- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Dry storage (under shelves) . **Warning**
- Basic - Clams/mussels removed from original container for long-term storage. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen area. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Pizza Station. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Lime scale build-up inside ice machine. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Warning**
- Basic - Plumbing system in disrepair. Hand sink faucet (Pizza Station). **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- 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. Salmon Carpaccio on the Menu. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda spray gun. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Dish washing racks . **Warning**
- Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel tags not marked with last date served. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Pizza making station. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Must define dump sink and hand sink (Bar Area). **Warning**
- Intermediate - Establishment not maintaining clam/mussel tags for 90 days. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. For Restaurant Manager . **Warning**
- Intermediate - No list of certified food service managers available at the establishment. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **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 - 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**
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11/05/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- 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 - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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 - Food stored on floor.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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 - 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Packaged food not labeled as specified by law.
- 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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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No conspicuously located thermometer in holding some units
- Observed equipment in poor repair. Ri cooler (prep table) door
- Critical - Observed roach activity as evidenced by 1 live roach. found at prep area (back)
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - No conspicuously located thermometers in holding units.
- Critical - No handwashing sign provided at a handsink used by food employees. BAR
- Critical - Observed employee bathroom facility not clean.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. BEEF OVER SEAFOOD
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER SEAFOOD
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed objectionable odors in employee bathroom.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.soups ,ground beef,sauses
- Floors not maintained smooth and durable.grout missing
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongues inside handsink
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.behind equipment
- Observed food debris accumulated on kitchen floor.freezer
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving in walkin
- Observed grease on the ground and/or pad around grease receptacle.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.soups ,beef,sauses
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.ground beef
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw beef on top of raw fish
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.inside handsink in pizza area
- Observed food debris accumulated on kitchen floor.walkin frezer
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed toxic item stored in food preparation area.glue
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- No copy of latest inspection report.
- Critical. Observed expired Food Manager Certification.
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food contaminated by employees/consumers not discarded.refilling pico de gallo salad from plate from costumer
- Critical. Stop Sale issued due to adulteration of food product.pico de gallo,and moldlike substance on tomatoe Repeat Violation.
- Critical. Observed food with mold-like growth.tomatoe Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk in cookline Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.soups ,sauces Repeat Violation.
- Critical. Observed food being cooled by nonapproved method.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food re-served to customers. PICO THE GALLO SAUCE
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with soiled clothing.apron
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Observed cooler gasket torn/in disrepair.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. BAR
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets. BAR
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with residue and/or soil deposits. BAR'S DISHWASHER
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves around
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.fans inside walkin
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
- Floors not maintained smooth and durable.grout missing
- Observed food debris accumulated on kitchen floor.behind equipments
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated black debris in walkin coolers
- Lights missing the proper shield, sleeve coatings or covers.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed toxic item stored by food.cleaners
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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2/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued due to adulteration of food product. Repeat Violation.moldy food
- Critical. Observed food with mold-like growth.mushroom pate Corrected On Site.discarded
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.eggplant with cheese
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed raw animal food stored over cooked food.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed utensils stored in crevices between equipment.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.backdoor Corrected On Site.
- Floors not maintained smooth and durable.grout missing in someareas
- Observed food debris accumulated on kitchen floor.around kitchen Repeat Violation.
- Observed food debris accumulated on kitchen floor.behind equipment
- Observed floor area(s) covered with standing water. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Critical. Observed toxic item stored in food preparation area.insect killer
- Critical. Observed flammable material stored around water heater. For reporting purposes only.towels
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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