- Basic - Cutting board has cut marks and is no longer cleanable. At bar area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor. Between ice machines.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At flour bin. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. At dishes stored above three compartment sink. **Corrected On-Site** **Repeat Violation**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soiled reach-in freezer gaskets. At chest freezer on loading dock.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Small ice machine near dry storage area.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloth bucket stored in hand sink at bar area. **Corrected On-Site** **Repeat Violation**
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored with clean rolled silverware, at server station. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs at dish storage area.
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in meat cutting area. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Metal and plastic pans at dish storage area.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk and heavy cream at bar reach in cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed chemical spray bottles stored on hand sink at bar area. **Corrected On-Site**
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored near back door.
- Basic - Observed old food labels stuck on clean stored dishes near back door of kitchen.
- Basic - Soiled reach-in cooler gaskets. At cook line.
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12/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored near back door.
- Basic - Observed old food labels stuck on clean stored dishes near back door of kitchen.
- Basic - Soiled reach-in cooler gaskets. At cook line.
- 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. **Warning**
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10/7/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice cream bowls at bar. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar and flour bins. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Several reach ins at cook line.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Make station.
- Basic - Soiled reach-in cooler gaskets. Multiple gaskets and door frames on cook line.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 1/3pan of sauces in top right drawer of make line cooler all above 46° F held overnight, discarded by manager. **Corrected On-Site**
- Intermediate - Calcium build up on interior door of ice machine.
- Intermediate - Encrusted material on can opener blade. Soiled and showing signs of rust.
- 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.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near ice machines.
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Cook line. **Corrected On-Site**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed prep cook change gloves without washing hands.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Ovens.
- Observed old labels stuck to food containers after cleaning. **Repeat Violation**
- Critical - Observed soiled reach-in cooler gaskets. Grind reach in cooler mold like substance.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled..observed cook handle raw meats and continue cooking touching utensils without washing hands and changing gloves.
- Critical - Vacuum breaker mising at hose bibb. Mop sink out back.
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED HANDWASH SINK LACKING PAPER TOWELS ON COOL LINE
- Critical - OBSERVED MIXER HEAD SOILED.
- OBSERVED OLD LABELS STUCK TO CLEAN DISHWARE
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD GREATER THAN 41 DEGREES, CORN 58, SALAMI 55 IN MAKE TABLE
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD GREATER THAN 41, BEEF 44, BOILED EGG 51 IN WALKIN COOLER
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD GREATER THAN 41, BOILED EGG 57 IN REACHIN COOLER ON COOKLINE
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD GREATER THAN 41, CUT BEEF IN REACHIN COOLER 48.
- Critical - OBSERVED SLIMEY SUBSTANCE IN ICE MACHINE.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions; cook line hand sink by salad station.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation September 2011.
- Critical - Observed employee engage in food preparation, donning gloves without washing hands. Corrected On Site. Repeat Violation September 2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; boiled eggs 51F in salad reach in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; butter 63F in prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; salami 57F in make table.
- Critical - Observed uncovered food in holding unit/dry storage area; tea at wait station
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED BLADE ON CAN OPENER WITH FOOD DEBRIS
- OBSERVED CHEESE ON PREP TABLE COOLER AT 55? (COS)
- Critical - OBSERVED EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS
- Critical - OBSERVED ICE MACHINE WITH SOIL - MILDEW-TYPE SUBSTANCES (KITCHEN and WAIT STATION) (COS)
- OBSERVED METAL PANS STORED WET ABOVE THREE-COMPARTMENT SINK
- OBSERVED OLD DATE MARKERS ON CLEAN CONTAINERS
- OBSERVED SEASON FLOUR TOP WITH DRY FOOD DEBRIS
- OBSERVED TRASH DEBRIS UNDER MAKE TABLE AND COOK LINE
- Critical - OBSERVED UNLABELED CHEMICAL BOTTLES BY MOP SINK
- UTENSILS STORED UPRIGHT IN KITCHEN BY DISH MACHINE
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions at both cookline. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times; blocked with trash can at cookline.
- Critical - Handwashing cleanser lacking at handwashing lavatory; at salad prep/cookline.
- Critical - Observed buildup of slime on soda dispensing nozzles; at wait station.
- Critical - Observed cloth used as a food-contact surface; covering bread. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area; cook drinking from bottle.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cooks on cookline.
- Critical - Observed employee improperly washing hands; cook/prepcook in kitchen.
- Critical - Observed employee switch from working with raw food to touching equipment in use at cookline.
- Critical - Observed encrusted, soiled material on slicer; french fry cutter.
- Observed gaskets/seals on cold holding unit in poor repair: reach in cooler at batter station.
- Critical - Observed hand wash sink used for purpose other than washing hands; employee washing ketchup cap in handwash sink.
- Critical - Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit; hamburg meat at 118 at cookline. Corrected On Site. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.; in walk in cooler and dish storage.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment; on cookline.
- Observed water draining onto floor surface; on cookline.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells; proprieter discarded immediately.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; 3 lbs. of butter left out overnight on speed rack to soften for cookies. This is corporate policy as per proprieter, Kevin.
- Observed clean water pitcher stored upside down on unsanitized counter. Corrected On Site.
- Observed single-service articles stored without protection from contamination; cone cups. Corrected On Site.
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12/23/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef stored under grill less than 1 hour. Corrected On Site; moved to another unit.
- No Heimlich maneuver sign posted.
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3/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Foods properly cooked/reheated
- Critical. Foods properly cooked/reheated
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Storage/handling of clean equipment, utensils
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Floors properly constructed, clean, drained, coved
- Critical. Toxic items labeled and used properly
- Critical. Employee training validation
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1/21/2010 | Routine - Food | Warning Issued |
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