- Basic - No mop sink or curbed cleaning facility provided.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
- 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.
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10/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food stored in holding unit not covered.Ice creams.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Hole in wall.Storage.
- Basic - No handwashing sign provided at a hand sink used by food employees.bar area.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Soda gun holster with accumulated slime/debris.
- 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 - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Set up outside.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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 - Handwash sink not accessible for employee use at all times.Dish area.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
- 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.
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08/26/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Equipment in poor repair.RIC.
- Basic - Food stored in holding unit not covered.Ice creams.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Hole in wall.Storage.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.bar area.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Soda gun holster with accumulated slime/debris.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Ground beef 50°F,Turkey burger 50°F,Chicken breast 44°F,Shrimp 50°F,Salmon 49°F
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Set up outside.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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 - Handwash sink not accessible for employee use at all times.Dish area.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
- 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.
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in holding unit not covered.Juices RIC front .o
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Stored food not covered in reach-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes squid.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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 - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed at room temperature.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Critical - Working containers of food removed from original container not identified by common name.
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2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
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