- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. Garlic and oil 77°f
- Intermediate - Employee used handwash sink as a dump sink. In waiter/waitress prep area.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Cutting board(s) stained/soiled.
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2/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish washing area
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler # 8
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9/10/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish washing area
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler # 8
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Observed at 101° reheated to 167° **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 49° and sandwich 50° were moved to the cooler tha is working
- High Priority - Roach activity present as evidenced by live roaches found. Found 27 plus live roaches in the kitchen behind and under the reach in cooler.
- Intermediate - Encrusted material on can opener blade.
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9/9/2013 | Routine - Food | Emergency order recommended |
- Basic - Food stored in holding unit not covered.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soil residue build-up on nonfood-contact surface. Shelves cook line
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cooked creps inside reach- in
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. cook dipped knife in sink with detergent rinsed didn't sanitize
- Critical - No current boiler certification provided/available. For reporting purposes only. for boiler FL57717
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored in ice used for drinks. Fiji bottled water Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon, chicken
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 400+ ppm
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.Serve safe
- Floors not maintained smooth and durable.Cookline area
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Plated food exposed stored next to handsink without a splashguard in between .
- Critical - Hand wash sink lacking proper hand drying provisions.Towells dispenser not working at handsink ,towells not being dispensed.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Hot water sanitizing warewasher water pressure not between 15 - 25 pounds per square inch.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Coffee cup
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed equipment in poor repair.Reach in cooler door not closing properly
- Observed floor area(s) covered with standing water.Inside walk-in cooler
- Critical - Observed food containers stored in mixed salads .
- Critical - Observed food stored in undrained ice.Raw shrimp
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Waffle machine
- Critical - Observed hand wash sink used for purpose other than washing hands.Dishwashing area handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in dishwashing area.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Observed personal care item stored with food.
- Critical - Observed potentially hazardous food thawed in standing water.Raw pork
- Critical - Observed soiled reach-in cooler gaskets.
- Observed water draining onto floor surface and prep tables from air conditioner vents.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked chicken at 77 degrees
- Several Ceiling tiles missing.Over dishwashing area
- Critical - Stop Sale issued due to adulteration of food product.Grapes contaminated with blood from raw pork.
- Critical - Vacuum breaker in disrepair at spray hose .Dishwashing area
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/19/2011 | Routine - Food | Administrative complaint recommended |
- Equipment compartment not equipped to properly drain accumulation of moisture.Ac unit by warewashing area
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Raw Mahi used in ceviche .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.Reach in cooler door does not close properly
- Observed gaskets with slimy/mold-like build-up.Walk-in cooler
- Critical - Observed hand wash sink used for purpose other than washing hands.Storage of equipment inside
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 57 degrees
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Establishment using reduced oxygen packaging without a proper HACCP plan.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked sausages at 67 degrees
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed hand wash sink used for purpose other than washing hands.Dishwashing area
- Observed equipment in poor repair.Reach in cooler not closing properly
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up.
- Observed clean utensils/equipment stored in dirty cart
- Equipment compartment not equipped to properly drain accumulation of moisture.Walk-in cooler fans
- Critical. Hand sink missing in food preparation room or area.Cookline area missing a handsink
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed floor area(s) covered with standing water.Inside walk-in cooler
- Ceiling tile missing.Dishwashing area
- Observed ceiling soiled with accumulated grease.Between cookline and dishwashing area
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PREP COOLER. ALL PHF TRANSFERRED TO ANOTHER COOLER. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed equipment in poor repair. REACH_IN COOLER DOORS.
- Critical. Observed buildup of slime in the interior of ice machine. SOILED
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELF
- Observed water draining onto floor surface. ICE MACHINE
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. MOLD_LIKE SUBSTANCES BY INNER ICE MACHINE WALL.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. BY 3-COMPARTMENT SINK
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Administrative complaint recommended |
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