- Basic - Food debris accumulated on kitchen floor. Fry area
- Basic - Food stored on floor. Canof sauce **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- 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. Bowl stuck in flour **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood is raw under cooler in kitchen
- Basic - Wall tiles missing. Mop sink area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 67f. Corrective action taken
- 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. Ham end
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheesecake
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. There is a glass cup in use as a scoop in the flour
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under ice bin
- Basic - No handwashing sign provided at a hand sink used by food employees. Woman Bathroom
- Basic - Reach in cooler/freezer shelves with rust that has pitted the surface. Line cooler 2 door glass
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. There are raw cllops below raw beef in prep cooler
- 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. Roast beef end in pie case
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheesecake in pie cooler
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. There is a phone touching the open to go containers
- 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. Butter 58f
- High Priority - Raw animal food stored over ready-to-eat food. There is raw veal over cur squash in the line cooler
- High Priority - Toxic substance/chemical stored by or with food. Butane by the salt in the prep area **Corrected On-Site**
- 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. Deli meat ends are not date marked
- Intermediate - Encrusted material on can opener blade.
- 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.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelf with bulk items on it
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.drink on prep table
- Basic - Employee with no hair restraint while engaging in food preparation.cook
- Basic - Equipment in poor repair.rustedvshelves in prep oiler
- Basic - Food stored on floor.beef tubes in walk in
- Basic - Hole in wall.small holes in kitchen throughout **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture.3 bin sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.obsved missing ligh shield in back room
- Basic - No handwashing sign provided at a hand sink used by food employees.public restroom
- Basic - Ripped/worn tin foil used as food-contact shelf cover.observed tinfoil in grill area
- Basic - Wall in disrepair.tile broken by fire extinguisher
- 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.chips, corrected on site
- High Priority - Raw animal food stored over cooked food.observed raw beef over cooked pasta
- Intermediate - Accumulation of food debris/grease on food-contact surface.lids on flour bin
- 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. Meat ends in font counter **Repeat Violation**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.over 200ppm cl Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.bar
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- Observed hole in wall.small holes in wall in kitchen
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2oz cup in parmesean in prep
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.meat ends in pie case
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw burger over raw shrimp Corrected On Site.
- Critical - Observed unlabeled spray bottle.pink cleaner in spray bottle
- Observed wall in disrepair.tiles fell off
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No plan review submitted and renovations in progress.Bar in process of being built You have 60 days from time of being done to submit plans
- Observed equipment in poor repair.lid on ice unit broken-
- Critical - Observed food stored on floor.Observed sauce on floor in walk in
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.observed 5aw beef ober raw salmon
- Critical - Observed uncovered food in holding unit/dry storage area.observed sae uncovered overnight
- Wall not smooth and easily cleanable.Observed unsealed/non cleanable wood at new bar
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handle
- Equipment or utensils not designed or constructed in a durable manner.lid broken on ice bin
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- No plan review submitted and renovations in progress.tiki bar
- 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. cook
- Critical - Observed hand wash sink used for purpose other than washing hands.pots in sink Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl in flour
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.bread crumbs
- Critical - Observed packaged food not labeled as specified by law.water Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw fish over soup
- Critical - Observed toxic item stored by food.pledge withndrink mix at bar
- Critical - Observed unlabeled spray bottle.windex Corrected On Site.
- Observed wall in disrepair.wall tile missing
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pies,cheesecake
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.kitchen
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- 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. carolyn
- Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over cheese in freezer Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.soup in glass cooler
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham end
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 72f
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garlic butter 72 Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw burger over fish Corrected On Site.
- Observed employee with no hair restraint.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handle
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.tuna on top of cooler line 48f Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw shrimp over fajitas in freezer,raw scallops over fries in freezer on line
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Bowl in flour
- Critical. Observed food employee touching ready-to-eat food with their bare hands .sanwich meat
- Observed ripped/worn tin foil used as shelf cover.Clean utensils in dirty foil under shelf
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handle
- Critical. Observed expired Food Manager Certification.eduardo
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7/30/2010 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner.oil brush
- Critical. Observed soil buildup inside ice bin.lid
- Critical. Observed toxic item stored by food.wd40 w spices Corrected On Site.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law.ham end in case
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in pepper
- Observed hole in wall.tiles coming off wall
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10/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.meat ends
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.soup in walk in
- Critical. Thermometers not calibrated according to manufacturer's specifications.broken
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.beef over fish Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.tongs on oven handle
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.lids on beer cooler
- Wall not smooth and easily cleanable.
- Critical. Observed toxic item stored by food.rustoleum on food shelf
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.3 owners
- Critical. Observed expired Food Manager Certification.frank
- 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
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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