- Basic - Bowl or other container with no handle used to dispense food: save a day pan in breadcrumbs. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tiles in disrepair: above prep table outside walk-in cooler, above dishpit.
- Basic - Equipment in poor repair: cracked third pan (in use).
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in walk-in freezer: around door.
- Basic - Light shield damaged/in disrepair: above dry storage. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface: exterior of bulk containers.
- Basic - Wall soiled with accumulated food debris/grease: around handwash sink at end of cookline.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: hot dogs 44°, cut tomatoes 45°, cut lettuce 46°, pork shank 46°. All items placed in ice bath.
- High Priority - Raw animal food stored over cooked food: raw shrimp over cooked filet. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days. See stop sale: New Brunswick stew dated 9/26/14. Observed operator disposing of product.
- 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: first unit on cookline.
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, cookline. **Warning**
- Basic - Floor tiles missing, cookline. **Warning**
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4/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink, waitress area. **Warning**
- Basic - Case/container/bag of food stored on floor in walkin freezer, gravy, maple orange. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, cookline. **Warning**
- Basic - Floor tiles missing, cookline. **Warning**
- Basic - Ice buildup in walk-in cooler. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, missing in kitchen. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name, sugar breading. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, spinach dip at 93°f over 2 hours, product discarded. **Corrected On-Site** **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs 47°f collard greens 50°f mashed potatoes 51°f chili 52°f eggrolls 47°f in walkin cooler. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Grouper dated 3/31 salsa dawd 3/27, product discarded. **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation, grouper salsa in walkin cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, chili collard greens mashed potatoes in walkin cooler. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, knife ad bowl in cookline handsink. **Corrected On-Site** **Warning**
- Intermediate - Walk-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, 43°f. **Warning**
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4/9/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink, waitress area. **Warning**
- Basic - Case/container/bag of food stored on floor in walkin freezer, gravy, maple orange. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, cookline. **Warning**
- Basic - Floor tiles missing, cookline. **Warning**
- Basic - Ice buildup in walk-in cooler. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, missing in kitchen. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name, sugar breading. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, spinach dip at 93°f over 2 hours, product discarded. **Corrected On-Site** **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs 47°f collard greens 50°f mashed potatoes 51°f chili 52°f eggrolls 47°f in walkin cooler. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Grouper dated 3/31 salsa dawd 3/27, product discarded. **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation, grouper salsa in walkin cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, chili collard greens mashed potatoes in walkin cooler. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, knife ad bowl in cookline handsink. **Corrected On-Site** **Warning**
- Intermediate - Walk-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, 43°f. **Warning**
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4/8/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated dust. Ceiling/ light covers in outside dry storage **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Can shelf in outside dry storage room. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIC cookline left side **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. By cookline and bar. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 101f less than 4 hours **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cookline and at bar. **Warning**
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1/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups in bar area **Warning**
- Basic - Ceiling soiled with accumulated dust. Ceiling/ light covers in outside dry storage **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Can shelf in outside dry storage room. **Warning**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIC cookline left side **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. By cookline and bar. **Warning**
- Basic - Stored food not covered in walk-in cooler.simple syrup **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Suagr **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 101°f less than 4 hours **Warning**
- High Priority - Dented/rusted cans present. Pure cane syrup **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Tasso ham with date of. 11/17. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. On cutting board on RIC **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. Heavy cream in RIC cookline **Warning**
- Intermediate - Interior of reach-in cooler with accumulation of water. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cookline and at bar. **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 soap provided at handwash sink. By bar **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Bread prepared on site marked 11/18 **Warning**
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease and soil build-up on sides of cook line equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment under the bar.
- Basic - Case of single-service pizza carry-out boxes stored on floor in dry storage area. **Corrected On-Site**
- Basic - Dry store metal door in poor repair. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
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1/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 37-03-1 Observed wall in disrepair on the corner from the dishwash area to wait station.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. 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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9/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Lowboy cooler under cookline incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 9/4/12.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor of the walk-in freezer (bread, fries). Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (see Stop Sale). This violation must be corrected by : 9/4/12.
- Critical - Observed toxic item stored in food preparation area (glass cleaner on cutting board at sandwich unit). Corrected On Site.
- Observed wall in disrepair on the corner from the dishwash area to wait station.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)(products in cookline lowboy).
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8/31/2012 | Routine - Food | Warning Issued |
- Critical - Cookline lowboy incapable of maintaining potentially hazardous food at proper temperatures. Use other units until lowboy is holding at 41 F or below.
- Critical - Observed cheese with mold-like growth (parmesan, gouda).
- Critical - Observed dented #10 cans of dijon and mandarin orange wedges. Product not to be used.
- Critical - Observed dry store door in poor repair (rust/corrosion at bottom of door).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (see Stop Sale).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - Observed dented #10 can of mandarin orange wedges. Do not use this product.
- Critical - Observed hand wash sink used for purpose other than washing hands (pieces of celery in sink). Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food (oyster shells re-used/served to customers. Corrected On Site.
- Observed wall in disrepair near the mop basin and the doorway to wait station.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation area (theme park cart).
- 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 10/4/11.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint preparing food.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed the preparation of non-allowed potentially hazardous food on theme park cart at the Portofino entrance (burgers being grilled at a satellite beverage bar outside). Corrected On Site.
- Critical - Portable fire extinguisher missing from designated location (theme park cart with a gas grill). For reporting purposes only.
- Critical - Theme park cart not provided with adequate sanitary towels or other approved hand drying device.
- Critical - Theme park cart not provided with adequate, approved handwashing facilities.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 by 6/7/11.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (milk wash). Corrected On Site. Product changed out.
- Observed wall and sink soiled with accumulated black debris in dishwashing area.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-03-1 Observed wall in disrepair around the mop basin.
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7/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). This violation must be corrected by : 7/26/10.
- Critical. Working containers of food removed from original container not identified by common name (sugar). Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in sandwich unit. This violation must be corrected by : 7/26/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in cookline lowboys. This violation must be corrected by : 7/26/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in salad unit. This violation must be corrected by : 7/26/10.
- Critical. Cold holding cookline cooler incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7/26/10.
- Critical. Cold holding lowboy cooler equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7/26/10.
- Critical. Cold holding salad cooler equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7/26/10.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food (plastic glass in sugar). Corrected On Site.
- Observed employees with no hair restraint working food prep. Corrected On Site.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Observed wall in disrepair around the mop basin.
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7/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name, sugar seasoning kitchen..
- Critical. Working containers of food removed from original container not identified by common name, sugar in waitstaff area.
- Critical. Observed food stored on floor, ice cream wakkin freezer.
- 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, cup in sugar kitchen..
- 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, sugar in waitstaff area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler top soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, plates not inverted.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, chill sticks on floor in walkin cooler.
- Observed leaking pipe at handsink kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing, tea srains in waitstaff area.
- Critical. Observed soap dispenser broje waitstaff area.
- Ceiling tile missing above walkin cooler.
- Observed dusty vent covers in walkin cooler.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor, bar area. For reporting purposes only.
- Critical. Electrical outlet missing cover plate, walkin freezer. For reporting purposes only.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. No handwashing sign provided at a handsink used by food employees in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions in wait station.
- Critical. Observed live flying insects in kitchen.
- Carbon dioxide tanks not adequately secured.
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10/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- 10. #36: Observed broken/missing cove tiles in wait station area.
- 11. #37: Observed dirty air conditioning vents, air returns, walls.
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9/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/29/2009 | Routine - Food | Warning Issued |
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