- Basic - Build-up of grease on nonfood-contact surface. Equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Alcohol
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
- Insurance inspector's boiler report not posted in boiler room. For reporting purposes only.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Most cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Grease accumulated under cooking equipment.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment in poor repair. 2 RI coolers not working properly. Also ice machine lid broken.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloves still on.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Food manager certification expired.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Finished.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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12/9/2013 | Routine - Food | Warning Issued |
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Stored food not covered in chest freezer.Lid/cover broken placed on back order. Partial cover by plastic liner.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons (cantaloupe ) 55f degrees.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser does not provided soap properly. In back order.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm when tested. Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. SANITIZING SOLUTION PLACED WHERE SOAP IS NEEDED. Corrected On Site.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of sanitizer as the air drying process is done by towel drying. MUST ALLOW AIR DRYING.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans. SODAS AND OTHET DRINKS. Corrected On Site.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed personal care item stored with food. MEDICINES WITH FOODS. Corrected On Site.
- Critical. Observed toxic item stored by food. PEST CONTROL PRODUCT NEXT TO DRINKS. Corrected On Site.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. boiler problem
- Plumbing system in disrepair. no hot water available for dishwashing machine to function
- Observed water leaking from boiler.
- Observed wall soiled with accumulated black debris in dishwashing area.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro
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12/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. Pro
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9/14/2009 | Routine - Food | Warning Issued |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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