- No Violations Were Observed
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife, on cook line near hot well. **Corrected On-Site** **Repeat Violation**
- 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.
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11/05/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife, on cook line near hot well. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. 4 in wait staff area. **Corrected On-Site** **Repeat Violation**
- 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. First run was 0 ppm chlorine. Primed unit, on second run 100 ppm chlorine. **Corrected On-Site**
- High Priority - Food container/package stored in ice used for drinks. Package was removed, ice was scooped out and discarded.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over pasta and fries, on cook line.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Right hand bin. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. HWS adjacent to dish area, whisk and metal scrub pad stored in sink. **Corrected On-Site**
- 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.
- Intermediate - Slicer blade guard/handle/supports soiled with old food debris.
- Intermediate - Soda gun soiled. Bar area. **Repeat Violation**
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09/04/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza area
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. On dry goods area shelf **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Pizza station **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. 2 vacuum breakers needed: under DWM and at mop sink **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Right hand **Repeat Violation**
- Intermediate - Soda gun soiled. Bar area
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) Old labels on clean dishes
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Pizza make table
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. On top of ice machine
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar
- Basic - Open dumpster lid.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Through out kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil, 79°, discarded **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Right hand ice machine. Slicer not fully cleaned from last night, red cabbage Can opener, clean every day Large mixer head
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All in pizza make table **Corrected On-Site**
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/6/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.COOKED ONIONS DATED 10-4-12 PUT IN WALK IN COOLER LAST NIGHT 51 F and COOKED SAUSAGE AND SAUCE 60 F Callback: sausage cooked on 01/15/2013 was 57F, beef roast 45F, Marsala sauce 56 F. Temperatures were taken on 01/10/2013 after 1:00pm.
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1/16/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - In-use tongs stored on equipment door handle between uses. Wait area and cookline. **Repeat Violation**
- 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. Lettuce tong. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 131, 132 **Repeat Violation**
- Basic - Reuse of single-use articles. Reusing cloth pastry bag for food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage 57 F, Beef Roast 45 F. Foods were cooked on 01/15/2013, temperatures were taken on 01/16/2013 after 1:00pm. **Admin Complaint** **Repeat Violation**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his nose and then touched clean plate and plated food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: ham 46F, turkey 49 F, provolone cheese 46 F, cheese cakes 46 F, 49 F ranch Dressing 44 F. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cookline steam table: meatballs 129 F Corrective action taken. Meat balls were stirred. Management instructed cooks to stir more often.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed gloved hands. Corrective action taken: Manager reviewed glove changing and hand washing procedures with cook.
- 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.
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1/16/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).SAUSAGE AND COOKED ONIONS
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.COOKED ONIONS DATED 10-4-12 PUT IN WALK IN COOLER LAST NIGHT 51 F and COOKED SAUSAGE AND SAUCE 60 F
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SOUFFLE CUP IN SALAD DRESSING
- Violation: 24-08-1 Equipment and utensils not properly air-dried.PANS
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10/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALK IN COOLER AMBIENT AIR 46 F AND SALAD MAKETABLE 48 F NOTE:REPAIR MAN ON SITE
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.MUSHROOMS DATED 9-29-12 PLACED IN COOLER LAST NIGHT 55 F
- Equipment and utensils not properly air-dried.PANS
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.DOUGH DIREECTLY ON SHELF IN WALK IN COOLER Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.TONGS IN SALAD
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.IN REACH IN WITH CUSTOMER FOOD
- Critical - Observed food stored on floor.IN FREEZER
- Critical - Observed handwash sink used for purposes other than handwashing.SPOON IN SINK AT FRONT COUNTER HANDSINK
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.CUP USEED TO SCOOP GRADED CHEESE Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.NEED CHLORINE NOT QUAT
- Observed nonfood-contact equipment in poor repair SALAD COOLER CONDENSER LEAKING ON FLOOR
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.MILK 48 F IN SALAD COOLER, COOKED BEEF 45 F, BEEF AND RICE 46 F, IN WALK IN COOLER, MEATBALLS 44 F IN WALK IN COOLER, PASTA 44 F IN WALK IN COOLER, 45 F CANTALONI IN WALK IN COOLER
- Observed soiled dry wiping cloth in use.IN KITCHEN AND BAR AREA
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.MGR UNABLE TO TEST DISHMACHINE Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SAUSAGE, RICE AND BEEF,
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).MUSHROOMS
- Critical - Working containers of food removed from original container not identified by common name.OIL, SUGAR,SALT, FLOUR
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10/1/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/26/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Bare hand contact with ready to eat foods. Cooked touch tortillas bare handed tortillas did not reach 135?F. COS. Tongs utilized.
- Critical - Bottom of bowl touching ready to eat lettuce in salad cooler. COS.
- Clean pans wet nested on drying rack. Repeat violation.
- Cutting boards grooved and pitted, no longer cleanable. Repeat violation.
- Food container cracked on drying rack.
- Food debris in handwash sink.
- Critical - Food not protected from splash. Onions stored under prep sink.
- Food residue in bottom of freezer.
- Critical - Food stored in standing water. Lettuce in walk in cooler.
- Critical - Food stored on floor. Lettuce on floor of walk in cooler.
- Critical - Handwash sink blocked in dishroom area. COS.
- In use utensils stored in standing water less than 135?F. On floor of cookline and in dessert bar area. 89?F.
- Critical - Open drink in dish area with clean dishes. COS.
- Critical - Unlabeled bottles of oil in kitchen. In squeeze bottles.
- Wet wiping cloth not stored in sanitizing solution between uses. All over on counters.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Pizza maketable. Repeat violation.
- Observed cutting boards grooved/pitted no longer cleanable. Make tables. Repeat violation.
- Observed equipment and utensils not properly air dried. Pans on drying rack. Repeat violation.
- Critical - Observed food being cooled by nonapproved method. Noodles in the walkin cooler with lid on dated 1/22/12 48F. Beef with lid on in deep pan dated 1/22/12 55F. Stop sale written. Repeat violation.
- Observed ready-to-eat food prepared onsite and held more than 24 hours with not properly date marked. Cannoli, noodles, in the walkin cooler. Repeat violation.
- Observed water draining onto floor surface from reach-in cooler at cookline. Repeat violation.
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1/23/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Equipment and utensils not properly air-dried.drying rack, pans.
- Critical - Hand wash sink lacking proper hand drying provisions.bar.
- Critical - No conspicuously located thermometer in holding unit.reach in cooler.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.throughout.also in dough cooler.
- Observed build-up of grease on nonfood-contact surface.oven.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.green, and maketable .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.no handwash before putting on gloves. Corrected On Site.
- 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.wiped hands on towel at waist no handwash. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.potatoes in walk in cooler 50 f, noodles 45 f, lid on with condensation. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.tongs at bar. Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over butter. Repeat Violation.
- Observed residue build-up on nonfood-contact surface.ice in double door reach in freezer at cookline.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.wet wiping cloth.
- Observed water draining onto floor surface.from reach in cooler at cookline.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.triple sink. Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.cooked spinach dated 9-11-11 Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.noodles, walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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9/23/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked chicken on cook line.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Dessert area.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
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9/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Displayed food not properly protected from contamination. Chicken exposed to splash from handwash sink in back area.
- Critical - Handwash sink not accessible for employee use at all times. Bar area sink blocked by pitchers. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on soda fountain drain board. Corrected On Site.
- Light not functioning. Walk-in freezer. Corrected On Site.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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
- Critical - Observed cases of food stored on floor. Walk-in freezer.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans of peach filling. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Dessert area.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked chicken on cook line.
- Critical - Observed unlabeled spray bottle. Dish room.
- Critical - Vacuum breaker mising at hose bibb. Mop sink with dual splitter attached.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/13/2011 | Routine - Food | Warning Issued |
- Critical. Observed consumer advisory on raw/under cooked animal products not provided. (Hamburgers).
- Critical. Observed thermometer which reads 0 degrees F to 220 degrees F not provided.
- Observed gap between hood filters above pizza oven. They must fit tightly and firmly together.
- Critical. Observed interior microwaved soiled.
- Observed improper air drying. Prep pans are wetnesting.
- Critical. Observed handwash sink blocked with trash can. (Pizza Prep Area).
- Critical. Handwash signs not provided at all handwash sinks.
- Observed lights out in hood system. (Front & rear).
- Observed light shield in poor repair. (Walkin cooler).
- Critical. Observed proof of food manager certification not provided.
- Critical. Observed proof of employee food safety training not provided.
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7/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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