- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dirty wet cloth on prep table. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt, sugar and flour. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Ham, cheese, pasta, plant foods, beef. Corrective action taken, operator turned the unit colder, ambient temperature at the end of inspection 39°f
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Salad area. **Corrected On-Site**
- 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. Avocado and bread. **Warning** **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter blend at the prep area at 76°f, less than 2h according to mgr, Corrective action taken, moved inside a cooler. Cut lettuce and blue cheese at 46-47°f in the salad flip top cooler. Corrective action taken, moved inside the unit. Chicken salad and dairy products at 47°f in the lower shelf of the VICTORY cooler, Corrective action taken, moved to the upper shelves.
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry over cut lettuce. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw seafood in a cooler.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta cooling in a deep tightly closed containers from 68°f to 65°f in 1 h, Corrective action taken, placed in shallow containers and left uncovered. **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. **Corrected On-Site**
- 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, plant foods.
- Intermediate - Required employee training expired for all 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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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Drystorage area **Warning**
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5/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Women's restroom **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee's bathroom **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Kitchen **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Drystorage area **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, salt. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chatter, cut tomato, arugula, poultry, beef, cheese and cooked plant foods in the fliptop cookline reach in cooler at 47-52°f moved to another units capable of maintain proper temperatures. 43°f at the end of the inspection. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at the prep area, explained and implemented time control procedure. **Corrected On-Site** **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 47°f in an overloaded container at the salad reach in cooler, moved inside the unit, 41°f at the end of the inspection **Corrected On-Site** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Marinara sauce cooling overnight according to manager found at 57°f. Discarded **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Marinara sauce cooling in a deep covered plastic container. Discarded. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pasta and grilled vegetables cooling for about 1 1/2 h at room temperature found at 82-86°f, moved to a freezer. **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **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. Cookline reach in cooler. **Repeat Violation** **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. Salads, desserts, sauces, pasta and plant foods in the walk in cooler. **Warning**
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2/26/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots in storage. **Corrected On-Site**
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12/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food, in water container.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots in storage. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack, wrapping utensils sitting on counter
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, cookline.
- Basic - Employee with no hair restraint while engaging in food preparation, cook.
- Basic - Equipment in poor repair, 47-49° 2 door cooler, cookline.
- Basic - Exterior door has a gap at the threshold that opens to the outside., next to employee bathroom.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Wood food-contact surface not properly sealed, storage room, white, wood, shelves.
- Basic - Working containers of food removed from original container not identified by common name, flour, sugar
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, 46-47° lettuce, cheese, cut vegetables, placed on ice, 43° **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands, wrapping utensils **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47-49° 2 door cooler, cookline, Brie, cheeses, tomatoes, sauces, turkey; iced down cooler under foods.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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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10/1/2013 | Routine - Food | Warning Issued |
- Basic - Clean utensils or equipment stored in dirty container. On shelf. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw comminuted beef patties over cooked beef in cookline reach in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in reach in cooler in kitchen and beef, pork and mushroom sauce in walk in cooler. **Corrected On-Site**
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler at 46 degrees ambient air temperature . compressor cover in rear of cooler and coils were cleaned during inspection and observed ambient air temperature of 40 degrees fahrenheit at end of inspection .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Repeat Violation.
- Equipment and utensils not properly air-dried. Corrected On Site. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. cookline. Repeat Violation.
- 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.
- Observed gaskets/seals on cold holding unit in poor repair. reach-in coolers in kitchen .
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Corrected On Site. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. cookline.
- Observed clean utensils/equipment stored in dirty containers.
- Observed gaskets with slimy/mold-like build-up. cookline reach-in cooler. Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw comminuted beef patties over cooked beef in tall cookline reach-in coolet. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over mushrooms and sauce in walk-in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. green liquid cleaner in spraybottle in storage room by kitchen. Corrected On Site.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- 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 build-up of dust and/or dirt on nonfood-contact surface. top shelf on cookline.
- Observed gaskets with slimy/mold-like build-up. cookline reach-in cooler.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. beef over beans and mushrooms in walk-in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. bacon. Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Critical - Raw fruits/vegetables not washed prior to preparation. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site / processed and held more than 24 hours with not properly date marked. pasta and sliced cheeses iwalk-in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pasta, beef, tunasalad in reach-in cooler. Corrected On Site. Repeat Violation.
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. alk in cooler Corrected On Site.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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