- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Majority of COOKLINE reach in coolers and coolers in corner **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. South end COOKLINE cooler bottom right cabinet door **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. COOKLINE coolers **Warning**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Below dish machine **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. COOKLINE reach in lid cooler. SOUFLE cups used to dispense multiple foods. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Majority of COOKLINE reach in coolers and coolers in corner **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Lobster meat in 3CS. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. South end COOKLINE cooler bottom right cabinet door **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. COOKLINE coolers **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Below dish machine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in COOKLINE north reach in cooler. Includes diced tomatoes, pico de gallo, shredded cheese,shredded lettuce. ALL ITEMS 51-53° for less than 4 hours. CORRECTIVE ACTION TAKEN: all TCS foods were placed on ice baths and service technician was called and is en route. **Repeat Violation** **Warning**
- 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. Steam table items put directly into steam table without heating to 165° first. Includes mashed potatoes at 81°, REFRIED beans at 111°, cheese sauce at 76°. CORRECTIVE ACTION TAKEN: all items were removed and placed in large pots and heated to 165° within 20 min and temps were verified upon placing in steam table **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine Dishmachine 200+ppm. CORRECTIVE ACTION TAKEN: service technician was called during inspection and is en route **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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. North end COOKLINE reach in cooler ambient temperature 51°. CORRECTIVE ACTION TAKEN: all foods placed on ice and service technician immediately called and is tech is en route. **Repeat Violation** **Warning**
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08/26/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Northernmost COOKLINE reach in cooler not maintaining 41° or below. Ambient 50°. Do not use cooler for storage of TCS foods until it has been serviced and is maintaining 41° or below.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Souffl cups used to scoop multiple TCS foods from COOKLINE lid coolers. Replaced with spoons. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In COOKLINE reach in coolers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 50° raw seafood 49° cut romaine lettuce 51° corn salsa 50° cooked chorizo 50° ALL items located in northernmost COOKLINE reach in cooler. Items moved to walk in cooler for quick chilling.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken tortilla soup covered with plastic wrap while cooling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken tortilla soup 126°. Moved into walk in cooler for cooling. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In disrepair at bar. New dispenser installed. **Corrected On-Site**
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.GREASE BUILD UP INTERIOR DISHWASHER
- Basic - Cleaned and sanitized equipment or utensils not properly stored.ICE SCOOP NEAR DISHWASHER IMPROPERLY STORED
- Basic - Covered waste receptacle not provided in women's bathroom.FEMALE PATRONS RESTROOM
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Nonfood-contact equipment in poor repair.HWS SINK AT COOK LINE IMPROPERLY ATTACHED TO WALL.
- Basic - Soiled dry wiping cloth in use.SOILED RAG ON COOK LINE
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.HWS AT COOK LINE DRAINING SLOWLY
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. SS STRAWS FOR PATRONS NOT PROTECTED
- Basic - Uncovered food stored near sink exposed to splash.FOOD BENEATH SOUTH COOK LINE HWS
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.ALL BULK CONTAINERS
- High Priority - Raw animal food stored over ready-to-eat food.RAW BEEF OVER RICE AND PORK
- Intermediate - Hot water not provided/shut off at employee handwash sink.ALL KITCHEN HANDSINKS AND BATHROOM SINKS
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. NO PAPER TOWELS AT COOK LINE HWS **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. MANIY EMPLOYEES PRESENT DO NOT HAVE FOOD SAFETY TRAINING
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.RICE PORK SLICED MEATS ETC
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.croutons/kitchen
- Basic - Covered waste receptacle not provided in women's bathroom.employee restroom
- Basic - In-use ice scoop stored on soiled surface between uses. By ice machine
- Basic - Working containers of food removed from original container not identified by common name.flour/kitchen
- High Priority - Raw animal food stored over cooked food.steaks/walk in cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged.raw chicken/seafood
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items.kitchen **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.kitchen **Corrected On-Site**
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.kitchen
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Observed food stored on floor.potatos /frontline Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.groundbeef /hotdogs /walk in cooler Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.kitchen
- Critical - Observed soil residue in storage containers.flour/kitchen
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair RINSE COMPARTMENT LEAKING _DISHROOM 3 COMPARTMENT SINK
- 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. PARTICLE BOARD EXPOSED_POTATO SLICER MOUNTED TO THE WALL _PREP ROOM
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm-OPERATOR CALLING SERVICE TECH FOR SERVICE. ADVISED OPERATOR and DISHROOM EMPLOYEE TO USE THE 3 COMPARTMENT SINK TO SANITIZE THE EQUIPMENT UNTIL THE UNIT IS FIXED TO CODE.
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7/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOK LINE COOLER _AMBIENT TEMPERATURE 52f-ACROSS FROM DEEP FRYER. OPERATOR CALLED SERVICE TECH FOR SERVICE. PHF ICED DOWN and MOVED
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm-OPERATOR CALLING SERVICE TECH FOR SERVICE. ADVISED OPERATOR and DISHROOM EMPLOYEE TO USE THE 3 COMPARTMENT SINK TO SANITIZE THE EQUIPMENT UNTIL THE UNIT IS FIXED TO CODE.
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.( SERVSAFE ) This violation must be corrected by : 07-09-12.
- Critical - Hand wash sink lacking proper hand drying provisions. 2 AT PREP SINKS Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. TRASH CAN IN FRONT OF HAND SINK PREP ROOM and DISHROOM HAND SINK _BLUE BUCKET and BOXES STORED INSIDE and IN FRONT OF HAND SINK Corrected On Site.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. PARTICLE BOARD EXPOSED_POTATO SLICER MOUNTED TO THE WALL _PREP ROOM
- Critical - Observed encrusted, soiled material on slicer. POTATO SLICER MOUNTED ON THE WALL_PREP ROOM Corrected On Site.
- Observed nonfood-contact equipment in poor repair RINSE COMPARTMENT LEAKING _DISHROOM 3 COMPARTMENT SINK
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOK LINE COOLER _EXAMPLE SOUR CREAM_LESS THAN 4- ICED DOWN_OPERATOR CALLED THE SERVICE TECH FOR SERVICE.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW BEEF_WALK IN COOLER Corrected On Site.
- Critical - Observed unlabeled spray bottle. BLEACH_PREP ROOM Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR BIN Corrected On Site.
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5/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination. chicken and ribs
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. a drinking glass is being used to scoop ice at bar
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine.
- 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 - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bathroom facility not clean. employees
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers. cookline
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. behind the bar
- Critical - Observed employee eating in a food preparation or other restricted area. behind bar
- Critical - Observed employee eating while preparing food. on prepline
- Critical - Observed employee switch from eating out her hand bacon to ready-to-eat food without washing hands. young lady at the bar
- Observed employee with ineffective hair restraint. young lady behind the bar
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook on prepline
- Observed ice scoop with handle in contact with ice. young lady at the bar
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
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11/29/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No oyster warning sign with required language provided.
- Observed cutting board grooved/pitted and no longer cleanable. next to hood system next to dinning area
- Critical - Observed dented/rusted cans. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. behind the bar Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed small flying insects in bar area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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6/1/2011 | Routine - Food | Warning Issued |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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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4/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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