- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Utensils in poor condition.
- 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 - Displayed food not properly protected from contamination.
- High Priority - Employee washed hands with cold water.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food not separated from ready-to-eat food during preparation.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
- Intermediate - Slicer blade soiled with old food debris.
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07/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Deep Fryers
- 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 - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen area
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No hot running water at three-compartment sink.
- 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.
- 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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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Cardboard used to line food-contact shelves. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Located on storage area behind main building
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Keys and wallet on top of prep table **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. In some areas of kitchen **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Leaking pipe at plumbing fixture. Hand sink in kitchen **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's bathroom **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall tiles broken in some areas of litchen **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 105-107 f, ( prepped 30 min ago) **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Live, small flying insects in food preparation area. Fruit flies **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with cleaner **Warning**
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12/3/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- 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 - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- 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 - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer.Meat.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. **Warning**
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5/10/2013 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. **Corrected On-Site**
- Lights missing the proper shield, sleeve coatings or covers. **Corrected On-Site**
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/5/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.[no health policy] Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink.[front counter sink]
- Lights missing the proper shield, sleeve coatings or covers.[dishwash area]
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.[dishwasher]
- Observed gaskets with slimy/mold-like build-up.[walkin cooler]
- Critical - Observed soiled reach-in cooler gaskets.[display cooler sandwich ]
- Critical - Observed soiled reach-in cooler gaskets.[front reachin cooler behind counter]
- Critical - Observed uncovered food in holding unit/dry storage area.[walkin cooler]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink.[h/w next to cookline]
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.[lyme deposits in dishwash machine]
- Critical - Observed expired Food Manager Certification.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[eggs over sauces]
- Observed reuse of single-service articles.[reusing opened cans for other purposes]
- Critical - Observed soiled reach-in cooler gaskets.
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9/21/2011 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers.[dishmachine area]
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.[lyme deposit interior]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[walkin cooler shelves]
- Observed build-up of grease on nonfood-contact surface.[underneath steam table shelves]
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed raw animal food stored over cooked food.[eggs over sauce]-should be stored at bottom shelf]
- Critical - Observed uncovered food in holding unit/dry storage area.-walkin cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.some prepared foods labled
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. oxtail. Corrected On Site. operator discarded during inspection
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. splashguards needed by handsink next to low individual large burner stove
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.rice served with bowl
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. btead tongs stored on mopsink Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.cook
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. servers
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed knife block in use to store knives. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Bag of breads stored inside mopsink .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Inside walk-in freezer
- Critical. Observed raw animal food stored over cooked food.Inside walk-in cooler
- Critical. Observed food stored on floor.Onion bags
- Critical. Observed cloth used as a food-contact surface.Used to cover food products
- 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.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.Inside walk-in freezer
- Observed ripped/worn cardboard used as shelf cover.Inside walk-in cooler
- Observed plastic buckets used for food storage grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed knife block in use to store knives.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Vacuum breaker mising at hose bibb.Hose connected to faucet under handsink
- Observed grease on the ground and/or pad around grease receptacle.
- Observed grease accumulated on walk-in freezer floor.
- Observed moldy ceiling and/or air conditioning vent covers.
- Observed wall and/or ceiling obstructed with exposed utility lines.Kitchen area
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.Garlic and oil
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.Inside walk-in freezer
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Observed knife block in use to store knives.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cardboard on walking cooler shelving
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving of dry food storage shelving
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Observed grease accumulated on storage floor.
- Observed wall soiled with accumulated black debris in walk-in cooler area.
- Observed wall and/or ceiling obstructed with exposed utility lines.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Administrative complaint recommended |
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