable.Bread loaves stored on shelving by front counter area
- Critical - Hand sink missing at dishwashing machine or area.Handwashing sink not present that was on approved plans HQ-10-4294. 3 bay sink replaced with dishmachine and handsink removed. Operator requested 7 days to comply. This violation must be corrected by : 3 4 11.
- Critical - Hand wash sink lacking proper hand drying provisions.Bt cappucino area
- Critical - Handwashing cleanser lacking at handwashing lavatory.Cappucino area
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Need quaternary ammonia
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 4 25 11.
- Critical - No handwashing sign provided at a handsink used by food employees.Cappucino area
- Critical - No handwashing sign provided at a handsink used by food employees.Men's restroom
- Critical - No handwashing sign provided at a handsink used by food employees.Women's restroom
- Observed cutting board grooved/pitted and no longer cleanable.Sandwich reach in makeline cooler
- Observed nonfood-grade containers used for food storage.Breads stored in deluvery racks at bskery area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fatty bacon 56F in sandwich cooler for short time per operator. Shallowed and placed into freezer for temperature recovery. Advised using deeper metal pan for effective cold holding
- Critical - Observed toxic item stored in food preparation area.Stainless polish stored on shelving in preparation area
- Critical - Observed unlabeled chemical spray bottles on cookline
- Critical - Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested below 200 ppm
- Critical - Working containers of food removed from original container not identified by common name.Bakery
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2/25/2011 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Icemaker scoops.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemaker filters dated 2-08
- Critical. Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet
- No Heimlich maneuver sign posted.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of date of hire.
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8/6/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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