- No Violations Were Observed
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10/13/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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08/14/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 55° F and cooked pasta 73° F in drawers under cook line with ambient temp of 57° F, cooked pasta was just put in RIC corrective action taken food moved to working unit **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Cooked ham 55° F, cooked hamburger 56° F, cooked peppers 56° F, cooked onions 55° F in RIC overnight with ambient temp of 52° F see stop sale **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed Alfredo sauce 50° F cooling overnight voluntarily discarded **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed pizza at room temp no time mark prepared one hour ago according to operator **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed red sauce 50° F cooling from ambient longer then 4 hours **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Observed WD 40 stored over croutons and slicer **Warning**
- 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. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Reach-in cooler not 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. Observed Cooked ham 55° F, cooked hamburger 56° F, cooked peppers 56° F, cooked onions 55° F in RIC overnight with ambient temp of 52° F see stop sale **Warning**
- Intermediate - Refrigerated drawers not 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. Observed raw chicken 55° F and cooked pasta 73° F in drawers under cook line with ambient temp of 57° F, cooked pasta was just put in RIC corrective action taken food moved to working unit **Warning**
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08/13/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. Observed cloth on top of spinach in RIC by WIC
- Basic - Soiled dry wiping cloth in use. Observed chief on cookline using dry soiled wiping cloth
- High Priority - Shell eggs in use or stored with cracks or broken shells. Observed four shell eggs in WIC broken
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Several baking sheets have cracks at the ends of the sheet
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3/6/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce prepared on site 50° F prepared the night before in WIC voluntarily discarded
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Spray bottle containing toxic substance not labeled. In bar area **Corrected On-Site**
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 152 seats, counted roughly 200 today. Emailed Seat Change Eval form to complete and submit within 60 days. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen HWS.
- 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. Bar dishmachine, no sanitizer detected.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Bar dishmachine.
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4/11/2013 | Routine - Food | Warning Issued |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.oven slide tray equipment
- Violation: 36-11-1 Floors not maintained smooth and durable. curling walk in
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license.
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9/29/2012 | Complaint Full | Call Back - Complied |
- Drain cover(s) missing. dish machine area
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Floors not maintained smooth and durable. curling walk in
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 112f
- Critical - No professional hygiene and/or foodborne illness training provided. expired or unavailable
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Observed build-up of grease on nonfood-contact surface.oven slide tray equipment
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. meats over rte onions
- Critical - Observed incorrect information on Hotel and Restaurant license.
- Critical - Observed pesticide-emitting strip present in food prep area. by cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. clams 44f Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Observed residue build-up on nonfood-contact surface. roll container
- Critical - Observed uncovered food in holding unit/dry storage area. peppers soiled pan directly on food
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza 110f Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product. 2 lbs cooked peppers paper stop sale
- Critical - Thermometers not calibrated according to manufacturer's specifications. negative 8
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7/3/2012 | Complaint Full | Warning Issued |
- Bowl or other container with no handle used to dispense food cup used a ice scoop in ice bin by bar. Corrected On Site.
- Critical - Encrusted material on can opener blade. Corrected On Site. Repeat Violation.
- Critical - Food container stored in ice used for drinks. Pan of lemons stored in drink ice. Corrected On Site.
- Critical - Food stored on floor. Bag of onions on floor by drystorage area, also boxes of food on floor in walkincooler and walkinfreezer . Repeat Violation.
- Critical - No handwashing sign provided at a hand sink used by food employees in bar. Repeat Violation.
- Critical - No paper towels or mechanical hand drying device provided at handwash sink in bar. Corrected On Site.
- Critical - No soap provided at handwash sink in bar.
- Critical - Potentially hazardous food identified in the written procedure as a food held using time as a public health control has no time marking. Operator was able to determine the time removed from temperature control - corrected on site. Time undocumented for pizza by the slice. Corrected On Site.
- Straws provided for customer self-service not individually wrapped or in an approved dispenser.
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor. Observed bag of flour on floor in kitchen .
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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3/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink by walkincooler lacking proper hand drying provisions.
- Critical - License expired within 30 days after expiration date.
- Critical - No handwashing sign provided at a handsinks used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Observed bag of flour on floor in kitchen .
- Critical - Observed interior of microwave across from fryers soiled.
- Critical - Observed raw animal food stored over cooked food. Raw sausage over cooked peppers in pizza topping cooler. Corrected On Site.
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12/19/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-08-1 No list of certified food service managers available at the establishment.
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6/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored in a prohibited area. food coling in dishwash area Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. dispensing w// drinking glass
- Observed leaking pipe at plumbing fixture. main handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza at 90f chicken at 60f
- Critical - Observed potentially hazardous food thawed in standing water. clams Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza slices form to operator
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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4/1/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham pizza prep 49
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Critical. Observed food stored on floor. wic Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. cheese pizza prep
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Rinse solution not clean. utensils
- Critical. Observed the use of an unclean thermometer.
- Observed build-up of grease on nonfood-contact surface. oven slide tray
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar Corrected On Site.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen. Corrected On Site
- Critical. Observed pesticide-emitting strip present in food prep area. over slicer Corrected On Site.
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7/28/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. squid
- Critical. Observed food stored on floor. pizza dough Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. wings, beef
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. slide tray
- Observed hole in ceiling. mop sink room
- Light not functioning. rear walk in
- Critical. Observed incorrect information on Hotel and Restaurant license. 188 seats change seat form needed
- Critical. Establishment operating without a current Hotel and Restaurant license.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey & roast beef in reach in cooler at salad prep area. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham & cheese in reach in cooler at salad prep area. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ground beef & pepperoni in reach in cooler at pizza prep area. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham & sausage in reach in cooler at pizza prep area. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. marinara sauce & cheese in reach in cooler at pizza prep area. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler in salad prep area. This violation must be corrected by : 07/21/2009.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler in pizza prep area. This violation must be corrected by : 07/21/2009.
- Critical. Observed raw animal food stored over ready-to-eat food. raw calamari stored ontop of lettuce in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken stored over veggies in reach iin cooler at end of cookline. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sugar container in dry storage area.
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7/20/2009 | Routine - Food | Warning Issued |
| No report available. | 2/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/4/2008 | Routine - Food | Warning Issued |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/15/2008 | Routine - Food | Warning Issued |
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