- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Drink at dish machine by clean side of machine **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. No fluctuation on gauges
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Eggplant over florets **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Breading bins in prep area not labeled
- High Priority - Dipperwell faucet bent downward eliminating required air gap.
- High Priority - Food container stored in ice used for drinks. See stop sale. Wine bottle in ice bin at bar **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Noted veal over lamb in locker **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Handwash sink used for purposes other than handwashing. Front sink by pizza oven had a pan **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar
- Intermediate - Soda gun soiled.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By rear door
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 46 x 4 containers. Sausage 41-57 in metal pan by the grill no corrective action taken. Added water to ice
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server on the expo line.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon on menu.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 48. Lettuce 46. 46. Was informed hat they purposefully open the doors to the reach in cooler on the cook line.
- 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**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran plates twice and the label did not turn black
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. To store food at the bar hand sink **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.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer / upstairs walk in freezer / **Corrected On-Site**
- Basic - Ceiling tile missing. / above 3 bay sink.
- Basic - Covered waste receptacle not provided in women's bathroom. / employees unisex restroom / **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / pizza station cooler.
- Basic - Floor tiles cracked, broken or in disrepair. / dish washing area.
- Basic - In-use tongs stored on equipment door handle between uses. / reach in cooler / cook line / **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / at 132F / **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. / prep kitchen / **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / service station.
- Basic - Wiping cloth sanitizing solution stored on the floor./ cook line , bar / **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / rice at 48F / about 16 ounces / walk in cooler over 6 hours / discarded by manager on site.
- Intermediate - Cutting board(s) stained/soiled. / throughout the kitchen.
- Intermediate - Handwash sink not accessible for employee use at all times. / tomatoes in hand sink / prep kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / prep kitchen /
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. /. OUTSIDE UPSTAIRS OFFICE
- Basic - Clean knives/utensils stored in crevices between equipment. / AT COOK LINE
- Basic - Covered waste receptacle not provided in women's bathroom. / IN EMPLOYEE UNISEX RESTROM
- Basic - Current Hotel and Restaurant license not displayed.
- 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 - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / (1) A JACKET HUNG ON FOOD RACK, OUTSIDE OFFICE (2) A JACKET STORED ON TOP OF CLEAN WIPING COLTH, BY WAIT STATION STORAGE ROOM **Corrected On-Site**
- Basic - Equipment in poor repair. /. REACH IN COOLER AT BAR AND COOK LINE
- Basic - Gaskets with slimy/mold-like build-up. / AT COOK LINE **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. /. AT COOK LINE
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / IN REACH IN COOLER AND HOT BOX **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soil residue build-up on top of ice bin at wait station
- Basic - Unwashed fruits/vegetables stored with/above ready-to-eat food. / IN WALK IN COOLER **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. / AT WAIT STATION **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. / BULK FLOUR CONTAINERS **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (1) HALF AND HALF IN BAR REACH IN COOLER WAS 50F (2) COOKED PASTA IN COO K LINE COLD HOLDING WELL WAS 56F **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. / WIPING CLOTH SANITIZING SOLUTION BUCKET **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Serving utensil not provided for cut lemon at wait station
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. CUTTING BOARDS IN PANTRY AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Light not functioning.
- Critical - No conspicuously located thermometer in holding unit. RIC next to pantry
- Observed employee with no beard guard/restraint. observed employee preparing foods with out beard guard.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with mold-like substance build-up. RIC COOKLINE PANTRY
- Critical - Observed handwash sink used for purposes other than handwashing. Bag in HWS. Corrected On Site.
- Observed nonfood-grade containers used for food storage. POTATOES STORED ON NAPKINS IN WIC.
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Carboni pasta 50 F, cream cheese 56 F, whipped topping 70 F.
- Critical - Observed uncovered food in holding unit/dry storage area. LETTUCE IN WIC. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). whipped topping 70 F, Carboni pasta 50 F.
- Critical - Vacuum breaker mising at hose bibb splitter.
- Waste line missing at soda gun holster. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. SOLUTION NEXT TO PANTRY AREA.
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottles with simple syrup, oil, vinger.
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11/9/2012 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable, exposed insulation over boxes of pasta in upstairs dry storage.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Risotto in walk in cooler temped 49oF. Operator stated that product was prepared more than 12 hours ago.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Lack of toilet tissue at each toilet. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for quaternary sanitizer.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee Mr. santos did not have proof of employee training. Food handler had been working at establishment for more than 60 days. Must be corrected by next routine unannounced inspection.
- Observed Equipment and utensils not properly air-dried. Dishes under center food prep counter in kitchen.
- Observed Wet wiping cloth not stored in sanitizing solution between uses. On center food prep table in kitchen. Corrected On Site.
- Critical - Observed Working containers of food removed from original container not identified by common name. Flour under center food prep counter.
- Observed chipped containers and lids in walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Blue. On center food prep counter next to walk in cooler. Repeat Violation.
- Observed employee with no hair restraint. Observed server handling bread with effective hair restraint for loose hair.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. All throughtout kitchen.
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves. Repeat Violation.
- Critical - Observed unlabeled spray bottle. With clear liquid , under soda fountain near restaurant entrance. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Butter on cookline temped 78of. Corrected On Site.
- Critical - Raw fruits/vegetables not washed prior to preparation. Observed food handler on cookline cutting raw unwashed green onions without washing them prior to preparation. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Risotto in walk cooler temped 49oF. Operator stated that product was prepared over 12 hours ago.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, by preparation area .
- Critical - No current boiler certification provided/available. For reporting purposes only. Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, ice machine door.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable, deli unit
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water, by ice machine.
- Critical - Observed food contaminated by unsanitized equipment, soiled chill stick inside soup. Product was discarded. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, knife, lemon station.
- Observed residue build-up on nonfood-contact surface, storage racks inside walk in cooler .
- Critical - Observed sewage backing up through floor drains of establishment, dishwashing , employees cleared the clog. Corrected On Site.
- Critical - Observed soda hose in ice used for drinks, bar area.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tiles missing. Over dish machine.
- Critical - Hand wash sink lacking proper hand drying provisions. Hws in prep area. Corrected On Site.
- Light not functioning. Hood system cook line.
- Critical - No conspicuously located thermometer in holding unit. Reach in with milk.
- Critical - No current boiler certification provided/available. For reporting purposes only. Boiler certification expired.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed food stored on floor. Walk in freezer. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Cook line units.
- Observed residue build-up on nonfood-contact surface. Gaskets on pizza prep unit at cook line.
- Observed residue build-up on nonfood-contact surface. Walk in cooler racks.
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. y connection at mop sink.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 57 in metal pan on the main line near the pizza station Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 44 dairy in small reach in cooler at the interior wait staff area
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. one of the two employees working in the dish machine area was multi-tasking and failing to wash hands between handling soiled and clean dish wares
- Nonfood-contact equipment not designed and constructed in a durable manner. Both hand sinks on te main line need to have splash guards
- Wet wiping cloth not stored in sanitizing solution between uses. on the main line
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm on the main line Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. the wait staff hand sink colosest to the main line Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. attached to wrong location and missing one vacuum breaker at the mop sink
- Critical. Observed toxic item improperly stored. windex stored over single service gloves Corrected On Site.
- Observed clean linens stored in improper location. table cloths on floor in 2nd level storage area
- Critical. Emergency light does not function when tested. For reporting purposes only. 2nd floor area by the walk in cooler
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical. Observed flammables and debris stored in boiler room. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification. certificates shown are not original documents
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8/6/2010 | 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. ON TABLE ADJACENT TO THE STEAMER
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 2 CUPS ON TOP OF THE STEAMER
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. SOILED CUTTING BOARDS
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. REAR PREP AREA PREP TABLE
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. SOILED EQUIPMENT STORED OVER CLEAN EQUIPMENT IN DISHMACHINE AREA RACK
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. UNIT USED FOR GLASSES AT THE BAR
- Critical. Covered waste receptacle not provided in women's bathroom. UNISEX RESTROOM IN KITCHEN Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. FRONT DOOR AREA WAIT STAFF
- Critical. Hand wash sink lacking proper hand drying provisions. FRONT AREA WAIT STAFF
- Critical. Hand wash sink lacking proper hand drying provisions. BY PIZAA OVEN Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. FRONT DOOR AREA WAIT STAFF
- Observed clean linens stored in improper location. STORED ON FLOOR IN BOILER ROOM Corrected On Site.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. PIC DID NOT HAVE PROOF OF CFM
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. UNISEX RESTROOM
- Violation: 51-18-1 No copy of latest inspection report.
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1/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC PESTO 46 ON OPEN TOP COOLER ON THE COOKLINE
- Critical. Observed food being cooled by nonapproved method. CRAB CAKE MIX IN THE WALK IN COOLER IN COVERED BUCKET Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. SERVER PLACED FOOD INTO MOUTH IN THE WAIT STAFF AREA THEN ATTENDED TO CUSTOMERS Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER HANDLING BOTH SOILED DISHES AND CLEAN DISHES WITHOUT WASHING HANDS Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. EMPLOYEE PLACED FOOD INTO MOUTH WHILE AT THE INSEIDE WAIT STAFF EXPO AREA
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. HEAT STRIP ONLY PARTIAL COLOR CHANGE PLATE WAS PLACED INTO THE DISHMACHINE 5 TIMES
- Critical. Covered waste receptacle not provided in women's bathroom. UNISEX RESTROOM
- 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.
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11/5/2009 | Routine - Food | Warning Issued |
| No report available. | 3/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/30/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 1/29/2009 | Routine - Food | Warning Issued |
| No report available. | 7/17/2008 | Routine - Food | Administrative complaint recommended |
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