- Basic - Ceiling soiled with accumulated dust.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
- 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Most cooler
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Open dumpster lid.
- Basic - Shelf under preparation table rusted . Where wine bottles are.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Staff arriving and filling ice bin .
- Intermediate - Handwash sink not accessible for employee use due to being blocked by push cart.
- Intermediate - Handwash sink used for purposes other than handwashing. Sponges found at hand washing sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwasher area.
- Intermediate - No soap provided at handwash sink. By dishwasher areas.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Started preparing squid (slicing). **Warning** during Call Inspection observed dishwasher loading dishmachine and unloading without washing hands first. Hand washing sink blocked by cart and covered by utensils and a piece of wood.
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensil container stored inside hand washing sink (dishwasher 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**
- 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. **Warning**
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2/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around cooking equipment. **Warning**
- Basic - Clean bowls, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- 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. Drink by dishwashing area. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Observed server / waiter eating out a Carpaccio plate (beef) touching foods bare handed . **Warning**
- Basic - Floor tiles missing. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Raw animal food stored above unwashed produce. Shell egg flats over fresh unwashed produce at walk in cooler. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented garbanzo can . Discarded inmediately. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Started preparing squid (slicing). **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Wall chamber for ice needs cleaning. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensil container stored inside hand washing sink (dishwasher area). **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area and Dishwasher 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**
- Intermediate - No soap provided at handwash sink. Kitchen area . **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatballs pan, eggcustard . **Warning**
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12/13/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface.next to fryer
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor tiles missing.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink
- Basic - Spray bottle containing a food product not labeled.
- Basic - Utensils in poor condition. Pans
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- 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 - Food-contact surfaces encrusted with grease and/or soil deposits. Stove top
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/18/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. throuhout
- Food-contact surface not smooth and easily cleanable.
- Critical - Handwashing cleanser lacking at handwashing lavatory. dishroom
- Critical - Handwashing cleanser lacking at handwashing lavatory. dishroom area
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. most kitchen coolers
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. dishroom
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment dusty
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. all reach in coolers
- Observed cleaned wiping cloth that has food debris/soil.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.
- Observed employee with no hair restraint. Corrected On Site.
- Observed floor area(s) covered with standing water. kitchen area dishroom
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. most kitchen equipment in the kitchen
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Observed gaskets/seals on cold holding unit in poor repair. most coolers in the kitchen
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soiled reach-in cooler gaskets. all coolers
- Observed utensils in poor condition. most kitchen utensils
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease. cooking area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/15/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed container stored in ice used for drinks. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food-contact surfaces with grease and/or soil deposits.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 45 degrees. ribs 44 degrees
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee changing gloves without washing hands.
- 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.
- Observed floor area(s) covered with standing water.
- Critical - Observed food being cooled by nonapproved method. food covered when still hot.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed knives stored in crevices between equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. IN REACH_IN COOLER (FOR DESSERT) NEXT TO MEAT . Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. MEATBALLS COOKED YESTERDAY Corrected On Site. DISCARDED
- Critical - Establishment not maintaining shellstock tags for 90 days. Corrected On Site. 2 ONSITE FOR MONTH OF APRIL
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. TRAY OF BREAD Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES
- Observed floor area(s) covered with standing water. Repeat Violation.
- Critical - Observed food stored on floor.
- Observed hole in wall.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed soiled reach-in cooler shelves.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/28/2011 | Routine - Food | Administrative complaint recommended |
- Violation: 15-38-1 Mop sink or curbed cleaning facility in disrepair.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Violation: 28-14-1 Observed evidence of mop/cleaning waste water dumped onto ground. Chef said since mop was broken water was dumped onto ground.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
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2/8/2011 | Routine - Food | Call Back - Complied |
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Mop sink or curbed cleaning facility in disrepair.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. Chef said since mop was broken water was dumped onto ground.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Hand sink missing at dishwashing machine or area. Hand sink was eliminated in dishwashing area.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed floor area(s) covered with standing water.
- Observed wall in disrepair.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions. 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. Information on file but chef not present at the time.
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11/22/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- 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
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food stored on floor.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee improperly washing hands.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartments sink
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. in kitchen
- Observed utensils stored in crevices between equipment.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
- Floors not maintained smooth and durable.
- Observed floor area(s) covered with standing water. KITCHEN
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- 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
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Emergency order recommended |
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