- No Violations Were Observed
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09/16/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dead roaches on premises. 3 dead roaches in the back area by the walk in cooler and 1 dead in the glue trap
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water.kitchen area
- Basic - Grease accumulated under cooking equipment. Cook line
- Basic - Hole in wall.under the hand wash sink in the back
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.bar area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used as ice bag to store on the fish
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall soiled with accumulated dust.cook line across from the hand wash sink
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- 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. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.*sliced tomatoes 55°F, *beef 55°F
- High Priority - Presence of dead insects, rodents, or other pests.in the light cover in the back by the walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food.raw beef over ready to eat food
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after cook touch garbage bin did not remove gloves and wash hands **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.bar area
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.bar hand sinks are being used as dump sink
- Intermediate - No handwash sink for employees. Sinks in bar area next to dish machine have to be converted back to hand sinks as per approved plans.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in the dish washing area and bar are
- 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.
- Intermediate - No soap provided at handwash sink.bar area
- Intermediate - Refrigerator 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. Cook line drawer reach in
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.sanitizer not label **Corrected On-Site**
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09/10/2014 | Complaint Full | Warning Issued |
- Basic - Ceiling tile missing. Where beer lines go thy upper ceiling.
- Basic - Exposed studs/joists/rafters present in food preparation area ( Soda machine ) placed inside storage room . New area (to be used at outside bar. (Only at food preparation section.
- Basic - Leaking pipe at plumbing fixture. Hand sink at dishwasher area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar (new area).
- Basic - Plumbing system in disrepair. Dishwasher area (hand sink ).
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line area , wet towel folded on counter. Must placed it inside sanitizer bucket.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Under lid )
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area soda guns.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink by dishwasher area.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area and new front area (Outside bar).
- Intermediate - No soap provided at handwash sink. Dishwasher area and new front area (outside bar).
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bathroom door not self-closing. Mans
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.limes
- Basic - Leaking pipe at plumbing fixture. Hand sink next to ice equm
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Most cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop inside sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation. Mgr
- Basic - Floor soiled/has accumulation of debris. Next to walking
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable. throughut the kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of all kitchen shelving dusty
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed soil buildup inside ice bin.
- Observed wall soiled with accumulated food debris. most kitchen walls
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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10/8/2012 | 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 handwash sink used for purposes other than handwashing. Corrected On Site.
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3/20/2012 | 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, plates, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Manager lacking proof of Food Manager Certification.
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12/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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