- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in the cook line Bain Marie cooler and salad reach-in cooler. **Warning**
- Basic - Waste line missing at soda gun holster. Observed 2 soda gun holsters with no waste lines behind the bar. **Warning**
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08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored in undrained ice. Raw fish on the cook's line and in the prep area. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin behind the bar. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in the cook line Bain Marie cooler and salad reach-in cooler. **Warning**
- Basic - Waste line missing at soda gun holster. Observed 2 soda gun holsters with no waste lines behind the bar. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Canned drinks in ice used for drinks. See stop sale. Observed 2 cans of Red Bull stored in drink ice behind the bar. **Corrected On-Site** **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. Observed the chef touch RTE cassava bare handed. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 3 kitchen staff and 1 waitress working with no food manager present. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink near the dish machine. **Warning**
- Intermediate - Walk-in cooler not 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. **Warning**
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08/19/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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08/19/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls used for customers that are stored on metal shelving near the dish washing area in the kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.the cutting board on the Bain Marie cooler on the cook's line. **Admin Complaint** **Repeat Violation**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Behind the bar in the dining room. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cook's line Bain Marie cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. At the hand sink next to the dish machine and in the men's bathroom.
- Basic - Nonfood-contact equipment in poor repair. The right hand door of the Bain Marie cooler on the cook's line falls off when opened.
- Basic - Stored food not covered in walk-in cooler. Cooked rice and cooked bean. Also prepped vegetables and raw fish.
- Basic - Waste line missing at soda gun holster. All 3 soda gun holsters behind the main bar the main bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on the cook's line.
- 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. **Admin Complaint** **Repeat Violation**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. All 3 soda guns behind the main bar.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled. The cutting board on the Bain Marie cooler on the cooks line.
- Intermediate - Employee filled a plastic container at handwash sink behind the main bar.
- Intermediate - Employee used handwash sink as a dump sink. As evidenced by the straw and lemon in a hand wash sink behind the main bar.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in a 3 compartment sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. The can opener near the 3 compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand sink next to the dish machine and at a hand sink behind the bar.
- Intermediate - No soap provided at handwash sink. At the hand sink next to the dish machine and at both hand sinks behind the 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. 4 pan or pots of cooked rice, container of cooked beans, cooked shrimp, all in the walk-in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. A spray bottle with liquid in it hanging from a hand sink behind the bar. **Admin Complaint** **Repeat Violation**
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3/14/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp is 87.5°f **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce in the walkin cooler.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Onions and peppers on the cooks line.
- 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.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Red snapper on the cooks line, iced down **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Behind the bar.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No certified food manager for establishment.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By the dish machine
- 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. Bottle hanging from the 3 compartment sink
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8/23/2013 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles not stored inverted or protected from contamination. In dry storage
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.rice at 48? f - cooling from previous day- stop sale issued
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Improper cooling - rice - stop sale issued
- Intermediate - Interior of reach-in freezersoiled with accumulation of food residue.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.several food in walk in cooler
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint in dry storage
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop
- Light not functioning.Walk in cooler
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. Shelves in kitchen
- Critical - Observed torn packages/bags of food exposing the contents to contamination. rice, sugar and flour.
- Critical - Observed uncovered food in holding unit/dry storage area. Fish in tall reach in cooler Corrected On Site.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice-Cooked Shrimp- Sauces-
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/17/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 03 /02/1 .
- Critical - Violation: 53B-08-1 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. Pro This violation must be corrected by : 03/02/12.
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3/8/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Knifes
- Critical - License expired within 30 days after expiration date.
- Light not functioning. In walk in cooler-
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 03 /02/1 .
- 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. Pro This violation must be corrected by : 03/02/12.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.Walk in cooler door
- Critical - Observed food with mold-like growth. Large bin of celery- Operator discarded
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage. Grocery bags
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice-Operator discarded
- Critical - Working containers of food removed from original container not identified by common name. Oil-flour
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12/29/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Manager lacking proof of Food Manager Certification.
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9/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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