- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Server used cups for drinks to scoop ice into cups
- Basic - Case/container/bag of food stored on floor in kitchen. Bottles of oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of pickles
- Basic - Covered waste receptacle not provided in women's bathroom. Ladies restroom at pool table area
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar staff has a bracelet
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Bar staff
- Basic - Employee with no hair restraint while engaging in food preparation. Server **Corrected On-Site**
- Basic - Food stored on floor. Plastic bottles of coke on floor at bar area
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink cook line
- Basic - Objectionable odors in bar area
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Tin foil for push cart in kitchen with cheese sauce machine and self under prep table at cook line
- Basic - Soil residue build-up on nonfood-contact surface. Black slime substance in bottom of container that ice scoops are stored in between uses for ice machine
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.walk in cooler
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at bar 0ppm chlorine
- High Priority - Small flying insects in bar area. Flies at bar
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats and sliced cheese in reach in cooler at cook line
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bar staff scooping ice with out gloves
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One of cooks employees 90 days per manager and has not had employee training at this time . All other staff have employee training or food manager certificate or have not been employed over 60days
- Intermediate - No soap provided at handwash sink. Men's restroom in pooltable room area **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. Filters not dated but recently changed per manager
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07/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. At bar
- Basic - Ripped/worn tin foil used as food-contact shelf cover.bottom shelf of prep table in the kitchen
- Basic - Walk-in freezer shelves soiled with encrusted food debris. And rusted
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 45, salsa 45 in reach in cooler. Less than an hour. Moved to reach in freezer to cool quickly. Will take second temp. Ham 41,salsa 41 **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken ocer raw beef **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines( one in dish room ,one at ber area in the corner and ice bin at the bar **Repeat Violation**
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Black pepper **Corrected On-Site** **Warning**
- Basic - Ceiling soiled with accumulated dust. In the kitchen **Repeat Violation** **Warning**
- Basic - Food stored in dry storage area not covered. Flour **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.small foam cups **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Provolone cheese 46,Shreded cheese 45 ,american,chedder and swiss cheese 45 f in cooler by HWS in the kitchen **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site** **Warning**
- 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. Server used fork to put lemon wedge on ice tea glass however used bare hand to push done the lemon wedge. Discarded the ice tea and lemon wedge **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open ground beef over cooked hot dogs **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine up front **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Damp cloth towel drying on the hand wash sink at bar **Corrected On-Site** **Warning**
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1/3/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.behind soda nozzles at the bar
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Several buckets
- Basic - Ceiling soiled with accumulated dust.in the kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.drip cuts
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked diced chicken thawing at room temperature on prep table **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Wings in basket on fryer at 127 f as per operator less than an hour
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by soiled dish cart. Corrected **Repeat Violation**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. / women and men's restrooms.
- Basic - Build-up of grease on nonfood-contact surface. / exterior of the can opener.
- Basic - Cutting board has cut marks and is no longer cleanable. / cutting boards hanging near dish washing area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / glass cooler near bar / **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken at 46F, raw burger at 45F / product moved to reach in freezer.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. / hand sink next to cook line / **Corrected On-Site**
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. SUGAR Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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. COOK TOUCHED CHEESE WITH BARE HANDS WHILE TAKING TEMPRATURE Corrected On Site. DISCARDED ONE SLICE
- Observed cutting board grooved/pitted and no longer cleanable.ALL
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE PUTON GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. SERVER HANDLED SOILED DISHES THEN HANDLED CLEAN DISHES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. AMERICAN CHEESE AT 45 F IN REACH IN COOLER ON COOKLINE ( SEVERAL ITEMS AT 43 F NOT A VIOLATION AT 43 HOWEVER 44 IS. PLEASE MONITOR CLOSELY )
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CKN STRIPS OVER RTE FF IN REACH IN FREEZER
- Critical - Observed soil buildup inside ice bin. BOTH
- Critical - Working containers of food removed from original container not identified by common name. FLOUR IN BIG CONTAINER IN STORAGE ROOM
- Critical - Working containers of food removed from original container not identified by common name. FLOUR IN SMALL CONTAINER ON TOP OF PAPER TOWEL DISPENSER IN THE KITCHEN Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. WATER DRIP CUT CONTAINER,OIL SQUEEZE BOTTEL Corrected On Site.
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9/6/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler near cooler at cookline - 46F air temperature. If using this cooler at 46F, prroducts shhould be kept on ice [as was observed with raw meats but not the ready to eat foods]. Alternative cooler opposite the cookline is also available and can maintain TCS food at 41F.
- Equipment and utensils not properly air-dried. Clean food containers stacked while wet.
- Critical - Hot water not provided/shut off at employee hand wash sink. Restrooms on left side of establishment [if facing in direction of street].
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No quat test strips [only chlorine test strips provided]. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen, entrance to kitchen.
- Observed build-up of grease on nonfood-contact surface. Extraction hood filters. Repeat Violation.
- Critical - Observed buildup of slime inside soda gun dispenser - bar.
- Observed ceiling soiled with accumulated dust - air vent above kitchen swing door.
- Critical - Observed food stored on floor. Boxes of lettuce and containers of celery - walk in cooler.
- Observed liquid residue over walk in cooler floor surface; bar under soda syrup shelving.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese slices and grated cheese 49-53F, ham 47F, turkey 48F - 3.5 hours - transferred to freezer for cooling. Cooler at 46F. Ham and turkey cooled to 40F [cos], cheese slices cooled to: swiss 43F, american 45F, cheddar 48F - cooling continued in freezer. Cooler not maintaining 41F or below. Raw meats stored in this cooler were kept on ice. Recommend doing the same for deli meats and cheese or alternatively store them in the other cooler at the cookline. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers; lids of salt/flour containers.
- Observed single-service articles stored without protection from contamination. Aluminium food containers - kitchen.
- Observed soda gun holster with accumulated slime/debris. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fries 115-120F - bowl under heat lamp. Kitchen table. Chicken wings 115F - held in fryer basket for approximately 1 hour after par-cooking. Recommend using time as PHC for these foods. Procedure provided.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Hotel and Restaurant license not properly displayed. / Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. / all restrooms.
- Observed build-up of grease on nonfood-contact surface. / hood filters.
- Critical - Observed buildup of slime in the interior of ice machine. / kitchen.
- Critical - Observed encrusted material on can opener / kitchen.
- Critical - Observed expired Food Manager Certification. / Food Manager Certificate expired on 10-24-2011.
- Critical - Observed handwash sink used for purposes other than handwashing. / observed employee used as a dumpsink / front counter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / burger patty at 52F, cheese at 50F / small reach in cooler / cookline / see stop sales.
- Observed soda gun holster with accumulated slime/debris. / bar.
- Critical - Observed unlabeled spray bottle. / observed a bottle of pink liquid outside walk in cooler with no label.
- Critical - Observed unlabeled spray bottle. / observed a clear liquid bottle with no label / bar.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). / burger patty at 52F, cheese at 50F.
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3/2/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.pans and bowls
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./ small reach in cooler, all product removed from cooler
- Critical - No conspicuously located thermometer in holding unit./small ric in cooks line
- Observed build-up of grease on nonfood-contact surface./ filters in hood system Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles./ in bar
- Observed ceiling soiled with accumulated grease.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ cheese 52, chicken 45-48,ham 44. product was placed in small line cooler one hour earlier. Corrected On Site.
- Wall not smooth and easily cleanable./ throughout the bar and appears to have water damage
- Wet wiping cloth not stored in sanitizing solution between uses./ prep table Repeat Violation.
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups in reach in cooler.
- Critical. Violation: 08A-05-1 Vegetables not washed prior to preparation. romaine lettuce.
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wrist band
- Critical. Violation: 12A-10-1 Observed food employee touch head and hat then handle food without washing hands.
- Critical. Violation: 12A-13-1 Observed employee handling soiled wiping cloth then engage in food preparation without washing hands.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on tray with sauces.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. cookline, multiple. Repeat Violation.
- Critical. Violation: 22-28-1 Observed interior of reach-in coolers soiled with accumulation of food residue.
- Violation: 23-03-1 Observed build-up of heavy grease on nonfood-contact surface. hood filters and hood. Repeat Violation.
- Violation: 25-04-1 Observed single-service items stored on floor. togo bowls on kitchen floor.
- Violation: 36-11-1 Floors not maintained smooth and durable. uneven tile and wood flooring.
- Violation: 36-12-1 Floors not constructed easily cleanable. floor made from plywood at cookline area.
- Violation: 36-15-1 Observed food debris, dirt and leaves accumulated on kitchen floor.
- Violation: 37-06-1 Observed walls soiled with accumulated grease, soot and dust. cookline kitchen walls.
- Violation: 37-13-1 Observed holes in ceiling over cookline and cooler areas.
- Violation: 39-05-2 Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period reach in cooler. For reporting purposes only.
- Violation: 51-16-1 No plan review submitted and renovations in progress.
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12/8/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). reach in cooler upright. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham and turkey deli meat.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups in reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. upright reach in cooler thermometer at 57 degrees. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach in cooler. Repeat Violation.
- Critical. Vegetables not washed prior to preparation. romaine lettuce.
- Critical. Observed food stored on floor. sauces, spices, condiments on floor in kitchen.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wrist band
- Critical. Observed food employee touch head and hat then handle food without washing hands.
- Critical. Observed employee handling soiled wiping cloth then engage in food preparation without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on tray with sauces.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline, multiple. Repeat Violation.
- Critical. Observed interior of reach-in coolers soiled with accumulation of food residue.
- Observed build-up of heavy grease on nonfood-contact surface. hood filters and hood. Repeat Violation.
- Observed single-service items stored on floor. togo bowls on kitchen floor.
- Critical. Hand sink missing in food preparation room or area. only hand sink in kitchen has been removed due to renovations.
- Floors not maintained smooth and durable. uneven tile and wood flooring.
- Floors not constructed easily cleanable. floor made from plywood at cookline area.
- Observed food debris, dirt and leaves accumulated on kitchen floor.
- Observed walls soiled with accumulated grease, soot and dust. cookline kitchen walls.
- Observed holes in ceiling over cookline and cooler areas.
- Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period reach in cooler. For reporting purposes only.
- No plan review submitted and renovations in progress.
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12/7/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in coolers in kitchen.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. wings held in fryer basket.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in coolers.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken cases on top of celery. walkin cooler.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected. Exposed in worn aluminum pan.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cused under cutting board.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. gaps and holes at back door. at bottom.
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8/25/2010 | Routine - Food | Warning Issued |
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable, by back door.
- Observed hole in wall, by cook's line.
- Observed wall soiled with accumulated grease, by cook's line.
- 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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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination, flour.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Floors not maintained smooth and durable, cook's line.
- Observed wall soiled with accumulated grease, by cook's line.
- Lights missing the proper shield, sleeve coatings or covers, over cook's line.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 8/5/2008 | Routine - Food | Warning Issued |
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