- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on prep table.
- Basic - Food-contact surface not smooth and easily cleanable. Paper towel touching lettuce and dill.
- Basic - Gaskets/seals on holding unit in poor repair. Multiple units and walk-in cooler.
- 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. Sugar.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 106°.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple reach-in coolers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Octopus.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated dust. Interior of walk-in cooler.
- Basic - Wall soiled with accumulated food debris. By 3 comp sink.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Lettuce, lemons. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 46°, butter 50°, butter 47°, lettuce 49°, cut tomato 50°, tzatziki 47°, chicken 47°, milk 45°, orzo 46°, cheese 46°, gyro 47°.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer. Exterior along base.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen. **Corrected On-Site**
- 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. Unit closest to servers station.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soda gun soiled.
- Intermediate - Spray bottle containing toxic substance not labeled. Dish washing area.
- Intermediate - Walk-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.
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11/14/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. O top of reach-in cooler at end of cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water. In front of ice machine, in walk-in cooler.
- Basic - Hole in ceiling. Back prep area.
- Basic - Ice buildup in walk-in freezer.
- 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. Scoop in flour bin.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula and tongs at end of cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service items stored on floor in dry storage area. To-go containers.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap at dump sink in bar area.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Displayed food not properly protected from contamination. Lemons at servers area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 53°, lettuce 56°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket in dish washing area sink.
- Intermediate - No soap provided at handwash sink. Bar area.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Men's in banquet area
- Basic - Equipment and utensils not properly air-dried - wet nesting. Back prep area
- Basic - Equipment in poor repair.walk in cooler not maintaining proper temperature- technician provided service at end of inspection- temperatures decreasing
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Front counter
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline and bar **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foods moved to walk in freezer for quick chil **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.soup in walk in cooler **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over milk, walk in cooler **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Large food container in front of back prep handsink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Back prep handsink **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Wait station area **Corrected On-Site**
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside spices on shelf in back prep area
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Highchairs dining room **Corrected On-Site**
- Basic - Clean equipment stored on floor. Buckets for ice next to ice machine
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Spray bottle of oil containing a food product not labeled. Back prep table
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over milk, walk in cooler **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. Back prep table
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. At wait station **Corrected On-Site**
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4/17/2013 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. **Repeat Violation**
- Critical - Establishment not maintaining shellstock tags for 90 days.establishment was not saving
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.slicing tomatoes **Corrected On-Site**
- Critical - Observed food stored on floor.in walk in freezer **Corrected On-Site**
- Critical - Observed hand wash sink used for purpose other than washing hands.as dump sink at beverage bar
- Observed personal care item stored with food.back packs hanging on dry storage rack, should be in lockers that are provided
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.bucket of chlorine **Corrected On-Site**
- Observed wall soiled with accumulated dust.in walk in
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.potatos on cookline 75?
- Waste line missing at soda gun holster.at bar
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. back storage area
- Equipment and utensils not properly air-dried. plastic containers, back prep area
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handsink Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on oven handles Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - No conspicuously located thermometer in holding unit. bar
- No copy of latest inspection report.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. back prep table Corrected On Site.
- Critical - Observed dented can of tomatoes, back storage room Corrected On Site. segregated for return
- Critical - Observed food stored on floor. cartons of eggs, beer walk in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork, reach in cooler, cookline Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed uncovered food in holding unit/dry storage area. gyro meat, walk in cooler Corrected On Site.
- Critical - Observed unlabeled spray bottle of cleaner, at dishmachine Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. wet cloth on back prep table Corrected On Site.
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4/9/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. back kitchen
- Critical - Handwash sink not accessible for employee use at all times. pans of food in front of back kitchen handsink Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine and quaternary
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. nonhandled container inside cooked rice, walk in cooler Corrected On Site.
- Observed old labels stuck to food containers after cleaning. pans above 3 compartment sink , 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 , near service window
- Observed single-service articles stored without protection from contamination. to-go containers on top of microwave , cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap in back door near banquet area
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. lentil salad dated 10/25/11 in reach in cooler next to oven Corrected On Site.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[bowl in cooked rice]
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.[handsink at bar oly 88 degrees F]
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6/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[reachin by pass through ]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[reachin drawers ]
- Critical - Hot water not provided/shut off at employee hand wash sink.[handsink at bar oly 88 degrees F]
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Insecticide/rodenticide use not in compliance with regulations.[sticky fly trap over food area] Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.top
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.[on lettuce ] Repeat Violation.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food being cooled by nonapproved method.[covered before cooled to 41 degrees F] Repeat Violation.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[bowl in cooked rice]
- Critical - Observed interior of microwave soiled.[interior top]
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.[no tongs, tissue, gloves at lemons by water and expedition ] Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[reachin drawers lamb, beef, seafood 49-50 degees F] see stop sale This violation must be corrected by : 6/15/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[seafood and dairy 58 degrees F internal reach in by front pass through ] see stop sale This violation must be corrected by : 6/15/11.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. [bleach in buckets ]Corrected On Site. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.[sugar salt] Repeat Violation.
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6/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Critical - Toxic items labeled and used properly
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-contamination, equipment, personnel, storage
- Critical - Facilities to maintain product temperature
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Foods handled with minimum contact
- Critical - Foods properly cooled
- Plumbing installed and maintained
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[small reachin by pass through
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.[in flour]
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.[walkin cooler fans]
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1/12/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed packaged food not labeled as specified by law.[flour container]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[reachin by n pass through Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[melted butter on counter 77 degrees] Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[small reachin by pass through
- 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.[in flour]
- Observed gaskets/seals on cold holding unit in poor repair.[salad draws Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.[salad draws]
- Critical. Observed buildup of slime on soda dispensing nozzles. at bar
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[containers for utensils] Repeat Violation.
- Critical. Hand sink missing in food preparation room or area.[not installed per new plans, need to put in proper area or by prep sink as discussed] This violation must be corrected by : 1/7/11
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees.bar Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.bar Corrected On Site.
- Observed attached equipment soiled with accumulated dust.[walkin cooler fans]
- Observed ceiling soiled with accumulated dust.[in walkin ]
- Lights missing the proper shield, sleeve coatings or covers.[in first reachin ]
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.[at bucket] Corrected On Site. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.[at bucket]
- 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. This violation must be corrected by : 1/7/11.
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11/4/2010 | Routine - Food | Warning Issued |
- Observed drawer gaskets/seals on cold holding unit in poor repair...salads drawers by entrance to cook's line.
- Observed gaskets/seals on cooler doors in disrepair at saute station.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine...backsplash.
- Critical. Observed interior of reach-in cooler drawers----foods buildup---salads cooler.
- Observed build-up of food debris--under microwaves.
- Observed build-up of food debris--shelves under 2bay prep sink in rear kitchen.
- Observed build-up of food debris---dishmachine doors--upper section.
- Observed clean utensils/equipment stored in dirty bins--shelves by walkin cooler.
- Observed leaking pipe at plumbing fixture...under left sink at rear 3bay prep.
- Critical. Handsink at cook's line lacking handsoap.
- Observed hole in wall...dishmachine area.
- Observed wall soiled with accumulated black debris in dishwashing area...under dishmachine.
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor...walkin freezer
- Observed gaskets/seals on cold holding drawers below flattop grill/broiler.
- Observed nonfood-contact equipment in poor repair--drawers below salads station in disrepair--lower keft and lower right.
- Critical. Observed buildup of slime in the interior of ice machine...backsplash
- Observed build-up of food debris--below microwaves on cook's line.
- Critical. Handsink at cook's line lacking paper towels.
- Critical. Handsink at cook's line lacking handsoap.
- Critical. Manager lacking proof of Food Manager Certification...unable to locate card--fax to inspector.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.[gyro meat] Corrected On Site.--given by inspector
- Critical. Observed improper vertical separation of raw animal foods---drawers on cook's line---raw chicken stored above raw seafood.
- Critical. Observed raw animal food stored over ready-to-eat food.....raw eggs stored above milk product in walkin cooler
- Critical. Observed improper covering for top of reachin cooler----opposite fryer---using garbage bags to cover food----use foodgrade plastic
- Critical. Observed rice stored in garbage bag--in bin
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.--tongs hanging on garbage can--cook's line Corrected On Site.--removed
- Critical. Observed employee improperly washing hands.--didn't use soap and no paper towel
- Observed gaskets/seals on reachin cooler opposite stove on cook's line
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler drawers soiled with accumulation of moldlike substance
- Observed build-up of food debris--top of dishmachine
- Observed utensils stored in crevices between equipment.--knife in between hotline and reachin cooler--opposite fryers
- Critical. Hand wash sink lacking proper hand drying provisions.--cook's line--opposite broiler
- Critical. Handwashing cleanser lacking at handsink opposite broiler
- Observed wall soiled with accumulated black debris in dishwashing area.---under sink area
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/23/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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