- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to soda fountain at entrance to kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink next to entrance to cook line.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At make table at end of cook line :Shrimp 46°, cut tomato 46°, crab 46°, hard boiled egg 47°, mozzarella cheese 46°, blue cheese dressing 50°, hard boiled egg 45°. At make table in middle of cook line: wahoo 45°, chicken thigh 48°, Mahi 46°. Corrective action: maintenance engineer on site to work on coolers. Bags of ice placed on items.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and fish over ready to eat sauces and cut tomato. Chef moved items. **Corrected On-Site**
- 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. At make table at end of cook line all items at 45° - 46°:Shrimp 46°, cut tomato 46°, crab 46°, hard boiled egg 47°, mozzarella cheese 46°, blue cheese dressing 50°, hard boiled egg 45°. At make table in middle of cook line all items in reach in at 45° - 48°: wahoo 45°, chicken thigh 48°, Mahi 46°. Corrective action: maintenance engineer on site to work on coolers. Bags of ice placed on items. **Repeat Violation**
- Intermediate - Required employee training expired for some 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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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used to scoop granola at kitchen prep table. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Oven door handle in main kitchen cook line area. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Old labels on plastic bins at dish rack.
- Basic - Water leaking from faucet/faucet handle. Leaking faucet at hand wash sink on front area cook line.
- Insurance inspector's boiler report not posted in boiler room. For reporting purposes only.
- 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.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler holding temperatures of 45-46°, middle of front kitchen. Engineering repaired, blowing 48° by end of inspection. **Corrected On-Site**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates and spoons.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Server area near exit of kitchen.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, batter, ham 45-46° in reach in cooler in middle of front cook line. Corrective action - Engineering came to repair unit. Unit blowing 38° by end of inspection.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by hot box, kitchen. Moved. **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. 3 expired, establishment waiting on three certificates to come in the mail. **Repeat Violation**
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Cooler 4.
- Basic - Ice buildup in walk-in freezer. On box.
- Basic - In-use utensil for potentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Multiple utensils at buffet not protected by sneeze guard.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front cook line by dining room.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Cooler 4.
- Basic - Wiping cloth/towel used under cutting board. Prep area in middle of kitchen.
- High Priority - Displayed food not properly protected from contamination. Strawberries, ham, other items at buffet not sufficiently pushed back behind sneeze guard.
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over sauces in make table reach in cooler at cook line. Moved **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Large mixer rear prep area.
- Intermediate - Encrusted material on can opener blade. Buildup of metal shavings. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corrective action - given plan.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken salad cooling at 76? in reach in cooler at front cook line, also tightly covered. Corrective action - uncovered and stirred.
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only. All expired.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple temperatures of 45-46F in meat walk in cooler. Corrective action - condenser frozen. Engineering started repairing.
- Critical - Displayed food not properly protected from contamination. Strawberries at buffet not covered by sneeze guard. Corrected On Site. Moved guard forward.
- Critical - Observed encrusted material on can opener. Soiled with metal shavings. Corrected On Site. Started cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meat and beef 45F, chicken 46F, all in meat walk in cooler. Corrective action - condenser frozen, called engineering, started repairing.
- Critical - Observed uncovered food in holding unit/dry storage area. Blanched fries, walk in freezer. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not inverted at buffet, utensils not covered. Corrected On Site. Inverted plates, covered utensils.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. In server section Corrected On Site.
- Critical - Observed food stored on floor. Soda fountain boxes on floor in storage room. Corrected On Site.
- Observed gaskets with food debris. Slight build up on server cooler, and walkin produce cooler. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Unwrapped straws at bar
- Critical - Observed soil buildup inside ice bin. Slight buildbup in top back of ice bin in server area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Melted butter on cookline at 128-130F. Cook moved to hotter part of grill to keep warm Repeat Violation.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. *Discontinue use of dishmachine until able to sanitize. Setup manual sanitization until repaired. Do not use dishes/utensils as not properly sanitized
- Critical - Vacuum breaker mising at hose bibb. Three faucets in mopsink room
- Waste line missing at soda gun holster. Behind bar
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausages on flattop at 95F. Placed into oven to bring backnup to temp. Hollandaise on cookline at 98F. will be added to time in lieu 1/6/12 at callback no time marking on hollandaise
- Violation: 10-04-1 In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door, on cookline . Corrected On Site.
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1/6/2012 | Routine - Food | Call Back - Complied |
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door, on cookline . Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head. On cookline in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs on cookline on ice at 45-55F, and liquid eggs at 41-48F. Better ice bath methods discussed Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Open box of raw frozen chicken stored over box of fish in walkin freezer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausages on flattop at 95F. Placed into oven to bring backnup to temp. Hollandaise on cookline at 98F. will be addec to time in lieu
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Pastries on breakfast buffet Repeat Violation.
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10/27/2011 | Routine - Food | Warning Issued |
- 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. Gravy from previous evening at 50F in walkin cooler. Manager discarded
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door on cookline. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Underside of hobart mixer directly over mixing bowl
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in rice box Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Containers of raw chicken and fish stored over containers of sauces in reachin on cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Interior back of make table cooler, at end of cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items on buffet at 57-70F. Chef indicates items are discarded after 4 hrs. Discussed Time as a public health control.
- Observed single-service articles improperly stored. To go plates not stored inverted in storage room
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard over fruit and pastries missing. Rest of buffet protected. Manager indicated that sneeze guard broken previous day
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.WIC # 6. 5.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WIC #6 / 5.
- Observed ice scoop with handle in contact with ice.SERVICE GALLEY.Storage area BULK FLOUR BIN scoop handle touching flour.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.COOKS LINE stand up unit.
- Observed gaskets with slimy/mold-like build-up.COOKS LINE reach in cooler STAND UP UNIT.
- Equipment and utensils not properly air-dried.DISHWASHER AREA RACK.
- Unwrapped single-service TO GO containers not storec inverted in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions no soap , no handwashing sign.
- Observed EMPLOYEES PERSONAL clothing stored over clean dishwasher area rack.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.DISHWASHER .
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.DAIRY PRODUCTS.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.FOUND HAM AND SLICED CHEESES held at 64f. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOK LINE . Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.COOKED CHICKEN BREAST in cooks line found at 121f . Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.COOKS LINE found at 112f. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed single-service items stored on floor.(JUST DELIVERED).in dry storage area. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.USED AS DUMP SINK. Repeat Violation.
- Critical. Observed QUEMICAL SANATIZER improperly used PREP AREA employees kept in use utencils inside WIPE BUCKET full of SANATIZER QUEMICAL . Corrected On Site.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/26/2009 | Routine - Food | Warning Issued |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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