- No Violations Were Observed
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07/14/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pans on storage shelf next to back door of kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom. In family/ unisex bathroom
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board end of cook line across from hot box. **Repeat Violation**
- Basic - Drain cover(s) missing. Under dishwasher, triple sink, in disrepair.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal bins in dishwashing area on storage shelf.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In linen storage closet.
- Basic - No copy of latest inspection report available. Manager printed out copy by end of inspection. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In family/ unisex bathroom
- Basic - Old labels stuck to food containers after cleaning. Multiple bins and containers in dishwashing area on storage shelf.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked corn, chicken, shredded lettuce, sour cream guacamole 46-47° middle reach in cooler across from grill. Reach in cooler drawers under grill: hamburger 50°, raw chicken 49°, corrective action, recommended adding ice to items, had been in cooler less than 4 hrs according to manager. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Containers of Raw shrimp and raw chicken over container of cooked carrots in reach in cooler across from stove, corrected by kitchen manager. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On interior top of ice machine in kitchen. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Multiple items in walk in cooler, liquid eggs, butter, milk, opened sometime this week according to manager.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at far end of outdoor bar area, also missing soap. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Herb butter on cook line stays out for 4 hours (11-3) and then is discarded according to kitchen manager. Provided Time as a Public Health Control form. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. One employee training certificate incomplete, only listed employee name.
- Intermediate - Soda gun soiled. Soda line in indoor bar near cash register has accumulation of pink/brownish substance, dipper well soiled at entrance to outdoor bar area.
- Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles of clear sanitizer not labeled in outdoor and indoor bar areas. **Repeat Violation**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. By office and prep area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken, sausage, orzo, shrimp, pasta 50° in reach in cooler across from stove/cook line, all brought from walk in cooler an hour prior. Corrective action, placed items back in walk in cooler. Middle reach in cooler across from cook line blue cheese, sausage, cut tomatoes, cooked mushroom, feta 48°, corrective action, wrote time to discard within 4 hours. Manager was aware that the cooler by stove had not been functioning properly and tried to adjust the temperature but cooler would still not hold temperature 41° or below. 46-50° guacamole with chopped tomatoes , sour cream, garlic butter, ice not touching containers at server line front of kitchen, corrective action, employee added ice and water. **Repeat Violation** **Warning** At callback-Prep table top across from grill guacamole 60°, cheese 52°, tomatoes 53°, coleslaw 50°. Cooler across from oven, tomatoes 47°, cooked mushrooms 47°. Garlic and oil across from prep 80°. Cheese 51°, liquid egg 49-50° on prep cooler top across from stove along cookline. Sausage 50° in reach in cooler across from stove. All items have been out for greater than 4 hours.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink splitter and bar triple sink. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Prep reach in cooler across from stove not properly working, all foods around 50°. Middle prep reach in cooler across from cook line ambient thermometer reading 48°. **Repeat Violation** **Warning** At callback-Middle Prep cooler reading 38° ambient, mozzarella inside 42°, cooked pasta 42°. Prep cooler across from stove ambient 50°, container of sausage inside 50°.
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5/8/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout establishment, also very stained. **Repeat Violation** **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. By office and prep area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee cell phone on prep table next to cutting board. Employee purse and jacket on food equipment across from office. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 77° water for ice cream scooper. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In middle reach in cooler across from cook line. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. By cook line. **Warning**
- 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. Employee was cutting cilantro for garnish. employee put gloves on. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Food stored in ice used for drinks. 2 condiment containers in ice bins at bar area. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken, sausage, orzo, shrimp, pasta 50° in reach in cooler across from stove/cook line, all brought from walk in cooler an hour prior. Corrective action, placed items back in walk in cooler. Middle reach in cooler across from cook line blue cheese, sausage, cut tomatoes, cooked mushroom, feta 48°, corrective action, wrote time to discard within 4 hours. Manager was aware that the cooler by stove had not been functioning properly and tried to adjust the temperature but cooler would still not hold temperature 41° or below. 46-50° guacamole with chopped tomatoes , sour cream, garlic butter, ice not touching containers at server line front of kitchen, corrective action, employee added ice and water. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 115° in box warmer by cook line. 100-130° French onion soup, collard greens, sauce with dairy warmer by cook line. Corrective action, reheated in microwave. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger open bag over fries in server reach in freezer. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils/ clean glasses. Bar area. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink splitter and bar triple sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles on lemonade. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Prep reach in cooler across from stove not properly working, all foods around 50°. Middle prep reach in cooler across from cook line ambient thermometer reading 48°. **Repeat Violation** **Warning**
- Intermediate - Food manager certification expired. Sean Richardson 12/17/08 Shawn Patterson 12/13/07 **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by cart on cook line, one bar hand sink cluttered with multiple employee items. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by server prep, employee used as a dump sink for iced tea. Container in hand sink at bar. **Warning**
- Intermediate - Hot holding equipment incapable of 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 135 degrees Fahrenheit or hotter. One slot of Bain Marie / steam table water at 114°, manager adjusted. **Warning**
- Intermediate - Manager lacking proof of food manager certification. Ryan Moskovciak. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dishwasher and hand sink in bar area. **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. Manager did not know where they were located and did not feel like looking for them. **Warning**
- Intermediate - No soap provided at handwash sink. At bar area. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Multiple throughout establishment, both bar area and kitchen. **Warning**
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3/6/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line below microwave. No lid **Repeat Violation**
- Basic - Equipment in poor repair. 2 drawer unit cooler under range unable to maintain potentially hazardous foods at 41'F or below. External thermometer reads 65'F
- Basic - In-use tongs stored on oven door handle. On deep fryer
- Basic - In-use utensil stored in sanitizer between uses. Knife in bucket on prep table **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Knife in holder on wall
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Uncovered food stored near sink exposed to splash.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Multiple cooked pastas 58'F-62'F in drawer cooler under range; corrective action stocked at 11:00am to be discarded at 5:00 pm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. Employee making spring roll without gloves **Corrected On-Site**
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 51'F ice bath stacked too high in pan moved to walkin cooler
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table near cutting board and food **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. All On prep line
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Can of monster energy drink
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked wet on dish rack
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Not reading rinse temp
- Basic - Old food stuck to clean dishware/utensils. Knives in holder **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Hand wash sink at end of line
- High Priority - Live flies in kitchen. Drain flies
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice, hot box, 120'F corrective action rapidly reheated to 165'F **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket on prep table **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup, ribs noodles in walk in cooler **Corrected On-Site**
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. cloth under cuttingboard Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. at bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. water bottle on prep table Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. pizza cutter between wall and knife box Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. ar both prep tables
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops, spatula
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, ice bath, 54'F corrective action will be discarded at 3:00 provided time as a public health control form
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. baked potatoes, alto-sham, 100'F corrective action rapidly reheated to 165'F
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. use 3 compartment sink for sanitation until serviced
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. at outside bar
- Equipment and utensils not properly air-dried. pans and plates stacked wet on dish rack
- Critical - Handwash sink not accessible for employee use at all times. blocked by sanitizer bucket at outside bar Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. outside bar hand wash sink Repeat Violation.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. thermolabel did not turn black thermometer on unit is broken. use 3 compartment sink for sanitiztion until serviced.
- Critical - No COMPLETE 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. no original certificates provided
- Critical - No handwashing sign provided at a handsink used by food employees. across from cookline Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles. dispensers at inside bar
- Observed cutting board grooved/pitted and no longer cleanable. across from char broiler Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored in undrained ice. apples, peppers at plating station
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food. jacket on dry storage rack Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp, ice bath at batter station, 50'F Corrected On Site. just prepped put in walk in cooler for rapid chill
- Critical - Observed small flying insects in bar area.
- Observed utensils stored in crevices between wall and knife box. near ice cream freezer
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Some employees with Serve Safe certificates
- Critical - Handwash sink not accessible for employee use at all times. Handsink opposite office blocked by bowl Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Outside bar
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Knife stored between make table and preperation table on cookline. Scoop for ice machine stored on unclean surface on top of icemachine Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink at both ends of cookline. By dishmachine area Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employees bare handing lemon wedges for drinks. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Interior top
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink behind bar full of drink ice and straws. Establishment has a dump sink right next to handsink
- Observed personal care item stored with food. Backpacks stored on dry storage shelves. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 65F and chicken stock 64F held on ice on cookline. Butter portions at 67F in front cookline for guests Discussed and gave time in lieu form
- Observed single-service articles stored without protection from contamination. Unwrapped straws at all bar counters. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. One at each bar
- Critical - Vacuum breaker mising at hose bibb. At mopsink, after splitter, on non-chemical side, before hose is attached
- Waste line missing at soda gun holster. One behind bar
- Critical - Working containers of food removed from original container not identified by common name. Spray bottle of truffle oil not labled.
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10/5/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. bulk
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back door
- Violation: 40-04-1 Observed personal care item stored with food. back packs stored with bulk and seasonings
- Critical - Violation: 53B-08-1 No complete 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. course taken on line thru Nation Rest assoc 2/25/11-Time extended till next inspection , some employees have cards, some employees took test on line and need a proctored test
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2/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 low boys at cookline
- Equipment or utensils not designed or constructed in a durable manner. wet towels placed under cutting boards
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. gauge reads 175-178 at 330pm
- Critical - No complete 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. course taken on line thru Nation Rest assoc
- Critical - No conspicuously located thermometer in holding unit. reach in cooler
- Critical - No handwashing sign provided at a handsink used by food employees. beverage station at food line dish pit Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon, grouper, trigger, sea bass purchased fresh from Safe Harbor
- Critical - Observed food being cooled by nonapproved method. product -french onion soup- allowed to sit on prep table until room temp, about an hour, no temperature log kept- per Kitchen Manager
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. back packs stored with bulk and seasonings
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. *low boy items, sausage, shrimp *lamb chops, pork chops beef pattys
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham in walk in cooler Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door
- Critical - Working containers of food removed from original container not identified by common name. bulk
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2/24/2011 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees. *grill bar areq *near salad table in waitess station *dish pit area Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. *near salad table in waitess station Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. *handwash sink nearest salad table in waitess station Corrected On Site.
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. Telephone line problems-
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8/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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