- No Violations Were Observed
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6/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. 2 door stainless steel refrigerator on right at an ambient temperature of 47°F. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. From 68 to 94 seats, added more outside seating next door. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - In-use spatulas and knives stored in crack between equipment and wall. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit on the left. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken, cooked potatoes, lobster. **Warning**
- 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 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lasagna, cooked eggplant parmigiana and Chicken Milanese at 48°F since yesterday. **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp and squid behind cut lettuce and sliced tomatoes in flip top cooler at cookline. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Stored a liquid bottle and utensils inside sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna , egg plant and chicken Milanese . **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. In wait area at entrance to kitchen. **Warning**
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4/23/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Employee with no hair restraint while engaging in food preparation.chef
- Basic - Food stored on floor. Tomato sauce on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 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 **Corrected On-Site**
- 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.chef placing washed cut lettuce with bare hands from cutting board into storage container.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Tomato sauce 110°F.
- High Priority - Raw animal food dripping on to container of ready-to-eat food. Lid of stuffed artichoke spoiled with red liquid while raw meat is stored on the shelf above.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces , soups , chicken.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food in flour.
- 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.at dish area can of sprite
- Basic - No conspicuously located ambient air temperature thermometer in all reach-in coolers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Fish.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Tomato sauce kept overnight in Walk in Cooler reads 57?F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter 52?F, was put in refrigerator .new temperature 41?F
- High Priority - Raw animal food stored behind ready-to-eat food raw fish,scallops,octopus and shrimp behind sauce and cooked veal in flip top cooler **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Tomato sauce in walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling.Tomato sauce in walk in cooler
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.On lunch menu.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Pasta and stew.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed expired Food Manager Certification. **Warning**
- Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Lasagne
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauces, chicken and lasagne.
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2/4/2013 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler at 52?F. All potentially hazardous food was removed.
- Critical - Observed expired Food Manager Certification. **Warning**
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Employee cutting onions **Corrected On-Site**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Flour. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken 52?f,Sausage 53?f and Beef 53?F. Less than 4 hours. Was put on ice. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Lasagne
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauces, chicken and lasagne.
- Critical - Working containers of food removed from original container not identified by common name. flour.
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12/3/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-03-3 Commercially processed ready-to-eat, potentially hazardous food opened and held more than 24 hours not properly date marked after opening. deli meats and cheeses .
- Critical - Violation: 22-05-3 Cutting board(s) soiled. cookline
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5/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-13-3 Stop Sale issued due to food not being in a wholesome, sound condition. mussels contaminated by being washed at mop sink. This violation must be corrected by : 3/2/12.
- Critical - Violation: 02-03-3 Commercially processed ready-to-eat, potentially hazardous food opened and held more than 24 hours not properly date marked after opening. deli meats and cheeses .
- Critical - Violation: 03A-02-3 Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. veal, lamb , cooked eggplant, deli meats and potatoes at 44 degrees at walkin cooler. This violation must be corrected by : 3/2/12.
- Critical - Violation: 04-01-3 Cold holding equipment incapable of maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. walkin cooler holding foods at 44 degrees . Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. This violation must be corrected by : 3/2/12.
- Critical - Violation: 08B-02-3 Food stored in walk-in cooler not covered. prepped onions and cooked potatoes
- Critical - Violation: 08B-17-3 Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs
- Critical - Violation: 08C-01-3 Food being prepared at the mop sink. mussels stored directly inside mop sink and being washed in an unsanitized surface. Corrected On Site.STOP SALE ISSUED.
- Critical - Violation: 08C-06-3 Food being prepared on a prohibited area. cutting board on top of garbage can.
- Critical - Violation: 09-01-3 Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook while handling salad. This violation must be corrected by : 3/2/12.
- Critical - Violation: 09-01-3 Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. server while cutting lemons . This violation must be corrected by : 3/2/12.
- Critical - Violation: 12A-04-3 Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. This violation must be corrected by : 3/2/12.
- Critical - Violation: 12A-13-3 Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. This violation must be corrected by : 3/2/12.
- Critical - Violation: 12A-22-3 Employee touched face and then engaged in food preparation, handled clean equipment or utensils without washing hands. This violation must be corrected by : 3/2/12.
- Critical - Violation: 12B-07-3 Employee beverage container next to clean equipment/utensils. in dishwashing area.
- Critical - Violation: 22-05-3 Cutting board(s) soiled. cookline
- Critical - Violation: 22-18-3 Soil residue in food storage containers. flour container.
- Critical - Violation: 22-18-3 Soil residue in food storage containers. panko container .
- Critical - Violation: 22-21-3 Accumulation of black/green mold-like substance inside the ice bin at ice machine .
- Critical - Violation: 22-28-3 Interior of reach-in cooler soiled with accumulation of food debris. black cooler in kitchen .
- Violation: 23-05-3 Soil residue build-up on nonfood-contact surface. water cooler exterior .
- Violation: 23-06-3 Build-up of food debris, dust or dirt on nonfood-contact surface. rolling storage rack in kitchen .
- Violation: 23-06-3 Build-up of food debris, dust or dirt on nonfood-contact surface. top of ice machine soiled.
- Violation: 23-06-3 Build-up of food debris, dust or dirt on nonfood-contact surface. walkin cooler door handle.
- Violation: 23-25-3 Gasket soiled with accumulation of food debris. black cooler.
- Violation: 24-09-3 Clean equipment stored on floor. rack of glasses. Corrected On Site.
- Violation: 25-06-3 Single-service items not stored inverted or protected from contamination. takeout boxes and lids in server's station .
- Violation: 26-02-3 Reuse of single-service items. reuse of corned beef brisket to store panko.
- Critical - Violation: 31-09-3 Handwash sink not accessible for employee use at all times. in kitchen .
- Critical - Violation: 31-11-3 Handwash sink used for purposes other than handwashing. used to store bags, plastic tubing. in kitchen .
- Critical - Violation: 41A-08-3 Toxic substance/chemical stored by or with clean or in-use utensils. in shelving by dishwashing area.
- Critical - Violation: 41B-03-3 Spray bottle containing toxic substance not labeled. bottle with chemical cleaner.
- Violation: 51-18-3 No copy of latest inspection report available.
- Critical - Violation: 53A-12-3 Person in charge fails to exhibit active managerial control.
- Critical - Violation: 53B-01-3 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. This violation must be corrected by : 5/1/12.
- Critical - Violation: 53B-11-3 Employee trained using a state approved training program not performing their work duties in a manner consistent with the Food Code requirements.
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3/2/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Accumulation of black/green mold-like substance inside the ice bin at ice machine .
- Build-up of food debris, dust or dirt on nonfood-contact surface. rolling storage rack in kitchen .
- Build-up of food debris, dust or dirt on nonfood-contact surface. top of ice machine soiled.
- Build-up of food debris, dust or dirt on nonfood-contact surface. walkin cooler door handle.
- Clean equipment stored on floor. rack of glasses. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. walkin cooler holding foods at 44 degrees . Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. This violation must be corrected by : 3/2/12.
- Critical - Commercially processed ready-to-eat, potentially hazardous food opened and held more than 24 hours not properly date marked after opening. deli meats and cheeses .
- Critical - Cutting board(s) soiled. cookline
- Critical - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. This violation must be corrected by : 3/2/12.
- Critical - Employee beverage container next to clean equipment/utensils. in dishwashing area.
- Critical - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. This violation must be corrected by : 3/2/12.
- Critical - Employee touched face and then engaged in food preparation, handled clean equipment or utensils without washing hands. This violation must be corrected by : 3/2/12.
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook while handling salad. This violation must be corrected by : 3/2/12.
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. server while cutting lemons . This violation must be corrected by : 3/2/12.
- Critical - Employee trained using a state approved training program not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs
- Critical - Food being prepared at the mop sink. mussels stored directly inside mop sink and being washed in an unsanitized surface. Corrected On Site.STOP SALE ISSUED.
- Critical - Food being prepared on a prohibited area. cutting board on top of garbage can.
- Critical - Food stored in walk-in cooler not covered. prepped onions and cooked potatoes
- Gasket soiled with accumulation of food debris. black cooler.
- Critical - Handwash sink not accessible for employee use at all times. in kitchen .
- Critical - Handwash sink used for purposes other than handwashing. used to store bags, plastic tubing. in kitchen .
- Critical - Interior of reach-in cooler soiled with accumulation of food debris. black cooler in kitchen .
- No copy of latest inspection report available.
- 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. This violation must be corrected by : 5/1/12.
- Critical - Person in charge fails to exhibit active managerial control.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. veal, lamb , cooked eggplant, deli meats and potatoes at 44 degrees at walkin cooler. This violation must be corrected by : 3/2/12.
- Reuse of single-service items. reuse of corned beef brisket to store panko.
- Single-service items not stored inverted or protected from contamination. takeout boxes and lids in server's station .
- Soil residue build-up on nonfood-contact surface. water cooler exterior .
- Critical - Soil residue in food storage containers. flour container.
- Critical - Soil residue in food storage containers. panko container .
- Critical - Spray bottle containing toxic substance not labeled. bottle with chemical cleaner.
- Critical - Stop Sale issued due to food not being in a wholesome, sound condition. mussels contaminated by being washed at mop sink. This violation must be corrected by : 3/2/12.
- Critical - Toxic substance/chemical stored by or with clean or in-use utensils. in shelving by dishwashing area.
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3/1/2012 | Routine - Food | Warning Issued |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at flour container.
- Critical - Insecticide/rodenticide use not in compliance with regulations. use of household RAID.
- Observed build-up ofdebris, dust or dirt on nonfood-contact surface. dish racks heavily soiled.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in rear prep table .
- Observed gaskets with slimy/mold-like build-up. cookline flip top cooler and server's area cooler.
- Observed personal care item stored with food. cellphone, keys, glasses stored in prep area.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over mushrooms at TRUE freezer.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. lasagna.
- Critical - Observed toxic item stored by single service items. RAID stored next to cling wrap. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. bread in rear prep area.
- Critical - Working containers of food removed from original container not identified by common name. flour and salt container .
- Critical - Working containers of food removed from original container not identified by common name. sugar water in cooler.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. cookline flip top coolers.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. inside of prep sink. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. potatoes under sink. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on rear prep table near backdoor .
- Observed gaskets with slimy/mold-like build-up. cookline coolers. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 92 degrees at steam table.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. black freezer . Corrected On Site.
- Observed nonfood-contact equipment in poor repair, rusted shelving on prep table near backdoor .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats.
- Critical - Observed raw animal food stored over ready-to-eat food. raw crab over eggplant at TRUE FREEZER .
- Observed reuse of single-service articles. reuse of olive container to store sugar.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna .
- Critical - Working containers of food removed from original container not identified by common name. salt and breadcrumbs containers.
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4/14/2011 | 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. lasanga and cheese. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over veggies at walkin cooler. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server cutting bread with bare hands. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. server's area cooler.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed hole in wall. by walkin cooler.
- Observed wall in disrepair. By backdoor .
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by utensils. propane by clean plates. Corrected On Site.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. OBSERVED NO DATE MARKING FOR READY TO EAT FOOD HELD FOR LONGER THAN 24 HOURS: COOKED LAMB SHANK AND POTATO CROQUETS
- Critical. OBSERVED BREAD CRUMBS CONTAINER NO LABELED
- Critical. OBSERVED POTATO CROQUETS AND VEAL AT 45 DEGREES FAHRENHEIT IN WALKIN COOLER. CORRECTED ON SITE.
- Critical. OBSERVED CHICKEN AND FISH STOCK NOT MAINTAINED AT 135 DEGREES FAHRENHEIT WHEN HOT HOLDING. CORRECTED ON SITE: HEAT TURNED UP
- Critical. OBSERVED NO CONSPICUOUSLY PLACE THERMOMETER AT FLIP TOP COOLER AT COOKLINE
- Critical. OBSERVED FOOD NOT COVERED: BREAD IN PREP AREA
- Critical. OBSERVED RAW FOOD STORED OVER READY TO EAT FOODS AT FREEZER BY COOKLINE
- Critical. OBSERVED IMPROPER VERTICAL SEPARATION OF RAW ANIMAL FOODS AT FREEZER BY COOKLINE
- Critical. OBSERVED SAUCES AND STOCKS ON FLOOR AT WALK IN COOLER
- Critical. OBSERVED POTATO CROQUETS NOT COVERED AT WALK IN COOLER
- Critical. OBSERVED RED PEPPER FLAKES NOT COVERED AT OUTSIDE SERVER'S AREA
- OBSERVED ICE SCOOP STORED IN A DIRTY SPACE BETWEEN ICE MACHINE IN PREP SINK AREA
- OBSERVED UTENSILS STORED IN STANDING WATER LESS THAN 135 DEGREES FAHRENHEIT (93 DEGREES FAHRENHEIT)
- Critical. OBSERVED SLIME BUILD UP INSIDE ICE MACHINE
- Critical. OBSERVED CUTTING BOARDS SOILED AT COOKLINE
- OBSERVED GASKETS SOILED AT COOLER IN SERVER'S AREA
- Critical. OBSERVED NO HAND WASH SIGN AT HANDWASH SINK IN KITCHEN
- OBSERVED DUST BUILD UP ON WALL NEAR NEW BLACK FREEZER
- Critical. OBSERVED NEW OWNER OPERATING WITHOUT A STATE LICENSE. MUST CORRECT BY 5/2/10
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3/2/2010 | Food-Licensing Inspection | Warning Issued |
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