- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops and scraper stored in 72° water.
- Basic - Reach-in cooler gasket torn/in disrepair. Unit closest to meatball holding unit.
- Basic - Single-service articles improperly stored. Spoons at ice cream freezer stored every which way.
- Basic - Soil residue build-up on nonfood-contact surface. Reach in freezer shelves in unit near cookline Handwash sink.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Containers used for holding bulk sliced cold cuts not food grade.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs and marinara sauce 133. Advised reheat to 165 then hold 135 or hotter.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Shelf over meatball holding area heavily soiled.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One of two units not calibrated. Operator disposed of stem.
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Black encrusted material on slide shelving in kitchen. Ice cream type reach in freezer at bar area with soiled gaskets and frozen over. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation-employee working with dough in dough room.
- Basic - Equipment in poor repair. Board or piece of wood under table top fryer in poor repair, shelf edges and surface not smooth, durable and easily cleaned.
- Basic - Interior of microwave soiled with encrusted food debris. White oven on pizza oven.
- Basic - Soil residue build-up on nonfood-contact surface. Small black refrigerator by stove top grill.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chlorine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Shelving and racks in several units
- Intermediate - Minor Accumulation of black/green mold-like substance inside the ice bin as well as on bottom of ice scoop.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated stem plus 50 degrees out of calibration.
- 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. Several employees unable to show proof of training.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface-freezer shelves.
- Basic - Build-up of mold-like substance on nonfood-contact surface-walk in cooler fan motor covers soiled with black.
- Basic - Chlorine sanitizing solution not at proper minimum strength. 0ppm at dish machine. Must be in compliance at next inspection.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Tin/ metal bucket in dough room ripped and or torn.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit-front counter.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin-front counter ice bin-edges and crevices.
- Intermediate - Handwash sink used for purposes other than handwashing. Basin has measuring cup and whisk in basin.
- Intermediate - Nonfood-grade basting brush used in food.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets with slimy/mold-like build-up, reach in cooler on make table.
- Basic - Gaskets/seals on holding unit in poor repair. **Repeat Violation**
- Basic - Hood soiled with accumulated dust-hood over pizza oven.
- Basic - Wash solution not clean-water reserve well attached to dish machine-heavily soiled with black mold like growth.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. measured at 0 ppm-advised to discontinue using Dishmachineand set up 3 bin sink to properly sanitize until dishmachine can be serviced. Dishwasher needs to sanitize every wash, every day-all times.
- Food-contact surface not smooth and easily cleanable. Dirty table cloths used to cover raw dough.
- Critical - Lack of toilet tissue at toilet in ladies room. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation-2 employees on dining room floor, and 3 kitchen employees.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female server scooping ice-has pink/rose colored nail polish.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils-drink over prep table with dough making.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee loaded dirty dishes into dishwasher then returned to making foods when putting on gloves without first washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has on bracelette. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up-table top pepsi cooler.
- Observed gaskets/seals on cold holding unit in poor repair-tabletop pepsi cooler in kitchen.
- Critical - Observed light black slime like soil buildup inside ice machine. Repeat Violation.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Wiping cloths at front counter at 300ppm.
- Equipment and utensils not properly air-dried. Several items on shelf over 3 bin sink.
- Critical - Observed buildup of black particles on soda dispensing nozzles-ants or other dispensing into cup.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee, cooking with several bracelettes. Repeat Violation.
- Critical - Observed food stored on floor-50 lbs bag of onions on floor in walk-in cooler.
- Critical - Observed food/ice received from unapproved source. Dessert cakes in chestvfreezer at bar area have no labels etc. Product came from sisco per operator.
- Critical - Observed moderate black slime buildup inside ice bin. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ricotta cheese, coffeemate creamer and cooked pasta holding in cookline reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths at 300+ ppm. Repeat Violation.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. One new employee - Brandy
- Critical - Observed buildup of slime in the interior of ice machine-ice maker by walk-in cooler. Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area - over dough prep.
- Critical - Observed employee improperly washing hands. Employee washed and turned off faucets with washed hands. Corrected On Site-advised employee to turn off water with paper towel.
- Observed floor area(s) covered with standing water. Floor in front of ice machine by walk-in cooler. Possible ice spillage.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee scooping ice has blue nail polish on.
- Critical - Observed handwash sink used for purposes other than handwashing. Handwash sink at front counter used as dump sink as evidenced by ice in sink. Repeat Violation.
- Observed ice scoop with handle in contact with ice-front counter area.
- Critical - Observed minor buildup of slime in the interior of ice bin at front wait station. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Portioned lasagna, anchovies and ricotta cheese. Repeat Violation.
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Food-contact surface not smooth and easily cleanable. Dirty, Flattened cardboard box used under clean and sanitized food containers.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Exhaust fan covers in restrooms heavily soiled.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Server wadhed in 3 bin sink at front counter. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing charm-like bracelette.
- Critical - Observed handwash sink used for purposes other than handwashing. Whisk and measuring cup in basin of handwadh sink in dough room.
- Observed ice scoop with handle in contact with ice. Red ice scoop in ice bin.
- Critical - Observed minorblack buildup of slime in the interior of ice machine.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Canolli cream filling in reach-in cooler. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Meatballs temped at 150-advised quick reheat to 165. Manager took actions to correct.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. At least 2 Portions of lasagna dated 9-22.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Sugar/salt in bucket under dirty dish drain board of dishwasher-splashes and dirty dish splatter could contaminate food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Salt/sugar in green bucket with plastic take-out type container used as scoop.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Young man in kitchen changing gloves without first washing hands. Corrected On Site.
- Observed employee with no hair restraint-kitchen employees with loose unrestrained hair. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Material/linen type table cloth used over dough. Corrected On Site.
- Observedreach-in cooler gasket torn/in disrepair. White fridge by pizza station.
- Wet wiping cloth not stored in sanitizing solution between uses-one srored onmprep table..
- Critical. Observed moderate amount of black speck buildup in the interior of ice machine.
- 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. One new employee-Vivian
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-12-1 Ceiling not smooth and easily cleanable-restrooms and ceiling over bar area.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Facility burned and was unable to do business in facility. Total new construction done and no plans were submitted to Tallahassee. A 60 day warning has been issued to submit plans and make any changes deemed necessary. Facility submitted plans on January 28, 2010.
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2/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female server scooping ice and preparing dishwasher for normal wash.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers not washing hands before scooping ice.
- Observed cutting boards on both cold holding prep tables grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. Many sterlite bu containers in use throughout facility.
- 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. Several new employees with and without proof.
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2/10/2010 | 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. milk in reach-in cooler at bar. Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Meatballs and sauce temped at 150. Advised reheat to 165 then hold at 135 F or hotter. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs over cold cuts.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw philly meat above french fries in stand up freezer.
- Observed ice scoop with handle in contact with ice. Drink dispensing at bar area.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching cold cuts, making sandwiches. Corrected On Site.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. 3 bin sink and automatic dishwasher.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Tested at 0ppm 2 times-must be complied at next visit to avoid administrative actions.
- Observed single-service items stored on floor. Several cases of solo type cups and other single service items stored on floor
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees-front bar.
- Wall not smooth and easily cleanable. Tiled wall behind counter/bar.
- Wall not smooth and easily cleanable. Paneling type wall vover behind counter/bar.
- Wall not smooth and easily cleanable. Brick/block work on customer side of counter/bar.
- Ceiling not smooth and easily cleanable-restrooms and ceiling over bar area.
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- No plan review submitted and renovations in progress. Facility burned and was unable to do business in facility. Total new construction done and no plans were submitted to Tallahassee. A 60 day warning has been issued to submit plans and make any changes deemed necessary.
- No copy of latest inspection report-may have burned in fire last spring.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. No proof of manager training0inspector remembers mother and daughter took test same day. Advise to either retake or request replacement card/proof.
- 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. This violation must be corrected by : 2-10-2010.
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12/3/2009 | Routine - Food | Warning Issued |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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