- Basic - In-use wet wiping cloth/towel used under cutting board. Stored under cutting board on top of reach in freezer. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler gaskets on cooler drawers at cook line and at prep side prep area.
- 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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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Reuse of single-use articles. Liquor bottle reused for oil.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.-dishware and pans onvshekf by dishmachine
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.-left over drinks on counter shelf by salad cooler and by cookline
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.-back store room
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.-meat clever
- Critical - Observed presetting of unwrapped silverware.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.-milk
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.-by dish machine -turned off-leaking
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.- upright rack
- Observed cutting board grooved/pitted and no longer cleanable.-salad station
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.-upright shelves for various foods and equuipment
- Critical - Observed toxic item improperly stored.- with singke service containers
- Critical - Required consumer advisory for raw/undercooked animal food not provided.- Menu has items that do not denote a raw product is an ingredients -example Caesar salad/dressing
- Critical - Working containers of food removed from original container not identified by common name.-bulk flour
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Deli meats in walkin cooler Repeat Violation. Repeat Violation.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Bulk containers re-used and not labeled with new contents Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food items in drawer reachin cooler on cookline at 47F. Beef, chicken , shrimp. All food in walkin cooler temping at 45F, (apart from fresh fish on ice) Items in salad make table cooler temping at 48-52F. Hard boiled eggs, cream and milk 6/24/11 At callback large make table cooler items temped at; Ricotta cheese 46 F, cream 47 F, Butter 46 F, cooked spinach 45 F, cooked pasta 46F, garlic in oil 50F. All other food items in walkin cooler and smalll make table cool temped below 41F
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Large reachin cooler on cookline. Food temping at 47F. No Ambiant air thermometer inside. Walkin cooler food temping at 44-45F. Ambiant thermometer reading 50F after door being open. Salad make table cooler food temping at 48-52F. Ambiant thermometer reading 48F Establishment was closed two days prior to inspection. Unable to vefify how longs items were in cooler for. 6/24/11 At callback walkin cooler food items temped at 41 F and below. Small make table cooler food items temped at 41 F and below. Large make table cooler food items temped at 43-47 F
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee bare handing while cutting bread. Corrected On Site.
- Violation: 15-32-1 Observed reachin cooler gasket torn/in disrepair. Large reachin drawer cooler on cookline
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Large drawer cooler in kitchen
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. At mopsink
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date.
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6/24/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Large reachin cooler on cookline. Food temping at 47F. No Ambiant air thermometer inside. Walkin cooler food temping at 44-45F. Ambiant thermometer reading 50F after door being open. Salad make table cooler food temping at 48-52F. Ambiant thermometer reading 48F Establishment was closed two days prior to inspection. Unable to vefify how longs items were in cooler for.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink in server area of kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory. By dishmachine area
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips
- Critical - License expired within 30 days after expiration date.
- Critical - No conspicuously located thermometer in holding unit. Large reachin cooler on cookline
- Critical - No handwashing sign provided at a handsink used by food employees. Both kitchen handsinks and behind bar
- Critical - No oyster warning sign with required language provided.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee bare handing while cutting bread. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Large drawer cooler in kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. Being used as a dump sink at end of cookline
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food items in drawer reachin cooler on cookline at 47F. Beef, chicken , shrimp. All food in walkin cooler temping at 45F, (apart from fresh fish on ice) Items in salad make table cooler temping at 48-52F. Hard boiled eggs, cream and milk
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reachin cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored on sheet pans with Vegtables in walkin cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored over seafood in walkin cooler
- Observed reachin cooler gasket torn/in disrepair. Large reachin drawer cooler on cookline
- Critical - Observed unlabeled spray bottle.Clear liquid on cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Clarified butter on cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Deli meats in walkin cooler Repeat Violation. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. At mopsink
- Critical - Working containers of food removed from original container not identified by common name. Bulk containers re-used and not labeled with new contents Repeat Violation.
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6/21/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.DAIRY PRODUCTS.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WALKIN COOLER.
- Critical. Working containers of food removed from original container not identified by common name.SALT .
- Critical. Observed cloth used as a food-contact surface.UNDERNEATH CUTTING BOARDS.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.CUTTING / HANDLING CHEESES . Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed freezer gaskets with build-up.
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/12/2008 | Routine - Food | Warning Issued |
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