- Basic - Bowl or other container with no handle used to dispense food. On handle bowl discarded while still present. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Observed working containers without proper labeling. Labels applied while still present. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed *ground beef 51°F, *chicken 51°F, *tomato sauce 51°F in the walk in cooler. Operator states there was substantial traffic in the walk in cooler prepping for the night rush. Cooling unit in operational per operator.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/8/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop placed on towel on ice bin for sodas. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes 47°F, meats 50°F, sauces 55°F in reach cooler in front of pizza oven out of temp. Operator voluntarily discarded all items in container. Corrective taken.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Ash pale placed in front of HWS near enterence to kitchen
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2/12/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Bags of flour on floor by walkin cooler. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. By kitchen entrance.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese44°F, olives 45°F, tomatoes 45°F in front section of drawer coolers across from cookline. Front rows of coolers placed on ice and cheese moved to walkin cooler . Corrective action taken
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle stored facing bags of flour. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink in bar used as dump sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen. **Corrected On-Site**
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Dish wash area. **Warning**
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8/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Dish wash area. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Plastic cup with no handle stored in grated Parmesan cheese in walk in cooler. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of yeast not labeled. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At front pizza station reach in cooler, potentially hazardous foods observed with temperatures above 41°F. *chicken 50°F. *Mozzarella 50°F. *Sausage 50°F. Corrective action taken, all foods uncovered and iced down. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils next to storage containers. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area. **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 quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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6/4/2013 | Routine - Food | Warning Issued |
- Observed employee with soiled clothing.
- Observed floor area(s) covered with standing water. dirty water in between grout in back kitchen, causing objectionable odor
- Critical - Observed food stored on floor. bag of flour
- 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. For reporting purposes only. K class extinguisher on kitchen floor
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. clean containers stacked wet on shelves near dishmachine Repeat Violation.
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Repeat Violation. misplaced, need to request copy from district office if necessary.
- Critical - Hand wash sink lacking proper hand drying provisions. beverage station
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
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3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, sanitizer container empty. Corrected On Site. now 50-75 ppm, [new container]
- Equipment and utensils not properly air-dried. containers stacked wet on shelf in back prep area.
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. been misplaced
- Critical - Handwashing cleanser lacking at handwashing lavatory. beverage station
- Observed wall soiled with accumulated black debris in dishwashing area. near
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. discussed with employee Corrected On Site. rewashed hands, then used sanitizer
- Observed a nonfood-grade basting brush used in food. used in oil container, cookline
- Observed cutting board grooved/pitted and no longer cleanable. right side of pizza station Repeat Violation.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. solution dirty Corrected On Site. made fresh solution
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site. now 100 ppm
- Critical - Working containers of food removed from original container not identified by common name. 22 quart containers with blue lids, have white substances
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. right side of pizza station Comply by next unannounced inspection.
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1/12/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 48 F meatballs, 48 F chicken wings in walk-in cooler; need to ice containers or put into other functional units
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 48 to 49 F ambient temperature of walk-in cooler
- Observed employee with no hair restraint. back prep area Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. right side of pizza station
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, ran 2x; sanitizer not pumping out of hose. Operator called for service. Need to manually wash, rinse, sanitize in 3 compartment sink until dishmachine is sanitizing.
- Critical. Handwashing cleanser lacking at handwashing lavatory. beverage station
- Critical. Observed unlabeled spray bottle. warewash area Corrected On Site.
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1/10/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, ran 2x Corrected On Site. was primed, now 75-100 ppm
- Critical. Vacuum breaker missing at hose bibb. vacuum breaker is broken at mop sink
- Critical. Observed unlabeled spray bottle. semi-clear liquid in unlabeled bottle near service station
- Critical. Observed unlabeled spray bottle. unlabeled bottle with bluish liquid, bar area Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. John Keurajian
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 7+ employees on duty engaged in various types of food preparation with no CFM present.
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7/20/2010 | Routine - Food | Warning Issued |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. approved 10/6/08
- Equipment and utensils not properly air-dried. containers on shelf in back of kitchen
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine in wiping cloth bucket
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11/25/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. front prep area Corrected On Site.
- Equipment and utensils not properly air-dried. shelf near warewash area
- Observed utensils stored in crevices between equipment. knives between cooler and table, front station Corrected On Site.
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7/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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