- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / hanging on the side of the dry storage rack / **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. / knifes stored in sanitizer water on prep table /
- Basic - No handwashing sign provided at a hand sink used by food employees. / kitchen hand sink outside walk in cooler / **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. / bar / **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. / employee cutting lemons with bare hands and touching lemons with bare hands.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Front line coolers from left to right, all in make tables chicken salad 39°f, center cooler : blue cheese 41°f, far right cooler underneath smoked salmon 41°f. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Front line coolers from left to right, all in make tables chicken salad 39°f, center cooler : blue cheese 41°f, far right cooler underneath smoked salmon 41°f. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Front line coolers from left to right, all in make tables chicken salad 39°f, center cooler : blue cheese 41°f, far right cooler underneath smoked salmon 41°f. **Corrected On-Site**
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated grease. Over ovens **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Upstairs **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender cutting limes with bare hands **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ricotta, mozzarella cheese **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink. Cookline **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.bread pudding **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site** **Warning**
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5/3/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in unisex bathroom used by employees.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine type
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 11 12 12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Bartender slicing/handling strawberries with bare hands. Corrected On Site.
- Observed ceiling in disrepair.Employee rest room
- Critical - Observed food stored on floor. Ground beef, walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Bulk brie in right makeline cooler
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9/12/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. 2 of 3 tested 36-38F in icepoint Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Kitchen, both handsinks
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Icemaker scoop on top of icemaker
- Critical - Nonexempt fish has not undergone proper parasite destruction. Proof unavailable. Observed e-mailed proof of parasite destruction for smoked salmon, tuna species is undetermined . Maintain proofs for future inspections This violation must be corrected by : 3 6 12. Repeat Violation. This violation must be corrected by : 3 6 12.
- Critical - Observed 3 unlabeled chemical spray bottles in lobby area.
- Critical - Observed live flies in kitchen. Near keg storage
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over lemons in walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. Wassabi and powdered sugar, dry storage Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. White floor foid bin
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2/3/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 03C-09-1 Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Meatballs heating in steamtable 106F for 1.75 hours. Advised to heat meatballs to 165F within 15 minutes or discard. Steamtables may not reheat food rapidly. Recommended heating prior to placing in steamtable.
- Critical - Violation: 32-03-1 Lack of signage properly designating bathrooms.Employee restroom, upstairs
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11/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Center makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43F. Advised to lower temperature to 41F or colder.
- Critical - Hand wash sink lacking proper hand drying provisions.Cookline/warewashing area
- Critical - Lack of signage properly designating bathrooms.Empl0yee restroom, upstairs
- Critical - No proof of required employee training provided. This violation must be corrected by : 11 28 11.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Smoked salmon served raw. Provide documentation that salmon is aquacultured, pellet ged restricted diet. This violation must be corrected by : 11 28 11. 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.Employee placing cashews on tray with bare hands. Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Spinach dip, cooked asparagus in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sausage 46F in center makeline cooler. Chef states food was out of cooler for a short time. Food moved to left makeline cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Artichoke hearts, sour cream, shredded cheese in walk in cooler
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Meatballs heating in steamtable 106F for 1.75 hours. Advised to heat meatballs to 165F within 15 minutes or discard. Steamtables may not reheat food rapidly. Recommended heating prior to placing in steamtable.
- Critical - Working containers of food removed from original container not identified by common name.Dry storage rack
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9/27/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.Employee restroom
- Critical - Hand wash sink lacking proper hand drying provisions.2 bar handsinks
- Critical - Lack of signage properly designating employee bathroom.
- Critical - No Certified Food Manager for establishment.60 days to obtain
- Critical - No handwashing sign provided at a handsink used by food employees.2 bar handsinks
- 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. Provide training within 60 days of date of hire
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.Smoked salmon and tuna must be added to consumer advisory
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5/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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