- Basic - Ice scoop handle in contact with ice. At bar. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed chef remove one glove and put on a new one without washing his hands.
- High Priority - Employee washed hands with cold water. Observed 2 servers wash their hands with cold water only. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed ice machine at bar with mold-like substance in the interior.
- Intermediate - Soda gun soiled. Observed soda gun at wait station near the bar area soiled.
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed glass DM at a temperature 114-116°F during wash cycle. Ecolab onsite and they will take a look at it.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secure at the bar near the main entrance. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed AC vents in the kitchen area dusty. **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. Observed ice scoop stored on ice machine at bar near main entrance. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bars. **Warning**
- Basic - Stored food not covered in walk-in cooler. Observed many items in the WIC not covered. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- 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. **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. Observed water filters with dates from 2011, manufacturing guidelines states it should be changed every 6 months. **Warning**
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4/17/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. Observed cloth covering RTE carrots in WIC.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen area.
- Basic - Ice scoop handle in contact with ice. At bars.
- Basic - Ice scoop stored on top of dirty ice machine between uses. At lounge bar.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Intermediate - Required employee training expired for some 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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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipper well turned off. **Corrected On-Site**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Low wall behind cookline tiles missing and black debris accumulating.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dented/rusted cans present. Multiple rusted cans in dry storage. Removed to send back. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Jambalaya in walkin made last night still 50°F today. Voluntarily discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Manager lacking proof of food manager certification. **Warning** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning** **Repeat Violation**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple soups in walkin.
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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6/14/2013 | Routine - Food | Warning Issued |
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw chicken then handle raw beef then handle clean customer plate, lettuce, onion, and tomato for plate garnishment without removing gloves and washing hands inbetween tasks.
- Critical - Observed employee wash hands with no soap. at handsink closest to office
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed employee engaged in food preparation wearing a watch
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked rice sitting out at soup station at 96 degrees Repeat Violation.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline stand-up reach-in cooler closest to office at ambient temperature of 54 degrees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed two open drinks on shelves above clean plates and hot-hold table on cookline. 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. observed employee on back prepline handling cooked baked potatos with bare hands. Corrected On Site. Repeat Violation.
- 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. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed crab cake at 46 degrees in cookline stand-up reach-in cooler closest to office. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored over french fries and cooked meatballs in stand-up reach-in cooler nearest mop sink Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored over raw fish in stand-up reach-in cooler nearest mop sink. observed raw beef stored over raw fish in cookline stand-up reach-in cooler closest to office.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed multiple cooked meats, cooked veggies, sauces, soups, leftovers in walk-in cooler with no date-marking held more than 24 hrs.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. observed meatball at 101 degrees in cookline steam table. Corrected On Site. boiled on stove
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee handling sliced tomatos with bare hands. Corrected On Site. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed cookline employee wearing large watch while engaged in food preparation.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in cookline handsink nearest dishmachine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked sausage at 49 degrees in cookline ice bath. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored above fries in reach-in cooler at end of cookline. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed cooked meats, sauces, soups, leftovers in walk-in cooler with no date-marking. Repeat Violation.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee grab lettuce for customer plate with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed switching gloves without washing hands inbetween pairs
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored over cocktail sauce in reach-in cooler inbetween dishmachine and cookline. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed red sauce at 117 degrees on cookline steam table. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked roasts, cooked meats, opened packages of lunchmeats in walk-in cooler must be date-marked. Repeat Violation.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. observed meatball at 107 degrees in steam table on cookline. reheated from yesterday. Corrected On Site.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. at end of cookline Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. at handsink by 3 sink 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. non-handled scoop observed in bulk white powder container in dry storage room. Corrected On Site.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee eating cheetos in dishmachine area then directly handle clean food wares without washing hands inbetween tasks
- Critical - Observed employee eating in a food preparation or other restricted area. at clean end of dishmachine Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. soups observed being cooled in 20gal plastic buckets filled to top. Corrected On Site. started ice baths
- Critical - Observed raw animal food stored over ready-to-eat food. raw veal observed stored over sauce and raw sausage over green beans in walk-in cooler. raw fish observed stored over sauces in cookline reach-in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken observed stored over raw scallops in walk-in cooler. raw beef observed stod over raw fish in cookline reach-in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, cooked meats, cooked foods, prepared foods in all walk-in cooler observed with no date-marking
- Critical - Working containers of food removed from original container not identified by common name. bulk white powders in dry storage rooms
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1/28/2011 | 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. soups, roast, sauces, must be date marked, in walk in cooler closest to 3sink. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup made yesterday afternoon at 48 F. Corrected On Site. soup was discarded.
- Critical. Observed raw animal food stored over ready-to-eat food. raw lobster over butter reach in cooler closest to 3sink. raw fish over veggies in walk in cooler by 3sink. Repeat Violation.
- Critical. Observed food stored on floor. vegetables in walk in cooler by 3sink. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, cooked meats, prepared and cooked foods, leftovers in WIC Repeat Violation.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. by 3 sink Repeat Violation.
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9/22/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. lunch menu needs in due to burger. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, cooked meats, prepared and cooked foods, leftovers in WIC Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder containers under prep table on back prep line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw she eggs and cheese in cookline makeshift RIC on ice. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw liquid boxed egg behind heavy cream in cookline RIC
- Critical. Observed raw animal food stored over ready-to-eat food. raw liquid boxed egg over sauces and cut produce in cookline RIC Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked beef in WIC
- Critical. Observed food stored on floor. both WIFs. many boxes Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in olive bucket in WIC. in diced tomatoes food tub at salad station Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handling lunchmeat with bare hands at cookline Corrected On Site. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when switching pairs of gloves hands must be washed inbetween pairs
- Critical. Observed employee eating in a food preparation or other restricted area. on dishmachine clean end table
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket on back prep line. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. nearest dry storage room
- Critical. Observed handwash sink used for purposes other than handwashing. as dump sink at 3 sink area. strainer with food particles in handsink. employee witnessed rinsing food tub in 3 sink handsink Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. by 3 sink Repeat Violation.
- 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 This violation must be corrected by : 9/8/09.
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7/7/2009 | Routine - Food | Warning Issued |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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