- Basic - Bowl or other container with no handle used to dispense food. Observed the use of a ceramic bowl for scooping cut tomatoes in the walk-in cooler. Observed a waitress scooping grated cheese with a bowl. **Admin Complaint** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Numerous food items are stored on the walk-in freezer floor.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic pan or containers. **Admin Complaint** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on the cook's line. **Admin Complaint** **Repeat Violation**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Pastry shop **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting boards on the cook's line.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See the stop sale list. **Admin Complaint** **Repeat Violation**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Demi glac, Alfredo sauce, cooked rice, cooked pasta and meat sauce in the walk-in cooler.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa prepared yesterday in the walk-in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw chicken and raw veal stored together in a reach-in cooler drawer on the cook's line. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed a waitress with painted fingernails scooping grated cheese without gloves.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom. **Admin Complaint** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Salsa, cooked rice rice, cooked meat sauce, cooked pasta and Demi glac in the walk-in cooler. **Admin Complaint** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Salsa and Demi glac, cooked rice, meat sauce and cooked pasta in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Salsa, meat sauce, cooked rice, cooked pasta and Demi glac in the walk-in cooler. **Admin Complaint** **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris. Meat slicer in the pasty shop. **Corrected On-Site**
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6/24/2014 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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4/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used for cheese **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. All pans. **Warning**
- Basic - Food stored in dry storage area not covered. Bread crumbs. **Warning**
- Basic - In-use ice scoop for the ice machine stored on soiled surface between uses. Stored in a soiled ice scoop holder. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooks line **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Under many cutting boards on the cooks line. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp and squid. **Warning**
- Basic - Waste line missing at soda gun holster above drink ice. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt in the dry store room. **Corrected On-Site** **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Medicine stored in refrigerator/cooler with food. Found burn gel in a rach-in cooler drawer. **Corrected On-Site** **Warning**
- 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. Many different foods in the walk-in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Ceasar dressing **Warning**
- High Priority - Raw animal food stored over cooked food. Raw meat stored on top of a pan of cooked meat in the walk-in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over Demi glac **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over live shellfish. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the ice machine. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Many cooked foods in the walk-in cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Many cooked foods in the walk-in cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Many cooked foods in the walk-in cooler. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soda gun soiled. One at the bar. **Corrected On-Site** **Warning**
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1/30/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used for chopped tomatoes.
- Basic - Cloth used as a food-contact surface. Used with lettuce in a container in the walkin cooler.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop holder is soiled. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on the cooks line in water at 110°f
- Basic - Leaking pipe at plumbing fixture. Under the handsink at the south end of the cooks line.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- 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. Marinara and Demi glac
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over orange juice, olives in the walkin cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of Demi glac and marinara sauce.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- 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. Bar **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Service area and bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Marinara and Demi glac in the walkin cooler
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. By salad prep area
- Basic - Working containers of food removed from original container not identified by common name.oil **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Calamari- rice - lentils in reach in cooler by cook line 45/47? f- corrective action - lowered thermostat
- 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.- Alfredo sauce 54? f- pink sauce c( carrots and celery blended) 63? f- soup 65? f- crab sauce 49? f- see stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.improper cooling - see stop sale for details
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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4/8/2013 | 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. Two large bucket of Meat sauce cooling from previous day at 8pm- Current temperature 78*F- Stop Sale Isdued
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Four large bucket of Demi glaze cooling since Monday 16 October at 72* F- Stop Sale Isdued -
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Employee's restroom Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar area
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. In walk in freezer
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces lasagna in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Improper cooling
- Critical - Working containers of food removed from original container not identified by common name. Oil
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Demi glaze sauce- Corrective action reheated- This violation must be corrected by : 05/01/12.
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. For sauces
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed in-use utensil stored in water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soupes by cook line- Corrective action in iced bain mary- This violation must be corrected by : 05/01/12.
- Critical - Observed uncovered food in holding unit/dry storage area. Sauces in walkmin cooler Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sauces by cook line- Corrective action- Reheated This violation must be corrected by : 05/01/12.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/30/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/20/2012 | Routine - Food | Call Back - Complied |
- Clean wiping cloth not properly stored. In reach in cooler Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/06/11. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Pizza area-
- 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. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic oil- Corrective action in iced bain marie
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Broth- Corrective action on burner
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sauce- Corrective action- Turned up the mostat
- Critical - Working containers of food removed from original container not identified by common name. Oil
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10/6/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions employee restroom. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, cookline. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit in reach-in coolers on cookline.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees bar.
- Critical - Observed food being cooled by nonapproved method pans to deep and covered tightly arichokes and tomato dressing.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure prepping tomatoes. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit arichokes. Corrected On Site.Management discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit milk. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner beef in standing water. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed 200 ppm.
- Observed single-service articles improperly stored,not inverted. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) milk 55 degrees and arichokes 52 degrees.
- Critical - Vacuum breaker mising at hose bibb mop sink.
- Critical - Working containers of food removed from original container not identified by common name,salt.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC cookline.
- Observed cutting board grooved/pitted and no longer cleanable dessert station.
- Critical. Observed bathroom facility in disrepair sink not working in employees restroom.
- Critical. Observed objectionable odors in employees bathroom.
- Critical. Observed small flying insects in wait station.
- Critical. Observed small flying insects in bar area.
- Critical. Observed live flies in kitchen,pizza station 1 dead and 1 live.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed 200 ppm. chlorine.
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Plumbing improperly installed. Hot & cold water at handsink in service area are reversed.
- Critical. Covered waste receptacle not provided in women's bathroom. Employees bathroom .
- Critical. No handwashing sign provided at a handsink used by food employees. Need to install handwash signs at all handsinks.
- Critical. Hand wash sink lacking proper hand drying provisions. service area
- Critical. Hand wash sink lacking proper hand drying provisions. salad station by dripperwell .
- 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. All employees must be trained within 60 days of hire.
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1/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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