- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Palmetto bugs in glue trap
- Basic - Bowl or other container with no handle used to dispense food. Wooden bowls inside bulk bins (flour, breading)
- Basic - Clean equipment stored on floor. Saf T Ice tote bins
- Basic - Clean linens stored on floor. Bundles of wrapped wiping cloths Items stocked into cabinet **Corrected On-Site**
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Bottom shelf, cook line
- Basic - Standing water under handwash sink/ handwash sink draining very slowly. Floor drain under sink Corrective action taken: plumber on call Shop vac used to remove water
- Basic - Wall soiled with accumulated grease. Behind cook line
- High Priority - Employee washed hands with cold water. Cook line
- High Priority - One slightly Dented cans present. Monarch brand ketchup **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage patties hot holding at 105°, steam table Corrective action taken: temperature dial turned up Recheck 15 min 120°
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat ammonium measured at 300ppm, 3 comp sink, bar area , recheck 200ppm **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Turned off at spigot under sink , cook line Corrective action taken: restored during inspection, plumber on call
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes covered with plastic wrap while in cooling process Corrective action taken: uncovered
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Side of oven
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind chest freezer
- Basic - Case/container/bag of food stored on floor in kitchen. Sack of potatoes. **Corrected On-Site**
- Basic - Clean wiping cloth supply not properly stored. In plastic bag on floor , placed on shelf **Corrected On-Site**
- Basic - Damaged/spoiled/recalled food not properly segregated. 3 severely dented cans, removed from inventory, stop sale issued
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing from kitchen **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Under flattop grill
- Basic - Wall soiled with accumulated grease. Behind cook line
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. 1 can hash , 2 cans cherry pie filling, removed from inventory **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. 3 individual eggs , discarded **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200ppm, check 100ppm, **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Multiple locations in kitchen
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6/5/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Small wooden bowls inside bulk bins of pinko and flour
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Range top
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Next to range
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor area(s) covered with standing water. Dishwashing area
- Basic - Food stored on floor. Sack of potatoes
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Leaking pipe at plumbing fixture. Handwash sink , kitchen
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler fails to consistently keep foods at 41° or below , foods placed into ice bath , cook line
- Basic - Potentially hazardous (time/temperature control for safety) food thawing at room temperature. Bags of frozen shrimp
- Basic - Worn tin foil used to line nonfood-contact shelves. Bottom shelf of prep table
- High Priority - Presence of insects, rodents, or other pests. Approx 3 fruit flies bar, kitchen area
- Intermediate - Hot water not provided/shut off at employee handwash sink. Turned off at spigot under sink due to leak
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pan on b'fast sausage patties on prep table , placed into refrig **Corrected On-Site**
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust on chain supporting pot/pan rack over clean equipment
- Basic - Ceiling in disrepair. Hole in kitchen ceiling
- Basic - Equipment in poor repair. Insulation exposed in two door upright true reach in cooler, water pooled in bottom of reach in sandwich cooler in back prep room. Reach in cooler cooks line ambient air 56°F items iced except clams.
- Basic - Food stored on floor. In use bag of Onions stored on floor in storage room **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hand wash sink at bar leaking pipe
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen near three compartment sink **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In true two door up right reach in cooler, cooks line reach in cooler,
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons not intervened by bar. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. In dry storage room, stored with used equipment resting on it. Loose portion contains paper trays
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (stew 52°F, mash potatoes 59°F, chowder)
- High Priority - Dented/rusted cans present. See stop sale. 2 Number ten can of sliced olives heavily rusted. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale.6 Won ton wraps in whirlpool reach in freezer, 2 with green like mold substance , 4 packages with brown product. All discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Reach in glass door cooler: stew 52°F, mash potatoes 59°F, chowder 51°F,Manager discarded items as corrective action. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food discarded during inspection due to temperature abuse. Reach in glass door cooler: stew 52°F, mash potatoes 59°F, chowder 51°F Manager discarded items as corrective action. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Wait staff not washing hands after cleaning tables
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook crack raw shell eggs onto grill an then handle plating toast and other foods without glove change or hand wash **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. Partially used paint cans stored on top of sandwich prep cooler also soap and food grade insecticide stored inside sandwich prep cooler **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. Rusty can opener
- Intermediate - Handwash sink missing in warewashing area. Observed waitstaff putting dirty dishes then working with food and no hand wash.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Handwash sink at bar blocked by clipboard stored on sink. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Ladies restroom hot water 81°F, cold water 82°F, men's restroom hot 81°F, cold 81°F, ladies room hot water 118°F cold 81°F **Repeat Violation**
- Observed scorch marks around electrical outlet. For reporting purposes only. On chest freezer in kitchen
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.in sauce
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.back pack and coat hanging over cooling potatoes
- Basic - Equipment in poor repair.freezers out back shelves falling hand sink coming off wall
- Basic - Food stored in holding unit not covered.rare beef not properly wrapped leaking into cooked cabbage, cabbage thrown away
- Basic - Food stored in undrained ice.
- Basic - Food stored on floor.pot of potatoes in ice cooling **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable.reusing jars of olives for pasta
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.85? **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in kitchen
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.outside storage room freezers, coolers, bread rack, potatoes, onions, dry goods, top area open and accessable
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface.all gaskets out back
- Basic - Soiled reach-in cooler gaskets.on cookline
- Basic - Unprotected ice machine in a customer/nonsecure area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.in kitchen and outside bar
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
- 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.slicing tomato when inspector walked in with bare hands, thrown away **Corrected On-Site**
- High Priority - Employee washed hands with no soap. At outside bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.45? garlic, 47? cheese, 48? ham, 47? cooked peppers in top of reach in cooler on cook line, below 37? beef, 38? pasta iced down and dropped temperature to 43? by end of inspection **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage 73? bacon 80?( under cooked) reheated to 165?' sausage gravy 112? 1 cup thrown away
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.sitting on counter at 75? for 1.5 hrs, not sure what time reached 135?, not monitoring, moved to cooler
- Intermediate - Hot water not provided/shut off at employee handwash sink.mens restroom ladies restroom
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.vegetable reach in
- Intermediate - No soap provided at handwash sink.bar outside
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes - corn chowder 57 degrees cooled last night in large reach in coolernote manager discarded product Corrected On Site.
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7/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes - corn chowder 57 degrees cooled last night in large reach in coolernote manager discarded product Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. missing in mens restroom
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pasta-shrimp-cooked potatoes-pork all stored in large reach in cooler 47-57 degrees
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage gravy 102 hot holding note item heated Corrected On Site.
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7/17/2012 | Routine - Food | Warning Issued |
- Critical - Fruits/vegetables not washed prior to preparation. parsley Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food. on cooks line
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. insides of dishwasher doors
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cracking eggs then touching ready to eat foods Corrected On Site.
- Observed employee with no hair restraint. missing on several employees
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. small white reach in cooler in kitchen area under draws in cooler
- Observed nonfood-contact equipment in poor repair broken chest freezer door insulation showing
- Critical - Observed potentially hazardous food thawed in an improper manner. large roast not completely submeresed in water Corrected On Site.
- Observed residue build-up on nonfood-contact surface. old food build up on several cooler door handles
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing bucket more than 200 ppm
- Plumbing system in disrepair. mens urnal not working in mens bathroom
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3/26/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2012 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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1/10/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. melted butter on cooks line 101 degrees note item reheated for hot hold Corrected On Site. observed melted butter on cooks line 93 degrees on 11/28/11
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bowl no handle in cooked potatoes in reach in cooler
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11/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- 03a-07-1 observed potentially hazardous food cold held at grater than 41 degrees fahrenheit observed steak-pork and dairy products held at 51-53 degrees f and butter 78 degrees f on 4/4/11 observed potentially hazardous foods held at 47 degrees fahrenheit on 45/11
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11/23/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. clam chowder cooked yesterday is 64 degrees today note stop sale issued
- Faucet/handle missing at plumbing fixture. missing hot water faucet handle on employee hand sink in kitchen area
- Critical - Hot water not provided/shut off at employee hand wash sink. in ladies restroom Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. near dishwasher prep area in kitchen
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees on duty
- Observed a nonfood-grade basting brush used in food. on cooks line
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. insides of doors and top of dishwasher
- Critical - Observed handwash sink used for purposes other than handwashing. employee hand sink in bar area blocked with box sitting in sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bowl no handle in cooked potatoes in reach in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils on cooks line stored in sanitizing solution water temperature 99 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs cold holding in ice located on cooks line 57 degrees
- Critical - Observed unlabeled chemical spray bottle. containing degreser
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. grits hot holding on cooks line 130 degrees
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. melted butter on cooks line 101 degrees note item reheated for hot hold Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). clam chowder
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table
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11/23/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. less than 50 ppm Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler near small flat top grill
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. large two door cooler in kitchen area
- Critical - Hot water not provided/shut off at employee hand wash sink. in bar area
- Observed attached equipment soiled with accumulated grease. hood system
- Observed build-up of grease on nonfood-contact surface and okd food under grill on cooks line
- Critical - Observed dead roaches on premises. observed two dead roaches on floor near dishwasher machine
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. used mop sink in kitchen area
- Observed ice scoop with handle in contact with ice. on top of ice machine
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shell eggs stored on shelf with lettuce located in storage area
- Critical - Observed interior of microwave soiled. located on cooks line old food build
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish-grouper cakes-ham-hot dogs in large silver two door reach in cooler in kitchen area 46/49 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked rice-ham-garlic and oil stored in top portion of deli style cooler one closest to small flat top grill product holding at 60/54 degrees
- Observed residue build-up on nonfood-contact surface. heavy dust build up on portable fans in kitchen area
- Observed residue build-up on nonfood-contact surface. old food build up on door handles of most coolers in kitchen area
- Critical - Observed unlabeled chemical spray bottle. in kitchen area containing degreaser
- Observed utensils stored in crevices between equipment. fry basket stored between gas line pipe and wall on cooks line
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter hot holding at 109 degrees on cooks line note item reheated Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage hot holding at 122/129 on cooks line note product reheated Corrected On Site.
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9/1/2011 | Routine - Food | Administrative complaint recommended |
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;
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4/5/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - (2) Examination and Condemnation of Food -- food may be examined by division personnel as often as necessary to determine freedom from unwholesomeness, adulteration or misbranding in accordance with the provisions of s. 509.032(4), FS.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - (A) Cooked potentially hazardous food shall be cooled: (1) Within 2 hours, from 135 degrees Fahrenheit to 70 degrees Fahrenheit; and (2) Within a total of 6 hours, from 135 degrees Fahrenheit to 41degrees Fahrenheit or less ...
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
- Critical - Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical - Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical - Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Grease filters shall be arranged so that all exhaust air shall pass through the grease filters.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical - Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Critical - No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical - Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;
- Critical - WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
- Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
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4/4/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham on cooks line 78 degrees 1/4/11 sausage on cooks line 92 degrees
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on top of ice machine
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils in 82 degree water on cooks line 1/4/11 utensils stored in 86 degree water on cooks line
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. top of machine and insides of doors
- Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. shut of at employee hand sink in bar area
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. missing in mens restroom
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. chlorine sanitizing solution more than 100 ppm 1/4/11 more than 100 ppm
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. in bar area
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. four employees working
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1/4/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham on cooks line 78 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs on cooks line 55/60 degrees
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowls in food storage containers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on top of ice machine
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils in 82 degree water on cooks line
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touching of english muffins Corrected On Site. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. top of machine and insides of doors
- Wet wiping cloth not stored in sanitizing solution between uses. on cooks line
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Cold water not provided/shut off at employee handwash sink. shut of at employee hand sink in bar area
- Critical. No handwashing sign provided at a handsink used by food employees. missing in mens restroom
- Critical. No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in bar area
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine sanitizing solution more than 100 ppm
- Carbon dioxide/helium tanks not adequately secured. in bar area
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. four employees working
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11/2/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/19/2010 | Routine - Food | Call Back - Complied |
- Violation: 51-16-1 No plan review submitted and renovations completed.Enclosed Smoker outside rear of deck.
- Violation: 51-16-1 No plan review submitted and renovations completed.Observed outside bar having no plan review. This violation must be corrected by : 01/25/2010.
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1/27/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. onions, potatoes
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage patties at 92
- Critical. Food not cooked to 145 degrees Fahrenheit or above.Sausage patties on cook line.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Boiled potatoes in walkin cooler at 47 and over 24hours.
- Critical. No conspicuously located thermometers in holding units throughout.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw whole shell eggs over lemons in upright coole in dry storage.
- Critical. Observed uncovered food in holding unit/dry storage area.Bags of flour and sugar in dry storage.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Chipotle sauce on cook line.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed employee with no beard guard/restraint.
- Observed equipment in poor repair.Fryer baskets.
- Observed gaskets/seals on cold holding unit in poor repair near storage shelf.
- Observed nonfood-grade containers used for food storage. onions & potatoes
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Wooden cover on empty fryer.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue on outside of container storage containers.
- Critical. Observed top interior of microwave soiled on cookline.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.Upright sauce cooler in kitchen.
- Observed build-up of food debris, dust or dirt on rolling rack
- Observed single-service articles stored without protection from contamination. styrofoam plates stored food contact surface up
- Observed attached equipment soiled with accumulated grease.Hood filters.
- Critical. Observed toxic item stored by liquor bottles in bar.
- Critical. Observed unlabeled spray bottle.Warewashing machine.
- Critical. Observed unlabeled spray bottle in bar area.
- Observed unnecessary items on the premise.Observed old equipment,haloween decoration and ladder in dry storage.
- No plan review submitted and renovations completed.Observed outside bar having no plan review. This violation must be corrected by : 01/25/2010.
- No plan review submitted and renovations completed.Enclosed Smoker outside rear of deck.
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11/24/2009 | Routine - Food | Warning Issued |
| No report available. | 6/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/29/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 2/13/2009 | Routine - Food | Warning Issued |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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