- No Violations Were Observed
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11/04/2014 | Routine - Food | Call Back - Complied |
- 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. All food handlers certifications that were shown to me expired **Warning**
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10/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. In flour and sugar **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In dry storage area **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed cases of food stored on floor in WIC and WIF **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed meat been thaw at room temperature in 3 comp sink **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed mushroom, ham, pepper, at room temperature Mushroom 48° F, ham 48° F, peppers 49° F. Corrective measures taken All foods were placed on ice **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw beef over raw fish **Corrected On-Site** **Warning**
- 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. All food handlers certifications that were shown to me expired **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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08/11/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage on counter at 117°F, sausage being reheated and ht held in hot box. Corrective action taken.
- Intermediate - Cold water not provided/shut off at employee handwash sink in bar, handle will not turn on.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Trays of muffins on buffet line. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw hamburger meat over raw fish in "lunch/dinner only" reach in cooler. **Corrected On-Site**
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before donning gloves. Corrected On Site.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Nonhandled bowls used in sugar bins.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils behind bar. Corrected On Site.
- Critical - Observed interior of microwave soiled.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected-not pumping into machine. Must manually wash, rinse, and sanitize until repaired. Ecolab was called to repair.
- Critical - Hot water not provided/shut off at employee hand wash sink. Bar-sink is in the process of being replaced.
- Critical - Observed raw animal food stored over cooked food. Raw whole shell eggs stored over cooked beans and sauces in reach in cooler on cookline. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Fruit cooler on buffet. Corrected On Site.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected. Air in tube-sanitizer was primed. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream in small reach in cooler at end of cookline. Corrected On Site. Cream was discarded. All other foods stored over ice because is in process of being replaced.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw whole shell eggs stored above vegetables in walk in cooler. Corrected On Site. Food was rearranged.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Delfield reach in cooler to right of stove at an ambient temperature of 51 F. Please fax repair report. Corrected On Site. Now only used to hold non potentially hazardous food.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink used as dump sink in bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid eggs and heavy cream at 51 F in reach in cooler next to stove. Corrected On Site. Operator discarded food.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sausage and flank steak in double oven in bottom compartment at 110 F. Corrected On Site. Oven temperature was turned up to bring food back to temperature.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Diced ham at 68 F and cheese at 65 F held in hotel psn on top of ice. Recommend putting pans directly in contact with ice. Corrected On Site. Food was discarded.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled glove and engaged in food prep without washing hands.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in dishmachine at 200pmm. Ecolab was called to repair.
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Wipecloths used in front of house.
- Critical. Hand wash sink lacking proper hand drying provisions. Bar.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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