- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Leaking pipe at plumbing fixture. Kitchen hand sink
- High Priority - Small flying insects in bar area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food.plastic container with no handle is being used to scoop sugar. **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 - Leaking pipe at plumbing fixture.hand washing sink and three compartment sink in the kitchen pipes leaking.
- Basic - Working containers of food removed from original container not identified by common name.sugar and flour being held in a plastic container with no label **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.cut lettuce found on counter top at 48°F. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.sliced tomatoes on kitchen counter top found 48°F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.meat loaf found in the reach in cooler on the cook line 47°F, **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.at the bottom of the three compartment sink there is a hose Bibb that is missing the vacuum breaker . Vacuum breaker are also missing from the hose Bibb outside of the establishment.
- 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. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink.cold water turned off at the hand washing sink in the kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Corrected On Site.
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12/12/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand sink missing in food preparation room or area. BAR AREA
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
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10/9/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cover for equipment not designed to provide protection from contamination. towel is being used to cover slicer.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand sink missing in food preparation room or area. bar area. Repeat Violation.
- Critical - Hand sink missing splash guard at dishwashing machine or area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. by kitchen sink
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Observed wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean used underneath cutting board.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. top of machine.
- Observed clean equipment stored on floor. ice bucket stored in floor.
- Critical - Observed cloth used as a food-contact surface. towel used to cover food container Corrected On Site.
- Critical - Observed non-service animals in the food establishment or on premises. little dog in dining room booth. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. ribs Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.cooked pasta with expiration of 3/16 Corrected On Site.
- Observed residue build-up on nonfood-contact surface. shelves by 3 compartment sink.
- Observed single-service items stored on floor. to- go -containers
- Critical - Observed soiled reach-in cooler gaskets. reach in cooler by cook line.
- Observed utensils stored in crevices between equipment. spatulas stored in crevices of cart.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces made on site.
- Critical - Working containers of food removed from original container not identified by common name.flour
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand sink missing in food preparation room or area.bar area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- 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 interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Corrected On Site.
- 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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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/27/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food.standup cooler in dry storage
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.handles must be up
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand wash sink lacking proper hand drying provisions.mens bathroom
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/22/11.
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1/19/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in standing water.fish Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.handles must be up
- Critical. Hotel and Restaurant license not properly displayed.not current
- Critical. Manager lacking proof of Food Manager Certification.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.chicken top shelf
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed container of medicine improperly stored.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.on floor under 3 comp. sink
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6/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. 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. Corrected On Site.
- 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.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.back
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Identity of food or food product misrepresented. SELLING IMITATION CRAB FOR CRAB IN CRAB SALAD, SELLING PANGASIUS FOR GROUPER IN FRIED GROUPER SANDWICHES.
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9/23/2009 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Warning Issued |
| No report available. | 10/17/2008 | Routine - Food | Administrative complaint recommended |
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