- No Violations Were Observed
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5/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. In cook line **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tuna fish in walk in freezer **Warning**
- 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. Employees drink **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking in cook line **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee in pizza station **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. Outside ice machine **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoopers next to salad station **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils in dish area storage **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On fire extinguisher in cook line **Warning**
- Basic - Soiled reach-in cooler gaskets. In 3 doors reach in cooler of salad station And 2 doors flip top reach in cooler in pizza station **Warning**
- Basic - Stored food not covered in walk-in cooler. Cooked lasagna **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna ,cooked pasta ,cooked meatballs in walk in cooler **Warning**
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3/10/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. 4 drawers with pasta and raw food in 45°f ,manager adjusted thermostat to lower temperature to maintain. 41°f or below
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw poultry ,raw meat,raw seafood in 45°f in 4 drawers reach in cooler in cook line
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken in the same container with raw meat,advised chef all meat products should be cooked to 165°f and kept separated from meat products
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In bar
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Must provide by next routine inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler from last night
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fish, Carrots, Squids
- Basic - Ice scoop handle in contact with ice. Bar
- Basic - No handwashing sign provided at a hand sink used by food employees. Lady's room
- High Priority - Food stored in ice used for drinks. See stop sale. Wines
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/20/2012 | Routine - Food | Call Back - Complied |
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/24/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-17-12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 7-17-12.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 7-17-12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Pizza station
- Critical - Observed employees using same cutting board to handle raw beef and bacon.
- Critical - Observed food stored on floor. Cakes, Walk In freezer
- Critical - Observed food stored on floor. Fish, Walk In freezer
- Critical - Observed food stored on floor. Octopuss, Walk In freezer
- Critical - Observed food stored on floor. Shrimp, Walk In freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Mushroom sauce, Walk In cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Vodka sauce, Walk In cooler
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5/17/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- Observed utensils stored in crevices between equipment. Knives, Kitchen
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Dish washing area
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed floor area(s) covered with standing water. Kitchen
- Critical - Observed food stored on floor. Celery, Walk in cooler, Corrected On Site.
- Critical - Observed food stored on floor. Lettuce, Walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. Ice cream, Walk in freezer, Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet mop not hung to dry.
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12/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 7-21-10.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sausage, WIC Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauce, WIC Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dressing, WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Lamb, WIC Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meatballs, WIC Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Cake, WIC
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. Kitchen
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K Class, Kitchen
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-21-10.
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5/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauce, WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna, WIC
- Critical. Observed uncovered food in holding unit/dry storage area. Sauce, WIC Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Sauce 2 Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Kitchen Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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