- Basic - Accumulation of food debris/soil residue on handwash sink closest the manager office
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Carbon dioxide/helium tanks not adequately secured. In the beer walk in cooler
- Basic - Clean, single-use gloves not handled in a sanitary manner. The employees are removing gloves from the box without first washing their hands, recommend installing the gloves by the hand sinks
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the pizza box table **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation for a cook
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Pizza slicer closest the managers office
- Basic - Soil residue build-up on nonfood-contact surface. The nail brush was severely soiled when held at the sink closet the managers office **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb missing at the red hose side of the mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Artichoke 47/1.5 hours in the upper portion of the prep reach in cooler on the cook line. The following corrective action was taken moved to the walk in cooler. Recommend the following form be reviewed by the staff IMPROPER COOLING IS A MAJOR CAUSE OF FOODBORNE ILLNESS DBPR Form HR 5030-061 @ http://www.myfloridalicense.com/dbpr/hr/forms.html
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.Recommend the staff review the following Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Employee rinsed an apple in handwash sink on the cook line.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by several mop bucket closest the ice machine **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. The pizza stands are hanging off the hand sink at the bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All the coils to the reach in cooler units are soiled, from medium to extremely heavy levels of flour and dust.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. The top rail: sprouts 50. Poultry 50. Lettuce 50. Using a unapproved double pan technique at the top rail. To the sandwich prep unit on the cook line
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beer cheese 45. 46. In the glass door reach in cooler closest the managers office. Poultry 50. Cheese 50 to the pizza prep reach in cooler the door wasn't closed properly.
- 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 - Small flying insects in bar area.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cold cuts 50. 50. Poultry 50. Tofu 50. Approximately 2 hours. All placed in the glass door reach in cooler instead of the walk in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. The hand sink in the Dish machine area had three boxes of gloves, the sink by the ice machine had a squeegee stored in it.
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 46. 50. In the lower section of the pizza prep unit. The unit has iced over and it's a block of ice
- High Priority - Food stored in ice used for drinks. See stop sale. Milk, wine
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Handwash sink used for purposes other than handwashing. Was being used to store utensils at the dish machine area **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. For two of the managers on duty during the inspection
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Checked again 200 ppm **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Milk 45. Egg whites 44 both in the beer walk in cooler
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sliced cheese 45 on the cook line, salad unit, large
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook reported to work and failed to wash hands **Corrected On-Site**
- 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. Employee scooped out ice with a cup from the customer ice bin, when the scoop was attached to the ice bin
- High Priority - Live, small flying insects in food preparation area. Prep area/walk in cooler in the rear
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After handling chemicals cook failed to remove soiled gloves **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. With syrup boxes **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff unit
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store the pizza stands while at the bar **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beef 63. 69. In the walk in cooler
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Glasses which are being given away are on the floor at the bar
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drink cups located on shelves above food on the pizza, salad prep line **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. On wire rack
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Multiple dough trays pulled out in dry storage **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook pizza maker **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site**
- 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. Employee scooped ice from the ice bin at the wait staff area with drink cups. The scoop was attached and available
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 45 in the beer in the walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Pizza
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza not marked when held in the oven
- 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 - Stop Sale issued due to adulteration of food product. Powdered glove placed over exposed food in a commercial dressing
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At the wait staff area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Milk in the Beer in the walk in cooler
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts 45, 45, cheese 45 f degrees in the walk in cooler. 7.23.12 cheeses 44, 44, 45
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pepperoni 48 f degrees in the walk in cooler, brought from the prep reach in cooler on the cookline. 7.23.12 cheese 44, 44 f degrees. cheese 44. 7.23.12 tempe 50, cold cuts 47, 48 cheese 47 f degrees
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline is in op do not use for the safe storage of temperature controlled foods. 7.23.12 temps 46-52 f degrees
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The small salad unit is in op do not use for the safe storage of temperature controlled foods. 7.23.12 unit continues to be in op, scheduled to be replaced
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler is in op do not use for the safe storage of temperature controlled foods. 7.23.12 44 f degrees
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-24-1 Observed buildup of slime/residue on the soda dispensing nozzles, heads and body at front counter
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.. 7.23.12 multiple flies
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. rear door has a gap on the bottom of the door
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7/23/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline is in op do not use for the safe storage of temperature controlled foods
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The small salad unit is in op do not use for the safe storage of temperature controlled foods
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler is in op do not use for the safe storage of temperature controlled foods
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. poultry 50 f degrees in the walk in cooler, from this morning
- Critical - Handwash sink not accessible for employee use at all times. at the dish machine Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked by a reach in cooler at the bar
- Critical - Hot water not provided/shut off at employee hand wash sink. by the ice machine
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. multiple drink cups stored over custmer drink cups in the wait staff area
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime/residue on the soda dispensing nozzles, heads and body at front counter
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee picked up item from floor and was going to wrap silverwares without washing hands to break the contamination cycle at the front counter Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. by the ice machine
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts 45, 45, cheese 45 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pepperoni 48 f degrees in the walk in cooler, brought from the prep reach in cooler on the cookline
- Critical - Observed toxic item stored by utensils. wait staff area at the front counter
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. rear door has a gap on the bottom of the door
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3a, 3d
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7/20/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler closest the dish machine is not operating at 41 f degrees or colder
- Critical - Handwash sink not accessible for employee use at all times. sink at the bar is blocked by a reach in cooler and its being used as storage.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on shelf over the prep table in the rear prep area Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk 46 f degrees in the walk in cooler (beer)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 45, cheddar cheese 44, mozarella cheese 44 f degrees in the walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk open held 24 hrs or greater not dated in the walk in cooler (beer)
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream open held 24 hrs or greater not dated in the walk in cooler closest the dish machine
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Time as a public health control does not factor in if pies are sold quicker than within 4 hours. Blanket statement 11 am cook every day.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook picked up item off the floor placed it on a prep table, touched a box for customer service then proceeded to throw the fallen box away. All without removing the soiled gloves then washing her hands.
- Waste line missing at soda gun holster. at the wait staff station
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken in walk-in cooler. At conclusion of inspection chicken temping at 53 degrees farenheit in walk-in freezer. Corrected On Site.
- Light not functioning. over flat top. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Reach-in cooler in prep kitchen. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table in prep kitchen. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk-in cooler. Repeat Violation.
- Observed hole in wall. Next to prep unit.
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. Hood system.
- Missing drain plug at dumpster.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on salad unit.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets with mold-like build-up.Walk in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Salad unit
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Sugar tub. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Observed open dumpster lid.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 46 degrees, walk in cooler
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Observed soiled dry wiping cloth in use, under the cutting board. Corrected On Site.
- Critical. Observed encrusted material on can opener and holder.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Foil containers not stored inverted . Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb where hose is added to the mop sink area.
- No suitable facilities provided to store employee clothing and other possessions. Employee shirts in the pizza dough area. Corrected On Site.
- Critical. Observed container of medicine improperly stored in the food prep area.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). butter @ table @ side 72 dEgrees; butter in steamer @ 104 degrees; Repeat Violation. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. open meatballs in bag, & portioned chicken; not date marked; & not labeled;
- Critical. Working containers of food removed from original container not identified by common name. chicken; portioned in wic Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter @ side station 72 degrees; Repeat Violation. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter @ 104 degrees; @ steam table Corrected On Site. Repeat Violation.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed mushrooms & produce over cheese, jar garlic & sauces in wic Repeat Violation. Corrected On Site. Repeat Violation. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. cooked turkey stored on raw hamburger meat in pan in wic Repeat Violation. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw sausage & raw hamburg holding in same pan in wic
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean equipment stored on floor. glasses @ bar Repeat Violation.
- Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.
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2/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. portion chix in wic not labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter in ric drawer
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter @ steam table
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.over bread & sauces
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. wic hamburgs & sausage in same pan thawing Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. not food grade housing dry bulk produts
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean equipment stored on floor. @ bar
- Critical. Handwash sink not accessible for employee use at all times. @ back wall
- Critical. Observed container of medicine improperly stored. @ front side prep table
- Carbon dioxide/helium tanks not adequately secured. in wic @ bar
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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