- Basic - Carbon dioxide/helium tanks not adequately secured. In wine dry storage. 2 tanks.
- Basic - Case/container/bag of food stored on floor in kitchen. Salad oil near back exit door. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at front counter salad station.
- Basic - Cove molding at floor/wall juncture broken/missing. Behind stove on cookline and behind ice machine.
- Basic - Dishwasher used wiping cloth To dry dishes.
- Basic - Gaskets/seals on holding unit in poor repair. On walk in refrigerator door.
- Basic - Interior of microwave soiled with encrusted food debris. By waiter station in kitchen.
- Basic - Nonfood-contact equipment in poor repair. Walk in refrigerator door and around door frame rusted, electrical line above three compartment sink rusted.
- Basic - Outer openings not protected during operation. Server opened back door and left door open. **Corrected On-Site**
- Basic - Significant accumulation of Dust on ceiling tiles and air conditioning vent covers. Old ac above waiter station and old ac above dishmachine.
- Basic - Storage of tools on shelf above or with clean equipment and utensils. On shelf above three compartment sink in kitchen.
- Basic - Walk-in cooler floor soiled with food debris.
- Basic - Wall in disrepair. In wine dry storage and dry storage next to ice machine.
- Basic - Wall soiled with accumulated grease. Throughout kitchen.
- High Priority - Dented/rusted cans present. See stop sale. 1 can of roasted peppers, 1 can of tomatoes.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.dishwasher handled dirty dishes, touched hat and then went to handle clean dishes.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Foodhandler at front prep station.
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Raw shrimps over ice cream, hamburgers over green peas.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. See stop sale.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. See stop sale.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket next to clean plates by salad prep cooler. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags.
- Intermediate - Handwash sink not accessible for employee use at all times. Rubber mat on top faucet. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Remoulade sauce made on Sunday in reach in cooler near wine dry storage.
- Intermediate - Significant Accumulation of black mold-like substance on/around soda dispensing nozzles. At front salad bar area.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink at bar. **Corrected On-Site**
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/23/2013 | Complaint Full | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 49. Pasta 68. Pasta 47. In the stand up unit by the hand sink in the kitchen. The chef discarded all TCS foods which were 47 or higher. The unit had air flow issues due to overstocking **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. 10 ppm **Warning**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. At the front counter area or pizza cooking area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 50. Tomato 48 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizzas x3, the cook discarded all three pizzas **Warning**
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10/22/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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7/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside f pizza hood **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Food stored on floor. Bread at pizza area **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Cookline reach in cooler **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Inside dirty bucket **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Expo **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Salad bar and dry storage **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over Icemaker and on cookline **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's and women's restroom **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Bar handsink **Warning**
- High Priority - Dented/rusted cans present. See stop sale. 2 cans tomatoes **Warning**
- High Priority - Live, small flying insects in food preparation area. Pizza area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 47 pasta 47 moved to cooler for temperature recovery. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food not correctly marked. Chart says pizzas made at 11:30 but really made at 11:00 am per cook **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan only has page 1, issued new Time extended violations must be complied by the next unannounced inspection. Plan, complete for next inspection **Warning**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Hostess stand **Warning**
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5/13/2013 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination. The sneeze guard should be dropped a few inches to protect from normal sized individuals
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. At the front counter by the pizza oven
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Pizza oven
- Lights missing the proper shield, sleeve coatings or covers. By the dish machine
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Scale, residue buildup
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup sitting on the slicer **Corrected On-Site**
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, heads and body to the unit in the expo area
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee on the cook line removed soiled gloves and was reaching for new gloves without washing hands to break the contamination cycle **Corrected On-Site**
- Observed employee with ineffective hair restraint.
- Observed equipment in poor repair. The door to the reach in cooler on the cook line has a large gap, does not seal
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bands etc on wrists while working with exposed foods **Corrected On-Site**
- Critical - Observed food stored on floor. Syrup boxes in the rear pass thru hallway **Repeat Violation**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Large cup in soup bucket in the walk In cooler **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry rolled in prosciutto 46 in the bottom section of the reach in cooler in the cook line
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ricotta, feta, milk etc
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket at the front counter **Corrected On-Site**
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mushrooms 80F cooling 1.75 hours, in too large amount and coverred in makeline cooler. Shallowed and placed into freezer for quick chill.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated dust. Vent over expo
- Critical - Observed food stored on floor. Soda boxes, server's area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pizza for slices 77F for 15 minutes per operator. Operator intends to use time plan
- Observed single-service items stored on floor. To go cupps, server's area
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. see comment section Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Operating with 115 seats licensed for 90. Local Authority approved site for 115. City of winter park no.12-00010622. Provided HR form 5021.103. Approval from local authorities is required or removal of unapproved seats by next unannounced inspection.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on table adjacent to the prep reach in cooler at the front counter Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. using brown paper towels as liners in fried foods containers
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. The employee at the dish machine removed his soiled gloves and walk over to the hand sink where he rinsed his hands. Corrected On Site.
- Observed nonfood-grade containers used for food storage. No 2 black tubs being used with direct food contact. washed cut vegetables
- Observed nonfood-grade containers used for food storage. No 7 lexan containers do not state Food Safe
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salad dressing 44 f degrees x 2 in tub in wait staff area.
- Critical - Observed soil residue in storage containers. pizza dough containers
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken 105, 105 f degrees left on the table by the oven.
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms after several cycles. Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired
- Equipment or utensils not designed or constructed in a durable manner.Cracked butter lexan
- Critical - Food not stored in a clean/dry locationOpen bag of chicken strips with water dripping into bag on cookline freezer Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.Glass door cooler Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.Men's restroom
- Critical - Observed buildup of soiled materia/loose paint on underside of mixer head.
- Observed clean utensils/equipment stored in dirty pans, spoons /knives expo and soups area Corrected On Site.
- Critical - Observed food stored on floor.Liquid shortening
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Meatballs 50F from chicken cooling on pan below , moved into colder area of cooler for cooling to 41F within 3 hours
- Observed residue build-up on exterior of cookline cooler and gaskets
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Observed utensils stored in crevices between equipment.Spatula at chargrill Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Butters Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.Tested toxic level over 100 ppm Corrected On Site.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 44F in server's reach in cooler. Operator discarded. Repeat Violation.
- Critical. Ser6glass door cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44F. Advised to lower temperature to 41F or colder This violation must be corrected by : 12 28 10. Repeat Violation. This violation must be corrected by : 12 28 10.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Unpackaged ground beef over mussels in reach in cooler Corrected On Site.
- Critical. Observed onions tored on floor in dry storage area
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.Icemaker scoop hanging on mixer handle Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Espresso machine.
- Observed green cutting board grooved/pitted and no longer cleanable.
- Observed cookline cooler gaskets torn/in disrepair.and soiled
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested below 50 ppms. Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired. Corrected On Site.
- Critical. Observed interior of expo area microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head and mixing bowl
- Observed residue build-up on outsides of bus tubs
- Observed residue build-up on reach in cooler door
- Observed residue build-up on interior of pizza cooler
- Clean creamer pitchers on frontline stored under hand soap dispenser
- Plumbing system in disrepair.Men's restroom faucet leaking
- Observed wall in disrepair under cookline handsink
- Observed wall in disrepair.Below dishmachine
- Observed wall in disrepair.Opposite dishmachine
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated grease.Light fixtures and vents over cookline/warewashing area Repeat Violation.
- Critical. Observed electrical outllet in disrepair under frontline counter by sandwich cooler. For reporting purposes only.
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10/28/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Deli meat 46F in front makeline cooler. Operator adjusted cooler temperature
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tiramisu and milk 46F in server's area coke cooler.Operator mived food to walk in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Front makeline cooler food temperature 46F. Operator lowered temperature
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Server's area coke cooler food temperature 46F. Advised to lower temperature to 41F or colder.
- Critical. No conspicuously located thermometer in holding unit.Server's coke cooler Corrected On Site.
- Observed cutting board grooved/pitted/soiled and no longer cleanable.Slicer area
- Critical. Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet
- Critical. No handwashing sign provided at a handsink used by food employees.Server's area
- Wall not smooth and easily cleanable.By warewashing area
- Observed ceiling soiled with accumulated grease.Lighting fixtures.
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3/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk deli meats in walk in cooler. Second Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Butter on available plan Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken over beef in walk in cooler
- Observed gaskets/seals on cold holding unit in poor repair.Pizza makeline cooler
- Critical. Observed slight buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- No Heimlich maneuver sign posted. Repeat Violation.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/15/2008 | Routine - Food | Warning Issued |
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