- Basic - Accumulation of debris inside warewashing machine. Accumulation of a black substance on the interior of the dish machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout **Repeat Violation**
- 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. Cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line **Repeat Violation**
- Basic - Equipment in poor repair. 3 reach in cooler not maintaining the time/temperature control for safety foods at 41°F or below. Chicken 43°, chicken bites 56°, batter 50°, cut tomatoes 47°, chicken salad 41°, provolone cheese 45°, cheddar cheese 50°, mushrooms 57°, chicken 36°, rice 42°, chopped eggs 45°, lettuce 51°, cut tomatoes 48°, beef 42°, sour cream 49°,
- 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. Scoop handle for chicken wings stored touching the chicken wings **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 reach in coolers on the cook line: chicken bites 56°, batter 50°, cut tomatoes 47°, provolone cheese 45°, cheddar cheese 50°, mushrooms 57°, chopped eggs 45°, lettuce 51°, cut tomatoes 48°, sour cream 49°, corrective action taken: all foods moved to walk in coolerand refrigeration technician call and arrived during this inspection.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands, put on gloves, adjusted his hat with gloved hands and began preparing ready to foods.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Unlabeled chemical spray bottles stored on top of the dish machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. Throughout **Repeat Violation**
- Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Kitchen Manager: Brian Brock ( 4/21/14 start date)
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles stored on top of the ice machine. **Repeat Violation**
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Prep pans broken
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area and rear Hand sink
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- 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. Less than 50 ppm
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Reviewed glove changing procedures with mgmt **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot Shot
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: Tomatoes 45°, lettuce 44° Corrective action taken: covered
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait area left side beverage system
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzle holder. Bar area
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot and cold water not provided/shut off at employee handwash sink. Bar area **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Fry freezer
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Made on 3/8/14, dated 3/10/14 chili **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Storage area
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout facility.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. grill area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Coat stored with dry goods (ketchup/mustard bottles) above food prep area. Car keys on food prep table across from grill.
- Basic - Floor area(s) covered with standing water. By Three compartament sink and bar area.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Grill spatulas in grease trap area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Salad prep area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Customer restrooms. **Corrected On-Site**
- Basic - Old labels stuck to clean containers throughout facility. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Waitress area **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm by grill area.
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout facility.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Fryer cook.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Wing breaking not time marked. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Bleach and stain remover stored on top of dishwasher. **Corrected On-Site**
- 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. Milk in reach-in cooler by waitress station
- Intermediate - Cutting board(s) stained/soiled. Throughout facility.
- 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 individually portioned in reach-in cooler by grill.
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8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Discarded. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Multiple
- Basic - Reach-in cooler gasket torn/in disrepair. Upright coolers in cook line.
- Basic - Soiled reach-in cooler gaskets. Make tables in cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw Fish and hamburgers at 47-48?, corrective action taken, ice bag. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Shelf with bread crumbs. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Kitchen.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Right make table in cook line is pooling water.
- Intermediate - Soda gun soiled. Left one in bar.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Incomplete proof of required employee training provided. NUMEROUS EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES.
- Critical - No conspicuously located thermometer in holding unit. MISDING IN REACH-IN PREP COOLER AT COOKLINE.
- Critical - Observed buildup black substance in the interior of ice machine.
- Critical - Observed food stored in ice used for drinks. REDBULL CAN STORED IN DRINK ICE AT BAR. DRINK DISCARDED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TZATZIKI SAUCE 47'F and SPINACH DIP 49'F IN PREP COOLER AT COOKLINE. PRODUCTS NOT INCLUDED IN WRITTEN "TIME AS A PUBLIC HEALTH CONTROL" POLICY. FOODS DISCARDED BY MANAGER.
- Critical - Observed raw animal food stored over ready-to-eat food. SHRIMP ABOVE PRE-COOKED CHICKEN, RAW CHICKEN ABOVE FRENCH FRIES (ALL IN REACH-IN FREEZER AT COOKLINE). RAW FISH ABOVE COOKED RIBS IN COOLER AT COOKLINE.
- Observed reach-in cooler gasket torn/in disrepair. SEVERAL GASKETS THROUGHOUT COOKLINE REACH-IN COOLERS
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. PORTIONED BROWN GRAVY DATED 7/25. DISCARDED BY MANAGER.
- Critical - Observed small flying insects in bar area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. GRILLED PEPPERS 116'F AT COOKLINE. DISCARDED BY MANAGER.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. FLOUR/WATER BATTER AT COOKLINE 61-69'F. FOOD VOLUNTARILY DISCARDED BY MANAGER.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHILI, SANDWICHES, RANCH DRESSING
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. EMPLOYEES HANDLED CLEAN EQUIPMENT AFTER HANDLING RAW MEATS. CORRECTIVE ACTION: EMPLOYEES WASHED HANDS/CHANGED GLOVES AFTER ADDRESSING ISSUE.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili cooked 2-10 at 44 degrees. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. bar-glasses in front of it Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed personal item stored with single service items. jacket Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corned beef 46. discarded Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over gyros. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over seafood , reachin cooler and walkin cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. monte cristos, potato salad Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. none
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. caambro pans
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting onn gloves
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. dirtty water at 104 Corrected On Site.
- Critical - Observed interior of cookline reach-in cooler soiled with accumulation of food residue.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed open beverage containers on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey 47, bbq pork 44, corned beef 48 in reachin cooler at end of cookline.cooked onions 73, hamburger 46, shrimp 46, ribs 47 in middle reachin cooler on cookline. Repeat Violation.
- Critical - Observed unlabeled spray bottle. mgr statted it wwas bleach. Repeat Violation. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. onions
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. none
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11/7/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory.near triple sink
- 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. each employee must have an original certificate.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changes
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chili 45, ranch dressing 45 in walkin. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. pork
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over mashed potatos Corrected On Site.
- Critical - Observed unlabeled spray bottle. Repeat Violation. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit ham,beef,46-48 in upright by grill, sour cream server line 46. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures upright by grill holding ham,beef at 46-48.Do not use till able to maintain 41 or below.
- Critical. Observed food stored on floor sugar. Corrected On Site.
- Critical. Observed food stored on floor chicken in cooler. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface filter to ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Handwash sink not accessible for employee use at all times blocked by rack.
- Critical. Observed small flying insects in bar area.
- Observed personal care item stored with food hat hanging on food shelf,aprons on soup boxes.
- Critical. Observed unlabeled spray bottle glass cleaner Corrected On Site.
- Wet mop not hung to dry.
- No copy of latest inspection report.
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above chili at steam table. Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours chili. Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit reads 15 in walkin cooler.
- Critical. Observed food stored on floor bread in freezer.
- Critical. Observed uncovered food in holding unit/dry storage area eggs in walkin.
- Critical. Observed cloth used as a food-contact surface under cutting board.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Put cheese on burger Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin for sodas.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of grease on nonfood-contact surface hood filters by fryers.
- Observed soda gun holster with accumulated slime/debris.
- Critical. Observed unlabeled spray bottle bottle of sanitizer says orange cleaner.
- Critical. Portable fire extinguisher(s) obstructed from view By backdoor,cart in front. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period at bsr. For reporting purposes only.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Facilities to maintain product temperature
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Toxic items labeled and used properly
- Critical. Exiting system - adequate, good repair
- Other conditions sanitary and safe operation
- Food protection during storage, preparation, display, service, transportation
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7/1/2009 | Routine - Food | Warning Issued |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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