- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline.
- Basic - Shelves with rust that has pitted the surface. Clean utensils rack.
- Basic - Soiled reach-in cooler and freezer gaskets.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw chicken stored over raw beef in grill station drawers. **Corrected On-Site**
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease and dust.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Make station cooler.
- 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. Cook handling bread/toast with bare hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In make station and storage area coolers.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline and dish area.
- Intermediate - Spray bottle containing toxic substance not labeled. Dish area.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/12/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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2/12/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Food stored on floor. Walk in cooler and dry storage area. **Warning**
- High Priority - Cut tomatoes and cut melon cold held at greater than 41 degrees Fahrenheit. Holding at 47F. in prep area cooler. **Warning** On callback inspection 12/11/13, cut tomatoes and feta cheese holding at 49°F. in prep area cooler. Stop Sale issued.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep area cooler holding at 47F. **Warning** On callback inspection 12/11/13, prep area cooler holding at 49°F.
- Intermediate - Nonfood-grade basting brush used in food. Metal banded brush used in butter. **Warning**
- 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. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Bar cooler holding at 45F. **Warning**
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12/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean utensils stored between equipment and wall. Spatulas on cookline. **Warning**
- Basic - Cloth used as a food-contact surface. Towel in contact with salad greens in prep cooler. **Warning**
- 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. Cookline. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Warning**
- Basic - Food stored on floor. Walk in cooler and dry storage area. **Warning**
- Basic - Soiled reach-in cooler gaskets. Dessert cooler. **Warning**
- High Priority - Cut tomatoes and cut melon cold held at greater than 41 degrees Fahrenheit. Holding at 47°F. in prep area cooler. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Holding at 45°F. in bar cooler. **Warning**
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or b'arnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Cook stated he used raw shell egg in hollandaise sauce and that egg was not fully cooked. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage holding at 103°F. on cookline. Hashbrowns and hollandaise sauce holding at 83°F. on cookline. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep area cooler holding at 47°F. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. Metal banded brush used in butter. **Warning**
- 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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Needed on dinner menu. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Bar cooler holding at 45°F. **Warning**
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12/10/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Repeat Violation**
- 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. Cookline.
- Basic - Equipment in poor repair. Storage area cooler holding at 45?F.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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. Cook handling bread/toast with bare hands. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef holding at 45?F. in storage area cooler. Corrective Action: operator placed all potentially hazardous foods into proper refrigeration.
- High Priority - Toxic substance/chemical stored by or with food. Stored above spices in prep area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. cookline and bar
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. need chlorine
- Critical - Observed food stored on floor. walk in cooler
- Plumbing system in disrepair. handsink in dish/prep area, repairs on order.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. grill station cooler holding at 47 degrees F.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline and bar
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handling bread/toast with bare hands. Corrected On Site. gloves utilized
- Critical - Observed food stored on floor. walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cadco oven
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef holding at 47 degrees F. in grill station cooler. Corrected On Site. all potentially hazardous foods placed into proper refrigeration
- Observed wall soiled with accumulated black debris in dishwashing area.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. grill station cooler holding at 47 degrees F.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline and bar
- Critical - Observed containers of medicine improperly stored. in pantry area
- Critical - Observed food stored on floor. fruit and potatoes in storage area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken holding at 47 degrees F. in grill station cooler. Corrected On Site. all potentially hazardous foods placed into proper refrigeration.
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed food stored on floor. walk in cooler and dry storage
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. storage area cooler. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. eggs in cookline cooler. Corrected On Site.
- Critical. Observed food stored on floor. walk in cooler
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed toxic item stored by clean utensils. cookline. Corrected On Site.
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12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-17-1 Observed an unprotected ice machine in a customer/nonsecure area wip under construction
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1/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. not on dinner menu
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs@47f in ice bath in kitchen
- Critical. No conspicuously located thermometer in holding unit. 5 drw bx on line
- Critical. Observed an unprotected ice machine in a customer/nonsecure area
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.walkin
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. line cook touching food while platiing
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed container of medicine improperly stored. over prep area
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- No copy of latest inspection report.
- Critical. No list of certified food service managers available at the establishment.
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1/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed no overhead production for ice machine.
- Critical. Handwash sink not accessible for employee use at all times.bucket with ugensils in sink
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed interior of microwave soiled.
- No copy of latest inspection report.
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8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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