- Basic - Build-up of grease on nonfood-contact surface. Inside fryer doors on cook line. **Repeat Violation**
- Basic - Ceiling tile missing. In middle of ceiling in kitchen.
- Basic - Equipment in poor repair. Water pooling at bottom of salad cooler.
- Basic - In-use tongs stored on oven door handle. Tongs on cook line, manager removed tongs from oven. **Corrected On-Site** **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. Old labels on plastic containers on dish rack in kitchen near ice machine.
- High Priority - Food with mold-like growth. In walk in cooler, two pints of strawberries with white mold like growth. Manager discarded strawberries.
- High Priority - Live flies in kitchen. Small flying insects in kitchen. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. At mop sink, need back flow preventer on hose side of splitter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At make table on cook line: meat loaf 52° and cheddar cheese 50°. Corrective action: manager placed ice around items. In salad make table: Milk 45° and cut lettuce 46°. Corrective action: manager placed items in walk in cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On cook line grill, chicken breast sitting in pan at 110°. Manager turned up grill and moved container to middle of grill. Chicken now at 152°. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. In small reach in cooler next to toaster,raw shrimp over cooked pasta. Manager moved shrimp below pasta. **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Can opener blade soiled with food build up. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cook line and in kitchen, knob on faucet not working for hot water.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Calen Hunter lacking food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager showed up during inspection. **Corrected On-Site**
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. On sides of fryer and inside fryer door. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on rack in dish wash area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers and dishes stored around dish washing area.
- Basic - Soiled reach-in cooler gaskets. Along cook line.
- 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. Kitchen manager touched lettuce and cook touched sandwich buns. Discussed proper use of gloves. **Corrected On-Site**
- High Priority - Live flies in kitchen. Small flying insects in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make table unit at 56° ambient: pasta 56° 55° and shrimp at 56°. Placed items on ice bath and moved to other cooler. Walk in cooler: cheese 45°, chicken pot pie 44°, and pasta at 45°. Operator turned cooler down.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw ground beef over cooked chicken wings and raw shell eggs over gallons of milk. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. In dry storage room: all purpose cleaner bottle and bottle of bleach stored on top of boxes of cooking oil. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sanitizer bucket on shelf across from fryers next to flour. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At top of upper portion of ice machine and also lower portion on metal shield.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal pan stored in bar area hand wash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- 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. Reach in cooler make table unit at 56° ambient: pasta 56° 55° and shrimp at 56°. Placed items on ice bath and moved to other cooler.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Multiple. **Repeat Violation** **Warning**
- Basic - Hood filters in disrepair. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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9/5/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Inside fryers behind doors, sides of fryers. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Multiple. **Repeat Violation** **Warning**
- Basic - Hood filters in disrepair. **Warning**
- Basic - In-use tongs stored on oven door handle. Multiple. **Warning**
- Basic - Wiping cloth/towel used under cutting board. Cook line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, server area. **Corrected On-Site** **Warning**
- Basic - High Priority - Dead roaches on premises. 9 dead on sticky traps near back door. Cleaned up. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Both cooks. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter sauces 76°. Corrective action - placed on time control. **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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9/4/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Phone
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Old food stuck to clean dishware/utensils. Knives on rack.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Bulk container
- Intermediate - Encrusted material on can opener blade.
- 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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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
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7/10/2012 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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7/9/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle. In multiple products.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine for dish machine.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed encrusted material on can opener.
- Critical - Observed live flies in kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler behind bar.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 35-50 old, dry droppings near window on ground, in outside patio. Corrected On Site. Cleaned up.
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7/9/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pan of meatloaf in a 2nd pan in make table cooler at 55F. Manager discarded Make table on bar end of cookline all products in bottom temped at 47-55F. Manager discarded sausage 55F, chicken 54F and cheese 54F and placed new products on ice until unit is fixed 4/17/12 At callback food on ice temped at 42-45F 6/14/12 At callback food in make table cooler temped at 50-60F. Items in walkin cooler at 45-48F
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make table cooler ambiant thermometer at 48-50F 4/17/12 At callback make table cooler still running high. Product on ice in top part of unit. 6/14/12 At 2nd callback make table cooler food temping at 50-60F.Unit had frozen up, so had been switched off or a short period of time. Unit had been repaired, but still not working properly. Ambiant thermometer at 51F. Walkin cooler all food temped at 45-48F.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Establishment added outside walkin cooler and freezer. And knocked down a wall to make bar bigger after changing owner. 6/14/12 No record of plans being submitted in computer system. Plans needed for expanding bar area.
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6/14/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pan of meatloaf in a 2nd pan in make table cooler at 55F. Manager discarded Make table on bar end of cookline all products in bottom temped at 47-55F. Manager discarded sausage 55F, chicken 54F and cheese 54F and placed new products on ice until unit is fixed 4/17/12 At callback food on ice temped at 42-45F
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make table cooler ambiant thermometer at 48-50F 4/17/12 At callback make table cooler still running high. Product on ice in top part of unit.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. 3 missing over grill. Corrected On Site.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. Interior top on cookline and microwave in server areas. Corrected On Site.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Server salad reachin cooler, and reachin cooler at end of cookline by bar. Corrected On Site.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Establishment added outside walkin cooler and freezer. And knocked down a wall to make bar bigger after changing owner.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Chef Brian expired 6/9/11
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR/ Contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has books, but none filled in
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4/17/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. By soda fountain boxes
- Ceiling tile missing. Numerous ceiling tiles missing in rear kitchen area. A/C issues and ceiling was damaged. New tiles on order acording to manager
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make table cooler ambiant thermometer at 48-50F
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice in walkin cooler a 98F a little over 2 hrs into cooling process. Chef moved products to walkin freezer, uncovered and stired product up
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board in back kitchen area
- Critical - Hand wash sink lacking proper hand drying provisions. At handsink on end of cookline, back kitchen area and handsink behind bar. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. 3 missing over grill. Corrected On Site.
- No plan review submitted and renovations in progress. Establishment added outside walkin cooler and freezer. And knocked down a wall to make bar bigger after changing owner.
- 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. Establishment has books, but none filled in
- Critical - Observed expired Food Manager Certification. Chef Brian expired 6/9/11
- Observed gaskets with slimy/mold-like build-up. Server salad reachin cooler, and reachin cooler at end of cookline by bar. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open box of frozen raw burgers stored over fries in reachin freezer on end of cookline. Cook relocated. Corrected On Site.
- Critical - Observed interior of microwave soiled. Interior top on cookline and microwave in server ares. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Server reachin on cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pan of meatloaf in a 2nd pan in make table cooler at 55F. Manager discarded Make table on bar end of cookline all products in bottom temped at 47-55F. Manager discarded sausage 55F, chicken 54F and cheese 54F and placed new products on ice until unit is fixed
- Critical - Observed potentially hazardous food thawed at room temperature. Packets of frozen salmon on preperation table in back kitchen area. Placed back into cooler Corrected On Site.
- Observed single-service articles stored without protection from contamination. Unwrapped straws on bar counter. Corrected On Site.
- Observed single-service items stored on floor. Box of to go cups in upstairs storage room. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Alfredo sauce and chicken pot pie mix being reheated in steamtable. Steamtable water only at 155F. Cook setup water bath on stove to reheat properly
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Waste line missing at soda gun holster. Behind bar
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4/11/2012 | Routine - Food | Warning Issued |
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