- Basic - Build-up of soil/debris on the floor under shelving next to ice machine. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use knife/knives stored in crack between magnetic strip and wall. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to hot holding at front counter **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Meat Balls 110°F. Reheated the Meatballs to 207°F, for hot holding. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cashier switching to prep sandwiches. **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. To strong **Warning**
- 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. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands.behind cashier, at front line **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Eumenides on floor in front of hand wash sink at the far south end of front counter **Warning**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 door stainless refrigerator and at the far south end of front counter. **Warning**
- Intermediate - Required employee training expired for some 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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6/2/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - No soap provided at handwash sink.At south end of bar **Repeat Violation** **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.At south end of bar. **Repeat Violation** **Warning**
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12/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Flip top cooler at an ambient temperature of 52°F. Do not use unit until repaired. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.At 110°F. discarded the water **Corrected On-Site** **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.all deli meats at 52°F for less than 4 hours. move all meats to a working unit until flip top cooler is repaired. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.storage of cake in kitchen hand wash sink. **Warning**
- Intermediate - No soap provided at handwash sink.At south end of bar **Repeat Violation** **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.At south end of bar. **Repeat Violation** **Warning**
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12/6/2013 | Routine - Food | Warning Issued |
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Leaking pipe at plumbing fixture. At left hand wash sink in prep area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At right hand wash sink in prep area. **Corrected On-Site**
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. **Corrected On-Site**
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.knives wedged between equipment **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing.wiping cloth in it **Corrected On-Site**
- Observed personal care item stored with food.phone on ss plates **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses.in hand sink **Corrected On-Site**
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.pepperoni reach in Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.salami reach in Corrected On Site.
- Observed single-service articles improperly stored.not inverted Corrected On Site.
- Critical - Observed toxic item improperly stored.body lotion/tea Corrected On Site.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--45-49 degrees; triple cooler, front counter.
- Critical - No conspicuously located thermometer in holding unit-3 door cooler-front counter.
- Critical - Observed buildup of slime on soda dispensing nozzles-dining room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-- 45-49 degrees, triple cooler-front line. Placed p.h.f. in freezer to drop temperature and then return to cooler; turned temperature controll colder and iced under p.h.f... Temperatures were check at 8am today and were maintaining proper temperature. Operator said their was frost and water leaking. Corrected On Site.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit-glass cooler Corrected On Site.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions-dispenser not working.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.-prong sitting on counter for lemon/limes Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door
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6/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.-prongs to lemons sitting on top of lemon- container.
- Observed employee with no hair restraint.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only--front cooler
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Outer openings protected from insects, rodent proof
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts. Repeat Violation.
- Critical. Violation: 05-07-1 Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair--True by back door.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.-back door
- 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--.Nancy Jean
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6/18/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-44-51 degrees-serving line-moved all potentially hazardous foods moved to workng cooler--owner turned down cooler temperature and will check; if not maintaining 41 degrees call for service.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.-True cooler at cookline-44-51 degrees.--24 hour callback needed.
- Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair--True by back door.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.-back door
- 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--.Nancy Jean
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6/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts -. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name-sauces at prep line.
- Critical. Observed buildup of slime on soda dispensing nozzles-order new white nozzles.
- Critical. Hot water not provided/shut off at employee hand wash sink.-mens/ladies
- No Heimlich maneuver sign posted.
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
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