- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan at 51°F in reachin display cooler . **Warning**
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked beans in reachin cooler across from cookline, also raw sausage over cooked foods in reachin cooler across from cookline. **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**
- 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. Reachin display cooler at 49°F ambient temperature . **Warning**
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10/16/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream jello cups at 58°F in reachin cooler. Food moved to other units for cooling and cold holding. Corrective action taken . **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to hold container of water. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink in restrooms **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee restroom. **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 - 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. Display cooler in front of Restaurant ambient temperature 60°F. **Warning**
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6/17/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 49°F, cut vegetables at 49°F in reachin cooler across from chest freezer. All TCS foods moved to other coolers. Corrective action taken .
- High Priority - Raw animal food stored over cooked food. Raw beef over refried beans in reachin cooler across from steam table.
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink see to store sanitizer bucket. **Corrected On-Site**
- 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. Reachin cooler across from freezer at 49°F ambient temperature . Cooler emptied of all TCS foods.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Chlorine and quaternary sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 0 ppm in sanitizer bucket. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in reachin cooler at 54°F. Voluntarily discarded. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom in dining room. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Chicken covered with plastic in plastic bin overnight 54°F, voluntarily discarded. **Corrected On-Site**
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in 3 compartment sink. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage container on food prep table across from cookline. **Corrected On-Site**
- Observed reuse of single-service articles. Grocery bag used to hold rice, bag discarded. **Corrected On-Site**
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink in employee restroom lacking proper hand drying provisions.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink by 3compartment sink used to hold sanitizer bucket . Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over fish and raw chicken over eggs in reachin cooler across from cookline . Corrected On Site.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee failed to wash hands before putting on gloves to work with food.
- No copy of latest inspection report available.
- Critical - Presence of insects, rodents, or other pests. Ants on bar.
- Critical - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On Site.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. In restroom in dining area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands. Corrected On Site. Employee educated on proper handwashing procedure .
- Critical - Observed raw animal food stored over cooked food. Raw steak over cooked shrimp in reachincooler across from cookline . Corrected On Site.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Small bowl being usEd as scoop in sugar bin under prep table across from slicer. Also bowl in rice bin under prep table across from fryer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut potatoes held at 47F in reachincooler by restroom. Ambient cooler temperature 40F.
- Critical - Observed unlabeled spray bottle under 3compartment sink. Corrected On Site.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. At employee handsink . Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. In customer restroom. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site. Hit water turned on.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands first. Corrected On Site. Employee educated on proper handwash procedure .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked beans in reachincooler at 47-52F. Corrected On Site. Operator voluntarily discarded beans. Approximately 640oz of beans volutarily discarded.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions by 3compartment sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site. Hot water turned on.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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