- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... On shelving and horizontal surfaces in storage, kitchen and back of the house areas. As of 11/04/14 Not Complied
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. ... Kitchen, storage and back of the house. ... As of 10/04/14 soil and debris on floor in Kitchen, storage and back of the house, especially beneath and behind cook line equipment.
- Basic - Working containers of food removed from original container not identified by common name. ... Multiple Soups and sauces in walk in cooler ...as of 11/04/14 The repeat violation is noted in violation 02C-02-4 Above.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In walk.in.cooler... Alfredo Sauce, Chicken Stock, Pasta Fajuo11 ... As of 11/04/14 in walk.in.cooler... Red Sauces, Chicken Stock and Pasta Fagioli are not Labeled and/or Dated.
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11/04/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... On shelving and horizontal surfaces in storage, kitchen and back of the house areas.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. ... Kitchen, storage and back of the house.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. ... There has been communication regarding requirements for submittal of a completed Form HR5021-103 to the DBPRHR District Office or Local Inspector. A WORD Link and a PBF Link and a Hard Copy of this form are provided with this inspection.
- Basic - Working containers of food removed from original container not identified by common name. ... Multiple Soups and sauces in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. PREP AREA (Pizza Make Up Table) raw sausage 45° Meatballs 53° Ham 52° (Per PIC Items in Unit since Lunch Set Up) ...
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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. ... Some line cooks have current food handler training certification. No food servers have current food handler training certification.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In walk.in.cooler... Alfredo Sauce, Chicken Stock, Pasta Fajuo11
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08/27/2014 | Routine - Food | 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. ... in walk.in.cooler... Fresh tomatoes MON floor.
- Basic - Equipment in poor repair. ... Tall 2 Door "True" freezer not working. Empty of foods closed and sealed with heavy mildew odor/build-up. ... In use CookLine Cold Table/Undercounter Unit not maintaining Temperature Controlled for Safety Foods at 41° or below.
- Basic - No conspicuously located ambient air temperature thermometers in holding units throughout.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Manual WAREWASHING of pots and pans taking place in 3 compartment sink without a sanitizing step - wash, rinse only before storage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... COOK LINE (Undercounter Cooler) calamari 52° breaded chicken 49° cannaloni 49° mozzarella sticks 50° pastas 50° fried eggplant 50° ... COOK LINE (Cold Table) calamari 48° beans 48° clams 48° **Corrective Action Taken** Switched Coolers
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted, soiled material on slicer.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. ... REACH.IN.COOLER opposite open top ranges
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOK LINE COLD TABLE... Calamari 46° shrimp 45° mussles 46°
- Intermediate - Hot water not provided/shut off at employee handwash sink. ... At cocktail bar. Ran hot water full force for over 3 minutes. High temperature was 85°
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ...At cocktail bar. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. ...At cocktail bar.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. ... ABC Portable Extinguisher on floor in dry storage.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. ... 2 tanks of Propane Gas stored in dry storeroom.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/4/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense bread crumbs **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In the dish wash room. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood soiled with accumulated grease.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitresses picking up slice of lemon for drinks. Cook prepping spinach.**Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw squid **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
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6/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Meat sauce in the walkin cooler.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Marked exit/path to marked exit blocked. For reporting purposes only. Boxes
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5/28/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/1/2012 | Routine - Food | Call Back - Complied |
- Critical - not observed chlorine test strips for dish machine.
- Critical - observed chix broth being stored at 51 degrees next to stove in kitchen.
- Critical - observed chlorine sanitizer used for wiping cloths to be too strong on pizza line. corrected on site.
- observed employee with no hair restraint. corrected on site
- Critical - observed handsink on cooksline being used for purpose other than hand washing.
- Critical - observed no certified food manager on duty with 4 or more employees working.
- Critical - observed plate being used for bread crumbs on rear store room.
- Critical - observed potentially hazardous foods not kept at or below 41 degrees.
- Critical - observed rear door blocked by boxes.
- Critical - observed sald bainmarie cooler is incapable of maintaining potentially hazardous foods at 41 degrees or below.
- Critical - observed standing water in bottom of salad bain marie.
- observed standing water on rear prep room floor.
- Critical - observed that all employee training is expired.
- Critical - observed uncovered bread on rack. corrected on site.
- Critical - observed uncovered oil in rear prep room.
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8/29/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatsauce, tomato sauce, minestrone soup and marinara.
- Critical - Identity of food or food product misrepresented. Restaurant menu has grouper on it in in 3 places on the supper menu and 2 places on the lunch menu. Basa is the only fish recently purchased. Restaurant could not produce any recent invoices with grouper on them at time of inspection.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen , 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 improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken breast over raw basa in a reachin cooler in the kitchen . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tomato sauce, marinara, meatsauce and minestone soup.
- Critical - Observed potentially hazardous food thawed at room temperature. Raw meat in the prep room . Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Squid, Corrected On Site.
- Critical - Observed unlabeled spray bottle. Water in a spray bottle in the pizza prep area. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/22/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 7/10
- Critical - No handwashing sign provided at a handsink used by food employees. Prep room.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. prep area.
- Observed gaskets/seals on cold holding unit in poor repair. True reachin cooler by the 3 compartment sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar, brown sugar.
- Critical - Observed unlabeled spray bottle. bleach in bottle hanging from pipe by the 3 compartment sink .
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. All extinguishers dated 6/10
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne, sauces, cooked beef, pork, sausage in the walkin cooler
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true reach-in cooler on cookline at 59 degrees ambient air temperature . Note: Do not use this unit until repaired/able to maintain 41 degrees or below. Repeat Violation. This violation must be corrected by : 06/13/2011.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed pasta in walk-in cooler at 88 degrees in container with tight lid on. Pasta was placed in freezer immediately to still be able to rapidly cool to 41 degrees within allowed 6 hour timeframe . (remaining time left is 3 hours) Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handwash sink.
- Critical - Handwash sink not accessible for employee use at all times. cooking pot stored in handwash sinnk on cookline . Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. soda gun on bar.
- Observed clean utensils/equipment stored in dirty drawers / containers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Observed equipment in poor repair. standing water in true reach-in cooler on cookline .
- Critical - Observed food being cooled by nonapproved method. pasta cooled in deep containers with tight lid on. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in salt and sugar containers. Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. non-handle soda drink cup used to dispense / scoop ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter cups at server station at 78 degrees . butter was placed on ice immediately and was time marked (4 hiur limit) with remaining 2 hour limit and must be discarded within 2 hours. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pastas at 50 degrees in true reach-in cooler . all pastas time marked with 4 hour limit. 2 hour remaining and must be discarded with the 2 hour remaining time. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. on shelf under cookstove .
- Critical - Observed unlabeled spray bottle. clear liquid in spraybottle at pizza station Corrected On Site.
- Critical - Observed unlabeled spray bottle. yellow liquid in spraybottle in dishwash area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/12/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced cheeses in walk-in cooler
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ARCTIC reach-in cooler on cookline at 56 degrees ambient air temperature. All phf in this unit has been moved into working cooler maintaining 41 degrees or below. All foids have been made/opened/cooked 2 hours prior (12:30pm). All items have to be discarded at 4:30pm. This violation must be corrected by : 12/19/2010. This violation must be corrected by : 12/19/2010.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. fan guard and housing in produce walk-in cooler
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor by walk-in cooler with gaps
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. prep area above slicer
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12/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced cheeses in walk-in cooler
- Critical. Working containers of food removed from original container not identified by common name. sugar/salt container
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ARCTIC reach-in cooler on cookline at 56 degrees ambient air temperature. All phf in this unit has been moved into working cooler maintaining 41 degrees or below. All foids have been made/opened/cooked 2 hours prior (12:30pm). All items have to be discarded at 4:30pm. This violation must be corrected by : 12/19/2010. This violation must be corrected by : 12/19/2010.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salt container Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar container Corrected On Site.
- Observed equipment in poor repair. fan covers missing in Arctic reach-in cooler on cookline. dangerous !! This violation must be corrected by : 12/19/2010.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. fan guard and housing in produce walk-in cooler
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor by walk-in cooler with gaps
- Lights missing the proper shield, sleeve coatings or covers. prep area above slicer
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10/19/2010 | Routine - Food | Warning Issued |
- Violation: 23-06-1 Observed build-up of dust or dirt on nonfood-contact surface. several shelfs on cookline
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9/14/2010 | Routine - Food | Call Back - Complied |
- Critical. No tag on fresh shellfish.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. nothing date marked in wic. pasta, chicken, pork, beef, sauces, cooked vegetables, several rte dishes Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over rte vegetables in walk-in cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. pork over chesse in walk-in cooler Corrected On Site.
- Observed ice scoop with handle in contact with ice. in ice machine Corrected On Site.
- Critical. Observed employee eating while preparing food. bread/kitchen
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed reach-in cooler gasket torn/in disrepair. several
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. several
- Critical. Observed encrusted material on can opener.
- Observed build-up of dust or dirt on nonfood-contact surface. several shelfs on cookline
- Observed gaskets with smold-like build-up. several
- Critical. Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. by wic between cooklines
- Observed grease and bebris accumulated under cooking equipment. throughout main cookline.
- Observed food debris accumulated on kitchen floor. in dough prep room.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.in dough prep room
- Observed wall soiled with accumulated food debris and grease throughout main cookline
- Observed attached equipment soiled with accumulated dust. a/c vent by server-pick up area
- Critical. Observed unlabeled spray bottle. clear liquid / bleach by dishwash area
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 09/12/2010.
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7/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.anchovies ric
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese ric
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cut veggies ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.risotto wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cut veggies
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.dressing wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce wic
- Critical. Working containers of food removed from original container not identified by common name.squeeze bottles
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.fish/cut veggies ric
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.shrimp/onion ric
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Plumbing system in disrepair.lr one out of order
- Critical. Handwash sink not accessible for employee use at all times.blocked by cart
- Critical. Observed toilet functioning improperly.ladies room 1 stall out of order
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Pizza sauce and cheeses, lunchmeats walk in cooler Repeat Violation.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Meats Repeat Violation.
- Critical. No tag on fresh shellfish. Walk in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauteed items cookline cooler. No log kept Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheeses, dairy products, lunchmeats walk in cooler by backdoor Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pizza sauce Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. tomato sauces cookline
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler by backdoor pizza sauce. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler by backdoor.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/14/2008 | Routine - Food | Warning Issued |
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