- 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 **Warning** correct by next unannounced inspection
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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6/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface between and under cookline cooking equipment **Warning**
- Basic - Interior of microwave at end of cookline soiled with encrusted food debris. **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 chlorine sanitizer **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 50°F in walkin cooler. Cheese 48°F in reachin cooler. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 9 dry droppings in dry storage area by walkin cooler and approximately 5 dry rodent droppings by cookline shelving. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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. **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. Glass front Reachin cooler ambient temperature 46°F, food in unit just prepped and will be placed on ice. **Warning**
- Intermediate - Walk-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. Walkin cooler ambient temperature 48°F. **Warning**
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6/14/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles and ants on tip of soda nozzel at bar
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed: Establishment operating without a current hotel and Restaurant license. Priority: Critical Comment: operator passed, never made into corp for h and r
- Observed: Hand wash sink lacking proper hand drying provisions. **Corrected On-Site** Priority: Critical
- Observed: Manager lackign proof of Food Manager Certification. Priority: Critical Comment: 60 days to obtain
- Observed: Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Reference: 3-501.17(B)FC: (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. Priority: Critical
- Observed:; 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. Priority: Critical Comment: 11 employees
- observed: observed emplyee drinking from an open beverage container in a food preparation or other restricted area. Priority: Critical
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3/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. Time extension to next routine inspection.
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3/8/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- 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. No sanitizer detected on dishes, even after replace sani bottle and primed. Repairman onsite during inspection. **Corrected On-Site**
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen and bathrooms. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Open dumpster lid. **Corrected On-Site**
- Intermediate - Employee dumping mop water in the handwash sink. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Hot water not provided/shut off at employee handwash sink, both restrooms used by employees.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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 - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup in walkin made today. **Corrected On-Site**
- 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. Dessert fridge at 50?F. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups. **Corrected On-Site**
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1/3/2013 | Food-Licensing Inspection | Warning Issued |
- Critical - Observed: Establishment operating without a current hotel and Restaurant license. Priority: Critical Comment: operator passed, never made into corp for h and r
- Critical - Observed: Hand wash sink lacking proper hand drying provisions. **Corrected On-Site** Priority: Critical
- Critical - Observed: Manager lackign proof of Food Manager Certification. Priority: Critical Comment: 60 days to obtain
- Critical - Observed: Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Reference: 3-501.17(B)FC: (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. Priority: Critical
- Critical - Observed:; 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. Priority: Critical Comment: 11 employees
- Obsserved: Clean galsses, cups utensils, pots and pans not stored inverted or in a protected manner. Prioity: Non-Critical
- Critical - observed: observed emplyee drinking from an open beverage container in a food preparation or other restricted area. Priority: Critical
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12/15/2012 | Routine - Food | Warning Issued |
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