- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling in disrepair. Leaking ceiling.
- Basic - Reach-in cooler gasket torn/in disrepair. In front area across from the grill **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling in disrepair. Leaking ceiling.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. In front area across from the grill **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Observed beef and pork not commercially wrapped in the same storage container. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
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08/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of bread
- Basic - Ceiling in disrepair. Leaking ceiling.
- Basic - Employee personal items stored in or above a food preparation area. Cellphone above prep areas throughout establishment.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has on watch
- Basic - Equipment in poor repair. The RIC in front across from grill is holding an ambient temp of 60° F. Operator removed all TCS items from RIC.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. In front area across from the grill **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In bar area 0 ppm of Chlorine at 3CS.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes found in RIC at 61° F and salad dressing 60° F for less than four hours. Corrective action taken by the operator by placing in another RIC
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed pizza pies at 87° F for less than 4 hours. Corrective action taken by operator to place in RIC . **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler raw animal product over rte foods and raw shelled eggs over rte.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Observed beef and pork not commercially wrapped in the same storage container. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. In back dish area HWS blocked by cheese cutter and trash can **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ice scoop stored in HWS. **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. In upstairs area
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. At HWS in front. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
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08/15/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of pizza oven , can opener base
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food debris accumulated on bar floor.
- Basic - Food stored on floor. Chicken on floor upstairs . Thawing
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef patties, chicken upstairs
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken . Put in RIC
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.dish area blocked by garbage can and cheese cutter.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathroom in bar
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, rice,
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair. Dish area peeling paint
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Food stored on floor. Shortening
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area
- Basic - Soda gun holster with accumulated slime/debris. Bar
- Basic - Soil residue build-up on nonfood-contact surface. WIF DOOR AND FRAME
- Basic - Soiled reach-in cooler gaskets. Salad counter
- 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 - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over cheese
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Chicken over beef
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Bar
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish area
- Intermediate - Handwash sink used for purposes other than hand washing. Bar
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front and bathrooms
- Intermediate - Soda gun soiled. Bar
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair. Paint peeling off in dish wash room
- Basic - Food stored on floor.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soda gun holster with accumulated slime/debris. Bar
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef in RIC WITH SPICES ON SHELF
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Chicken over beef **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In bathrooms and in front of kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. RIC was repair this morning. All PHF are being moved to another cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Rodent activity present as evidenced by rodent droppings found.upstairs storage area. Owner states they have 2 pest services at this time.
- 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. Unit was repaired this morning and is beginning to cool now , all food is moved to other units.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.PREP AREA
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SODA NOZZLE HOLSTER IN BAR
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated grease.UPSTAIRS STORAGE ROOM
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.WALKIN FREEZER
- Observed gaskets/seals on cold holding unit in poor repair.STANDUP REACH IN AT KITCHEN AREA
- Critical - Observed raw animal food stored over ready-to-eat food.EGGS OVER BREAD IN RIC
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed rodent activity as evidenced by rodent droppings found. UPSTAIRS STORAGE AREA . TRAPS ON FLOOR WITH DRIED DROPPING AROUD THEM.
- Critical - Observed soiled reach-in cooler gaskets. STAND UP FREEZER IN KITCHEN
- Critical - Working containers of food removed from original container not identified by common name.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. vegetables reach in cooler.
- Critical - Hot water not provided/shut off at employee hand wash sink. coffee prep table handwashing sink.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. vegetables in reach in unit.
- Critical - Observed rodent activity as evidenced by rodent droppings found. hard texture. 2nd floor storageroom . soda boxes storageroom .
- Critical - Observed toxic item stored by utensils. front counter.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3doors rezch in unit in front of flat grill.
- Observed grease accumulated under cooking equipment. under oven.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed roach activity as evidenced by live roaches found two ve roaches seing by main door entrance .
- Critical - Observed the presence of insects, rodents, or other pests. dead mouse on a glue trap. Trap was located in bathroom. bar area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Owner has not developed and implemented a policy regarding smoking prohibitions.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. displayed pizza.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 4 drawers unit under grill.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated on kitchen floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 4 drawers unit under grill.
- Observed wall soiled with accumulated grease.
- Owner has not developed and implemented a policy regarding smoking prohibitions.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all reach in units. leftover food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Baked pizzas
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Dry storage shelves
- Observed clean utensils/equipment stored in dirty surface ,top of pizza oven
- Observed utensils stored in crevices between equipment.
- Observed reuse of single-service articles.
- Critical. Hot water not provided/shut off at employee hand wash sink.Men's and ladies restroom handsink
- Waste line missing at soda gun holster.
- Critical. Hand sink missing in food preparation room or area.Cookline and coffee preparation area
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed the accumulation of dead or trapped insects in warewashing light covers
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- No copy of latest inspection report.
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12/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/22/2010 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. BREAKFAST EGGS
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. GROUND BEEF ABOVE CHEESE, EGGS ABOVE VEGETABLES
- Critical. Water pressure lacking at fixtures that require the use of water. HANDWASH SINK
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. REAR
- Faucet/handle missing at plumbing fixture. At ladies room
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. BY DISHWASHER Repeat Violation.
- Wet mop not hung to dry.
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 8/8/10.
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6/8/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. AT REACH IN COOLER BY COOK
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. (*BY GRILL)
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed food stored on floor./ WALK IN FREEZER & DRY STORAGE
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. (REACH IN COOLER GLASS CRACKED)
- Observed single-service articles improperly stored. (COFFEE CUPS ON TOP OF GENERATOR )
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed hole on floor at dry storage 2nd floor
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1/9/2010.
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11/9/2009 | Routine - Food | Warning Issued |
| No report available. | 6/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/20/2009 | Routine - Food | Warning Issued |
| No report available. | 3/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/15/2008 | Routine - Food | Warning Issued |
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