- Intermediate - Employee rinsed utensil in handwash sink. Observed pans in hand sink in kitchen area.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water on prep counter. Corrective action had cook wash utensil in dish machine and put in a Bain Marie on the spider eye at 135° **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Observed a cook preparing a salad with no gloves on.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed tilapia being thawed on a counter in prep area. **Corrected On-Site**
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/5/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
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11/27/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bin of lobster on floor in walkin freezer. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of pop on clean dishes drain board of 3 bay sink **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Walking cooler ambient temperature at 50°F throughout inspection, fish, cheese , homemade sauces at 44-46°F. Rice in cooler overnight at 50°F. Chef called repair company during inspection. Also reaching cooler across from cook line ambient temperature of 56°F, essential items placed on ice, all others moved to walkin cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef thawing at room temperature in prep sink by ice machine. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. Employees handling lettuce and coleslaw with bare hands. Employees reducated on proper glove usage. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish, beef, dressing, cheese in walkin cooler at 44-46°F, rice (see stop sale) at 50°F , repair company called to fix coolers. Ambient of walkin 50°F, ambient of reaching cooler across from cook line at 56°F. Reachin cooler across from cook line dressing 47°F, turkey 46°F, ham 49°F etc. foods placed on ice or moved to walkin cooler. **Warning**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled on 3 bin sink. **Warning**
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11/26/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/12/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment in poor repair. Ladies room, one handwash sink missing hot tap handle.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 160, counted 224 seats today. Must complete Seat Change form by 8/12/13. **Warning**
- Basic - Floor tiles missing. Kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. Server station.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Equipment drain line draining into handwash sink. Observed coffee machine line draining into server station handwash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies restroom.
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6/11/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. observed clean cutting boards stored on floor under 3 compartment sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed beverages with no lids next to ice bin at server station.
- Critical - Observed dented/rusted cans. observed cans dented along seam not segregated in dry storage. Corrected On Site.
- Observed ice scoop with handle in contact with ice. server station
- Observed utensils stored in crevices between equipment. observed knives stored between prep table and reachin cooler.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. observed spray bottle in hand sink next to 3 compartment sink.
- Critical - Observed raw animal food stored over cooked food. observed raw salmon stored above cooked chicken in reach in cooler drawers under flat top grill.
- Observed soda gun holster with accumulated slime/debris.behind the bar
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observe chlorine sanitizer solution at 0ppm in dish machine under counter.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed marmalade made yesterday in walkin cooler at 60 degrees F.
- Critical - Hand wash sink lacking proper hand drying provisions. did not observe paper towel available at handsink located behind the bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory.did not observe soap available at handsink located behind the bar.
- Critical - No handwashing sign provided at a handsink used by food employees. no hand wash signs located behind the bar.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed two open beverages on handoff line where cooks place prepared food for wait staff to serve.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle garnish for beverages with bare hands.
- Observed clean equipment stored on floor. observed clean cutting boards stored on floor under dish sink.
- 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. observed dishwasher handle dirty dishes then directly handle clean dishes without washing hands between tasks.
- Critical - Observed employee improperly washing hands. observed employee rinse hand while wearing gloves and dry hands using towel held on belt.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed employee use same tong to handle raw chicken then placed tong on oven door then directly handle bread.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. observed employee handle onions and carrots without wearing gloves.
- Critical - Observed food stored in ice used for drinks. observed a bottle of water and wine stored in drink ice.
- Critical - Observed food stored on floor. observed ready to eat foods stored on floor of walkin cooler under racks. observed onions stored on floor next to dish sink. also observed pot on floor containing foods for soup.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed cups with no handle being used as ice scoop at bar and wait station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard boiled eggs at 50 degrees F in reachin cooler at salad station. ambient air temperature at 42 degrees F. also observed bleu cheese at 48 degrees F in reachin cooler across from grill. ambient air temperature at 40 degrees f.
- Critical - Observed raw animal food stored over cooked food. observed raw fish stored above cooked chicken in reachin cooler across from grill.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored above cooked broccoli in sliding ric under grill. observed raw chicken stored above ready to eat foods in walkin cooler. observed raw fish stored above hummus on rolling cart in walkin cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored above raw fish in reachin cooler under grill.
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2/22/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Observed more than 4 employees engaging in food preparation.
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9/22/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed sandwich top unit with ambient temperature of 57F, by handwashing sink.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Observed more than 4 employees engaging in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup on clean dishes side of dishmachine drainboard. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed chicken salad on same shelf with raw chicken. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad, cheese and sauces at 53F, sandwich top unit by handwashing sink. Corrected On Site. All PHF items moved to walk in cooler.
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9/21/2011 | Routine - Food | Warning Issued |
- Critical - Need proof of employee training - only one employee card available-must comply by next routine inspection.
- Observed cooked chicken and rice in same shelf with boxes of raw chicken and small container wings, wic.
- Observed employee cutting lettuce with bare hands - COS.
- Critical - Observed employee eating a slice of mango while cutting the fruit -COS - employee immediately change dgloves and washed hands.
- Critical - Observed mold like substance on back of ice scoop bar area, also observed metal/paper holder inside ice.
- Critical - Observed scallop potatoes in ric without date marking , also meatballs in wic.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. 4 or more employees actively working in kitchen. On 01/06/2011 no proof of manager certification establishment needs to comply by March 06, 2011. On 03/15/2011, no proof of manager certification provided. Observed 4 or more employees actively working in kitchen.
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3/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 22-20-1 Observed buildup of black like slime observed on back interior wall of ice machine. On 01 06 2011 call back black slime still observed on back interior wall of ice bin.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, in cook line. On 01/06/2011 call back handwashing sign still not posted.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. 4 or more employees actively working in kitchen. On 01/06/2011 no proof of manager certification. Time extended, establishment needs to comply by March 9, 2011.
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1/6/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mahi at 44F, crab cake tartar at 44F, yogurt ranch dressing at 44F in walk in cooler. Also white sauce in reach in cooler at 50F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed walk in cooler with ambient temperature of 43.9F. The following food items were found in this unit, mahi at 44F, crab cake tartar at 44F, yogurt ranch dressing at 44F.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw beef over raw fish in reach in drawer cook line.
- Critical. Observed buildup of black like slime observed on back interior wall of ice machine.
- Critical. No handwashing sign provided at a handsink used by food employees, in cook line.
- Critical. Manager lacking proof of Food Manager Certification. 4 or more employees actively working in kitchen.
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1/5/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. back handsink by door and dishmachine. On 9/09 callback, part is on order for repair.
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9/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over seafood in walk in cooler.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup used to dispense ice at service station.
- Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. knifes in between crackes on countertop.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwash between glove change cookline.
- Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. back handsink by door and dishmachine.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. restrooms.
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. quaternary amonium 200+ 3sink, must fill water to fill line.
- Critical. Violation: 53B-08-1 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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8/10/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over seafood in walk in cooler.
- Critical. Observed food stored on floor. red sauces in walk in freezer, potato boxes, white plastic containers.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup used to dispense ice at service station.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting tomatoes with no gloves. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knifes in between crackes on countertop.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit with sanitizer. knives on cookline.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwash between glove change cookline.
- Critical. Cold water not provided/shut off at employee handwash sink. back handsink by door and dishmachine.
- Critical. Observed handwash sink used for purposes other than handwashing. rinse wipe rag in handsink on cookline.
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. quaternary amonium 200+ 3sink, must fill water to fill line.
- 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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5/13/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
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2/18/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. thawing chicken
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed flammable material stored around water heater. For reporting purposes only. 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.
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12/12/2009 | Routine - Food | Warning Issued |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/6/2008 | Routine - Food | Warning Issued |
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