- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. At bathroom
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Front RI cooler **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. Chest freezer
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in warewashing area.
- 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.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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3/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean knives placed or slided under crevices between equipment (Coffee machine).
- Basic - Employee with no hair restraint while engaging in food preparation. Preparation employee. **Corrected On-Site**
- Basic - Hole in wall. By main kitchen entrance.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Soup potatoes 43f degrees.
- 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.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. ACTUAL MANAGER ON VACATION.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site. Repeat Violation.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SALAMI (50F),CHEESES(50F), DRESSINGS (54F) AT REACH IN COOLER.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE PREPARING SANDWICHES WITH NO GLOVES.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MAIN REACH IN COOLER IN PREPARATION AREAS. SALAMI (50F), CHEESE (50F), DRESSINGS (50F).
- Critical - Observed toxic item improperly stored.ICE SCOOP NEXT TO WINDOW CLEANER CHEMICAL .
- Critical - Stop Sale issued due to adulteration of food product. SPOILED TOMATOES 10 lbs.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed floor area(s) covered with standing water. BY ALLEY DUMPSTER . AREAS TO BE KEPT BY LANDLORD (COMMON USAGE).
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed food debris accumulated on kitchen floor. AROUND REACH IN COOLERS.
- Observed unnecessary items on the premise. (BOXES OF BILLING DOCUMENTS).
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3/11/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. RAW SALMON SERVED.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. FOR SALMON .
- Critical. Observed toxic item stored in food preparation area. GLASS CLEANER. Corrected On Site.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. Corrected On Site.
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TUNA IN FRONT COUNTER
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. 3 TANKS BEHIND COOLERS IN PREP AREA
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees. bathroom Corrected On Site.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under Section 4-501.111; (B) Hot water mechanical operations by being cycled through equipment that is set up as specified under Sections 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 160 degrees Fahrenheit as measured by an irreversible registering temperature indicator; or (C) Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under Section 4-501.114 by providing: (1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a chlorine solution specified under Paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 100 degrees Fahrenheit or a pH of 8 or less and a temperature of at least 75 degrees Fahrenheit, (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B)(79).
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7/10/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 1/23/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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