- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Pizza peel stored on floor between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon offered for Carpaccio Di Salmone that has not undergone proper parasite destruction. **Admin Complaint**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Must be complied by 11/8/14.**Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. CookedRisotto stored at walk in cooler
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09/08/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served on the menu-carpaccio Di Salmone . At the time of inspection, the raw salmon used in carpaccio Di Salmone has not undergone proper parasite destruction. As per operator, the raw salmon is received fresh.
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09/08/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wall soiled with accumulated black debris in dishwashing area. By 3 cs
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served on the menu-carpaccio Di Salmone .
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5/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area. By 3 cs
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm -corrected to 100 ppm
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served on the menu-carpaccio Di Salmone .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 120 f, soup at 121 f(operator adjusted thermostat on unit). Soup reheated to 168 f **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Required employee training expired for all 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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3/11/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Employee bathroom.
- Basic - Clean equipment stored on floor. Cutting boards **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass with water on top of plates **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on 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. Employee placing lemon with bare hands on glass rim **Corrected On-Site**
- High Priority - Employee washed hands with cold water. Hot water was turned off **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken broth 82 f-employee reheated product .
- High Priority - Toxic substance/chemical stored by or with food. Cleaner for oven on shelf on top of cans of olive oil **Corrected On-Site**
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Hand washing procedures not performed correctly.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Operator using chlorine.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(kitchen)
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.[lime depositsi ]
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.[pressure guage]
- Critical - Observed soiled reach-in cooler gaskets.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Food-contact surface not smooth and easily cleanable. WOODEN SPOONS.Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER EGGS IN WALK IN COOLER Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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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.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.WOOD SPOON
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. GROUND BEEF OVER RICE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Covered waste receptacle not provided in women's bathroom. employee bathroom
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. PIZZA SAUCE IN WALK_IN COOLER Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. REACH_IN COOLER BY OVEN
- Observed utensils stored in crevices between equipment. KNIFE AND SPATULA Corrected On Site.
- Critical. Observed toxic item improperly stored. Corrected On Site.
- 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 FAX EMPLOYEES CERTIFICATION TO MY ATTENTION AT 305-499-4079. This violation must be corrected by : 8/2/10.
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6/2/2010 | Routine - Food | Warning Issued |
- 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. 60 days new employees
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/21/2008 | Routine - Food | Administrative complaint recommended |
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