- No Violations Were Observed
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4/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris on lids of large dry storage containers at the end of the cookline. **Warning**
- Basic - Employee open beverage container in bottom or stand up cookline reach in cooler. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Half and half in dairy cooler, as well as ketchup packets in wait station area. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.container of ham on handsink next to salad reach in cooler. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Containers of dry spices on top of white cookline reach in cooler on far end of cookline. **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 server touch lemon slices with bare hand put them on a plate that going to be immediately served to the customers. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon, inspector asked chef if salmon was served raw or undercooked. Chef stated that salmon would be served undercooked if customer requested it. Establishment had no proof of parasite destruction. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Real butter blend 74°f. Cream cheese 75°f, on top of oven. Products were not in the process of preparation or cooling. Operator stated that both products had been sitting out of temperature for approximately 30 minutes. Corrective Action: operator was asked to place products under refrigeration. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.On top of oven grilled onion 117°f , product was not in the process of preparation, hot holding or reaheating, operator stated product had been out of temperature for approximatley 30 minutes. Corrective Action: operator was asked to hot, cold hold product or use time procedure. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe food handler pick something off the ground with gloves on, then with the same gloves on proceed to prepare food. **Corrected On-Site** **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**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner/ liquid stored next to styrofoam Togo trays in wait station area. **Warning**
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. GE cooler.
- Basic - Soiled reach-in cooler gaskets. Front line.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 47°F, cook line.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing equipment
- Intermediate - Slicer blade soiled with old food debris.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad vooler st 47 degrees. Corrective action: All phf gave removed and placed into units that are maintaining at 41 degrees or lower. Unit mustbe at 41 degrees or lower
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar handsink
- Critical - Insecticide/rodenticide use not in compliance with regulations.
- Critical - No handwashing sign provided at a handsink used by food employees. Make line
- Critical - No handwashing sign provided at a handsink used by food employees. wait staff area
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken breast and chicken salad were found at 47 degrees. Corrective action: Chicken breast and chicken salad were moved to reach in cooler maintaining 41 degrees or lower.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed fan soiled with accumulated dust.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed interior of refrigerator soiled with accumulation of food residue.
- Critical - Observed soil buildup inside ice bin.
- Observed wall soiled with accumulated black debris in dishwashing area.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Insecticide/rodenticide use not in compliance with regulations. Raid yard frogger
- Critical - No handwashing sign provided at a handsink used by food employees. Wait staff area. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed rusted material on can opener.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm
- Critical - Observed soil residue in storage containers.
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by trash can and pan Corrected On Site.
- Critical - Insecticide/rodenticide use not in compliance with regulations. raid
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. vegetable oil
- Observed gaskets with slimy/mold-like build-up. cooler across from char broiler
- Observed ice scoop with handle in contact with ice. wait staff
- Critical - Observed interior of freezer of the white refrigerator soiled with accumulation of food residue.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of refrigerator soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed soil buildup inside ice bin.
- Critical - Working containers of food removed from original container not identified by common name. rice, sugar and flour Corrected On Site.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. Cloth used to cover lettuce Repeat Violation.
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. Blue chemical spray bottle
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1/19/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy products
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese temp at 51 degree, butter patties temp at 52 degree, blue cheese temp at 53 degree at cookline Advised Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beer battetemp at 64 degree, salad temp at 52 degree in upright reach in cooler Advised
- Critical. Observed food being cooled by nonapproved method. Ham salad cover during ambient cooling
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Upright reach in cooler has an ambient temperature of 52 degree at cookline Advised
- Critical. No conspicuously located thermometer in holding unit. All at kitchen
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Ice machine has moved to outside, need to move ice machine back inside This violation must be corrected by : 01/16/2011.
- Critical. Observed food stored on floor. In walk in cooler
- Critical. Observed cloth used as a food-contact surface. Cloth used to cover lettuce Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- 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 & wait staff
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Dish area
- Observed nonfood-grade containers used for food storage.
- Observed nonfood-grade containers used for food storage. Lowe's paint buckets used as ice buckets
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at wait service area
- Critical. Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination. Coffee filters need to be inverted
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. Bar
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen Corrected On Site.
- Critical. Outer openings not protected with self-closing doors. Back door
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed hole in ceiling. Above hand sink by 2 reach in coolers
- Lights missing the proper shield, sleeve coatings or covers. Above linens storage, & dry storage
- Lights missing the proper shield, sleeve coatings or covers. At dry storage & dish arez
- Light not functioning. Wait station
- Observed personal items stored with food. Purses with dry food storage Repeat Violation.
- Critical. Observed toxic item stored by food/utensil. Chemical spay bottles at wait service area
- Critical. Observed unlabeled spray bottle. Blue chemical spray bottle
- Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
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11/16/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. mash pototoes stored inside walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mash pototoes 50 degree F ranch dressing 50 degree F. walk in cooler.
- Critical. Observed potentially hazardous food thawed at room temperature. shrimp ,lamb,veal Manager stored in walk in cooler.Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Observed whip cream stored on top of wiping cloth located inside salad reach in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Alll cutting boards throughout kitchen prep and sandwich ,salad area.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Observed upstairs bar area
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Observed door gaskets in the seams has mold build up on the surface.
- Observed personal care item stored with food. Observed hand bag stored in dry storage room.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. onions, mush, mixed veg @ 115 degrees @ grill area
- Critical. Observed raw animal food stored over cooked food. raw over produce @ grill ric Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.@ back refrig
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. prep cook @ Back table prep
- Critical. Observed food employee touch body part where trak port in throat then engage in food preparation,gloves on not changed, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, & preparing rte sandwiched . Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook @ grill hamb to bread
- 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
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cooks changing gloves all not wash hands
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed soiled dry wiping cloth in use. @ grill & prep areas
- Observed cleaned wiping cloth that has food debris/soil. & on body apron wiping hands on cloth Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. @ grill
- Critical. Observed handwash sink used for purposes other than handwashing. garbage in sink
- Critical. No handwashing sign provided at a handsink used by food employees. all
- Critical. Hand wash sink lacking proper hand drying provisions. @ bar up
- Critical. Handwashing cleanser lacking at handwashing lavatory. up bar
- Critical. Observed toxic item stored by food. @ hall
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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