- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On prep line, also gaskets on walk in cooler. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On floor underneath cookline. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. In back storage area. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fries in walk in freezer. **Warning**
- Basic - Ceiling in disrepair. Water damage over dish shelf. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Personal cake above butter, cream in front reach in cooler. Corrected employee moved. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food storage container/container lid cracked or broken. Several on storage shelf. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In both restrooms, corrected gave manager signs. **Corrected On-Site** **Warning**
- Basic - Old food stuck to clean dishware/utensils. On storage shelf by dish machine. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On prep line, also gaskets on walk in cooler. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour and white granular substance in dry storage, also spray bottle on cook line of yellow liquid. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In reach in freezer burger over fries. Also in walk in freezer burgers over shrimp. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. All employees only have food handlers certification, four employees present. **Warning**
- Intermediate - No three-compartment sink is provided for warewashing. Manager stated all dishes go through dish machine. **Warning**
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09/08/2014 | Routine - Food | Warning Issued |
- Basic - Drain cover(s) missing. In front of dish machine and prep sink next to ice machine
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above Dish machine and at back dore above mopsink
- Basic - Single-service articles not stored inverted or protected from contamination. Food trays on shelf in dry storage area.
- Basic - Wall soiled with accumulated black debris. Around the walk in cooler and freezer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink across from dish machine
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Coleslaw in make table, also in bulk flour in dry storage. **Repeat Violation**
- Basic - Build-up of grease and dust on hood filters. **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 2011 **Repeat Violation**
- Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink and a bottle of water. On make table where Len plates are. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. With potatoes, walk in cooler.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Pipe that connects water to dish machine.
- Basic - Old labels stuck o clean containers. Walk in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair. Also, reach in cooler of left make table.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine, 0 ppm.
- 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. Scooping ice in bar. Corrective action taken, explained bare hand contact and part of the ice was discarded. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not sanitizing. Operator will set up manual sanitation station until dish machine is repaired.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottles stored next to eating utensils, wait station.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black mold-like substance inside the ice bin. Wait station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili and baked beans, made 11/2
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In chili container in walk in cooler. Also in flour container in dry storage room. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Current Hotel and Restaurant license not displayed.
- 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. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans, cooked onions, cooked mushrooms 109-126?F, corrective action reheated. Employee stated they just opened and the cook that reheated these items is at the store and he's not sure how long they have been in the steam table or if they were reheated to 165?F. Also wings cooked off for lunch rush at 125-137?F. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Beef over French fries at cook line.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Cook line make table raw burgers over raw seafood, corrective action reversed storage. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket on food prep counter, sanitizer spray bottle over food prep table, corrective action, moved.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed C02 tanks not secured in dry storage room, corrective action secured.
- Critical - Observed black beans 115F, cooked onions 110F, cooked mushrooms 116F, cooked green beans 117F in steam table, corrective action reheat to 165F.
- Observed clean utensils in containers under paper towel dispenser exposed to splash from handwashing corrective action moved utensils.
- Critical - Observed dish machine 0 ppm - test twice. Dont use dish machine to sanitize until it can properly sanitize. RV.
- Critical - Observed employee did not wash hands before putting on gloves when prepping food.
- Observed ice machin soiled - backside of lid.
- Critical - Observed milk 60 F in glass 2-door upright cooler at server station. Corrective action moved milk and sour cream to walkin cooler.
- Critical - Observed no date marking on cooked items in walkin cooer made Mon. and Tues. ribs, pulled pork.
- Critical - Observed raw burgers over raw fish in 2-door reachin cooler cook line corrective action reversed storage.
- Critical - Observed unlabeled bottle at server station. Label worn off, also at abar 2 bottles. RV.
- Critical - Observed upright glass 2 door cooler at server station ambient air temperature at 54F. Dont store potentially hazardous food in this unit until can maintain 41F or below.
- Observed utensils stored in water not at 135F on flat top at cook line. Water @ 98F, corrective action moved to hotter area of stove. RV.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. DO NOT use dish machine to sanitize until unit can be repaired and can sanitize at 50-100 ppm. Use sink well with quat sanitizer until that time.
- Observed attached equipment soiled with accumulated dust. AC unit covers in walk in coolers. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Operator touching wings to check if done and plating wings. Corrected On Site. Discussed proper procedure with operator, dropped wings into fryer for 30 seconds to, at minimum, bring outside of wings to 145F.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed clean equipment stored on floor. Clean pot and strainer under hand sink next to dish washing area, also beer pitchers on rack in dry storage room not inverted.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Operator puts on gloves, puts sandwich on plate, removes gloves, wipes hands on soiled wet sanitizer wiping cloth, puts on new gloves and puts wings on plate. Corrected On Site. Discussed proper procedure with operator.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in container on grill at 96-100F.
- Observed nonfood-grade containers used for food storage. CHEMICAL spray bottle being used to store cooking oil for use at cookline.
- Critical - Observed potentially hazardous food thawed in standing water. Raw chicken in pan in hand sink at cookline. Corrected On Site. Moved to cooler, product still 36F.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw tilapia over pie and spinach dip in left walk in cooler closer to rear prep area.
- Observed reuse of single-service articles. Old sour cream container storing chili, walk in cooler.
- Observed single-service articles stored without protection from contamination. Foil pans not inverted on rack in dry storage room.
- Critical - Observed toxic item stored by food. Sanitizer bucket stored with spices at cookline.
- Critical - Observed unlabeled spray bottle. Multiple pink liquid sanitizer bottles at entrance to kitchen.
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. In back dry storage room. Corrected On Site. Put bungy cord back on.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. Replaced bucket, 100 ppm.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Establishment uses National Registry. Advised to change providers.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by strainer, dish area. Corrected On Site. Removed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site. Removed.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. At cookline next to walk in cooler.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing container at cookline. Corrected On Site. Removed.
- Critical - Observed interior of microwave soiled. At cookline. Corrected On Site. Cleaned.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler in sever area. Corrected On Site. Labeled.
- Observed single-service articles improperly stored. Fryer trays not inverted in back dry storage room. Corrected On Site. Flipped over.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked onions 132F, cooked mushrooms 130F, both in steam table. Corrected On Site. Turned up steam table.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions./ back handsunk.
- 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. Pro/ one employee without food safety training certification./ new employee 60 days for certification.
- Observed build-up of grease on nonfood-contact surface./ inside door of fryers.
- Critical - Observed food stored on floor./ kitchen area.
- Critical - Observed toxic item stored in food preparation area./ squeeze bottles.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/22/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements./ added 34 exterior seating. This violation must be corrected by : 10/30/2010.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/30/2010.
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11/2/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name./ flour container on top of foid preparation table. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit./ freezer & undercounter cooler. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair./ walk in freezer. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface./ inside door of fryer.
- Critical. Hand wash sink lacking proper hand drying provisions./ back food preparation. handsink./ paper towel in the dispenser not providing paper towel./ dispenser broken.
- Critical. Observed non-service animals in the exterior food establishment or on premises./ no permit for non service animal & no hand sanitizer available in exterior dining area. This violation must be corrected by : 10/30/2010.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing bucket.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements./ added 34 exterior seating. This violation must be corrected by : 10/30/2010.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/30/2010.
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8/30/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ ready to eat foods, milk, sour cream in standing reach in cooler.
- Critical. Working containers of food removed from original container not identified by common name./ flour container in the kitchen area.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./ chili & melted cheese at 90 deg F in hot holding unit. kitchen employee reheated food to 165 deg. F. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed build-up of grease on nonfood-contact surface./ hood area.
- Critical. Observed handwash aids at a non-handwash sink./ vegetable sink.
- Critical. No handwashing sign provided at a handsink used by food employees./ kitchen area. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory./ back kitchen area.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit./flat white freezer.
- Critical. No handwashing sign provided at a handsink used by food employees./ front wait station.
- No Heimlich maneuver sign posted.
- Critical. No Certified Food Manager for establishment./ 30 days to obtain.
- 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. Pro/ 60 days to obtain.
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11/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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