- Basic - Bathroom door not self-closing.
- Basic - Clean equipment stored on floor. Baking pan on floor.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Three compartment sink.
- Basic - Food stored in holding unit not covered.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen and bar area.
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stew found in kitchen at 122°.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen and bar area.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. In kitchen and bar area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/16/2014 | Complaint Full | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Clean equipment stored on floor. Baking pan on floor.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Three compartment sink.
- Basic - Food stored in holding unit not covered.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen and bar area.
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stew found in kitchen at 122°.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen and bar area.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. In kitchen and bar area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/18/2014 | Complaint Full | Warning Issued |
- Basic - Bathroom doors not self-closing.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil containers
- Basic - Clean equipment stored on floor. Under 3 CS
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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. Kitchen area
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. RI cooler, back
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To cover cooked rice.
- Basic - Plumbing system in disrepair. Front 3CS clogged.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, see stop sale
- 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. Chicken
- Intermediate - Cold holding equipment incapable of 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. RI cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
- 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.
- Intermediate - No soap provided at handwash sink. Women's bathroom
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/20/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef pastry 82 F
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - NO CONSPICUOUSLY LOCATED THERMOMETER IN HOLDING UNIT. REACH IN COOLERS.
- Critical - NO THERMOMETER PROVIDED TO MEASURE TEMPERATURE OF FOOD PRODUCT. FOR COOKS.
- Critical - OBSERVED AN EMPLOYEE WITH ARTIFICIAL NAILS/NAIL POLISH WORKING WITH EXPOSED FOOD WITHOUT WEARING INTACT GLOVES.
- Critical - OBSERVED AN EMPLOYEE WITH LONG FINGERNAILS WORKING WITH EXPOSED FOOD.
- OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT.
- Critical - OBSERVED EQUIPMENT AND UTENSILS NOT WASHED, RINSED AND SANITIZED IN THE CORRECT ORDER IN THREE-COMPARTMENT SINK.
- OBSERVED UTENSILS STORED IN CREVICES BETWEEN EQUIPMENT.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
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