- No Violations Were Observed
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11/13/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use knife/knives stored in cracks between pieces of equipment between RIC and prep table on cook line **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No state approved required employee training program present. 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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09/09/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - In-use knife/knives stored in cracks between pieces of equipment between RIC and prep table on cook line **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs hanging from edge of garbage can **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 46° F, raw hamburger 47° F, cut tomatoes 45° F in RIC by steam table with ambient temp of 44° F corrective action taken food moved to working unit and repairman called **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Observed bug spray stored above clean dishware by DM **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line **Warning**
- Intermediate - No soap provided at handwash sink on cook line **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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 raw chicken 46° F, raw hamburger 47° F, cut tomatoes 45° F in RIC by steam table with ambient temp of 44° F corrective action taken food moved to working unit **Warning**
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09/08/2014 | Routine - Food | Warning Issued |
- 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 drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Ice scoop handle in contact with ice. At server station
- Basic - Soiled dry wiping cloth in use. Observed employee using a soiled dry wiping cloth on prep area and to clean knives **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- 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 chef plate nachos with no gloves **Corrected On-Site** **Repeat Violation**
- High Priority - Employee washed hands with no soap. Observed employee wash hands in three comp sink with out soap
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed soup in WIC at 48° F cooked the night before cooled using chill stick according to operator, corrective action taken soup reheated to 165° F,
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three comp sink with out soap
- Intermediate - Encrusted material on can opener blade.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions **Corrected On-Site** **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 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 employee handle hot dog bun with bare hands while preparing.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Milk at bar with expiration date of 09/04 voluntarily discarded
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In container of breadcrumbs under slicer by three comp sink.
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. In WIC Large container of soup 50° F, voluntarily discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs in WIC stored over orange sauce. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Bar hws holding bottles. Corrected On Site.
- Critical - Observed food stored on floor. Bag of onions. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed building components, attachments or fixtures in poor repair. railing leadingto kitchen
- Observed equipment in poor repair. handle wic
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in ice used for drinks. cans in ice bar area
- Observed ice scoop with handle in contact with ice. in machine
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar container
- Observed open dumpster lid.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. wait station
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-contact equipment in poor repair walkin door
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. rice shrimp
- Observed soiled wet wiping cloth in use with fresh solution. Corrected On Site.
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2/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. many foods in walkin
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook line Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. forks, dish wash area
- Plumbing system in disrepair. faucet missing 3/c sink
- Critical. Employees not informed of acceptable sanitary practices. restriction/ex lusion requirements
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. bar area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers. by walk in
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. Exit signs not properly illuminated. For reporting purposes only. Corrected On Site.
- Critical. No list of certified food service managers available at the establishment.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2010 | Routine - Food | Call Back - Complied |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 places
- Critical. Violation: 31-13-1 Observed less than 1 handwash sink or number required by law for employees. none at wait station
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed. 2010 license
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12/14/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). hamb 12 patties
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. salad items
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger 48
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- 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 in-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 places
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed less than 1 handwash sink or number required by law for employees. none at wait station
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar area
- Observed open dumpster lid.
- Critical. Observed toxic item stored by food. by salad station Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed. 2010 license
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical. Observed expired Food Manager Certification.
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12/12/2009 | Routine - Food | Warning Issued |
| No report available. | 6/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/20/2009 | Routine - Food | Warning Issued |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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