- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 1/6 pans wet nesting of plans in the dish area. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw meat on a counter in the back of the kitchen , educated that the cook must have under running water.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Observed lemons in the hand wash sink in the dish area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a cook rinse a wiping towel in the hand wash sink in the dish area.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed no CFM on site with 2 cooks and 1 dishwasher and 3 servers. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/11/2014 | Routine - Food | Call Back - Complied |
- 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. Observed food in the reach in cooler across from the pizza oven . Cheese 54°F homemade sauce 54°F. Sausage 54°F. Ambient temperature of cooler 57°F. Food voluntary discarded by operator had no been in the cooler from 8 am and now it 2:30. Corrective action had food iced down until the unit can be repaired. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed cooler across from pizza oven at a ambient temperature of 54°F. **Warning**
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07/09/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a case of tomatoes on the floor in the walk in. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in the dish area metal 1/6 pans. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the bar area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- 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. Observed food in the reach in cooler across from the pizza oven . Cheese 54°F homemade sauce 54°F. Sausage 54°F. Ambient temperature of cooler 57°F. Food voluntary discarded by operator had no been in the cooler from 8 am and now it 2:30. Corrective action had food iced down until the unit can be repaired. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the bar. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed cooler across from pizza oven at a ambient temperature of 54°F. **Warning**
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07/07/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed salami on floor in reach in cooler .
- 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.
- Basic - Employee eating in a food preparation or other restricted area. Observed all the kitchen staff eating in the kitchen area.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed ice scoop handle touching ice in bar ice bin
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reach-in cooler gasket torn/in disrepair.observed small black up right in service station.
- 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 cutting lemons for use in drinks.
- 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. Observed in cooler 1 lasagna 68°F, Heavy cream 67°F, Chicken soup 67°F, ambient temperature of cooler at 68°F, food voluntary discarded by operator.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed cooler across from stove with microwave above at a ambient temperature of 68°F. Corrective action had non potentially hazardous food moved to another cooler.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Equipment in poor repair. Reach in cooler on cookline near kitchen door at 46°F ambient temperature. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Near dishmachine. **Warning**
- High Priority - Live flies in kitchen. Fruit flies all over onions in bin. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed RIC on cook line near kitchen door - dough 51°F, cut tomatoes 46°F, shredded cheese 46°F. Foods have been in this cooler since yesterday or longer. All voluntarily discarded. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Shell eggs over sauce. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only has tags for last two days. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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7/16/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. prepping salad wo/ adequately sanitizing tongs
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed the use of an unclean thermometer. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler across from pizza oven with ambient air temperature at 50 degrees f This violation must be corrected by : 07-21-2012 .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed shredded cheese at 55 degrees f in reachin cooler with ambient air temperature at 50 degrees f. observed raw chicken at 65 degrees f in walk in cooler with ambient air temperature at 41 degrees f.
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7/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sausage at 58 degrees f and pepperoni at 57 degrees f in reachin cooler across from pizza oven. ambient air temperature at 77 degrees f. observed raw shrimp at 50 degrees f and raw squid at 57 degrees f in reachin cooler across from stove, ambient air temperature at 66 degrees f. observed raw salmon at 50 degrees f and raw tilapia at 46 degrees f in reachin cooler across from stove with ambient air temperature at 49 degrees f. observed bleu cheese at 49 degrees f and goat cheese at 52 degrees f in salad station reachin cooler with ambient air temperature at 63 degrees f. observed raw fish patty at 49 degrees f and raw tilapia at 45 degrees f in walk in cooler with ambient air temperature at 48 degrees f. goat cheese 41 degrees f, raw fish 40 degrees f, raw salmon 47 degrees f, raw squid 36 degrees f. sausage 41 degrees f and pepperoni 41 degrees f.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler across from pizza oven with ambient air temperature at 77 degrees f. observed reachin cooler across from stove with ambient air temperature at 66 degrees f. observed reachin cooler across from stove and pasta cooker with ambient air temperature at 49 degrees f. observed salad station reachin cooler with ambient air temperature at 63 degrees f. observed walk in cooler at 48 degrees f. This violation must be 49 degrees f corrected by : 04-11-2012 . salad station reachin cooler with ambient air temperature at 49 degrees f . reachin cooler across from stove ambient air temperature at 52 degrees f . reachin cooler across from pizza oven with ambient air temperature at 48 degrees f. walk in cooler ambient air temperature at 50 degrees f
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4/11/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler across from pizza oven with ambient air temperature at 77 degrees f. observed reachin cooler across from stove with ambient air temperature at 66 degrees f. observed reachin cooler across from stove and pasta cooker with ambient air temperature at 49 degrees f. observed salad station reachin cooler with ambient air temperature at 63 degrees f. observed walk in cooler at 48 degrees f. This violation must be corrected by : 04-11-2012 .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cook handlenraw meat then remove gloves and directly put on a new pair of gloves without washing and begin preparing fish.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sausage at 58 degrees f and pepperoni at 57 degrees f in reachin cooler across from pizza oven. ambient air temperature at 77 degrees f. observed raw shrimp at 50 degrees f and raw squid at 57 degrees f in reachin cooler across from stove, ambient air temperature at 66 degrees f. observed raw salmon at 50 degrees f and raw tilapia at 46 degrees f in reachin cooler across from stove with ambient air temperature at 49 degrees f. observed bleu cheese at 49 degrees f and goat cheese at 52 degrees f in salad station reachin cooler with ambient air temperature at 63 degrees f. observed raw fish patty at 49 degrees f and raw tilapia at 45 degrees f in walk in cooler with ambient air temperature at 48 degrees f.
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4/10/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler by pizza oven with ambient temperature of 56F. Corrected On Site. Technician on site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 59F. Corrected On Site. Technician on site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese 56F, reach in cooler by pizza oven. Corrected On Site. Item voluntarily discarded .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pasta, sausages at 50F, raw chicken at 49F, reach in cooler under microwave. Corrected On Site. Items voluntarily discarded.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw chicken over raw veal.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, walk in cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed walk in cooler with an ambient temperature of 54F.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed bar area dishmachine at 0ppm.
- Critical - Hot water not provided/shut off at employee hand wash sink, by 3-compartment sink. Corrected On Site.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed food being cooled by nonapproved method. Observed two large containers of soup under preparation table.
- Critical - Observed food stored on floor. Observed boxes of raw fish under meats rack in walk in cooler.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken above raw shrimp and fish, fresh meats rack in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 50F and raw veal at 46F in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed two containers with raw chicken at 48F in walk in cooler. Corrected On Site. Chicken discarded.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting raw chicken and touching clean trays.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/23/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). veal delivery paper stop form used
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. lasagna
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 46
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. not working
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area. salad sauces
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after delivery
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. less than 10 ppm
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. cloth not sanitized
- Critical. Observed encrusted material on can opener. blade badly encrusted
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Employees not informed of acceptable sanitary practices. handwash and temperatures
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9/7/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. meats in wic
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6/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed glass stem/sensor thermometer in use with no shatterproof coating.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed uncovered food in holding unit/dry storage area. meats in wic
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed ice scoop with handle in contact with ice. bar area
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. 3rd run
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener. entire soiled
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
- Critical. Observed toxic item stored by utensils. floor cleaner Corrected On Site.
- Critical. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. propane tanks Corrected On Site.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No professional hygiene and/or foodborne illness training provided. 7 persons working only one card
- 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
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4/7/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment. must have complete list of cfms
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1/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed food stored on floor. onions under sink
- Observed ice scoop with handle in contact with ice.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Observed handwash sink used for purposes other than handwashing. storage
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms, bar
- No plan review submitted and renovations in progress.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/30/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 07/15/2009.
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7/23/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/15/2009 | Routine - Food | Warning Issued |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Food-Licensing Inspection | Call Back - Complied |
| No report available. | 12/22/2008 | Food-Licensing Inspection | Warning Issued |
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