- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Soiled reach-in cooler gaskets. Most coolers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Admin Complaint**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over container of sauce.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/26/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken case thawing at room temperature. chicken placed under running water.
- High Priority - Food stored in ice used for drinks. Juices container inside drinking ice. Ice discarded inmediately , fresh ice replaced. Daily Report 11/18/13
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bottles inside Bar hand washing sink.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Oil containers.
- Basic - Ceiling tile missing. Kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tilapia **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. At front bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. At back bar.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At bar area (back)
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. 2nd bar.
- Critical - Observed buildup of slime on soda gun at 2nd bar.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. WI FREEZER AND NEXT TO COOKING AREA Repeat Violation.
- Critical - Raw animal food not properly separated from ready-to-eat food. WI COOLER
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. BACK BAR
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. WOMEN'S
- Critical - Observed buildup of slime on soda gun. BAR
- Critical - Observed food stored on floor. WI FREEZER Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. CHICKEN NEXT BEEF
- 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. KITCHEN For reporting purposes only. Repeat Violation.
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. DISHWASHING AREA
- No copy of latest inspection report. ACCORDING TO MANAGER IT WAS NOT GIVEN TO THEM.
- Critical - No handwashing sign provided at a handsink used by food employees. DISHWASHING AREA
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. WI COOLER/FREEZER
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Portable fire extinguishers not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/12/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats
- Critical. No conspicuously located thermometer in holding unit. delimeats cooler
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw Chicken next to hotdogs 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. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Hand wash sink lacking proper hand drying provisions. bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 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. Pro
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10/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.new unit,technician called,thermostat turned down,improved during inspection. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed debris accumulated on kitchen floor.under cooking equipment .
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.all units.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.need splashguard at both bar sinks.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Observed hole in wall.office.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler On Site.75 gallon gas waterheater in kitchen .
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2/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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