- Basic - Accumulation of food debris/soil residue on prep.sink. .....stagnated water stored in prep.sink.
- Basic - Leaking pipe at plumbing fixture.....prep.sink in ice machine area.
- Basic - No handwashing sign provided at a hand sink used by food employees......all handwashing sink.
- Basic - Soda gun holster with accumulated slime/debris.......bar.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw beef, raw eggs above ready to eat pastry. **Corrected On-Site**
- High Priority - Small flying insects in bar area, kitchen, prep.area.
- High Priority - Toxic substance/chemical stored by or with food........all purpose cleaner spray bottle above ice machine . **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.....all soda nozzles in bar.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times......stored tray in handwashing sink in ice machine area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....all handwashing sink.
- Intermediate - No soap provided at handwash sink.....all handwashing sink.
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. ...by the ice machine. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface......along the wall by the dishmachine ,by 3 compartment sink and underneath dishmachine . **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.....by 3 compartment sink and by ice machine. **Warning**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.....water spray bottle in dishwashing area. **Warning**
- Basic - Soda gun holster with accumulated slime/debris......water not draining. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly......00 ppm. Advise use 3 compartment sink for sanitize utensils . **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken , raw meat above raw fish in reach in cooler in cook line. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.....bar. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing......stored towel in handwashing sink by ice machine. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....all handwashing sink. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....milk, tomato sauce, lamb shank in reach in cooler. **Warning**
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10/7/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. ... BAIN MARIE in ice inside ice machine bin. ... STAINLESS MIXING CUP in bar ice in lieu of ice scoop with handle.
- Basic - Employee personal items stored in or above a food preparation area. ... in dry storage, employee jacket and purse on shelf with single service items and utensils.
- Basic - Food stored in dry storage area not covered. ... Pastry appearing like Baklava is not covered in dry storage. ... Opened bag of rice.
- Basic - Food stored on floor. ...in dry storage, rice.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Mop/service sink in disrepair. ... Mop sink full of supplies boxes and totally inaccessible for usage.
- Basic - Open dumpster lid.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. ... Behind restaurant
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. ... Cigarettes with food on food pass-thru above cold make up table
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. ... Repeat Violation **Admin Complaint**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottles containing toxic substance not labeled.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tiles missing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. At cocktail bar **Warning**
- Critical - License expired within 30 days after expiration date. **Warning**
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head. **Warning**
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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12/10/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. --- NA Not Applicable
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. --- machine not filled, turned on or set-up for meal period. --- as of 09/10/12 not complied.
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9/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. --- NA
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. --- machine not filled, turned on or set-up for meal period.
- Critical - Violation: 53B-08-1 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. --- One Time 60 day Time Extension to comply with Employee Training.
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6/4/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hotel and Restaurant license not properly displayed. --- not DISPLAYED or AVAILABLE on request.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding units throughout kitchen.
- 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 buildup of soiled material on mixer head.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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2/23/2012 | Routine - Food | Warning Issued |
- Critical - Hand sink missing in food preparation room or area. --- 6 Handwash Sinks are identified and approved on the floor plans. ONE handsink is at the far right (cookline end) of the prep area. ONE handsink is at the other end (to the far left end of the prep area). ONE handsink is in the coffee server area (directly opposite the electrical panel). ONE hand sink is in the dishmachine room. ONE handsink is in the bar ice machine room. ONE handsink is in the cocktail bar. NOTE: THERE IS NO PREP SINK LOCATED IN THE PREP AREA OF THE KITCHEN. HANDWASH SINKA ARE TO BE UTILIZED FOR HANDWASHING ONLY.
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10/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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