- Basic - Bowl or other container with no handle used to dispense food. Multiple **Repeat Violation**
- Basic - Duct tape used to repair nonfood-contact surface. Mixer caddy in ice bin in bar area
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups
- Basic - Equipment in poor repair. Reach in on cook line pooling water
- Basic - Food storage container/container lid cracked or broken. Multiple
- Basic - Food stored in a prohibited area. Drink mixers in bathroom by beer cooler. bathroom not being used at time of inspection.
- Basic - Old food stuck to clean dishware/utensils. Knives on magnet
- Basic - Old labels stuck to food containers after cleaning. Multiple
- Basic - Outer openings not protected with self-closing doors. Exit in back of kitchen by office
- Basic - Reach-in cooler gasket torn/in disrepair. Two door upright unit on cook line
- Basic - Reach-in cooler shelves with rust that has pitted the surface. In reach in cooler on cook line
- Basic - Soil residue build-up on nonfood-contact surface. Inside black Ice scoop holder on wall
- High Priority - Live flies in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Needed on side with hose attached.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk sugar bin
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Portioned sour cream containers 49°. Corrective action-iced
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over salad dressings, upright reach in cooler on cook line **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in tea dispensing nozzles.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top, in crevices **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Strainer in hand sink in bar area, full of used lemons and straws **Repeat Violation**
- Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. James, hired 6 months ago
- Intermediate - Handwash sink not accessible for employee use at all times. Equipment in hand sink in employee bathroom by beer cooler
- 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. Michael arrived before end of inspection. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in bar area
- Intermediate - No soap provided at handwash sink. Hand sink in bar area and hand sink on cook line
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid, hanging in mop sink area
- Intermediate - Water filter not dated. **Repeat Violation**
- Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit by beer cooler blocked with beer cases/towels/ladder
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Chopped chicken **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups on floor, storage area by beer cooler
- Basic - Case/container/bag of food stored on floor in walk-in freezer. One box
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket above sugar packets, shelf by ice machine
- Basic - Food stored in holding unit not covered. Reach in freezer on cook line
- Basic - No copy of latest inspection report available.
- High Priority - Raw animal food stored over ready-to-eat food. Fish over fries, reach in freezer on cook line. Beef over multiple ready to eat foods, two door reach in cooler by fryers
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bin by hand sink in kitchen
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Built in thermometer, upright unit next to fryers
- Intermediate - Employee used handwash sink as a dump sink. Hand sink in bar, strainer in sink with straws/food particles
- Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking one hand sink by soda machine
- Intermediate - Water filter not changed according to manufacturer's instructions. Not dated, filter by coffee machine
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. By walk in cooler.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of chicken on walk in freezer floor.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers and cups. Over dish pit.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use tongs stored on equipment door handle between uses. On reach in cooler door in kitchen.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple drinks in walk in cooler over customer food.
- High Priority - Toxic substance/chemical stored by or with food. Glass cleaner by open alcohol bottles in bar.
- Intermediate - Spray bottle containing toxic substance not labeled. Multiple by ice machine.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket hanging on dry storage shelf **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups
- Basic - Ice scoop handle in contact with ice.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of black/green mold-like substance on/around beer dispensing nozzles. Miller lite/dos equis **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Handwash sink not accessible for employee use at all times. dishes in sink Corrected On Site.
- Critical - Incomplete 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. need proof for server safe food handlers training also.
- No copy of latest inspection report. Repeat violations verified from district office.
- Critical - Observed HEAVY BUILDUP of slime in the interior of ice machine. top
- Observed build-up of food debris on nonfood-contact surface. reach-in gaskets on cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between changing gloves Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed live flies in kitchen. one Repeat Violation.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. key required for both exit doors in dining room
- Observed nonfood-contact equipment in poor repair. duct taped sterillite container in reach-in freezer
- Observed personal care item stored with food. jacket/hat/apron on dry storage shelf on cookline
- Critical - Observed uncovered food in holding unit/dry storage area. reach-in freezer
- Observed utensils stored in crevices between equipment. knife between make tables
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. wings 85-96'F in basket above fryer
- Critical - Vacuum breaker mising at hose bibb. mop sink. need one after splitter, before red hose
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7/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
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6/21/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line prep unit. Do not use this unit to store any potentially hazardous foods until it is able to maintain foods at 41 degrees F. or less. Cooler was unplugged to defrost last night and not plugged in until 11 am per operator. Corrective action taken.
- Critical - Incomplete 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. Only 1 expired certification is available.
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
- No copy of latest inspection report.
- Observed employees with ineffective hair restraint. Very long braid and ponytail.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Portioned Rice cooked yesterday is 61-63 degrees F in reach in. Fish dip is 64 degrees F. Stop sale issued. Mac n cheese portions placed on ice in bowl. Corrective action taken. See comments.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cheesecake and milk in walk in.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.BACK DOOR AREA.
- Cleaned and sanitized equipment, utensils, KNIVES STORED IN dirty magnetic holders in cooks line.
- Critical - Hand wash sink lacking proper hand drying provisions.SERVERS drink station galley area NO TOWELS.cooks line NO TOWELS bar area NO TOWELS . Repeat Violation. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.ONLY FOUND ALCOHOL LICENSE DISPLAYED .
- Critical - Observed STANDING WATER from refrigerator drain tray OVERFLOWING on too CONTAINER with ready to eat food in cooks line. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.ABOVE food preparation area in LIGHT SHIELD and ceiling tiles have EXCESSIVE dirt/dust. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.COOKS LINE not washing hands in between gloves changing.EXPLAINED TO MANAGEMENT . Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.COOKS LINE handling RAW FROZEN CHICKEN than touch BREAD without changing gloves or washing hands EXPLAINED TO MANAGEMENT . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.FOUND MULTIPLE handwashing sinks with green srcub pads inside. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of WATER from drip pans REFRIGERATOR is not draining properly . Repeat Violation.
- Critical - Observed live flies in kitchen and dishwasher area. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.RAW BEEF PATTIES stored over CLEAN READY TO EAT MIX GREENS in cooks line DRAWERS under grill. Corrected On Site.
- Observed single-service items stored on floor.BOX of foam cups on floor in service galley area.
- Critical - Observed unlabeled spray bottle.SEVERAL IN DISHWASHER area not labeled .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED RICE waLKIN cooler MADE YESTERDAY not dated.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical - (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical - Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SLAW/SOUP IN WALK IN COOLER
- Critical. Working containers of food removed from original container not identified by common name. OIL MISLABELED. LABELED AS DEGREASER BUT IS OIL.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. NO HANDLE ON SCOOP FOR SLAW ON COOKLINE Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service articles stored without protection from contamination. LIDS SPLASH ON FROM TOWEL DISPENSOR Corrected On Site.
- Critical. Observed toxic item stored by food. CLEANERS HANGING WITH DRESSINGS Corrected On Site.
- Critical. Observed unlabeled spray bottle. BLUE SUBSTANCE Corrected On Site.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, chili. Corrected On Site, 180 degrees F.
- Critical. Potentially hazardous food reheated in a microwave oven for hot holding not stirred, covered and allowed to stand covered for 2 minutes, chili. Corrected On Site.
- Critical. Observed container of fruit stored in ice used for drinks- bar. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food in walk in- raw fish over sauces. Corrected On Site.
- Critical. Observed mop sink filled with items, not accessible for use.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Wall not smooth and easily cleanable, peg board observed.
- Critical. Incomplete 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.
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3/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor, cartons on walk in freezer floor. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, walk in.
- Equipment and utensils not properly air-dried, tea glasses wet stacked, bar.
- Critical. No handwashing sign provided at a handsink used by food employees, bar and mens restroom.
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10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/30/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 6/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/10/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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