- Basic - Build-up of grease on nonfood-contact surface. Equipment
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside bar. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Small flying insects in bar area. Inside bar **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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 - Equipment in poor repair. 2 RI coolers not properly cooling.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - Soda gun soiled. At bar
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored on top. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Table and garbage dumpster in front of hand wash sink. **Corrected On-Site** **Warning**
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2/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment in poor repair. Small reach in cooler where milk is stored is rusty and in disrepair. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in dirty water that is under 135 degrees. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry in the sink **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In kitchen # 2. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry at 45 degrees. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked poultry in wic at 45 degrees. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Risotto at 57 degrees. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored on top. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw burger 44 degrees. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In bar by pool area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Table and garbage dumpster in front of hand wash sink. **Corrected On-Site** **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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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10/25/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By cook line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Water must fill whole foods when thawing with running water. Observed not fully covered food under running water.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. By dessert preparation area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ambient temperatureof reach in cooler 60f degrees.
- 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. Cook slicing lettuce (ready to eat) with no gloves on. Also employee in kitchen toasting bread (toast and bagels) bare handed.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Shell eggs (3 and 1/2 flats 56f degrees).
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw poultry over cream and vegetables (cook line reach in ).
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 3 1/2 flats at preparation areas . Shell eggs 56f degrees.
- 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. Reach in cooler at cook line . Plant foods 60f degrees. Sliced tomatoes 58f degrees. Foods must be transferred to a good working unit until repair is done.
- Intermediate - Handwash sink not accessible for employee use at all times. Cover by food trays (desserts being prepared) in kitchen.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Shell eggs used at preparation table (Dessert) 56f degrees.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm when tested.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 0 ppm / dishmachine .
- Critical - Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time.
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY CART WITH DIRTY DISHWARE/COOKWARE.
- Critical - Handwashing cleanser lacking at handwashing lavatory. SOAP DISPENSER BROKEN/MISSING AT BAR AREA.
- Critical - Manual quaternary ammonium sanitizer not at proper minimum strength. TOO SOILED NO READING ON TEST PAPER WHEN TESTED.
- Critical - Observed accumulation of debris and water on drainboards or equivalent. EXIT SIDE OF DISHMACHINE .
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. FOOD DELIVERERED INSIDE WALK IN COOLER. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. USED AS A DRINK DUMPING STATION (ONLY ONE HANDSINK IN BAR AREA) . OBSERVED METAL STAINED FROM DRINKS. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Wet wiping cloth not stored in sanitizing solution between uses. RED BUCKET BY COOK LINE WITH WIPE CLOTHS. 0 ppm when tested.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- 08A-11-1:Observed food stored in ice used for drinks.
- 10-08-1:Observed ice scoop with handle in contact with ice.
- 21-12-1:Wet wiping cloth not stored in sanitizing solution between uses.
- 31-09-1:Handwash sink not accessible for employees at all times.
- 37-21-1:Observed ceiling obstructed with utility lines.
- 51-18-1:No copy of last inspection.
- 53A-02-1:Certified food manager failed to verify employee health,exclusions or restrictions.
- 53B-08-1:No proof of required employee training provided.
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12/20/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Handwash sink not accessible for employee use at all times. COOK WARE INSIDE (DISHWASHER AREA) Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/14/2012.
- No copy of latest inspection report.
- No plan review submitted and approved for new areas at dinibg room (BAR/COUNTER). This violation must be corrected by : 02/14/2012.
- 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 : 02/14/2012.
- Observed ceiling obstructed with exposed utility lines. Repeat Violation.
- Critical - Observed food stored in ice used for drinks. FRUIT (GRAPEFRUIT). Corrected On Site.
- Observed ice scoop with handle in contact with ice also using shaker metal cup to scoop ice (NO HANDLE IN IT).
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/14/2011 | Routine - Food | Warning Issued |
- Ceiling obstructed with exposed utility lines.(KITCHEN AREAS). Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. DISHWASHING AREA.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. 12/2010.
- Critical - No person in charge of establishment.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- 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 : 09/06/2011.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. GROUPER FISH USED IN " SEAFOOD CEVICHE ".
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands. NO SUPPLIES (PAPER TOWELS).
- Observed employee with no hair restraint.PREPARATION PERSON (COOK).
- Critical - Observed food stored in a prohibited area. UNDER CHEMICALS (SODA PUMP ROOM).
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER CREAM.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed sanitizing solution used to clean reach in cooler with foods exceeding the maximum concentration allowed. USING PURE SOLUTION .
- Critical - Required consumer advisory for raw/undercooked animal food not provided. LUNCH MENU LACKING ADVISORY (BURGERS SERVED). Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. GRANOLA , BROWN SUGAR CONTAINER S AT BUFFET LUNE (BREAKFAST).
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed employee improperly washing hands. NOT SUPPLIES. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT REACH IN COOLER Corrected On Site.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. GLASSES (WINE,HIGHBALL)FROM BAR NOT STORE ON AN UNDERLINER . PLACED IN DIRECT CONTACT WITH BAR COUNTER.
- Critical. No handwashing sign provided at a handsink used by food employees. BAR AREA.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. FRUIT & VEGETABLE
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. EGGS OVER FISH
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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