- Basic - Build-up of grease on nonfood-contact surface. / inside deep fryer.
- Basic - Carbon dioxide/helium tanks not adequately secured. / 2 tanks in the office.
- Basic - Food stored in holding unit not covered / soup / 2 door metal reach in cooler.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. / cook line.
- Basic - Soiled reach-in cooler gaskets. / cook line.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Cutting board(s) stained/soiled. / white cutting board.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. / no Quat test kit available.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Proof of required state approved employee training not available for some 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. / blue liquid bottle / side washing area.
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside walk in cooler and walk in freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. In walk in freezer outside.
- Basic - Grease accumulated under cooking equipment. Behind and under stove, fryer and cookline reach in cooler.
- Basic - Interior of microwave soiled with encrusted food debris. Especially at the top.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above dishmachine.
- Basic - Racks in different coolers were rusted.
- Basic - Soda gun holster with accumulated slime/debris. In bar area.
- Basic - Working containers of food removed from original container not identified by common name. Seasoning salt in back dry storage area. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0 ppm quaternary ammonium and chlorine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage in kitchen on cart temped 55°f, product was not in the process of preparation or cooling. Product was not being controlled by time either. Corrective Action: Operator was asked to hold product at 41°r or lower for cold holding.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell egg stored over ready to eat meats in cooler with meats; next to the Reach in cooler with prepared salads, (4-door cooler).
- High Priority - Raw animal hamburger stored in make table in the back. Stored in a manner in which the raw meat could have dripped into the ready to eat products. Raw hamburger over ready to eat products in walk in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food handler with gloves on, handle soiled dishes then proceed to handle clean dishes with the same gloves on, without changing gloves or washing hands. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer tablets and bottle with pink liquid by clean dishes in kitchen. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On cookline as well as cooler in bar area.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid in bar area, bottle with pink liquid near handsink in kitchen. **Corrected On-Site**
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. / all reach in coolers. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
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1/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. / hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. / oil container / **Corrected On-Site** **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. / bar / **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Soiled reach-in cooler gaskets. / all reach in coolers. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / flour container. **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**
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11/18/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cole slaw
- Basic - Food stored on floor. Chips soda in dry storage
- Basic - Ice scoop handle in contact with ice. Bar
- Basic - Soil residue build-up on nonfood-contact surface. Bar soda gun holster
- 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. Cook wrapping salami with bare hands
- 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. Hummus
- Intermediate - Employee used handwash sink as a dump sink. Bar
- Intermediate - Encrusted material on can opener blade.
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. 2 places in dry storage area
- Observed attached equipment soiled with accumulated grease.Hood sysyem
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.Chips, soda boxes in dry storage area
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.makeline cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. eggs over pork in reach in cooler
- Observed residue build-up on nonfood-contact surface. Top of make line cooler
- Observed single-service items stored on floor. Cups, dry storage area
- Observed soda gun holster with accumulated slime/debris.Bar
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/7/2012 | Routine - Food | Call Back - Complied |
- CEILING OVER EXPO SOILED WITH DUST.
- Critical - DATE MARKS LACKING ON SLICED DELI MEATS IN REACH-IN COOLER AND CHICKEN WINGS AND MEATBALLS IN WALK-IN COOLER.
- Critical - NO COPY OF CURRENT LICENSE DISPLAYED.
- Critical - NO PAPER TOWELS AT KITCHEN HANDSINK - COS.
- ONION RINGS AND CAKES ON FLOOR IN WALK-IN FREEZER.
- Critical - SCOTT KARBA MGR. CERT. EXPIRED 11/11. WARNING ISSUED 60 DAYS TO COMPLY - 8/29/12.
- Critical - SLICER SOILED WITH FOOD DEBRIS / MICROWAVE SOILED.
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6/29/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/9/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured. Dry store potentially hazardous foods area
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored on a smooth cleanable surface. Spoons at expo
- Observed attached equipment soiled with accumulated dust. Vent over preparation area
- Observed ceiling soiled with accumulated grease/dust over expo area.
- Critical - Observed encrusted, soiled material on slicer.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
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7/18/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Tested 0 twice, sanitizer bottle empty 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.Observed food employee handling/dicing cucumbers with bare hands. Repeat Violation.Food discarded. Corrected On Site.
- Observed ceiling soiled with accumulated grease.Cookline
- Critical - Observed encrusted, soiled material on slicer and lemon wedger .
- Observed grease accumulated on kitchen floor under cooking equipment
- Observed reach-in gaskets with slimy/mold-like build-up.
- Critical - Observed slight buildup of slime in the interior of ice machine.
- Critical - Observed toxic item stored in food preparation area.Bleach bottle on makeline cooler Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing ansd associated areas.
- Obseved hood filters in disrepair.
- Critical - Vacuum breaker mising at hose bibb.By icemaker area Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.Tested toxic strenth, over 200 ppm Corrected On Site.
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7/18/2011 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide tanks not adequately secured.By soda box storage
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. 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.Cook slicing onions with bare hands Corrected On Site. Repeat Violation. 10-1-10
- Observed build-up of food debris, dust or dirt on top area of makeline cooler Repeat Violation.10-1-10
- Observed build-up of grease on top of grill/stove
- Observed clean utensils/equipment stored in dirty lexan pan in preparation area
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Lasagne
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed encrusted, soiled material on wedging equipment Corrected On Site.
- Observed exhaust system operated with all filters removed. For reporting purposes only.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave heavily soiled.
- Observed makeline cutting board grooved/pitted/soiled and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef loin 54F and roast beef 55F in walk in cooler overnight per operator Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Cubed soft deli cheeses.
- Observed residue build-up on exterior of microwave
- Observed single-service articles stored without protection from contamination.Unwrapped straws at bar area
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 54-55F. Do not store potentially hazardous foods in thiis unit until maintaining 41F or colder Repeat Violation.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Icemaker filters, no date of last service/inspection indicated
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3/29/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler placing lettuce onto sandwich with bare hands Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Server Corrected On Site.
- Observed build-up of grease on hood filters
- Observed residue build-up on top of makeline cooler.
- Critical. Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to hose bibb
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/1/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Walk in cooler food temperature 49-50F
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Meatballs 58F in makeline cooler overnight per operator stocked too far from source of cold.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Numerous foods in walk in cooler ranging in temperature from 49-50F overnight per operator Repeat Violation.
- Critical. Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperatures ranging from 49-50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.. Repeat Violation.
- Critical. Observed liquid shortening stored on floor.
- Observed residue build-up on top of dishmachine
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6/21/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Food temperature 46F in outside walk in cooler. All potentially hazardous foods moved to freezers and cooler for temperature recovery to 41F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Outside walk in cooler food temperature 45-46F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 4 13 10.
- Critical. Handwashing cleanser lacking at handwashing lavatory.Warewashing/server's area Corrected On Site.
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4/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food.Beef over meatballs and beef over hot dogs in reach in freezer Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.Hood filters
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.K class
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/19/2008 | Routine - Food | Warning Issued |
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