- No Violations Were Observed
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08/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Food stored on floor in WIF **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed foods in RICs on cook line not maintaining proper cooling temperature Beef 45° F, eggs 46° F, cut tomatoes 46° F, eggs 45° F, cheese 46° F, salad dressing 48° F **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed food in WIC out of temperature. eggs 45° F, red sauce 46° F, mixed vegetables 52° F Corrective measures taken All foods that's been over night were voluntarily thrown away **Warning**
- High Priority - Dented/rusted cans present. Can placed in office to be returned to vendors **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. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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**
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08/21/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sauce at 125°F in steam table, sauce now being reheated. corrective action taken reheated
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink blocked by cutting board across from cookline. **Corrected On-Site**
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad reachin cooler at 45F. Holding recently stocked PHFs. Large knife was blocking internal fan. Ambient temp decreased to 40F once knife was moved. **Corrected On-Site**
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Pans wet-stacked.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before donning gloves. Corrected On Site.
- Critical - Observed food with mold-like growth. Moldy peppers in veg walkin. Moldy mango on kitchen shelf. Corrected On Site. Voluntarily discarded.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Must switch machine to chemical sanitizer or manually sanitize until repaired.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. Mix of zucchini and eggplant held in steam well that was turned off. Corrected On Site. Vegetables were brought up to 135 F and held hot in alto sham.
- Critical - Hand wash sink lacking proper hand drying provisions. End of cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked lobster meat-in a double pan in top of reach in cooler. Corrected On Site. Food was discsrded.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Blue cheese and mozz cheese at 44 F. Corrected On Site. Food was discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in pantry station. Ambient temperature at 45 F. Corrected On Site. All potentially hazardous food was discarded. Repair company was called-please fax copy of invoice.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw meat labeled puppy chow for dalton stored next to raw potatoes.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees glove change without handwash. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee wearing multiple layers of gloves and pealing them off when dirty. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. water bottle in sink on cookline.
- Critical. Hand wash sink lacking proper hand drying provisions. at 2 handsinks on cookline.
- Critical. Handwashing cleanser lacking at handwashing lavatory. at 2 handsinks on cookline.
- Critical. Observed toxic item stored by food. armoral and airfreshiners stored in reach in cooler with meat and potatoes on cookline.
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3/15/2010 | Routine - Food | Warning Issued |
- 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. Dishwasher.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee put on gloves without washing hands first.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine. Please fax copy of repair report. Must use main kitchen machine until repaired.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/4/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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