- High Priority - Live, small flying insects in food storage area.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash by three comp sink blocked by chairs
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed miscellaneous items stored in handwash sink by three comp sink
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/30/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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09/03/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed ribs 75° F by cookline out for approximately two hours corrective action taken ribs placed in freezer for rapid cool down **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooked macaroni 80° F in walkin cooler covered while cooling **Corrected On-Site** **Warning**
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6/30/2014 | Routine - Food | Warning Issued |
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On counter at room temp **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dish washer load dirty dishes take out trash and then upload clean dishes **Corrected On-Site**
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. At bar **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Raw animal food stored above unwashed produce. Shell eggs over lemons in WIC
- High Priority - Dented/rusted cans present. Voluntarily discarded
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within expiration date. Observed milk in RIC with expiration date 09/23/13
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Pork brisquet in WIC 70° F 4:20 at 4:50 68° F
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Ice scoop handle in contact with ice. In bar
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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6/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Observed baking sheet stored on floor behind prep table by restroom **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed two pairs of tongs stored on cookline garbage can **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed soup at 62?f and chili at 63?f in walk in cooler after cooling overnight according to operator
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Observed chemical spray bottle stored on back prepline shelf with clean baking sheet. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Back prepline handsink
- Intermediate - Employee used handwash sink as a dump sink. Warewashing handsink observed ice dumped in.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cookline in center of line
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back prepline handsink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prepline handsink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed soup and chili cooled in containers more than 18 inches deep
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 46 Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Hot water not provided/shut off at employee hand wash sink. very slow feed
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. dressing Corrected On Site.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 20 ppm Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. main sink to monitor handwash
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. partial storage
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. key sinks
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5/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- 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. Pro
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12/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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