- No Violations Were Observed
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09/02/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler not 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 RIC across from stove not maintaining proper cooling temperature Ambient 48° F **Warning**
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08/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler not 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 RIC across from stove not maintaining proper cooling temperature Ambient 48° F **Warning**
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08/08/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Covered waste receptacle not provided in women's bathroom. No cover waste basket in unisex employee bathroom **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in employee bathroom **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC across from stove not maintaining proper cooling temperature Chicken 46° F, pickles 48° F, mixed vegetable 49° F Correctives measures taken: all TCS food,were placed on ice or moved into other RIC **Warning**
- High Priority - Dented/rusted cans present. Cans were placed in separate area to be returned to vendors **Warning**
- Intermediate - Employee used handwash sink as a dump sink. HWS near tea station **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS in pizza area being used to wash utensils **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not 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 RIC across from stove not maintaining proper cooling temperature Ambient 48° F **Warning**
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08/07/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed two co2 tanks unsecured By WIC
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM 0 ppm chlorine tubing pulled out of sanitizer bucket **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. Observed a bottle of liqueur stored in drink ice at bar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 52° F, cut bell peppers 52° F, cheese cake 52° F in stand up cooler with ambient temp 51° F by ice machine corrective action taken all TCS food moved to working unit. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed pizza being held at room temp with no written TPHC forms **Corrected On-Site**
- Intermediate - Reach-in cooler not 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 cut tomatoes 52° F, cut bell peppers 52° F, cheese cake 52° F in stand up cooler with ambient temp 51° F by ice machine corrective action taken all TCS food moved to working unit.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In spices. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- 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 plate toasted buns on plate with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese sitting outside of holding well in front reach in make station holding at 62°F. Corrective action taken, cheese paced in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Frontline hand wash sink used to hold water pitcher. **Corrected On-Site**
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine. Sanitizer hose was kinked. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Server station. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatloaf and lasagna in walkin. **Corrected On-Site**
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TurboAir 1door cooler in back prep room and True 1door cooler on cookline both 50F ambient temperature. Foods in True cooler recently stocked. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine no chlorine sanitizer detected.
- Equipment or utensils not designed or constructed in a durable manner. Nonhandled cups used for ice at bar. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen and pizza hws.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Ice scooped at server station with nonhandled cup.
- Critical - Observed dented/rusted cans. Two cans with dents near lip in dry storage. Corrected On Site. Removed to go back.
- Critical - Observed employee eating in a food preparation or other restricted area. Eating pizza in back prep area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lasagna and meatloaf at 46-47F in TurboAir 1door cooler. Stop Sale written for phfs stocked more than 4 hours ago. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Batter used for raw chicken wings on cookline at room temp without time marking. Must be controlled by time or temp. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Lasagna and meatloaf from TurboAir 1door cooler.
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11/13/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for dishmachine warewashing. Corrected On Site. Sani bottle replaced.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Turboair 1door cooler at 46F ambient temperature. Foods at proper temp at top of cooler and above 50F on bottom shelf. Corrected On Site. PHFs out of temp voluntarily discarded.
- Equipment or utensils not designed or constructed in a durable manner. Nonhandled cup in drink ice at bar. Need scoop with handle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese, lasagna, meatloaf, all above 41F in Turboair 1door cooler. Corrected On Site. Voluntarily discarded.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw fish in cookline reach in. Corrected On Site.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. Floor drain near walkin.
- Critical - Observed unlabeled spray bottle. Clear liquid, server station. Corrected On Site.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reach in cooler on expo line at an ambient temperature of 52 F-all PHF/TCS food removed.Dial was adjusted-can clean coils in back. If service company is called to repair, please fax repair report.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk in small reach in cooler on expo line at 55 F. Corrected On Site. Milk was discarded. All other foods in cooler are non-potentially hazardous.
- Critical - Observed raw animal food stored over cooked food. Raw bacon stored on top shelf anove fruit in ach in cooler on cookline. Corrected On Site. Food was arranged.
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine-no sanitizer detected. Air bubbles in line. Corrected On Site. Primed sanitizer and now at 50 ppm.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No hand sanitizer not available in pizza station. Corrected On Site. Hand sanitizer replaced.
- 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 quesadilla and grilled chicken with bare hands. This violation must be corrected by : 06/16/2011.
- Observed build-up of food debris, dust or dirt shelves under prep table and on floor under prep table.
- Critical - Observed employee eating in a food preparation or other restricted area. Employee eating on rack holding clean dishes.
- Critical - Working containers of food removed from original container not identified by common name. Gray container in back prep area.
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6/15/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Bar hand sinks. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-11-1 Observed food stored in ice used for drinks. Wines chilling in drink ice. Corrected On Site. On 3/12 callback-wine and juices/syrups are stored in drink ice. Clean (sanitized) containers are now in use to chill.
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3/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored in ice used for drinks. Wines chilling in drink ice. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Bare hands used to make sandwiches. Corrected On Site. Gloves now in use.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of ice machine. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by : 03/12/2010.
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1/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored above raw seafood in reach in cooler on cookline. Corrected On Site. Food was rearranged.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine not pumping sanitizer. Ecolab has been called to repair. Must manually wash, rinse and sanitize or use bar dishmachine until repaired. Please fax report when repaired.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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