- Basic - Accumulation of food debris/soil residue on handwash sink next to dishwashing machine
- Basic - Carbon dioxide/helium tanks not adequately secured in the waitress srptation
- Basic - Employee with no hair restraint while engaging in food preparation.cook **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair on the cook line
- Basic - No handwashing sign provided at a hand sink used by food employees next to dishwashing machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Employee used handwash sink as a dump sink in the waitress station.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured,in the dry storage area.
- Basic - Employee with no hair restraint while engaging in food preparation. Observed a cook engaging in food prep on the cook line not wearing a restraint.
- Basic - Old labels stuck to food containers after cleaning on te fish line.
- Basic - Reach-in cooler gasket torn/in disrepair on the cook line.
- Basic - Soiled reach-in cooler gaskets infront of the open fryers
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cook rice inside reach in cooler ( FWE) refrigerator cook rice 56 f, from last night **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a cook washing his hands in the three compartment sink
- Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket setting inside the employee and sink in the waitress station in the kitchen.
- Intermediate - No soap provided at handwash sink at the employee hand sink in the dining waitress station and the waitress station in the kitchen and in the back kitchen area.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean pots and pans not stored inverted or in a protected manner.
- Basic - Coffee filters not stored in a protected manner to prevent contamination inside the waitress station .
- Basic - No conspicuously located ambient air temperature thermometer in holding unit on the cook line.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink. **Repeat Violation**
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of fish **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In Wait station area.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter packs on buffet line at 47° f , due to ice melting .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at 130° f in hot hold cabinet.
- High Priority - Toxic substance/chemical stored by or with clean boxes of gloves . **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing . Ice in sink . **Corrected On-Site**
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Sugar **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 55? f on buffet line . **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese left at room temperature 63? f . **Warning**
- 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. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over open salads **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish sink **Warning**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. **Warning**
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2/18/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/11/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried.Observed employee bringing out utensils not air -dried.
- Critical - No conspicuously located thermometer in holding unit on the cookline.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 9/10/2012.
- 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. This violation must be corrected by : 9/10/2012.
- Critical - Observed employee improperly washing hands.
- Critical - Observed employee improperly washing hands.
- Observed employee with no hair restraint.Observed employee engaging in foods preparation not wearing a restraint.
- Critical - Observed employee with open cuts in the kitchen area.. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Observed employee scooping ice into the drink cup wearing a watch. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.Observed a plastic container of dishwater setting inside the employee handsink in the waitress station.
- Critical - Observed uncovered food in holding unit/dry storage area.Observed coffee inside the filter not covered on the pickup lline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked inside the walkin cooler.
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7/10/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler on cookline , maintaining at 49 degrees fahrenheit. Repeat Violation , 10/26/11.
- Critical - Displayed food not properly protected from contamination. fruit
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed cases of food stored on floor in walkin freezer.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. steak on top of bread Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage , cheese , and ham at 49 degrees. Repeat Violation, 10/26/11.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. gravy
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Ham, sausage cheese at 49 degrees for more than 4 hours. Repeat Violation, 10/26/11.
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12/28/2011 | Routine - Food | Administrative complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Ladles, serving utensils. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at kitchen line. Repairman on site. Repair completed before I left. 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.
- Observed plastic cup in bulk sugar with no handle used to dispense sugar. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter sitting out in kitchen at 74 degrees fahrenhiet. Placed in freezer, 20 minutes to get to 41 degrees or below. Observed at 37 degrees fahrenhiet. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ham and egg wash at 53 degrees fahrenhiet, observed canadian bacon at 49 degrees fahrenhiet and liquid eggs at 44 degrees fahrenhiet in reach in cooler at kitchen line. Stop Sale issued. Corrected On Site.
- Observed single-service items stored on floor. Cups in dry storage. Corrected On Site.
- Critical - Observed spray hose at three compartment sink lower than flood rim of sink.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Canadian bacon, egg wash, ham, liquid eggs. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Bulk sugar and semalina flour in dry storage.
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10/26/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed cases of food stored on floor in walkin freezer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 53, Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor in freezer and in walkin cooler.m
- Critical. No handwashing sign provided at a handsink used by food employees.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
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1/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in the walkin cooler. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands.Observed ice inside the handsink in the kitchen next to the drink machine.
- Observed gaskets/seals on cold holding unit in poor repair in the salad reachin cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed dusty ceiling tiles in the kitchen.
- Wet mop not hung to dry by the backdoor.
- Carbon dioxide/helium tanks not adequately secured in the bar.
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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