- 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. In reach in cooler under cappuccino machine server area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Heavy accumulation of dust.
- Basic - Gaskets with slimy/mold-like build-up. Multiple gaskets throughout with slimy, Mold like build up, on walk in cooler, on reach in cooler drawers in back prep area, on cooler under cappuccino machine in server area.
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink end of cook line.
- Basic - Old labels stuck to food containers after cleaning. Multiple containers throughout establishment.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. No paper towels and hand sinks both ends of cookline, chef added towels. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Large container of flour per chef, also large container of yellow powder substance under Oreo table back of kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab meat, homemade tarter sauce, cheese with mixed herbs, butter 70° in reach in cooler drawer along cook line, potato salad, braised cabbage, spinach 60°, green beans, butter, ravioli 52° in drawer along prep across from cook line. **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Container of raw sea bass stored over large container of shrimp back of walk in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Crab meat, homemade tarter sauce, cheese with mixed herbs, butter 70° in reach in cooler drawer along cook line, potato salad, braised cabbage, spinach 60°, green beans, butter, ravioli 52° in drawer along prep across from cook line. All items above 41° for more than 4 hours
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior around chute has slight accumulation.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Old food debris on two knives hanging above prep table back of kitchen, microwave along cook line soiled with old food debris.
- Intermediate - Cold holding equipment incapable of 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 drawers directly across from stove under prep ambient 70°, drawers directly under grill ambient 52° **Repeat Violation**
- 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. Milk, cream in reach in cooler under cappuccino machine in server area
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink across from ice machine had straw, paper towel in drain. Removed by chef. Middle sink in bar area should be used as hand sink, not dump sink, according to original plan review.
- 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. Manager can only show one card for one employee.
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Rinse temperature did not reach 180°F on dish machine only achieved 175°F.
- Basic - Interior of microwave soiled with encrusted food debris. ON cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. On sink at cook line in kitchen,
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in walk in cooler with customer food.
- Basic - Reach-in freezer gasket torn/in disrepair. On cook line.
- Basic - Spray bottle containing a food product not labeled. With water by chemical storage.
- Basic - Stored food not covered in walk-in freezer. Multiple items.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Upright reach in cooler near exit of kitchen to dining room. All items voluntarily discarded by manager.
- 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. Upright reach in cooler in kitchen near exit to dining area.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Coke **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep unit **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Green top container **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink , on red hose side
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48° crab, 45° pork in drawer unit, corrective action: iced down
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
- Intermediate - Food service manager not certified within 30 days of employment. Josh
- Intermediate - Handwash sink not accessible for employee use at all times. By ice machine, brooms, mop buckets
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and kitchen prep **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. End of cookline
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop holder soiled
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Slab of bacon **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. at bar Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven door handle
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food with mold-like growth. raspberries in dessert cooler 2
- Observed old labels stuck to food containers after cleaning. metal pans on dish rack
- Observed personal care item stored with food. purse on shelf above prep table Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. glass cleaner on hand wash sink at bar Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. near chemical storage area Corrected On Site. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. near line
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. chef wearing watch Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sweet potatoe casserole, ice bath 47'F Corrected On Site. time as a public health control to be used with phf foods on prep line in ice bath
- Observed utensils stored in crevices between equipment. knives on cookline Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. bar dish machine
- Critical - Hand wash sink lacking proper hand drying provisions. ware wash area hand sink and cookline hand wash sink Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site. booster turned on Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. In lump crab meat Corrected On Site.
- Observed ice scoop with handle in contact with ice. at bar
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Sanitizing temperature
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Foods handled with minimum contact
- Critical - Hot food at proper temperatures
- Please see inspection report for more details.
- Critical - Thermometers provided and conspicuously placed
- Critical - Thermometers provided and conspicuously placed
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. seasonings at cookline
- Observed gaskets/seals on cold holding unit in poor repair. throughout
- Observed utensils in poor condition. *Juicer calcified and rusted, jig rusted
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Gaskets
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. *utensils bucket at bar *dishes in warmer Repeat Violation.
- Observed single-service items stored on floor. lids
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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;
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
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6/30/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ranch dressings Corrected On Site- out 15min, returned to refrigerator
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs hanging from oven door
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Observed handwash sink used for purposes other than handwashing. bar
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Light not functioning. hood system
- Critical. Manager lacking proof of Food Manager Certification. Only proof of one CFM available
- Critical. No complete 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. 40% of employees trained
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4/16/2010 | Routine - Food | Warning Issued |
- 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. Opening inspection -employees to be trained within 60 days of hire
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11/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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