- Basic - Attached equipment soiled with accumulated dust, fan on ice machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on cart by storage room..
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Coffee filters not stored in a protected manner to prevent contamination, sitting on shelf.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Floor area(s) covered with standing water, at bar from leaking beverage holder.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container, flour.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles improperly stored, at bar.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers, in dry storage area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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, lemon.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Chicken wings.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, chicken wings held at room temperature at 78°F, no time marking.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- Intermediate - Cold water not provided/shut off at employee handwash sink, in waitstaff area.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions, food temperature and cooling requirement.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked huge bowl.
- Intermediate - Handwash sink used for purposes other than handwashing, storing container.
- Intermediate - Hot water not provided/shut off at employee handwash sink, waitstaff area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at bar.
- Intermediate - No soap provided at handwash sink, at bar.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Marked exit/path to marked exit blocked, food storage containers.For reporting purposes only.
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09/11/2014 | Routine - Food | Warning Issued |
- Basic - Coffee filters not stored in a protected manner to prevent contamination, sitting on shelf in waitstaff area.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees, by hand wash sink in waitstaff area and employee restroom.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Soil residue build-up on nonfood-contact surface, in keg cooler at bar.
- Basic - Wall soiled with accumulated food debris, by slicer.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee washed hands with cold water, manager.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing, to store containers.
- Intermediate - Hot water supply not maintained during peak periods, in employee restroom. **Repeat Violation**
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cleaned and sanitized equipment or utensils not properly stored, container in mop sink.
- Basic - Covered waste receptacle not provided in women's bathroom, employees restroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated food debris, sauce in kitchen.
- Basic - Water leaking from faucet/faucet handle, mop sink.
- 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, cut tomatoes.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit (food temperature was 41 degrees Fahrenheit or less or 135 degrees Fahrenheit or above when time began). Cooked chicken held at 72°f. Operator discard. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink in employees' restroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen **Corrected On-Site**
- Intermediate - Torn packages/bags of food exposing the contents to contamination, bread crumbs.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed, cooking bacon, and ham in kitchen. Notified Fire AHJ. For reporting purposes only.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Slicer **Warning**
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7/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility not clean.employees restrooms **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves in dry stora **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food debris accumulated on kitchen floor under equipments **Warning**
- Basic - Gaskets/seals on holding unit in poor repair.reach in cooler by cook line **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light out in walk in freezer **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Pizza peel stored on floor between uses. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.lid/ foam by cook line **Warning**
- Basic - Single-service items stored on floor in dry storage area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Large can of olives- manager discarded **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Slicer **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.Bar area **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by cook line- **Warning**
- Intermediate - No soap provided at handwash sink.bar area **Warning**
- 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. **Warning**
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5/6/2013 | Routine - Food | Warning Issued |
- Observed build-up of debris, dust or dirt on nonfood-contact surface. fan in prep area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. brush mop in handsink by pizza station Corrected On Site.
- Observed reach in cooler gasket torn/in disrepair. pizza station
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. fan guards
- Critical - Observed buildup of soil in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Working containers of food removed from original container not identified by common name. salt Corrected On Site.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on ice machine Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor. onions walk in cooler, soda dry storage Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. pizza station and bar area Corrected On Site.
- Critical - Observed unlabeled spray bottle. windex and pink liquid bar area
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pasta in walk-in cooler at 72 degrees. was placed in freezer immediately to still be able to rapidly cool to 41 degrees within allowed time. remaining time of 2.5 hours. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. handwash sink at server station blocked by basket with coffee/espresso packs.
- Critical - Handwash sink not accessible for employee use at all times. rear kitchen handwash sink blocked by boxes and large cooking pot.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitstaff / lemons. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- 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. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. pasta cooled in deep container with tight lid.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice scooped with drink cups (no handle) at server station. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. pizza station. Note: water contained sanitizer solution with utensils for immediate use on cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pastas at frontline pizza station at 68-72 degrees. Pastas were time marked immediately with 4 hour time limit and must be discarded within remaining 1 hour. Note: all ph foods must be either cold held, hot held or time marked with 4 hour limit (time as public health control must be approved by inspector). Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. chicken in standing water at room temperature in kitchen. Corrected On Site.
- Critical - Observed unlabeled spray bottle. clear liquid in spraybottle at bar.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Outside storage area clean, enclosure properly constructed
- Critical. Electrical wiring - adequate, good repair
- Other conditions sanitary and safe operation
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.opposite directions.
- Critical. Handwash sink not accessible for employee use at all times.garbage bin infront of kitchen ha.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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3/31/2010 | Routine - Food | Administrative complaint recommended |
- 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
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7/7/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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