- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed sauerkraut date marked 08/03
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. By soda boxes
- Intermediate - Handwash sink not accessible for employee use at all times. handwash by three comp sink blocked by mop bucket and tables
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Soda nozzles being soaked in water with no sanitizer
- Intermediate - No soap provided at handwash sink. By three comp sink **Corrected On-Site**
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket 0 ppm quat **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash across from three comp sink inaccessible due to stored tables.
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils stored in crevices between equipment. Sandwich knives. Corrected On Site.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee failed to wash hands before putting on new set of gloves to work with food. Corrected On Site.
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching tortillas , lettuce, and variety of other toppings with bare hands . Corrected On Site. Cook educated on proper glove wearing procedure, and food volutarily discarded .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Critical - No paper towels or mechanical hand drying device provided at all handwash sinks. Corrected On Site.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 48F, and hotdogs 50F in reachincooler . Corrective action taken, these and other potentially hazardous foods moved to another cooler. Ambient temperature 33F, cooler airflow blocked by bread.
- Critical - Raw animal food stored over ready-to-eat food. Raw shell eggs on lettuce in reachincoolers across fromcookline.
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5/9/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili 96 quick chill Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 50 ppm 4th run Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices. no awareness of big 5
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. insufficient cl2 Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. or sign point of sale area
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed incorrect information on Hotel and Restaurant license. 160 seats
- Critical - Observed toxic item stored by food. consolidation of spraybottles aeay from handsink and foods
- Observed unnecessary items on the premise.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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11/16/2011 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Hand wash sink lacking proper hand drying provisions, cook-line.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, cook-line
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, ice cream scoop in metal container on handsink, cook-line.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. wic
- 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. bar
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner. lobster meat
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. completed run 18 seconds
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders near walk-in cooler. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soup in walk-in cooler found at 48. operator indicated that it had been removed from cooler for some time this morning to fill up steam table. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish stored ove dinner roles in cookline reach-in cooler. raw bacon over sauces in walk-in cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cookline employee observed not washing hands directly before putting on a new pair of gloves
- Critical. Handwash sink not accessible for employee use at all times. large tub of ceramic bowls covering dishmachine handsink. employee currently in area doing dishes.
- Critical. Hand wash sink lacking proper hand drying provisions. by dishmachine Corrected On Site.
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6/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. wine & dressings cooler.
- Critical. Observed bottles stored in ice used for drinks.bar area. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw steaks stored over non-dairy product in downstairs walk in cooler. Corrected On Site.
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11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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