- Basic - Cutting board has cut marks and is no longer cleanable.....middle one in cook line.
- Basic - Floor tiles cracked, broken or in disrepair.....cook line
- Basic - Floors not constructed to be easily cleanable....cook line.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....salsa , sauce 50, oregano sauce 45° in one door Hobert reach in cooler by dish machine . Food being held more than 4 hours ,operator discarded food and moved food another acceptable cooler . Butter 49° no under control temperature in cook line ,butter being held less than 4 hours ,ice down on butter .Corrective action taken......sauces, vegetable , butter , rice , chicken, cheese, hummus etc. 45° in walk in cooler. Operator stated for delivery door was open long that cause make temperature high . Advised to operator closed door all the time. Corrective action taken. Call back: chicken, honey butter, cheese, pizza sauce, blue cheese sauce , chipotle ramilon sauce, tomato sauce 45°
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. ....white rice 48° in walk in cooler ,it was cooked previous day . Stop sale issue. Call back: cheese deep 52°, Italian sausage 47° was cooked yesterday . Stop sale issue.
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10/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - shelves with rust that has pitted the surface......storage shelf by the water heater.
- Basic - Bowl or other container with no handle used to dispense food.....scooping ice by cup in inside bar.
- Basic - Clean knives/utensils stored in crevices between equipment.....knife between reach in cooler and handwashing sink in kitchen . **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.....middle one in cook line.
- Basic - Floor tiles cracked, broken or in disrepair.....cook line
- Basic - Floors not constructed to be easily cleanable....cook line.
- Basic - Food stored on floor......onion prep.area. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.....cook line.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wiping cloth sanitizing solution stored on the floor.....inside bar.
- Basic - Working containers of food removed from original container not identified by common name......oil spray bottle in cook line.
- 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 grave ready to eat slice lemon . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....salsa , sauce 50, oregano sauce 45° in one door Hobert reach in cooler by dish machine . Food being held more than 4 hours ,operator discarded food and moved food another acceptable cooler . Butter 49° no under control temperature in cook line ,butter being held less than 4 hours ,ice down on butter .Corrective action taken......sauces, vegetable , butter , rice , chicken, cheese, hummus etc. 45° in walk in cooler. Operator stated for delivery door was open long that cause make temperature high . Advised to operator closed door all the time. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. ....white rice 48° in walk in cooler ,it was cooked previous day . Stop sale issue.
- High Priority - Rodent activity present as evidenced by rodent droppings found.......6 dry rodent droppings by the water heater in air dry clean utensils area and food prep.area.
- Intermediate - Handwash sink used for purposes other than handwashing.....coffee grind in handwashing sink in out side bar. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....cook line .
- Intermediate - No soap provided at handwash sink.......cook line , inside bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....salsa ,different kind of sauces , rice , pasta in reach in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.....glass cleaner spray bottle in inside bar. **Corrected On-Site**
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on flip top cooler cover......cook line . **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.......cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight........pork 48° to 52° on the surface in walk in cooler. Stop sale issue.
- High Priority - Raw animal food not properly separated from ready-to-eat food......raw steak next to cut lettuce and tomato contacting each other in reach in cooler ,cook line. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.....tomato broth 63° to 67° on the surface in walk in cooler at 10:45 am , it was cooked 7am . Take temperature again at 11:30 am was same temperature 63° to 67° on the surface . Operator reheating again . Corrective action taken.
- Intermediate - Handwash sink used for purposes other than handwashing.......cut lettuce in handwashing sink at salad station. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered in walk in cooler......tomato broth . **Corrected On-Site**
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5/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/8/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food......rainbow maker, pantry station. **Warning**
- Basic - Equipment in poor repair......flip top cooler across from grill in cook line . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below. **Warning**
- Basic - Food stored in holding unit not covered......cheese, sauce in reach in cooler, cook line. **Warning**
- Basic - In-use ice cream scoop/spoon stored in standing water less than 135 degrees Fahrenheit....pantry station. **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up........knives, forks in espresso station. **Warning**
- Basic - Water draining onto floor surface......handwashing sink by espresso machine. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.....200 . **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored in handwashing sink. **Corrected On-Site** **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......00 ppm. Advised operator use 3 compartment sink for sanitize utensils . **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......mozzarella cheese, mushroom, butter, cheese 45° to 50° in flip top reach in cooler across from grill in cook line , ice down on food . Spinach 62° in cook line . **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw liquid eggs and raw shell eggs above ready to eat food rice, sauce, cheese , cook line . **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.......mussels. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink......espresso station. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.....stored sanitize solution bucket in handwashing sink in bar. **Corrected On-Site** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit........85° in deck bar. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....sauce , pasta, Mozzetta cheese in reach in cooler. **Warning**
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2/7/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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9/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment......kitchen . **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees......kitchen. **Warning**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Olive oil spray bottle in cook line. **Warning**
- Basic - Wall hole By the table in pot and pan air dry storage room. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- Basic - High Priority - Dead roaches on premises.... 6 dead roaches underneath prep.table. Cleaned it up presence of me. **Warning**
- Basic - High Priority - Dead rodent present.......1 dead rodent underneath ice machine in deck bar server station. **Warning**
- High Priority - Displayed food not properly protected from cross contamination.. Ready to eat food in hot holding right next to handwashing sink without slash guard . Moved food other side. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........cube chicken 50° in reach in cooler in prep.area. Food moved to freezer. Rice, meat loaf, ground chicken 44° in walk in cooler . **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw liquid eggs above cut lettuce in reach in cooler in cook line. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw hamburger above raw fish in cook line. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found......1 live roach underneath table along wall in pot and pan air dry storage area. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found...... 3 fresh rodent dropping and 4 dry rodent dropping in pot and pan air dry storage area by the water heater. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.......container stored in handwashing sink in kitchen. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.... 3 compartment sink area.. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.......kitchen . **Warning**
- Intermediate - No soap provided at handwash sink......kitchen. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered......rice, meat loaf, ground chicken. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, meat loaf, ground chicken in walk in cooler. **Corrected On-Site** **Warning**
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9/6/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. ... Calamari portions **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Fresh Salmon **Corrected On-Site**
- 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. ... testedat 200 PPM.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... In walk in cooler beef in marinade 59?, strip steaks 52? **Corrective Action Taken**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. ... Servers scrapping dishes then serving food w/o handwashing.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. --- in kitchen, undershelving on some prep table.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cook line, cooked pulled chicken. 45F. --- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, --- Repeat Violation. --- Corrected On Site.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. --- Class K PORTABLE EXTINGUISHER IN KITCHEN
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.--- ABC PORTABLE EXTINGUISHERS IN RESTAURANT DINING AREAS
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. --- employee doing manual warewashi g of plts pans and utensils wiohout any sanktizer step.
- Critical - Equipment food-contact surfaces and utensils not sanitized. --- prep cooks switched from preppinf raw chickinn to working with chopped cabbage, to working wkth raw ground beef withlut washing and sa itizingprep table.
- Critical - Handwash sink not accessible for employee use at all times. --- at pass-thru salad/area, lft end of cook line. --- Repeat Violation.
- Critical - No conspicuously located thermometer in holding units. ---throughout.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- kitchen crew changing gloves without washing hands.
- 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. --- dishmachine operator working both soiled then clean ends of dishmachine without washing hands. --- Repeat Violation.
- Observed food debris and soil accumulated on kitchen floor and especially under equipment, tables and shelving.
- Critical - Observed food stored on floor. --- in WIC, cut salad greensm raw beef.
- Critical - Observed food stored on floor. --- in WIC, uncovered beef patties. --- Corrected On Site.
- Critical - Observed food stored on floor. --- multiple items in walk in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing. --- at pass-thru salad/ area - left end cook line . --- containers in handsink
- Observed holes in wall. --- in kitchen, and pot/pan storeroom. po
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- 'lexan' 1/6 pans in dry foods bins.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- PHF on cook line, gground beef, meatloaf, guacamole, chicken breasts, skirt steaks (see temperatures recorded on Pg.#1) Repeat Violation.
- Critical - Observed raw animal food stored over cooked food and ready to eat\food. --- in WIC, pork tenderloins directly atop of baked potatoes and sliced turkey
- Critical - Observed uncovered food in holding unit/dry storage area. --- in WIC, portioned raw tuna and cod, peeled/cut onions, carrots.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in WIC, pumpkin soup, plum sauce dated 3/28.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in WIC, raw strip steaks, cooked pulled chicken,
- Critical - Stop Sale issued due to adulteration of food product. --- in WIC, beef patties,on floor, uncovered, dried/decomposing.
- Wet wiping cloth not stored in sanitizing solution between uses. --- throughout kitchen.
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3/29/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. --- to left of cook line
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- 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. --- dishwasher working soiled and clean ends of dishmachine without washing hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- on cook line, Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- cooked chicken and peppers Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, cooked peppers, chicken.
- 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. --- at cocktail bar
- Critical - Working containers of food removed from original container not identified by common name. --- dry goods
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink, in kitchen.
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6/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 25-01-1 Observed single-service articles, displayed, or dispensed in a manner that allows for contamination, unwrapped straws at the bar counter for self service.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink, in kitchen.
- Critical - Violation: 35A-07-1 Observed small flying insects in bar area.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. Repeat Violation.
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6/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Electrical outlet missing cover plate by north side bar. For reporting purposes only. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, in kitchen. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink, in kitchen.
- Lights missing the proper shield, sleeve coatings or covers, over cookline.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed cutting board grooved/pitted and no longer cleanable, in kitchen. Corrected On Site.
- Critical - Observed expired Food Manager Certification-2/20/11. This violation must be corrected by : 6/19/11.
- Critical - Observed live flies in kitchen.
- Observed single-service articles, displayed, or dispensed in a manner that allows for contamination, unwrapped straws at the bar counter for self service.
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil residue in storage containers. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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5/25/2011 | Routine - Food | Warning Issued |
- Critical - Electrical outlet missing cover plate at the northside bar. For reporting purposes only.
- Critical - Handwash sink not accessible for employee use at all times at the bar. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink, in kitchen.
- Lights missing the proper shield, sleeve coatings or covers, storage room and cookline.
- Critical - No handwashing sign provided at a handsink used by food employees in kitchen and bars.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair, in storage room.
- Critical - Observed cloth used as a food-contact surface with breads.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed expired Food Manager Certification-3/2/11. This violation must be corrected by : 6/19/11.
- Critical - Observed food stored in ice used for drinks by the bar. Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Observed soda holster line passing through ice storage bin at the bar.
- Critical - Observed unlabeled spray bottle.
- Splash guard missing between handwashing sink and sanitized cups holding station by the bar - north side.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength-0ppm when tested.
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4/19/2011 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- 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.
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11/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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