- Basic - Bathroom facility not clean. Employee restroom
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- 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. Kitchen
- Basic - No copy of latest inspection report available.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons at 56°f and batter at 67°f in an ice bath at the prep area, iced down to 41°f Cut tomatoes and cooked peppers at 49°f in double containers at a cookline flip top reach in cooler, moved inside the unit, 41°f at the end of the inspection. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Next to cookline hand sink, drystorage area
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Tropicana reach in cooler
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Employee used handwash sink as a dump sink. Coffee station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area, employee restroom
- Intermediate - No soap provided at handwash sink. Prep area
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, mashed potatoes, sauces and rice in the walk in cooler
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.in wait area.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water at cookline cooler.
- Basic - Soiled reach-in cooler gaskets. All gaskets at cookline.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm chlorine stick was not all the way in chlorine container. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Portioned Butter at wait station 52°F. Added more ice temperature went down to 41°F **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. In wait area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce in walk in cooler.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer and container.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. On coffee maker exposed. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has rust.
- Basic - Grease and food debris accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Single-service articles improperly stored. Cups stored in dirty cabinets in bar area.
- Basic - Single-service items stored on floor in dry storage area. Cups in bar area.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Bar area.
- Basic - Utensils in poor condition. Cutting board.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter held at room temperature at 78? discarded. **Corrected On-Site**
- High Priority - Employee re-using single use gloves. Expo station. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Next to cook line.
- High Priority - Plumbing improperly installed. PVC on floor as drain for handwash sink in kitchen.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees handled raw shelled eggs and proceeded to handle other foods and utensils.
- Intermediate - Accumulation of black-like substance inside the ice bin. Wait station.
- 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. Wait station household type cooler, milk moved to working unit. Do not use this unit for ph foods. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On breakfast menu. **Corrected On-Site**
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. dishmachine not working .
- Critical - Handwashing cleanser lacking at handwashing lavatory. by rear prep area handwash sink. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- 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. Repeat Violation.
- Critical - Observed food stored in ice used for drinks. orange juice bottle in drink ice in outside bar.
- Observed ice scoop with handle in contact with ice. server station.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in permasn cheese ,cookline frount line.
- Critical - Observed inaccurate/damaged gauges on dishmachine. final rinse gauge.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken in container on the grill at 129 F . Corrected On Site. reheated .
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. note: do not use dishmachine untill able to properly sanitize ,use 3 compartment sink till fixed.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. at outside bar, server station and in kitchen area. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken breast at 54-58 degrees fahrenheit in beer/beverage walk-in cooler, cooked on previous day as per cook and owner. Note: stop sale issued. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta in beer/beverage walk-in cooler at 58 degrees, cooked on previous day as per cook and owner. Note: stop sale issued. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Note: sanitizer bucket emty. Service call was made immediately to deliver sanitizer. Do NOT use this dishwash machine to sanitize - use 3 compartment sink instead until dishwash machine is able to properly sanitize.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handwash sink, snackbar handwash sink bar handwash sink, server station handwash sink - at all handwash sinks. Corrected On Site. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. employee bathroom. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline handwash sink, employee bathroom, bar handwash sink. Corrected On Site. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. at outside bar handwash sink. Note: hot water handle not turning (rusted closed).
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline handwash sink.
- Lights missing the proper shield, sleeve coatings or covers. kitchen / cookline and in rear prep room above prep stations and fliptop coolers. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. bar.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook. repeatedly, even after being corrected and told proper procedures. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server touched toasted breads. Corrected On Site.
- Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. several shelfs on cookline. Repeat Violation.
- Observed build-up of slimy debris and/or dirt on nonfood-contact surface. on main walk-in cooler ceiling.
- Critical - Observed buildup of slime on soda dispensing nozzles. server station.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. cook. Corrected On Site. No hot water available at cookline handwash sink - must use the other kitchen handwash sink until hot water is available. Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed equipment in poor repair. standing water inside of cookline reach-in cooler. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. cooked pasta and cooked chicken breasts all in deep containers stacked high to top over containers and all containers tightly covered. As per owner and cook, both items were cooked on previous day and placed in beer/beverage walk-in cooler on previous day. Unable to cool in allowed time. Stop sale issued. Also this beer/beverage walk-in cooler is not able to maintain 41 degrees or below. Ambient air temperature was 50 degrees of this walk-in cooler. As per owner and cook, normally no foods are kept in this unit. Note: DO NOT KEEP ANY FOODS IN THIS UNIT. Corrected On Site. Repeat Violation.
- Observed grease and debris accumulated under cooking equipment, coolers, prep tables, equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. expo station reach-in cooler and cookline reach-in cooler.
- Observed nonfood-contact equipment in poor repair. main walk-in cooler unable to properly close.
- Observed personal items stored with food. keys, eyeglasses, cell phone on cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 20+ pounds of cooked pasta at 58 degrees fahrenheit in beer/beverage walk-in cooler, cooked on previous day. Note: stop sale issued. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken breast, approx. 60 pounds, in beer/beverage walk-in cooler at 54-58 degrees fahrenheit. Note: stop sale issued. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. ra shell eggs over bread in walk-in cooler. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cooked pasta and cooked chicken breast.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/19/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. hanging ceiling in walk-in cooler. Note: observed walk-in cooler not in use at callback inspection.
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11/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Fire alarm system not operating/disconnected. Fire watch in place at building. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions. all kitchen handwash sinks.
- Critical - Hand wash sink lacking proper hand drying provisions. employee bathroom by kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory all kitchen handwash sinks.
- Critical - Handwashing cleanser lacking at handwashing lavatory. employee bathroom by kitchen.
- Lights missing the proper shield, sleeve coatings or covers. in rear kitchen, hallway and in dishwash area.
- No copy of latest inspection report.
- 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 This violation must be corrected by : 10/17/2011.
- Observed attached equipment soiled with accumulated grease. hood and hoodfilters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top shelfs on cookline.
- Observed build-up of grease on nonfood-contact surface. exterior of cooking equipment in kitchen.
- Critical - Observed buildup of black debris in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. standing water inside of several reach-in coolers on cookline.
- Observed floor area(s) covered with standing water. around reach-in cooler on cookline.
- Critical - Observed food being cooled by nonapproved method. pasta and rice in container tightly covered. Items came from hot holding and were covered and left on pre table to cool, but have tight cover on container and therefor unable to cool properly. Pasta at 110 and rice at 115 degrees. Both tems were uncovered and placed in freezer to be able to cool to 41 degrees within allowed timeframe. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed nonfood-contact equipment in poor repair. freezer chest lid.
- Observed nonfood-contact equipment in poor repair. hanging ceiling in walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw hamburger beef patties above turkey lunchmeat in reach-in cooler on cookline. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pastas, sauces, shrimp, cooked vegetables, cooked potatoes in reach-in cooler on cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, rice, soups, sliced cheeses, lunchmeats in walk-in cooler.
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8/16/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in freezer
- Observed insect control device installed over food preparation area. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs-Corrretive action- Moved into reach in cooler by side wall of cook line-
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ready to eat at 51- Correstive action ;In reach in cooler
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Reach in cooler by cook line
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/10/2010 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 51-16-1 No plan review submitted and renovations in progress. This violation must be corrected by : 11/03/10.
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11/16/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ready to eat in reach icooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler-All food has been moved to walk in cooler
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Sides of cooking equipments
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item improperly stored. Corrected On Site.
- No plan review submitted and renovations in progress. This violation must be corrected by : 11/03/10.
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9/3/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soupes and sauces in walk in cooler
- Critical. Observed potentially hazardous food thawed at room temperature. Ground beef Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer by walk in cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Oven bu cook line
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. By cook line
- Observed build-up of grease on nonfood-contact surface. Sides of cooking equipments
- Observed residue build-up on nonfood-contact surface. Shelves by cook line
- Observed grease accumulated under cooking equipment.
- Observed hole in ceiling.By back door
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ummus,pasta and cooked vegetables
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter cheese in reach in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line.
- Critical. Observed raw animal food stored over cooked food.Pooled eggs over ready to eat in walk in cooler. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site. ce scoop
- Wet wiping cloth not stored in sanitizing solution between uses.
- Plumbing system improperly repaired. Spray gun in dishroom
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. No current boiler certification provided/available. For reporting purposes only. For Boiler Fl053469
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8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/12/2009 | Routine - Food | Warning Issued |
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