- Basic - Ceiling has peeling paint above cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Interior of the ice machine.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution was on the prep counter at cook line.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Ceiling soiled with accumulated rust above dish machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Ice buildup in chest freezer.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Items stored in mop sink.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-contact equipment in poor repair. Interior of ice machine. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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. **Repeat Violation**
- High Priority - Raw beef stored over cooked prime rib in the walk in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Equipment in poor repair. Interior of ice machine.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Bottle of water stored in ice used for drinks.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 10 ppm.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. Reach in freezer.
- Basic - Ice buildup in chest freezer.
- 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. 25 ppm chlorine.
- Intermediate - Employee rinsed utensil in handwash sink.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ice buildup in chest freezer.
- Basic - Ice buildup in walk-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler.
- Basic - Stored food not covered in chest freezer.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Handle missing at plumbing fixture. Cold water handle.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- 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 - Floor area(s) covered with ice. Walk in freezer.
- Basic - Food stored in holding unit not covered. Chicken, reach in freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented can of pudding. Dry storage.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food with mold-like growth. Tomatoes, walk in cooler.
- Observed residue build-up on fan covers.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing by dish machine.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Walk in freezer entrance.
- Lights missing the proper shield, sleeve coatings or covers. Storage room.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed interior of microwave soiled.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink by dish machine lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit. Salad cooler.
- Observed attached equipment soiled with accumulated dust. Ceiling fans in kitchen.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method. Prime rib was cooling at room temperature. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings 47 degrees Fahrenheit in glass door cooler.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Walk in freezer.
- Critical - No conspicuously located thermometer in front line cooler.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated dust. Fan screen.
- Observed build-up of grease on separation shield between fryers and stove.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Prime rib, reach in cooler
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10/3/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Rooms and equipment - vented as required
- Critical - Sanitizing concentration
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
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4/11/2011 | Routine - Food | Call Back - Complied |
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Sewage and waste water disposed properly
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Thermometers, gauges, test kits provided
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items labeled and used properly
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Plumbing installed and maintained
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2/8/2011 | Routine - Food | Warning Issued |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.sausage gravy at 110 after 1 1/2 hrs. operator instruct to put product in ice bat and stir to achieve 70 degrees . Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.over mixed fruit. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over beef in walk in cooler.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Identity of food or food product misrepresented.crab on menue in stugfed flounder is imitatiin crab. Corrected On Site.
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8/27/2010 | 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.chicken salad. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk buffet area Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of food debris, dust or dirt on cookline shelves.nonfood-contact surface.
- Observed food debris accumulated on kitchen floor.under fryers.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.salt pepper.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.cinnamon rolls and doughnuts no completely covered by sneeze grard at buffet.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken stored over raw burgers in walk in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.under slicer.
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walk in cooler.No phf food being stored in this unit at time of visit.
- Critical. Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for dish machine l warewashing.Using 3 compartment sink with 200 ppm method until machine is repaired.
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9/11/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food raw fish stored over hot dogs in walk in freezer.
- Critical. Chlorine sanitizer not at proper minimum strength for dish machine l warewashing.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in salad true cooler soiled with accumulation of water residue.
- Observed residue build-up on knife rack nonfood-contact surface.
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9/10/2009 | Routine - Food | Warning Issued |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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