- 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** on callback 09 08 2014 observed no proof of employee training.
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09/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 46°F in reachin cooler under cookline, door was propped open, now closed. Corrective action taken **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Okra 120°F under heat lamp , okra discarded. **Corrected On-Site** **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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07/03/2014 | Routine - Food | Warning Issued |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottle on the prep table. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. On the food prep table. **Corrected On-Site** **Warning**
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1/27/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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11/25/2013 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa, cheese, tomatoes, Cole slaw, noodles, etc in all 3 main reachin cooler by cookline at 44-48F. Corrective action taken, food placed on ice. **Warning** on callback 9/20/13 observed tomatoes, sour cream, onions, noodles, coleslaw, salsa, cheese in all 3 reachin coolers across from cookline at 44-55°F.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. All three reachin coolers across from cookline ambient temperatures 44-46F are no able to hold all food at 41F or below. **Warning** on callback 09/20/13 observed coolers unable to maintain food at 41°F or below ambient temperatures over 41°F in all units 42-55°F . Food moved to walkin from bottom of nits, foods on top placed on ice.
- 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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9/20/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa, cheese, tomatoes, Cole slaw, noodles, etc in all 3 main reachin cooler by cookline at 44-48°F. Corrective action taken, food placed on ice. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over fish in walkin cooler. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. All three reachin coolers across from cookline ambient temperatures 44-46°F are no able to hold all food at 41°F or below. **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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9/19/2013 | Routine - Food | Warning Issued |
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Stored food ice cream not covered in chest freezer. **Corrected On-Site**
- 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 chlorine sanitizer in bar dishmachine . Jug of sanitizer empty and was replaced. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried monte Christo sandwich 122?F, corrected on site , sandwich voluntarily discarded.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - No conspicuously located thermometer in various holding units.
- Critical - No handwashing sign provided at a handsinks used by food employees.
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11/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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