- Basic - Condensation or other drainage not disposed of according to law.Inside reach in
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.Reach in coolers around.
- Basic - No handwashing sign provided at a hand sink used by food employees.Tiki Bar
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.Bar **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chicken 67° 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. Food moved to another reach in coolerTomatoes moved to another reach in cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.Bottom condensation
- Intermediate - No handwash sink for employees.Tiki Bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Tiki Bar
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.Tiki Bar
- Intermediate - No soap provided at handwash sink.Tiki Bar
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Muffins, key lime pie, brownies. **Warning**
- Basic - Wall soiled with accumulated food debris.Around kitchen **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment.Utensil Drawer **Warning**
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4/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Shelf above HWS **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
- Basic - Food debris accumulated on kitchen floor.Around kitchen **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Muffins, key lime pie, brownies. **Warning**
- Basic - Leaking pipe at plumbing fixture.Coffee water line leaking. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. **Warning**
- Basic - Wall soiled with accumulated food debris.Around kitchen **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Black beans, pork. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Rice **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Rice 82° f **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 - Non-pitting surface rust on food-contact equipment.Utensil Drawer **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.Key lime pie, muffins, brownies, chicken and tuna salads. **Warning**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.Apples **Warning**
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1/31/2014 | Routine - Food | Warning Issued |
- Basic - shelves with rust that has pitted the surface.Kitchen shelves
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.fans
- Basic - Wall soiled with accumulated food debris.At HWS area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar
- Intermediate - No soap provided at handwash sink.bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Chowder
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease.hood vents
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Condensation or other drainage not disposed of according to law.refrigerator reach in kitchen
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.rusty refrigerator
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair.Holes in floor kitchen areas
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Light shield damaged/in disrepair.
- Basic - Nonfood-grade bags used in direct contact with food.Cuban bread
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.soup, potato salad
- Basic - Stored food not covered in reach in cooler.
- Basic - Wall soiled with accumulated food debris.Around kitchen areas
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Presence of insects, rodents, or other pests.Ants
- 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.
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Nonfood-contact equipment not designed and constructed in a durable manner.Freezer side rusted
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed leaking pipe at plumbing fixture.Drain on 3 compartment not working
- Critical - Observed soiled reach-in cooler gaskets.
- Observed worn, torn and/or soiled floors/carpeting.HOLE IN FLOOR KITCHEN AREA
- Critical - Portable fire extinguisher with no approved inspection tag. For reporting purposes only.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Insufficient space around electrical equipment to permit ready and safe operation of such equipment. For reporting purposes only. Above reach in coolers in kitchen
- 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 Only copies on file
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Poultry at 46 degrees, beef at 47 degrees, cheese at 48 degrees
- Critical - Observed raw animal food stored over cooked food. Raw chicken over sauces
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area. IN OUTSIDE BAR
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- 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. NEW EMPLOYEE JUDY HEBERT This violation must be corrected by : 09/25/2011.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. UNDER AND BETWEEN COOKING and FOOD HOLDING EQUIPMENT
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SPOON BEING USED TO STIR COFFEE Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed uncovered food in holding unit/dry storage area. SEVERAL PHF (S)
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEVERAL PHF (S)
- Critical - Working containers of food removed from original container not identified by common name. SEVERAL FROZEN and REFRIGERATED FOODS
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7/25/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/26/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust/potential for crosscontamination. PERSONAL OPENED CONTAINER OF CHINESSE FOOD STORED IN REACH IN COOLER WITH OTHER FOODS
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces with grease and/or soil deposits. CUTTING BOARDS
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA SALAD
- Critical - Observed rodent activity as evidenced by rodent droppings found. 5 PLUS FRESH RODENT DROPPINGS FOUND IN THE FRONT COUNTER AREA WHERE FOOD IS DISPLAYED AND SERVICED INSIDE CABINET UNDER CLEANED LINENS
- Critical - Observed rodent activity as evidenced by rodent droppings found. 50 PLUS FRESH RODENT DROPPINGS FOUND IN THE KITCHEN BEHIND REACH IN FREEZ ERS
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed wall soiled with accumulated grease. KITCHEN AREA
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). TUNA SALAD AT 51 F
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4/25/2011 | Routine - Food | Emergency order recommended |
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. BEEF NEXT TO CHICKEN SOUP & MANGO SAUCE Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed grease/food debris accumulated under cooking equipment.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only. K CLASS
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. K CLASS
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed. 2010 LICENSE DISPLAYED
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-32-1 Observed reach-in cooler gaskets torn/in disrepair.
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8/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). FOOD WAS DISCARDED Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed employee with no hair restraint. MISS BETSY Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed reach-in cooler gaskets torn/in disrepair.
- Critical. Observed encrusted material on can opener.
- Observed build-up of rust debris, dust or dirt on nonfood-contact surface. OUTSIDE SURFACE OF REFRIGERATOR UNIT
- Observed clean equipment stored on floor. Corrected On Site.
- No mop/service sink installed/available at establishment. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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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6/23/2010 | Routine - Food | Warning Issued |
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