- Basic - Bowl or other container with no handle used to dispense food. In salsa on cookline. **Corrected On-Site**
- Basic - Ceiling in disrepair. Paint peeling on kitchen ceiling.
- Basic - Equipment in poor repair. Ice machine cover, walk-in cooler door, tile around walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs restrooms.
- Basic - Nonfood-grade bags used in direct contact with food. Lettuce in walk-in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef 48, pasta 47, ranch dressing 50. Operator placed product on ice or moved to different cold hold unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours. Chili 109 after 2 hours. Corrective action: operator immediately reheated chili to 165. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken and beef with frozen sweet potato and French fries, frozen vegetables. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Right side cook line cooler. Ground beef 48, pasta 47. Corrective action: operator placed product on ice, moved to unit capable of maintaining proper temperature.
- 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 - 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. Dressing cooler in wait station, ranch dressing 50. Corrective action: moved ranch dressing to walk-in cooler.
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in Pako container
- Basic - Ceiling in disrepair. Kitchen area
- 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. Kitchen area
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoops in flour/sugar containers
- Basic - Wall in disrepair. Several areas in kitchen missing wall tile
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers of Pako, flour, sugar not labeled
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over cheese. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Kitchen ice machine
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 48°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad and cottage 45°F.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair, in kitchen
- Basic - Cutting board has cut marks and is no longer cleanable, prep cooler.
- Basic - Hole in wall, above hand sink area in kitchen.
- Basic - In-use tongs stored on equipment storage shelf end of cookline between uses. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, bulk container sugar.
- Basic - No copy of latest inspection report available.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, cutting board
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in kitchen
- Intermediate - Soil residue in tea urn storage containers.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no beard guard/restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored in ice used for drinks. Bottle soda
- Critical - Observed ice scoop stored on dirty surface
- Critical - Observed interior of microwave soiled.
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8/16/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Hamburgers held at 131 degrees. Corrective action plan to reheat burgers in oven
- Critical - Hand wash sink lacking proper hand drying provisions. Bar Corrected On Site.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed vegetable oil stored on floor.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Employee training validation
- Critical - Food management certification valid
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7/22/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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