- Basic - Floor tiles cracked, broken or in disrepair. In WIC **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. RIC in by wait area **Warning**
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09/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In flour **Warning**
- 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. Observed dish machine with no sanitizer **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed purse by cleaned dishes near the dish machine **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. In WIC **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar and HWS in prep area **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. RIC in by wait area **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC across from the stove not maintaining proper cooling temperature shrimp 48° F, tilapia 49° F, chicken 48° F **Warning**
- High Priority - Cooked beef ribs not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Baby back ribs 121: Corrective measures taken: Ribs were placed back into the oven **Warning**
- High Priority - Cooked duck not reaching a minimum internal temperature of 165 degrees Fahrenheit. Baked duck 121° F Corrective measure taken: Duck was placed back into the oven **Warning**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. HWS near dish machine being used to stored dirty towels **Warning**
- 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. Observed RIC across from the stove not maintaining proper cooling temperature Ambient 51° F **Warning**
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09/16/2014 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over pork in walkin cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 2 compartment sink.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine sanitizer in dishmachine.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 60°F on buffet line. Time as a public health control implemented.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled by dishmachine.
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1/23/2014 | Routine - Food | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.food prep sink area
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3/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
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