- Basic - Attached equipment soiled with accumulated grease. Onside of cooking equipment.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout kitchen under dry storage area and holding shelves. **Repeat Violation**
- Basic - Equipment in poor repair. RIC adjacent from the grill is holding an ambient temp of 60° F. Corrective action taken by operator to remove all TCS foods until cooler is working
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hole in ceiling.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. There is a broken window in kitchen behind dishwasher
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. As stated by the kitchen staff
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese held at 61° F for less than four hours. Corrective action taken by operator to submerge cheese in ice
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed sausages holding at 118°'F. Corrective action taken by operator to throw sausages away.
- High Priority - Raw animal food stored over ready-to-eat food. Observed smoked salmon over cheese. Plus shrimp over lettuce **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed several soup made from previous days no date marking. See stop sale. **Repeat Violation**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Only goes to 154° F in final rinse **Repeat Violation**
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Base of can opener
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable. RIC ACROSS FROM OVEN
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Wash and prewash.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. RIC
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Spray bottle containing a food product not labeled. **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. 1 boiler has no certificate, 2 have no FL TAG.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not constructed to be easily cleanable. **Warning**
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10/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Nonfood-contact equipment in poor repair. RIC NOT COOLING PROPERLY , all items moved to another unit. **Warning**
- Basic - Spray bottle containing a food product not labeled. Oil **Warning**
- 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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad , chicken salad **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cut fruit , eggs, sausage. **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site** **Warning**
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8/7/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hole in wall. Next to sink
- Basic - Raw animal food stored above unwashed produce.fish over lettuce
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Behind ovens
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen. In dishwash room behind pots.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar inside
- 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
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.3 COMPARTMENT SINK IS BEING USED TO SANITISE UNTIL REPAIRS ARE MADE ON HIGH TEMP DISH MACHINE
- Critical - Hand wash sink lacking proper hand drying provisions. BAR Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed container of medicine improperly stored.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair.REACH IN COOLER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.GARLIC and OIL Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall in disrepair. in kitchen and 3 COMPARTMENT SINK AREA
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11/6/2012 | 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. pasta.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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3/22/2012 | 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.
- Critical - No thermometer provided to measure temperature of food product. for all cooks.
- Critical - Observed encrusted material on can opener.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Air gap not installed. ice cream scoop
- Ceiling tile missing. by dishwasher
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No thermometer provided to measure temperature of food product.
- 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.
- Observed single-service items stored on floor. WAIT STATION
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TURKEY
- Critical. Observed uncovered food in holding unit/dry storage area. (TURKEY)
- Critical. Observed uncovered food in holding unit/dry storage area. ICE NOT PROTECTED
- Observed equipment in poor repair. (ICE MACHINE LID)
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. RUSTED
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. DRAWER BY COOK
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 100 Must be 200 ppm
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed unnecessary items on the premise.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- 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. WAITER
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9/17/2010 | 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. TURKEY
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. /ICE MACHINE LID
- Observed a nonfood-grade basting brush used in food.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products.
- Critical. Observed soil residue in storage containers. (FOR KNIVES )
- Critical. Observed encrusted material on can opener. & RUSTED
- Critical. Observed handwash sink used for purposes other than handwashing. TO WASH UTENSILS
- Critical. Observed an uncovered electrical box. For reporting purposes only.
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5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Working containers of food removed from original container not identified by common name.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. /CLOTH)
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.POOL BAR
- Critical. Handwash sink not accessible for employee use at all times. COVERED WITH BOTTLES OF INGREDIENTS
- Critical. No handwashing sign provided at a handsink used by food employees. WAIT STATION
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. WAIT STATION
- Critical. Hand wash sink lacking proper hand drying provisions. POOL BAR
- Critical. Observed toxic item stored by food.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.
- Critical. Person in charge failed to insure proper handwashing by employees. POOL BAR
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. POOL BAR
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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