- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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5/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots and potatoes
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. Oven door handles
- Basic - Stored food not covered in walk-in cooler. Corn beef
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- 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. Employee spread butter on toast touching toast with bare hands
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. Garlic and oil 81°f
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatloaf 130°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes sitting out on stove to be reheated 88°f
- High Priority - Raw animal food not properly separated from ready-to-eat food. Salmon and crab cakes in same container as ready to eat turkey meat
- 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 - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Freezer with ice cream
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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3/17/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.around small cooker next to oven,water heater
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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. **Corrected On-Site**
- Basic - Equipment in poor repair.waterheater
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.some damage to the screens in backarea
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wall soiled with accumulated food debris.next to slicer
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked potatoes from previous day according to owner
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked potatoes 46°
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - 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 - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.in front bar area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Drain boards need to be replaced. Made of wood
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Outer openings not protected with self-closing doors.kept open
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.chicken
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.eggs **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.must sanitize at 3 compartment sink until problem resolved
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.GROUND BEEF NEXT TO COOKED POTATOES
- Critical - Violation: 08A-28-1 Observed food stored on floor.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.table untreated wood Repeat Violation.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.UNDERNEATH EQUIPMENT Repeat Violation.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.EMPLOYEE BATHROOM
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 37-02-1 Observed hole in wall. Repeat Violation.
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10/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Floors not maintained smooth and durable.
- Critical - No handwashing sign provided at a handsink used by food employees.EMPLOYEE BATHROOM
- Critical - No person in charge of establishment.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.table untreated wood Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.UNDERNEATH EQUIPMENT Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises.1
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed food debris accumulated on kitchen floor.WALKIN COOLER
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.FRYING POT
- Observed hole in wall. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.GROUND BEEF NEXT TO COOKED POTATOES
- Observed leaking pipe at plumbing fixture.UNDER HAND WASH SINK
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.1 DEAD MOUSE
- Critical - Observed the presence of insects, rodents, or other pests.7 DRYED DROPINGS Repeat Violation.
- Observed unnecessary items on the premise.BACK AREA BY MOP SINK
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall and/or ceiling obstructed with exposed utility lines.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.WHOLE IN CEILING BY MOP SINI Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.meat loaf/ rice/soup Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.ROOM TEMP
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10/16/2012 | Routine - Food | Warning Issued |
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. HANDWASH SINK and 3-COMPARTMENT SINK
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING COOKED POTATOES Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. PREP TABLE WITH SLIDING DOORS; PIPES UNDERNEATH STEAM TABLE.
- Observed clean equipment stored on floor. POTS ON FLOOR
- Observed food debris accumulated on kitchen floor. UNDERNEATH SHELVES IN WALK_IN COOLER
- Critical - Observed food stored on floor. WALK_IN COOLER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade containers used for food storage. CARDBOARD and EGG CARTONS Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Critical - Observed rodent activity as evidenced by 2 dried rodent droppings found BY WALK_IN COOLER Corrected On Site.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. KITCHEN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Raw animal food not properly separated from ready-to-eat food. KITCHEN (RAW POULTRY NEXT TO COOKED BACON)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wash solution not clean.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Manager lacking proof of Food Manager Certification. OWNER SIMON HAS SHOWN CURRENT PASSED CERTIFICATION THIS YEAR (PASSED EXAM THIS YEAR). CERTIFICATION MUST BE POSTED ONSITE.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DISCARDED Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AT AMBIENT TEMPERATURE OF 51F. ALL PHF DISCARDED. DO NOT USE WALK_IN COOLER UNTIL FIXED.
- Critical. Observed potentially hazardous food thawed in an improper manner. GROUND BEEF THAWING ON PREP TABLE Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING TOAST Corrected On Site.
- Critical. Observed warewashing machine missing baffles, curtains in wash/rinse tanks. WATER SPILLS OUT
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 176F. DO NOT USE ANY EQUIPMENT/UTENSILS NOT PROPERLY SANITIZED. SET_UP 3-COMPARTMENT SINK FOR MANUAL SANITIZING.
- Critical. Observed encrusted material on can opener.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. CUSTOMERS GOING THROUGH KITCHEN TO ENTER/EXIT ESTABLISHMENT
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 3/11/11. FAX CERTIFICATION TO MY ATTENTION AT 305-499-4079.
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1/11/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food with mold-like growth. TOMATOES
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method. ROAST PORK AT 56F MADE YESTERDAY
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor. WALK_IN COOLER
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Observed employee with no hair restraint.
- No mop sink or curbed cleaning facility provided.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. THERMAL LABELS KIT
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wash solution not clean.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine hot water sanitizer not at proper minimum strength. SET_UP 3-COMPARTMENT SINK FOR MANUAL SANITIZING.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. ICE SCOOP RUSTED
- Observed build-up of grease on nonfood-contact surface. COOKING EQUIPMENT
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. GREASED BASKET
- Observed single-service articles improperly stored. NEXT TO TRASH BIN Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed 1 dead moth in kitchen. SINGLE SERVICE ITEMS
- Observed wall soiled with accumulated dust. BY WATER HEATER
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. TOWELS
- Wet mop not hung to dry.
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7/16/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 15-40-2 No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. ALL WAREWASHING MUST BE DONE USING THE 3-COMP SINK UNTIL DISHMASHINE IS SERVICED AND REACHES A MINIMUM FINAL RINSE TEMPERATURE OF 160 DEGREES.
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. (CUTTING BOARD)
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface of equipment.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Violation: 37-02-1 Observed hole in wall.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
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3/17/2010 | Routine - Food | Emergency Order Callback Complied |
- 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. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- 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 employee with no hair restraint.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. ALL WAREWASHING MUST BE DONE USING THE 3-COMP SINK UNTIL DISHMASHINE IS SERVICED AND REACHES A MINIMUM FINAL RINSE TEMPERATURE OF 160 DEGREES.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. (CUTTING BOARD)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface of equipment.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed rodent activity as evidenced by 100 PLUS FRESH RODENT DROPPINGS FOUND IN THE DRY STORAGE ROOM, APPROXIMATELY 15 FEET FROM THE KITCHEN. THE DRY STORAGE ROOM CONTAINS FOOS SUCH AS SUGAR, SODAS, PANCAKE MIX & SINGLE SERVICE ITEMS.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall.
- Observed wall soiled with accumulated grease.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by utensils.
- No copy of latest inspection report.
- Critical. No professional hygiene and/or foodborne illness training provided.
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3/16/2010 | Routine - Food | Emergency order recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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