- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in bulk flour container in kitchen area **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. No covered trash can available in women's restroom **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. AC vents on dining rooms and kitchen have some dust build up on them **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Employee eating on cooks line while preparing food **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them **Repeat Violation** **Warning**
- Basic - Hole in wall. In kitchen under triple sink. Operator stated they had a plumbing leak and will be repairing hole when dining room is remodeled **Warning**
- Basic - In-use tongs stored on oven door handle. Several sets of tongs hanging on oven handle **Corrected On-Site** **Warning**
- 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. Scoop with handle touching product in bulk sugar container **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Walls in dishwasher and triple sink area has some black build up on them **Warning**
- High Priority - License is expired and is more than 60 after expiration date. License expired 6/1/14 **Admin Complaint**
- High Priority - Displayed food not properly protected from contamination. Muffins in basket on top of deli case not covered or protected. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. Flies in back kitchen area **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs stored over ready to eat foods in stand up cooler in kitchen **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pasta 73° wrapped tightly on portion bags in reach in cooler in kitchen **Warning**
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10/30/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used as scoop in bulk garlic container
- Basic - Cloth used as a food-contact surface. Towels used under scallops and chicken breasts in reach in cooler **Corrected On-Site**
- 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. Employee cup sitting on make table in kitchen **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers have some dust build up on them
- Basic - In-use tongs stored on oven door handle. Several sets on oven door handle **Repeat Violation**
- Basic - Plumbing system in disrepair. Faucet handles missing and faucet leaking at hand wash sink in kitchen **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on make table **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Multiple containers in kitchen not easily identified not labeled.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken, alfalfa sprouts, spinach dip, sauerkraut, blue cheese crumbles, tuna salad, chicken salad, all in top and bottom of cooler at entrance to kitchen. Corrective chef moved all items to walk in cooler and turned unit colder **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Leaf lettuce 73° sitting on top shelf at make table Corrective action-chef voluntarily discarded product
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee put gloves on but did not wash hands prior to putting gloves on
- 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. Employee buttering bread with bare hands
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams and mussel tags not marked **Repeat Violation**
- 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. Milk and cream in cooler behind front counter not date marked
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Five employees working at time of inspection with out one of them being a CFM
- Intermediate - Nonservice animals in the food establishment or on premises. Patron with dog on patio
- 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. Missing for several employees including Zach Raszkin
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, sliced ham, sliced turkey chicken salad, cooked mushrooms not date marked **Repeat Violation**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not functioning properly at hand sink in kitchen
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled **Corrected On-Site** **Repeat Violation**
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Observed: No conspicuously located thermometer in holding unit. Across stove. Kitchen. Priority: Critical
- Observed: Observed attached equipment soiled with accumulated dust. Walk in cooler vent covers. Priority: Non-Critical
- Observed: Observed food stored on floor. Multiple, in walk in freezer, next to door. Priority: Critical
- Observed: Observed single-service articles improperly stored. Pie aluminum pans in dry storage. **Corrected On-Site** Priority: Non-Critical
- Observed: Wet wiping cloth not stored in sanitizing solution between uses. On wooden prep table. Priority: Non-Critical
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of food on floor in cooler and freezer
- Basic - Covered waste receptacle not provided in women's bathroom. Missing covered can **Corrected On-Site**
- 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. Cup on top shelf in dry storage area **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers has some dust buildup on them
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- 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. Scoops laying in product in bulk containers **Corrected On-Site**
- Basic - Plumbing system in disrepair. Pipe leaking, handles missing, faucet drips all on hand sink next to triple sink in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths sitting on make table in kitchen **Corrected On-Site**
- 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. Dish machine at 0 ppm at time of inspection **Corrected On-Site**
- High Priority - Food with mold-like growth. Two to atoms in box with mold on them. Chef voluntarily discarded product
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pesto torte 58°, crab cakes 56°, cheese 76°, key lime bar 72° all in front counter area Corrective aciton-chef voluntarily discarded Danish and key lime bars. Torte and crab cakes placed lower in cold holding unit
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Whole shell eggs store over shrimp in cooler behind front counter **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior walls of unit have some black build up on them
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use at all times. Sink behind front counter had bucket in it **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior back wall in wine reach in cooler has some black build up in it
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple food items not date marked throughout establishment
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle behind front counter labeled as degreaser actually has window cleaner in it
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60 butter and cream cheese on prep unit, corrective action: moved to reach in cooler **Warning** Cream cheese 59°, butter 62° reviewed Time as a Public Health Control and completed form to add items to it.
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6/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under toaster and microwave **Warning**
- Basic - Food stored on floor. Storage **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90? water **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cracked eggs and grabbed bagel, same gloves **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. Cutting tomatoes and cucumbers, got gloves **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60? butter and cream cheese on prep unit, corrective action: moved to reach in cooler **Warning**
- Intermediate - Manager lacking proof of food manager certification. Left at home **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 24 in ice water **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. One missing **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink **Warning**
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4/3/2013 | Routine - Food | Warning Issued |
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