- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Dead roaches on premises.(5 dead palmetto bugs in dry storage/beer room)
- 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. **Repeat Violation**
- Basic - Hole in wall.(multiple holes in dry storage/ beer room) **Repeat Violation**
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(boiled egg whites 48°F)
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (boiled egg whites 48°F)
- 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. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(boiled egg whites 48°F)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.(comminuted beef over scallops)
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Gallon of bleach) **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(outside hand wash sink ) **Repeat Violation**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items)
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Hole in wall. **Repeat Violation**
- Basic - Ice machine condensate drain line draining onto ground causing a sanitary nuisance.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(fryer basket in 63°F, water) **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(kitchen) **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.(fish) **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.(reach in on cooks line) **Repeat Violation**
- Basic - Reuse of single-service articles.(souffl cups used to scoop product in reach in cooler) **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.(outside of flour bucket )
- Basic - Soiled reach-in cooler gaskets.(reach in on cooks line) **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.(chicken over fish reach in cooler cooks line) **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (Washed hands in 3 compartment sink ) **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Dirty pans stored on top of sink) **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.(sliding door fridge)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(outside )
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Soda gun soiled.(bar)
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Abrasives and detergents not removed during the rinse process.(cook washed spatula then sanitized skipping the rinse process)
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.(above cooks line)
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Food stored in undrained ice.(boiled egg whites in stand up cooler at entrance of kitchen)
- Basic - Hole in ceiling.(dry storage)
- Basic - In-use tongs stored on oven door handle.
- Basic - Leaking pipe at plumbing fixture.(3 compartment sink )
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(above cooks line)
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.(60lb of ground beef left outside in direct sunlight to thaw)
- Basic - Reach-in cooler gasket torn/in disrepair.(reach in across from grill)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. ( observed cook washing hands on multiple occasions washing hands less than ten seconds)
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.(fryer basket in water batter mix 76°F, )
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Wet wiping clothe)
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.(sink needs quat)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items yellow rice, turkey stuffing , casserole )
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Ceiling in disrepair. In drink storage area above shelf **Warning**
- Basic - Ceiling tile missing. Near back door of kitchen above dry storage **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Shoes stored on rack with soda boxes in beverage storage area **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen **Warning**
- Basic - Floors not constructed to be easily cleanable. In beverage storage area **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. On deli style cooler on cooks line **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area **Warning**
- Basic - Soiled reach-in cooler gaskets. Deli style cooler on cooks line **Warning**
- Basic - Wall in disrepair. At back door entry in kitchen, throughout beverage storage area. **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**
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4/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Stored inside flour bulk food container. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves throughout the the kitchen **Warning**
- Basic - Build-up of grease on nonfood-contact surface. At grease drip tray on hood system, top area on flat top griddle on cooks line **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Throughout all collers **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. In storage area **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area. Paper towels and paper cups in drink storage area **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Case of various food products in dry storage area. Fryer oil in outside storage area **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Grey Bulk food containers with bread crumb on cooks line **Warning**
- Basic - Ceiling in disrepair. In drink storage area above shelf **Warning**
- Basic - Ceiling tile missing. Near back door of kitchen above dry storage **Warning**
- Basic - Clean utensils or equipment ( metal bowls)stored in dirty shelf above deli style cooler on cooks line. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
- Basic - Employee beverage container in a food preparation area does not have a lid to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drink in cutting board on deli style cooler on cooks line **Corrected On-Site** **Warning**
- Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. While prepping food **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Shoes stored on rack with soda boxes in beverage storage area **Warning**
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Tongs stored on piping on hood system with heavy grease build up. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen **Warning**
- Basic - Floors not constructed to be easily cleanable. In beverage storage area **Warning**
- Basic - Food placed in soiled equipment. Buns stored on shelf above deli style cooler that is soiled with grease and o,d food debris **Warning**
- Basic - Food stored in undrained ice. Fish in deli style cooler on cooks line **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. On deli style cooler on cooks line **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Shelf under steam table area soiled with food debris. **Warning**
- Basic - Single-service articles improperly stored. 2 sleeves of paper cups stored on floor in bar area **Warning**
- Basic - Single-service articles not stored protected from contamination. To go containers stored on wire shelf at bottom near deli style cooler **Warning**
- Basic - Soiled reach-in cooler gaskets. Deli style cooler on cooks line **Warning**
- Basic - Walk-in cooler floor soiled. **Warning**
- Basic - Wall in disrepair. At back door entry in kitchen, throughout beverage storage area. **Warning**
- Basic - Wall soiled with accumulated food debris. Through out the kitchen **Warning**
- Basic - Wall soiled with accumulated grease. Through out the kitchen **Warning**
- Basic - Working containers of food removed from original container not identified by common name. All squeeze bottles with various condiment through out the kitchen. Bulk food containers with flour and bread crumbs on cooks line **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Collared greens in walk in cooler at 65?F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 45?F in deli style cooler on cooks line **Corrected On-Site** **Warning**
- 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. Collared Greens in walk in cooler 65?F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Collared greens improperly cooled over night temperature 65?F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes 120?F **Corrected On-Site** **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. 45?F in deli style cooler on cooks line **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken breast 46?F in deli style cooler on cooks line **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on shelf with clean pans and containers above3 compartment sink **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Up right reach in freezer outside nearnwalk in cooler **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Soda gun drain holster in bar area **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Deli style cooler on cooks line **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Sliding 2 door up right cooler near 3 compartment sink **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 compartment sink **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 - Soda gun soiled. In bar area **Warning**
- Intermediate - Soil residue in food storage containers. White and grey bulk food containers with flour and bread crumbs on cooks line **Warning**
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4/8/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. standing cooler in prep
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen and outside ice machine
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [observed employee drinking from open drink on bar] Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. outside
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed cloth used as a food-contact surface. observed towels being used on table top for in use cooking equipment [next to grill]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee toucing raw animal product [hamburger ] then touching clean plateware without washing hands.
- Critical - Observed employee improperly washing hands. [no soap, no paper towels, only water] after correcting the behavior upon initiation of inspection, improper handwashing was witnessed repeatedly. This violation must be corrected by : 7/23/2012 .
- Observed employee with no hair restraint. observed employee preparing food in kitchen without proper hair restraint.
- Critical - Observed food being cooled by nonapproved method. [observed cooked rice sitting on prep table with cover on top. temperature of rice 118 degrees. item moved to cooler to bring temperature down to 70 degrees within 2 hours]
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. [observed employee washing hands in three compartment sink without soap]
- Critical - Observed handwash sink used for purposes other than handwashing. bar sink used for dumping customer drinks and glassware.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [observed employee using single use styrofoam bowl to scoop coleslaw] This violation must be corrected by : 7/23/2012 .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [standing cooler in prep] This violation must be corrected by : 7/23/2012 .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. observed employee touching raw hamburger and not changing gloves. This violation must be corrected by : 7/23/12.
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7/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
8/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Handwash sink not accessible for employee use at all times.[kitchen] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.[kitchen and bar] Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.[new operation]
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.[kitchen and bar]
- 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. [new operation ]
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.[raw wood shelving in kitchen ]
- Critical - Observed a freeze and upright cooler with no overhead protection.[outside ]
- 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.[bowl in bulk flour bin]
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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8/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Current license properly displayed
|
8/4/2011 | Routine - Food | Warning Issued |
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