- Basic - Lime scale build-up inside ice machine.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer was emailed to operator **Corrected On-Site**
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in bar chlorine sanitizer 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 46°F, deli meat 46°F, onions 47°F etc in top of reachin cooler across from cookline. Ambient temp in cooler 36°F, lids closed to aid in cooldown.
- 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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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 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. Lemon for drink garnish. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sink next to front line used to hold metal scrubbers. **Corrected On-Site**
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. After priming, now 100ppm. **Corrected On-Site**
- 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. Beef chili in walkin still 49?F. Voluntarily discarded. **Corrected On-Site** **Repeat Violation**
- 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. Chili made onsite on steam table still 125?F after reheat. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to container storage.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili made yesterday not date marked. Voluntarily discarded due to improperly cooled. **Corrected On-Site**
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5/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/7/2013 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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 : 11/6/12. Upon callback, books present and many new staff members hired within last month. Time extension to 1/7/13 to do and document training.
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11/7/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Bar 3 compartment sink, no sanitizer detected. Bar dishmachine no sanitizer detected. This violation must be corrected by : 11/6/12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two deep plastic lidded bins of turkey chili in walkin. One 45F made day before yesterday, one 50F made yesterday. Corrected On Site. Reheated to 165F and re-cooled during inspection.
- Equipment and utensils not properly air-dried. Plastic pans. Corrected On Site.
- 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 : 11/6/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Two in bar. 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. Server touching burger bun for service with bare hand. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. Corrected On Site.
- Observed utensils stored in crevices between equipment. Coookline. Corrected On Site.
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9/4/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Burgers can be cooked to order. Gave bulletin.
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8/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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