- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored on floor. In walk in cooler **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. Mop sink removed **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface. On outside of storage containers
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted
- Basic - Utensils in poor condition. Chipped plastic lids
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Handwash sink used for purposes other than hand-washing , pan stored in sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen employee hand wash sink
- Intermediate - Slicer blade guard soiled with old food debris.
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. In walk in cooler
- Basic - Single-service articles not stored inverted or protected from contamination.small to go containers not inverted
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Touching pasta **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cheese and lemons in walk 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At employee hand wash sink at end of cooks line
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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 - Spray bottle containing toxic substance not labeled.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under equipment
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - Spray bottle containing toxic substance not labeled.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **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. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over lemons , walkin cooler **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 5 roaches found by grease trap **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. **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. **Warning**
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4/29/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen area .
- Critical - Handwash sink not accessible for employee use at all times. blocked by Co2 container .
- Observed cutting board grooved/pitted and no longer cleanable. at pizza prep area.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. while preping tomatoes . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. in walkin cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs stored over brown gravy, walkin cooler .
- Observed single-service articles stored without protection from contamination. not invented .
- 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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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. When cooling hot foods, in the walk-in cooler, do not cover them until they reach 41 F or below. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. at soda boxes .
- Critical - Hand wash sink lacking proper hand drying provisions. at bar employee handwash sink .
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen .
- Lights missing the proper shield, sleeve coatings or covers. in dry storage area .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed container of medicine improperly stored. advil on cooks lind.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. round tins not inverted , cooks line.
- Critical - Observed uncovered food in holding unit/dry storage area. walk in cooler .
- 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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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. at bar area.
- Critical - Handwash sink not accessible for employee use at all times. blocked by co2 containers .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. preping tomatoes .
- Critical - Observed potentially hazardous food thawed in an improper manner. shrimp in standing water..
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. small to go containers not inverted .
- 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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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed dented/rusted cans. Can of tomatoe sauce.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. bar area.
- Critical - Observed less than 1 handwash sink or number required by law for employees. blocked by Co2 tanks.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not constant , walk in cooler .
- Critical - Observed toxic item stored in food preparation area. bar area.
- Critical - Observed unlabeled spray bottle. at bar area .
- 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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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. can of clam juice.
- 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 raw animal food stored over cooked food. raw eggs over potatoe , walkin cooler.
- Critical. Observed food stored on floor. walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Hand wash sink lacking proper hand drying provisions. at end of cooks line.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. screen door.
- Critical. Observed container of medicine improperly stored. with utensils .
- Critical. Observed unlabeled spray bottle. at bar area.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 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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10/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans. can of tomatoes, dry storage area.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over cooked food. raw veal stored over cooked sausage .
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. forks not inverted .
- Observed single-service articles stored without protection from contamination. not consistant ..
- Critical. Observed handwash sink used for purposes other than handwashing. bucket of sanitizer in sink.
- Critical. Hand wash sink lacking proper hand drying provisions. at bar area.
- Critical. Observed toxic item stored in food preparation area. at bar area.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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8/4/2010 | Routine - Food | Warning Issued |
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