- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment in poor repair: lid of reach-in freezer on back porch. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Repeat Violation** **Warning**
- Basic - Gaskets with black mold-like build-up: walk-in cooler. **Warning**
- Basic - Grease and food debris accumulated under cooking equipment. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: red beans 49°, chicken breast 48°, burgers 45°, short board hot dogs 45°, parcooked fries 44°. Observed operator disposing of products at 47° or above, moved other items to walk-in cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: red beans 49°, chicken breast 48°, foot long hot dogs 49°, kids hot dogs 48°. **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine: on ice deflector. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed: cookline. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing: ice stored in handwash sink to prevent p-trap from drying out. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit: read 19° in ice water. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233: missing Jostin and Danny. **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° or colder: unit on left end of cookline. **Warning**
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area: paper towels and cups. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container: two drinks on food prep table. **Corrected On-Site**
- Basic - Floors not constructed to be easily cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wall in disrepair: above handwash sink.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Floors not constructed to be easily cleanable.
- Basic - Grease accumulated under and beside cooking equipment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: shrimp 46° (about one pound), hot dogs 47° (about 20), beef patties 47° (about 20), bacon 47° (two sleeves), tilapia 46° (one piece). Observed operator disposing of products. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink: restrooms. **Corrected On-Site**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. License says 53, actual seats 151. Provided form.
- Basic - Food debris accumulated on kitchen floor under and around grill area.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- High Priority - Raw fish (tilapia) and shrimp cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/food debris on cook line equipment sides, between equipment, on hood system. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair in the dry store and behind the bar.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Soil and/or debris on floor under, around, or behind equipment in bar. **Repeat Violation**
- Basic - Walk-in freezer and chest freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use; using lemon juice as sanitizer and chlorine sanitizing tablets are available. Do not use equipment/utensils not properly sanitized.
- High Priority - Pots or other cooking equipment not being sanitized; using lemon juice to sanitize and chlorine sanitizing tablets are available. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/12/2012 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable or cleanable in area in front of bathrooms.
- Critical - No proof of required employee training provided. One employee has been on staff "for about a year" according to him and has no formal food safety training. 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 : 11/12/12.
- Observed build-up of food debrison the dry store shelves (spilled grits).
- Observed build-up of grease on surfaces under grill.
- Observed build-up of old grease/soil on grill unit.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed heavy build-up of grease on deep fryer surfaces.
- Observed heavy grease accumulated on kitchen floor under cookline equipment.
- Critical - Observed live flies in kitchen.
- Observed soiled ceiling air conditioning vent covers in kitchen area.
- Observed trash/debris accumulated on bar floor behind/beside bar equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above cheese sauce, chili sauce).
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours (chili sauce). Product may not be used.
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9/12/2012 | Routine - Food | Warning Issued |
- Observed chest freezer equipment in poor repair - heavy rust/corrosion.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor under cookline.
- Observed grease accumulated on kitchen floor under cookline.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking (cooked rice). Food may not be served.
- Critical - Observed small flying insects in bar area.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on sides of deep fryers and grill station.
- Critical - Observed encrusted, soiled material on potato slicer.
- Critical - Observed encrusted, soiled material on tomato slicer.
- Observed grease accumulated on kitchen floor under cookline equipment.
- Observed soil build-up on bar floor under/around equipment.
- Unwrapped single-service utensils not presented so that only the handles are touched (plastic spoons, forks).
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on hood filters.
- Observed dusty ceiling tiles, light fixtures and/or air conditioning vent covers in the kitchen area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food (portion cup in the tuna dip). Corrected On Site.
- Critical - Observed interior of ice cream chest freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the upright cooler in the corner of the kitchen (over-packed, blocking cold air). Corrected On Site.
- Observed single-service cups stored on floor.
- Observed trash and debris accumulated on floor behind the ice cream freezer at the bar.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food (portion cup inside salsa). Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- 4. 36-14-1: Observed grease/soil accumilated on kitchen floor under equipment. Repeat violation, 2/15/10. Build-up of grease/oil/food debris under cookline equipment still evident. This was pointed out to manager at this STIP callback.
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11/2/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening (chili).
- Critical. Working containers of food removed from original container not identified by common name (bulk sugar). Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (sliced cheese). Corrected On Site.
- Critical. Observed uncovered food in cold holding unit & kitchen area (ice cream tubs, pickles). Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food (bulk sugar).
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit (scoops in standing water @ 73 F). Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands (soup dispenser, brushes stored in HWS at cookline). Corrected On Site.
- Observed gaskets/seals on 2-door glass cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled chest freezer gaskets. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets on sandwich unit.
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Critical. Observed encrusted, soiled material on potato slicer. Repeat Violation.
- Critical. Observed stainless steel food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler in kitchen soiled with accumulation of food residue.
- Critical. Observed interior of reach-in chest freezer behind bar soiled with accumulation of food residue, excessive frost build-up.
- Observed single-service articles improperly stored (2 oz portion cups). Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times at cookline. Corrected On Site.
- Critical. Observed Men's bathroom facility not clean (soiled urinal).
- Critical. Observed objectionable odors in Men's bathroom.
- Floors not maintained smooth and durable (broken/cracked floor tiles).
- Observed grease/soil accumulated on kitchen floor under equipment. Repeat Violation.
- Observed moldy air conditioning vent covers.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Employees with no proof of training today: Heather Robinson, Holden Tibbs, Thad Latham, *Grant McCormick, *Eric Adams. Asterick indicates employee on staff less than 60 days. Repeat Violation.
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7/19/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name (sugar, out front of the bar). Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above (hot dog, sausage in hot hold). Corrected On Site-disposed; see Stop Sale).
- Critical. Observed food stored on floor (box of fresh potatoes). Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair on chest freezer at bar.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled chest freezer gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on potato slicer.
- Waste line missing at soda gun holster at bar.
- Critical. Observed handwash sink not clean at bar area.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease accumulated on kitchen floor under cookline.
- Observed wall soiled with accumulated grease behind cookline.
- Critical. Observed unlabeled spray bottle at cookline (butter, oil?). Corrected On Site.
- Critical. No proof of required employee training provided on two employees at work during inspection. 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.
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee tying shoes, then began to engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted, soiled material on potato slicer.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Observed live flies in kitchen & bar area.
- Observed debris accumulated on kitchen floor behind equipment.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/09/09.
- 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. This violation must be corrected by : 12/09/09.
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10/9/2009 | Routine - Food | Warning Issued |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Routine - Food | Call Back - Complied |
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