- Basic - Equipment in poor repair. Steam table
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles improperly stored.
- Basic - Walk-in cooler/freezer door in disrepair
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food.eggs **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/21/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling in disrepair. Dry storage area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Plumbing system in disrepair.Hand sink in bar area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No handwash sink for employees. Bar area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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10/15/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Drain cover(s) missing.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Water leaking from faucet/faucet handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Leaking pipe at plumbing fixture.3 compartment sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.walkin cooler
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Vacuum breaker missing at hose bibb. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions. HANDSINK BY DISHWASHING
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. FAX TO 305-499-4081
- Observed employee with no hair restraint.
- Observed food debris accumulated on WALLK IN COOLER floor.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed interior of microwave soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Working containers of food removed from original container not identified by common name.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soil buildup inside ice bin.
- Critical - Vacuum breaker mising at hose bibb.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED ENCRUSTED MATERIAL ON CAN OPENER.
- Critical - OBSERVED INTERIOR OF MICROWAVE SOILED.
- OBSERVED LIGHTS MISSING THE PROPER SHIELD, SLEEVE COATINGS OR COVERS.
- Critical - OBSERVED NO HAND WASHING SIGN PROVIDED AT A HAND SINK USED BY FOOD EMPLOYEES (KITCHEN).
- Critical - OBSERVED RAW ANIMAL FOODS NOT PROPERLY SEPARATED FROM EACH OTHER IN HOLDING UNIT/DURING PREPARATION (EGGS) CORRECTED ON SITE.
- Critical - OBSERVED TOXIC ITEM STORED IN FOOD PREPARATION AREA.
- Critical - OBSERVED VACUUM BREAKER MISSING AT HOSE BIBB (KITCHEN).
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment (walk-in cooler, produce area- 51F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink-bathroom.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed soiled dry wiping cloth in use.
- Critical - Observed uncovered food (spices) in holding unit/dry storage area.
- Observed unnecessary items on the premise- nonworking equipment, chairs.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- 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 : 12-29-10.
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1/25/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Faucet/handle missing at plumbing fixture-handwash sink.
- Critical - Hot water not provided/shut off at employee hand wash sink-next to dishmachine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Repeat Violation.
- 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. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls-underneath steam table.
- Critical - Observed food (shrimp) stored in undrained ice.
- Critical - Observed raw animal food (ground beef) stored over cooked food-walk-in cooler.
- Observed unnecessary items on the premise.
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1/25/2011 | Complaint Full | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- 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.
- No copy of latest inspection report.
- 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 : 12-29-10.
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10/29/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. Violation: 08A-35-1 Observed food (lettuce) contaminated by unsanitized equipment-contact with soiled wall.
- Violation: 37-14-1 Observed ceiling in disrepair.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employees observed using bare hand contact with ready-to-eat foods, not sanitizing food contact surface in cooking area.
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3/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment (walk-in cooler, next to dry storage, 60F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 2-25-10.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food (walk-in cooler, next to handwash sink).
- Critical. Observed food (lettuce) contaminated by unsanitized equipment-contact with soiled wall. 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. Repeat Violation.
- Observed employee with no hair restraint.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface-walk-in cooler ceiling, next to dry storage.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-perimeters of kitchen and storage areas.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed attached equipment soiled with accumulated food debris.
- Observed attached equipment soiled with accumulated grease.
- Observed ceiling in disrepair.
- Observed unnecessary items on the premise.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employees observed using bare hand contact with ready-to-eat foods, not sanitizing food contact surface in cooking area.
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2/24/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food (shelled, uncooked eggs and cooked potatoes) cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment (produce walk-in cooler, 46F) incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed empolyee wash hands with no hot water.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution (chlorine) used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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