- No Violations Were Observed
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09/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Observed bag of onions on floor in kitchen **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Cooked pasta 50° F, cut tomatoes 49° F, cheese 50° F in RIC at end of cook line corrective action taken all food iced down and repairman called **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed pizza 85° F on top of pizza oven for approximately 20 minutes according to operator **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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. Observed Cooked pasta 50° F, cut tomatoes 49° F, cheese 50° F in RIC at end of cook line with ambient temp of 46° F-50° F, corrective action taken all food iced down and repairman called **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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09/11/2014 | Routine - Food | Warning Issued |
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use knife/knives stored in cracks between pieces of equipment on cookline **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles at bar
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a bucket stored in handwash **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Marinara sauce on prep table 110° F cooling at room temp corrective action taken sauce moved to RIC
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Flour/food debris build up on flour container across from stand up cooler.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on oven door handle.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. RIC across from grill not maintaining 41°F or colder, ambient temp 50° F.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Calamari in standing water in sink. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Stand up cooler adjacent to DM
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 50° F, sauce 50°f, raw chicken 50° F with an ambient temp 50° F in RIC across from grill. Corrective action taken.
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked and stored while still wet **Warning** Time extend to next routine inspection.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. **Warning** Time extend to next routine inspection.
- Basic - Ice scoop handle in contact with ice. Behind the bar **Warning** Time extend to next routine inspection.
- Basic - Old labels stuck to food containers after cleaning. **Warning** Time extend to next routine inspection.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee put on gloves and begin food prep **Warning** Time extend to next routine inspection.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 49F in upright reach in cooler with ambient air temp at 41F **Warning** Time extend to next routine inspection.
- Intermediate - Manager lacking proof of food manager certification. **Warning** Time extend to next routine inspection.
- 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. **Warning** Time extend to next routine inspection.
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4/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked and stored while still wet **Warning**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. **Warning**
- Basic - Ice scoop handle in contact with ice. Behind the bar **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee put on gloves and begin food prep **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 49?F in upright reach in cooler with ambient air temp at 41?F **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
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1/18/2013 | Routine - Food | Warning Issued |
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. prep across from stoves
- Insect control device used to electrocute or stun insects not designed to retain insect within the device.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Repeat Violation.
- Critical - Observed missing/inaccurate warewashing machine data plate. unreadable
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.pepperoni ham
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/26/2012 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. sheet pans
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 99f 3 runs
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No professional hygiene and/or foodborne illness training provided. 6 employees
- 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
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed roach activity as evidenced by live roaches found 4 by prep sink
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment. knives
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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4/25/2012 | Routine - Food | Warning Issued |
- still need to upgrade training each worker needs certification
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12/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. rear prep
- 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. for 2 employees
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sausage
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. not washing between activities
- Critical - Observed food with mold-like growth. eggplant
- Observed gaskets/seals on cold holding unit in poor repair. across from oven
- Observed residue build-up on nonfood-contact surface. shelving w/plates
- Critical - Observed toxic item improperly stored. pest spray over dish machine
- Observed utensils stored in crevices between equipment. knives
- Observed wall soiled with accumulated black debris in dishwashing area. causing notice able odor
- Critical - Person in charge failed to insure proper handwashing by employees.
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10/25/2011 | Routine - Food | Warning Issued |
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. raw wood
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed food debris accumulated on kitchen floor. food on floor behind low cooler
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. rear prep
- Critical - Observed screen in door torn/in poor repair. badly torn rear door
- Critical - Observed spray hose at dish sink lower than flood rim of sink. immersed in water
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored on floor. onions
- Critical. Observed encrusted material on can opener. blade
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. spray hose immersed in water Corrected On Site.
- Light not functioning. preep
- Critical. Observed toxic item improperly stored. sprays on water heater
- Critical. Employees not informed of acceptable sanitary practices. temps
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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3/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).pizza and veal
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza slices
- Critical. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature. veal
- Critical. Self-service salad bar/buffet not provided with proper dispensing utensils.
- Observed utensils in poor condition.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 3 runs
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed encrusted material on can opener. blade
- Observed residue build-up on nonfood-contact surface. between equipment
- Critical. Observed spray hose at dish sink lower than flood rim of sink. sprayer in standing water Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed screen in door torn/in poor repair. rear
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item improperly stored. on top of water heater Corrected On Site.
- Critical. Employees not informed of acceptable sanitary practices. proper check on chemicals and thawing
- 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
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3/19/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. chicken, hamburger tube
- Critical. Observed condiments stored in unapproved dispensers. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with ineffective hair restraint. cook
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. holding area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated dust.
- Critical. Observed incorrect information on Hotel and Restaurant license. 36 seats
- Critical. Employees not informed of acceptable sanitary practices. dish wash/sanitizer requirements
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8/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in reach in cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish stored over sauces & veggies in reach in cooler next to icemachine.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored over sauces & veggies in reach in cooler next to icemachine.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken stored over sauces in reach in cooler across from pizza oven. Corrected On Site.
- Critical. Observed improper use of bowl in food container used to dispense ready-to-eat food. bowl used in icemachine as scoop. Corrected On Site.
- Observed single-service articles improperly stored. carry-out containers across from pizza oven.
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/17/2009 | Routine - Food | Warning Issued |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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