- No Violations Were Observed
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5/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. / pizza station. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / 3 bags of onions. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. / cook line. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / right side reach in cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / cold holding temperature ranges from 43F to 46F, shrimp 45F, sausage 43F egg plant 45F. **Warning**
- High Priority - Food server handling soiled dishes or utensils then go back to dining room without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked shrimp roasted pepper with lime juice / 51F / reach in cooler #1. **Warning**
- 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. / lasagna 49F / made last night. **Warning**
- 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. / cooked shrimp roasted pepper with lime juice at 51F / overnight / reach in cooler #1. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. / lasagna made last night 49F / walk in cooler. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. / air fresher, stainless steel cleaner over canned food / dry storage area / **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. / ice in hand sink / bar. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. / scrubs washed in hand sink / dish washing room. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. / lasagna tightly wrapped in plastic wrap and foil paper. **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. / reach in cooler #1 / all TCS food removed until the cooler is capable to maintain 41F or below. **Warning**
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5/19/2014 | Routine - Food | Warning Issued |
- Basic - Wiping cloth sanitizing solution stored on the floor. / pizza station / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / above cook line.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / dish machine.
- Intermediate - Cutting board(s) stained/soiled. / prep area.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. / bar / sanitizing bottle.
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food / flour container. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. / case of tomato sauce and container of oil. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employees apron on top of the flour bucket / **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. / dish washing room. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. / **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name / flour container on dry storage rack / **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked chicken 47F / walk in cooler / moved to reach in freezer / temperature rechecked at 43F. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / chlorine at 0ppm. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / lasagna at 45F / walk in cooler / moved to reach in freezer / temperature rechecked at 41F / **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. / meatballs made 2 days ago / **Corrected On-Site** **Warning**
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9/27/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. / **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. / spoon inside tuna salad container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. / black to go container / dry storage rack / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / flour container next to ice machine / flour container on dry storage rack.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / pasta at 44F / walk in cooler.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. / raw chicken next to cooked chicken / walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. / dish washing room. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / dish washing room / **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / tuna salad / cooler #1.
- Intermediate - Spray bottle containing toxic substance not labeled. / blue liquid spray bottle / bar area.
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. / throughout establishment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ prep area. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employee's backpack over clean utensils / dish washing room.
- Basic - Employee with no hair restraint while engaging in food preparation. / chef.
- Basic - Food stored in a prohibited area./ employees food in reach in cooler / pizza station.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. / walk in cooler. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw chicken and raw beef over milk / walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler./ raw chicken over raw calamari / walk in cooler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. / tuna salad / reach in cooler.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. / a bottle of windex stored next to can food on dry storage rack. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / next to can food on dry storage rack. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / sausage / walk in cooler.
- Intermediate - Employee used handwash sink as a dump sink. / ice inside hand sink / dish washing room. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. / dish washing room. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the bar three-compartment sink.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. /
- Intermediate - Spray bottle containing toxic substance not labeled. / dish washing room. **Corrected On-Site**
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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