- No Violations Were Observed
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07/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 1/6 pans wet nesting at the dish area. **Corrected On-Site**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the back hand wash sink in the back of the kitchen area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touch Parmesan cheese for the top of pasta with no gloves, corrective action explained that you must wear gloves and had him wash his hands and start all over.
- 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. Observed reach in cooler across from pasta station has a ambient temperature of 59°F , corrective action had food iced down , service call was already made and on the way.
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07/28/2014 | Routine - Food | Warning Issued |
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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4/1/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths under cutting board. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed reach in number one , temperature of tomatoes at 51°F, cream cheese at 52°F, ambient temperature of 48°F, corrective action food moved to another cooler on line. **Warning**
- High Priority - Raw animal food stored over cooked food. Observed raw shrimp over cut lettuce in main walk in. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- 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. Observed cooler 1 , ambient temperature of 48°F corrective action food moved to another cooler on the line. **Warning**
- Intermediate - Encrusted material on can opener blade. Can opener encrusted with food and rust. **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/17/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- 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. Observed chicken stock in walk-in cooler from night before at 55? F voluntarily discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash **Corrected On-Site**
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. wait station xxx
- Critical - Handwash sink not accessible for employee use at all times. blocked by cutting board
- Critical - Observed encrusted material on can opener.blade
- Critical - Observed potentially hazardous food thawed at room temperature. calamari
- Critical - Observed soiled reach-in cooler gasketswait station
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. observed dishmachine rinse temperature at less than 160 degrees f. ran dishmachine 2 times.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. along wall in dish washing area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in ice used for drinks. observed bottle of water stored in drink ice behind the bar.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice in hand sink next to ice machine.
- Critical - Observed raw animal food stored over cooked food. observed raw chicken stored above cooked pasta ib reach in cooler across from boiler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw veal stored above raw fish in walk in cooler.
- Observed soda gun holster with accumulated slime/debris. behind the bar.
- Critical - Working containers of food removed from original container not identified by common name. observed containers holding bread crumbs and flour without labels.
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed salsa at 47 degrees f, mainara sauce at 60 degrees f , and pasta at 47 degrees f in the walkin cooler. ambient air temperature at 39 degrees f. employees stated food was prepared on 2/15/2012
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dish machine sanitizer solution at 0ppm.
- Critical - Hand wash sink lacking proper hand drying provisions.did not observe paper towel available at handsink in kitchen next to salad station.
- Critical - Handwashing cleanser lacking at handwashing lavatory.did not observe soap available at handsink located behind the bar.
- Critical - No handwashing sign provided at a handsink used by food employees. no hand wash signs located at hand sink in server station, behind bar, or hand sink next to salad station.
- Critical - Observed employee dry hands on clothes/apron after washing. observed employee dry hands on apron and did not remove gloves and wash hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then directly put on a new pair of gloves without washing hands.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle food container that fell on floor then directly begin food prep without removing gloves and washing hands. also observed dishwasher handle dirty dishes then directly handle clean dishes without washing hands between tasks.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee touch face then put on a new pair of gloves without washing hands first.
- Critical - Observed food stored in ice used for drinks. observed bottles of wine stored in ice. observed two ice scoops in the ice.
- Critical - Observed handwash sink used for purposes other than handwashing. observed soiled sponge stored at handsink located behind the bar.
- Critical - Observed raw animal food stored over cooked food. observed raw shrimp stored above cheese in reachin cooler, raw beef above bread in reachin cooler across from salad station, raw beef above cooked chicken in reachin cooler across from grill next to broiler.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna and salmon at 45F reach in cooler by salad preparation area. Corrected On Site. Items placed on ice.
- Critical - Observed raw animal food stored over cooked food. Observed raw chicken over cooked pasta, reach in cooler by cook-line hand sink.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two buckets with tomato sauce at 67F and 71F, and soup 49F. Corrected On Site. Food items discarded.
- Critical - Observed buildup of slime in the interior of ice machine easily removable with alcohol swabs.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken over broccoli, reach in cooler by deep fryer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, cook line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken and shrimps at 49F, reach in cooler by handsink.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 3-compartment sink Corrected On Site.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, coffee station reach-in cooler at 50 F. On 12/20/2010 callback ambient temperature observed at 48.7F. Invoice found bad temperature control dial, waiting for part replacement. Do not store any any potentially hazardous food item until unit is capable of maintaining 41F or below. Please fax copy of repair invoice.
- Critical. Violation: 22-20-1 Observed buildup of black like slime in the interior of ice machine. On 12/20/2010 callback still observed some slime build up on upper top right area of ice machine.
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12/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50 F milk, half/half cream at coffee station reach-in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, coffee station reach-in cooler at 50 F
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw beef over raw fish in walk in cooler.
- Critical. Observed food stored on floor. Observed boxes of food in walk in freezer floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching bread with bare hands. Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee scratch face and then touched wisk.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup on top shelf by corn starch and box of gloves in cook line.
- Critical. Observed buildup of black like slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer by preparation sink area.
- Critical. Observed buildup of slime on soda dispensing nozzles, bar area.
- Observed utensils stored in crevices between equipment. Observed knife stored in between units, cook line.
- Critical. Hot water supply not maintained during peak periods. Observed water temperature at 79F at handsink, 3-compartment sink and preparation sink. Corrected On Site.
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12/17/2010 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on handsink on cookline.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. knives, scoops cookline.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. on top of icemachine.
- Critical. Hand wash sink lacking proper hand drying provisions. by dishmachine.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored on floor. walkin meats
- Critical. Observed employee improperly washing hands. applying gloves without handwash
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. change date filter
- Critical. Observed missing/inaccurate warewashing machine data plate. inaccurate for hi temp machine
- Critical. Hot water not provided/shut off at employee hand wash sink. cookline sink
- Critical. No handwashing sign provided at a handsink used by food employees. bar Repeat Violation.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical. Observed toxic item improperly stored. on ice machine, all over dishwash area
- Critical. Observed incorrect information on Hotel and Restaurant license. 280seats licensed for 232
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.10persons working
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Employees not informed of acceptable sanitary practices. certification requirements and proper handwashing
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10/14/2009 | Routine - Food | Warning Issued |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/17/2009 | Routine - Food | Warning Issued |
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