- Basic - Carbon dioxide/helium tanks not adequately secured. Outside back door.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer, sealed bag of pork/beef in pan on floor. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board on dry dish rack by Dish wash machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table shelf in kitchen, near back door. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Over dough prep table: cell phones and perfume.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrub pad in 3 compartment sink.
- Basic - Hood filter missing/wrong position from automatic fire suppression/exhaust system. When the exhaust fan is turned on, the filters are pulled out of the proper working position.
- Basic - In-use tongs stored on equipment door handle between uses. On the hot bar in kitchen, 3 tongs stored on handle/bar. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board used for chicken in kitchen .
- Basic - Trash receptacles not provided where needed in establishment. Employee restroom, no can. Also if this restroom is used by females, an enclosed can is required.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On prep table in kitchen. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Prescription bottle with medicine stored over prep table with dough. Ibuprofen stored over 3 compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On cook line, scallops 53°, fish 51°. Items were moved to walk in to drop temperature. Other items in the drawer were below 41°.
- 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. Egg wash in 2 locations on the cook line. Limited use for lunch. Time discerned to be 10:45 when prepped.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plant food on hot bar, grits, 126°.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket, plastic items stored in hand wash sink by Dish wash machine. Also in the dish wash machine area, hand sink blocked by dish racks.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Chef understood time frame necessary, but has no written plan.
- Intermediate - Refrigerator 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. Small Reach in cooler at left end of cook line. 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. Small reach in at left end of cook line. No TCS food stored in this cooler. Ambient temperature 61°.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Unit by back door.
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Case of eggs on walk-in cooler floor)
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Plates in kitchen) **Repeat Violation**
- Basic - No container installed for catching grease from hood drip tray. (Missing on one end of hood drip tray)
- Basic - Self-closing device on bathroom door disconnected/broken. (Closer for employee restroom) **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Dented/rusted cans present. See stop sale. (Can of chicken broth on can rack. Manager discarded) **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. (On shelf in prep area) **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (In down stairs dry storage area - several cases on floor)
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Plates in kitchen not protected)
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. (Outside walk-in cooler fan cover)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (In downstairs drink station)
- Basic - No handwashing sign provided at a hand sink used by food employees. (Several sinks throughout the building) **Repeat Violation**
- Basic - Self-closing device on bathroom door disconnected/broken. (Closer for employee restroom near kitchen)
- Basic - Single-service articles not stored inverted or protected from contamination. (Black to go containers not inverted) **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. (Stored on floor in mop sink)
- Basic - Wiping cloth sanitizing solution stored on the floor. (In server drink stations and in salad prep area) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. (Raw shell eggs over RTE cocktail sauce in outside walk-in cooler)
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (Chlorine in towel bucket over 200 ppm) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Along edge of interior panel)
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over prep table in kitchen.
- Basic - Employee personal items stored in or above a food preparation area. Bag of employee food on shelf with customer food in walk in cooler. Moved by manager. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Multiple sinks in establishment.
- Basic - Open dumpster lid.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Server station.
- Basic - Wiping cloth/towel used under cutting board. Make line in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Container of sugar in server station. Labeled by manager. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler under grill in right side at 50?F. Moved by manager.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In dish and dry storage hand sinks.
- 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. Chicken in right reach in cooler under grill at 50?F. Unit thermometer reads 49?F.
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Exhaust fan inoperable in ALL bathrooms.
- Critical - No conspicuously located thermometer in several holding unit.
- Critical - No handwashing sign provided at handsinks used by food employees. CHECK ALL.
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed toxic item improperly stored on counter next to microwave in waitress area.
- 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 near back door. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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11/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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