- Basic - Cardboard used to line nonfood-contact shelves. Lining the flat grill **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wall soiled with accumulated food debris. Wall by soy sauce containers **Warning**
- Basic - Water leaking from faucet/faucet handle. Three compartment sink **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Salad mix at 57 F room temperature **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot flying insecticide **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts found at 46F. Corrective action : operator has placed them into an ice bath **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken stored with raw scallpos **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Found at 53F. Corrective action: operator has placed shell eggs into an ice bath **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Salad mix **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hand sink in the ware wash area **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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3/5/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling tile missing.
- Basic - Cloth used as a food-contact surface.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over expo area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ware wash area and dry storage area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Packaged food has no English labeling.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts cold holding at 55F
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use. 50F to 500F thermometer in use
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Soda gun soiled. Bar
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - License expired within 30 days after expiration date. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Caramel sauce.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing equipment **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Soda gun soiled. **Corrected On-Site**
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food. Corrected On Site.
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10/29/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. Warewash area
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Equipment or utensils not designed or constructed in a durable manner. Bowl for scoop
- Critical - Hand wash sink lacking proper hand drying provisions. Bar area
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink by the walk in cooler.
- Critical - Hand wash sink lacking proper hand drying provisions. Warewash area
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handsink by walk in cooler
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink in warewash area
- Critical - Ice scoop stored on dirty surface.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed cloth used as a food-contact surface. covering vegetables
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing sponges and scouring pads in handsink in warewash area
- Critical - Observed handwash sink used for purposes other than handwashing. dumping food
- Critical - Observed interior of all reach-in coolers soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Brown rice at 50 degrees.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp and raw scallops above ready the eat food
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw Calamari, Raw beef and Raw chicken stored together in the walk in freezer
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed utensils stored in crevices between equipment. Knives
- Critical - Vacuum breaker mising at hose bibb. Added a splitter on hose bibb at the mopsink which needs a backflow
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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8/27/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar area
- 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.. New establishment, all employees must be certified by the next routine inspection.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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6/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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