- Basic - Floor tiles missing. By water heater
- Basic - Hole in wall. Water heater room
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10/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Scooping sushi rice with a plate **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surfac
- Basic - Cardboard used to line nonfood-contact shelves. Reach in cooler **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Wok utensils
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives **Corrected On-Site**
- Basic - Dead roaches on premises. 6 dead roaches in AC unit room
- Basic - Employee eating in a food preparation or other restricted area. Chef eating cashew
- Basic - Floor tiles missing. By water heater
- Basic - Hole in wall. Water heater room
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- 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
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry. Corrective action taken
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Worn, torn and/or soiled floors/carpeting. Walk in freezer
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice at sushi bar. TPHC **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Corrective action taken
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Handling poultry then ready to eat veggies **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. Handling cashew ready to eat
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish machine area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No soap provided at handwash sink.bar
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- 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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10/27/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Most coolers
- Basic - Reuse of single-service articles. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris.cooking area kit ken area
- Basic - Waste line missing at soda gun holster.bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.cooking 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. All menu **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. Cooler next to kitchen 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.
- 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. Called fra on 4/2/14 and the books **Corrected On-Site**
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored outside. Fish
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Encrusted material on can opener blade.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Most coolers
- 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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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, at bar and kitchen floors. **Repeat Violation**
- Basic - Clean equipment stored on floor. Inside closet
- Basic - Equipment in poor repair. Prep table door not closing properly.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee's bathroom.
- Basic - Soil residue build-up on nonfood-contact surface. Cooking equipment
- High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- 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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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. BAR Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory. PREP AREA
- Lights missing the proper shield, sleeve coatings or covers. BACK STORAGE ROOM AND DISHWASHING AREA.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed food stored in ice used for drinks. WINE BOTTLES AT BAR Corrected On Site.
- Critical - Observed food stored on floor. WI COOLERS
- Observed grease accumulated under cooking equipment.
- Observed hole in ceiling. BACK STORAGE ROOM
- Observed nonfood-contact equipment in poor repair. PREP TABLE
- Critical - Observed toxic item stored by food. BACK STORAGE AREA
- Wet mop not hung to dry.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - Violation: 08A-28-1 Observed food stored on floor. WI COOLER/FREEZER Repeat Violation.
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5/11/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. FRONT. Repeat Violation.
- Critical - Observed food stored on floor. WI COOLER/FREEZER Repeat Violation.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/20/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. WALK IN COOLER/FREEZER AND IN FRONT OF STOVE IN KITCHEN
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Wet mop not hung to dry.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- 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 expired
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over vegetables
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall in disrepair.
- No Heimlich maneuver sign posted. Corrected On Site.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Corrected On Site.
- Critical. Observed buildup of slime on soda area.
- Observed residue build-up on nonfood-contact surface.soda shelving .
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.spoke w/mgrabout adding another small sink.
- Observed debris accumulated under all equipment.
- Observed improper storage in waterheater room.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee improperly washing hands.
- Critical. Observed soil buildup inside ice bin. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Light not functioning.waterheater closet.
- Observed improper storage in waterheater room.
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9/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/28/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/26/2009 | Routine - Food | Warning Issued |
| No report available. | 7/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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