- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Soil residue build-up on nonfood-contact surface.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Walk in cooler Floors not constructed to be easily cleanable. Objectionable odors.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar counter.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100 ppm.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris.kitchen area
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets. Kitchen
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease. Cooking area
- 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 - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- 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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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelving around 3 compartment sink
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of chili **Corrected On-Site**
- Basic - Clean equipment stored on floor.plastic bins
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By mop sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English. Bottle with water
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 95 f, chili 124 f **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- 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. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bottled with water inside hand sink **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVING AROUND KITCHEN
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
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11/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.AT WALK IN COOLER
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. BUNS EXPOSED TO WATER BY 3 COMPARTMENT SINK
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.SCOOPS AND SPATULA WASHED RINSED,BUT NOT SANITIZED
- Critical - Hand sink missing splash guard at dishwashing machine or area.
- Critical - No conspicuously located thermometer in holding unit. AT REACH IN COOLER BY SODA STATION
- 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. CERTIFICATES PROVIDED WERE EXPIRED .-5/19/12
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVING AROUND KITCHEN
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee dry hands on wiping cloth after washing.
- Critical - Observed employee eating while preparing food. CRACKERS
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS.
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water. BY REACH IN COOLER
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. RAW CHICKEN
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.CUTTING BOARDS
- Observed grease on the ground and/or pad around grease receptacle. grease container
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. REACH IN COOLER AT BAR AREA AND KITCHEN
- Observed open dumpster lid.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER RAW SHRIMP
- Critical - Observed uncovered food in holding unit/dry storage area.chips
- Observed walk-in cooler gasket torn/in disrepair.
- 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. ABC EXTINGUISHER BY BAR AREA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN WINGS AT 95 F BY GRILL
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. ACCORDING TO MANAGER, CHILI AT STEAM TABLE WAS PLACED AT 9 AM , TEMP AT 140 F AT 2:30PM
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. AT 3 COMPARTMENT SINK
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9/5/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable.
- Observed build-up of grease on nonfood-contact surface. kitchen
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior and exterior of ice machine.
- Observed residue build-up on nonfood-contact surface.shelving in walkin
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin cooler2,technician called.
- Observed wall soiled with accumulated dust.wlkin cooler.
- Lights missing the proper shield, sleeve coatings or covers.observed buildup inside light cover on hood.
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9/22/2010 | 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 salad Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.tuna salad next to raw burger in reachin
- Critical. Observed food stored on floor.buspan of wings Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.dressing served with souffle cup
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on clean gloves to handle food
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand sink missing in bar area.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.fresh pico salsa being dispensed with 2 ounce plastic souffle cup
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.
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9/18/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).wings
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.operator instructed to maintain hot foodcat 135 degrees or above
- Critical. Observed food being cooled by nonapproved method.chicken wings being cooled in @ 30 quart full buspans, stacked directly on top of each other 3 deep, row of 4, total of 12 Corrected On Site.operator instructed on proper cooling methods, stopsa,e issued
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.wings cooling at 98 degrees after 4 hours in walkin Corrected On Site.stop sale
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw chicken stored directly next to ready to eat hot dogs and precookked ribs
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken not stored under raw beef or fish
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.fresh pico salsa being dispensed with 2 ounce plastic souffle cup
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.lemon wedges at bar dispensed with bare hands Corrected On Site.operator instructed to use utensils
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.cooks preparing sanwiches and handling ready to eat foods with bare hands Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.cook handling raw chicken with gloved hand did not wash hands before putting on clean glove to handle ready to eat foods
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.servers failed to wash hands after disposing of soiled plates and glasses used by public
- Critical. Observed employee eating in a food preparation or other restricted area.waitress eating in kitchen Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed utensils stored in crevices between equipment.kniv4s stored getween prep coolers
- Critical. Observed handwash sink used for purposes other than handwashing.soiled rags stored in kitchen handsink
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed attached equipment soiled with accumulated grease.
- Critical. Observed toxic item stored by utensils.glass window cleaner stored next to clean glasses at bar
- Critical. Person in charge failed to insure proper handwashing by employees and enforce no bare hand contact with ready to eat foods.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Employees not informed of acceptable sanitary practices.COOK UNDER IMPRESSION BAREHAND CONTACT IS ACCEPTABLE IN FLORIDA WITH NO AOP
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7/15/2009 | Routine - Food | Warning Issued |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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