- Basic - Beverage tubing/cold plate not separated from stored ice.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food container stored in ice used for drinks. See stop sale.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Basic - Food stored on floor.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food stored in ice used for drinks. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Food manager certification expired.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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2/4/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris. Bar area
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs inside reach in cooler
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. OPERATING WITHOUT CURRENT LICENSE.
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL IN RESTROOM AREA.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HANDWASH SIGN IN RESTROOMS AND KITCHEN.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED MEAT AND SWEET PLANTAIN IN HAND WASH SINK. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABBLE.
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11/6/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.KITCHEN
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 7/31/2012.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/1/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- 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 - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area.
- Critical - Observed food stored on floor.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated grease.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall in disrepair at mens bathroom.
- Observed unnecessary items on the premise.
- No copy of latest inspection report.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed objectionable odors in bathroom. Corrected On Site.
- Observed unnecessary items on the premise.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SHELL EGGS (72F).
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS (73F) AT KITCHEN REACH IN COOLER.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SHELL EGGS (72F).
- Observed ice scoop on floor.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.SANITIZER NOT USED.
- Critical. Equipment food-contact surfaces and utensils not sanitized. NOT SET UP WHILE WASHING.
- Observed clean equipment stored on floor. Ice scoop.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on bar floor.
- Observed floor area(s) covered with standing water. UNDER THE COOLER.(BAR AREA).
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only. BEHIND TELEVISION .
- Critical. No person in charge of establishment.
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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed uncovered food in holding cooling unit.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical. Observed buildup of slime on soda dispensing spray gun.
- Critical. License expired within 30 days after expiration date.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 12/08 /2009.
- 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 This violation must be corrected by : 12/08/2009.
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10/8/2009 | Routine - Food | Warning Issued |
| No report available. | 2/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Call Back - Complied |
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