- No Violations Were Observed
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2/13/2013 | Complaint Full | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed foods above 43F in reach in coolers not at temperature. Also shredded cheese out of temp at server station because not enough ice to keep at temperature Turkey at 62F, raw fish at 55F in reach in cooler drawers across from grill, Observed turkey At 60?F and raw fish at 55?F
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed reach in cooler drawers across from grill with ambient air at 58F. Salad station reach in cooler at server station with ambient air temp at 55F **Repeat Violation** **Warning** Observed reach in cooler across from grill at 66F, Reach in cooler at server station at 43F complied Reach in cooler drawers across grill at 55?F
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2/11/2013 | Complaint Full | Call Back - Extension given, pending |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed foods above 43F in reach in coolers not at temperature. Also shredded cheese out of temp at server station because not enough ice to keep at temperature Turkey at 62?F, raw fish at 55?F in reach in cooler drawers across from grill,
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed reach in cooler drawers across from grill with ambient air at 58F. Salad station reach in cooler at server station with ambient air temp at 55F **Repeat Violation** **Warning** Observed reach in cooler across from grill at 66?F, Reach in cooler at server station at 43?F complied
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2/6/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of top heater above stove **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed metal food containers holding ribs stored on floor of walk in cooler **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dust and grease accumulation on ceiling tiles on cookline **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked and stored while still wet **Warning**
- Basic - Floor tiles missing. At dishwash station, standing water **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between reach in coolers **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Off cookline next to reach on cooler and steam table **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar **Warning**
- Basic - Soda gun holster with accumulated slime/debris. Behind the bar inside and out **Warning**
- Basic - Soiled dry wiping cloth in use. Observed dry soiled wiping cloth used to wipe in use knife **Warning**
- Basic - Wall in disrepair. Next to conveyor oven **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind 3 comp sink in prep area **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Observed cans dented along seam not segregated in dry storage **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dishwasher handle dirty dishes then directly handle clean dishes without washing hands **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee put on gloves and begin food prep without washing hands **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee use tongs to put lemon in drink then take lemon out f water and put on side of cup bare handed **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed foods above 43?F in reach in coolers not at temperature. Also shredded cheese out of temp at server station because not enough ice to keep at temperature
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey burger stored above raw beef in upright reach in cooler off cookline next to grill **Warning**
- High Priority - Small flying insects in bar area. Inside and outside **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed reach in cooler drawers across from grill with ambient air at 58?F. Salad station reach in cooler at server station with ambient air temp at 55?F **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outdoor bar **Warning**
- Intermediate - No soap provided at handwash sink.no soap at hand sink off prep area next to can rack **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser is blocked, no soap available out door bar **Warning**
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2/5/2013 | Complaint Full | Warning Issued |
- Equipment and utensils not properly air-dried. Observed plastic dishwares stacked and stored while still wet
- Critical - Observed buildup of slime like buildup in the interior of ice machine.
- Critical - Observed dented/rusted cans. Observed cans dented along seam not segregated in dry storage. **Corrected On-Site**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee wearing 2 pairs of gloves removing outside glove and putting on new pair without washing hands
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Bartender indicated hand sink is also used as dump sink behind in door bar
- Observed ice scoop with handle in contact with ice. Behind the bar
- Observed nonfood-contact equipment in poor repair observed back of house reach in coolers with falling doors and gaskets
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed quiche and spinach dip stored on rack off cook line at above 43?F, food sitting at room temperature
- Critical - Observed raw animal food stored over cooked food. Observed raw turkey burger stored above cooked ribs
- Observed soda gun holster with accumulated slime/debris. Behind the bars
- Critical - Observed uncovered food in holding unit/dry storage area. Observed cooked ribs sitting in reach in cooler, not wrapped, in container or covered
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler drawers across from conveyer oven with ambient air temperature at 65 degrees f. observed reach in cooler across from grill with ambient air temperature at 63 degrees f. This violation must be corrected by : 07-26-2012 .
- Floors not maintained smooth and durable. floor tiles missing in dish wash area.
- Critical - Observed dented/rusted cans. observed cans dented along the seems not segregated in dry storage.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees remove gloves then begin food prep without washing hands.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice. server station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw salmon in reach in cooler drawers across from grill with ambient air temperature at 63 degrees f. observed pepperoni at 55 degrees f, shredded cheese at 50 degrees f, and hard boiled eggs at 50 degrees f in reachin cooler across from conveyer oven with ambient air temperature at 65 degrees f.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine sanitizer in bucket off cookline with greater than 200ppm
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7/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed ribs in walk in cooler at 48 degrees made yesterday. observed raw salmon at 65 degrees f and raw tilapia at 59 degrees f. put on ice.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler across from grill with ambient air temperature at 57 degrees f. This violation must be corrected by : 04-20-2012 . observed ambient air temperature at 60 degrees f in reachin cooler across from grill.
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris. behind the bar.
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4/20/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler across from grill with ambient air temperature at 57 degrees f. This violation must be corrected by : 04-20-2012 .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed ribs in walk in cooler at 48 degrees made yesterday.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. observed tongs in container of lemons.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle lemons for drink garnish with bare hands. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented/rusted cans. dentee cans not segregated in dry storage.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. observed tubs of ribs on floor of walkin.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee rinse knife and wash cloth in hand sink off cookline. and behind the bar.
- Observed ice scoop with handle in contact with ice. behind the bar.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. observed utensils stored in sanitizer solution.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw salmon at 55 degrees f and raw tilapia at 65 degrees f in reach in cooler across from grill with ambient air temperature at 57 degrees f. also observed raw shrimp at 46 degrees f in reach in cooler with ambient air temperature at 41 degrees f.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw turkey burger stored above cheese in upright reach in cooler nextnto grill.
- Observed soda gun holster with accumulated slime/debris. behind the bar.
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4/19/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-09-1 Observed potentially hazardous food held using time as a public health control with no time marking. Observed quich at 74F, also queso at 63F, cook line shelf. On 10/17/2011 observed queso at 80F, no time marking observed as required.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp at 53F, also pasta at 53F, reach in cooler by pizza oven. On 10/17/2011 observed smoked chicken at 48F, raw shrimp at 48F. Items voluntarily discarded.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 51F, by pizza oven. On 10/17/2011 Observed reach in cooler with ambient temperature of 47F. Repair invoice provided.
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed salad tong handle directly in contact with salad, under counter unit by bread (expo-line). On 10/17/2011 observed tongs handle in contact with lettuce (two containers). COS tongs hanging from edge on container wiith handle up.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in container, cook line floor. On 10/17/ 2011 observed container with standing water holding small scoop and knifes, COS utensils cleaned in emptyn conntainer.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee with multiple layers of gloves not washing hands only discarding top layer. On 10/17/2011 observed employee discard top gloves and replace it with new ones.
- Critical - Violation: 53B-08-1 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. Books provided. On 10/17/2011 only a list of employee provided. Employee cards must be provided as proof of training.
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10/17/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 51F, by pizza oven.
- Critical - Handwash sink not accessible for employee use at all times. Observed large plastic container inside handsink, dishmachine are. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed salad tong handle directly in contact with salad, under counter unit by bread (expo-line)
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. CFM card just expired, 10/12/2006.
- 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. Books provided.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee with multiple layers of gloves not washing hands only discarding top layer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in container, cook line floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp at 53F, also pasta at 53F, reach in cooler by pizza oven.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Observed quich at 74F, also queso at 63F, cook line shelf.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw beef over marinara sauce, speed rack walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observe partially cooked ribs directly on top of container with raw chicken, Walk in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit. Observed dressing containers directly placed on pasta salad. Corrected On Site.
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10/14/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler by stove with ambient temperature of 48.7F. Must fax repair invoice 239-344-4995
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken at 50F, reach in cooler by stove, cook line.
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/22/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/22/2011 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed salad unit in cook line with ambient temperature of of 53F. (pasta, and mozzarella storage). Also unit by grill with ambient temperature of 54F. (salmon stored in this unit).
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Corporate office training, Speciality Restaurant Group and or American Caf?Violation must be complied by 03/22/2011 according to 01/24/2011 inspection.
- Critical - Observed food stored on floor. Observed 3 containers with bread on floor. Corrected On Site. container placed on top shelf.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta and salmon at 53F, in reach in coolers by cooked line (pasta in salad reach in cooler and salmon in reach in cooler in front of grill. Corrected On Site. All items placed on ice.
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2/21/2011 | Complaint Full | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice in reach in cooler at 48F made yesterday.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Corporated office name; Specialty Restaurant Group, and or American Caf?
- Critical - Observed buildup of slime in the interior of ice machine easily removable with alcohol swab.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed cook line employees not washing hands after changing gloves. Using several layers of gloves.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee in salad preparation area wearing a loose bracelet.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 47F in reach in cooler by handsink, cook line.
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1/24/2011 | Routine - Food | Warning Issued |
- Observed ice scoop with handle in contact with ice. at bar.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee touched raw fish then change gloves without hanwash, cookline.
- Critical. Observed toxic item stored by food. spray bottle with pink fluid next to sugars and tea prepline bottom shelf.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine 200+ sanitizer bucket.
- Critical. Observed unlabeled spray bottle. pink liquid.
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stem type thermometer not within the intended measuring range of use.0 to 220
- Observed leaking pipe at plumbing fixture. handle restroom
- Observed wall soiled with accumulated black debris in dishwashing area.
- Clean clothes and linen not properly stored in clean dry place until used. apron, prep
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Complaint Full | Inspection Completed - No Further Action |
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