- Basic - Food debris accumulated on kitchen floor.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered. Soup in steamer
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Wall soiled with accumulated food debris.
- Intermediate - Food manager certification expired.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/25/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area. Crate with seasonings **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups by front counter
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Soup by front by front counter
- Basic - Grease accumulated on kitchen floor.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. By front counter **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Front counter
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Garlic and butter 117 F
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bar **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone .
- Basic - Food stored in a prohibited area.Dried food on top of coke boxes.
- Basic - Food stored in holding unit not covered.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Nonfood-grade basting brush used in food.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED PORK IN WIC AT 46 DEGREES.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED GREASE BUILD UP ON PREP TABLES AND COOKING EQUIPMENTS.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled. OBSERVED MICROWAVE SOILED WITH FOOD RESIDUE.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED SEAL OF RIC SLIMEY.
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.SHELFS WaLKN IN COOLER
- Observed gaskets with slimy/mold-like build-up.WaLKN IN COOLER
- Critical - Observed interior of microwave soiled.
- Observed ripped/worn CARDBOARD used as shelf cover. WaLKNIN COOLER
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.IN COOLERS CORNBEEF HASH CHIX SAUCE PASTA
- Critical - Vacuum breaker mising at hose bibb.
- Wall not smooth and easily cleanable.KITCHEN AREA TOP SHELFS
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/4/2011 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable. Walk-in floor
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean dishes stored with dirty dishes. Food residue stock on plates
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee eating while preparing food. Tasting potato salad while preping it
- Critical - Observed empolyee wash hands with no hot water. Drying hands on wiping cloth
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with mold like substance walk-in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/31/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-02-1 Observed employee with ineffective hair restraint.
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2/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed employee with ineffective hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed utensils stored in crevices between equipment.
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2/2/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented cans.
- Critical. Observed food being cooled by nonapproved method. FOOD IN COOLING PROCES IS KEPT COVER BEFORE REACHES 41F
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in storage drawers soiled with accumulation of food residue and standing water .
- Critical. Handwash sink not accessible for employee use at all times. KITCHEN HANDSINK HAS UTENSILS HANGED AROUND ON TOP THAT MAKES THE ACCES DIFFICULT FOR EMPLOYEES
- Observed kitchen walls soiled with accumulated grease and dust.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- 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. COOK AND DISHWASHER HAVE NO PROOF OF EMPLOYEE TRAINING
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8/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. fish
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed food stored in undrained ice or water.
- Critical. Observed employees using same utensil to handle raw and cooked product.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employees grabbing bread or toasts bare handed at front counter.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. used 3-compartment sink. Repeat Violation.
- Critical. Observed employee changing gloves without washing hands.
- Critical. Observed employee wash hands with no soap. employee used only water at 3-compartment sink. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. waitress used prep. sink or hand sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Employees not informed of acceptable sanitary practices. Employees not washing hands.
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4/1/2010 | Routine - Food | Administrative complaint recommended |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/12/2008 | Routine - Food | Warning Issued |
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