- Basic - Dead roaches on premises. Observed 2 dead roaches under flip top cooler at the end of the prep line to the right, in the front cooking line open to dining room. 4 dead roaches in corner under shelf in room service area. 5 dead roaches under cooking equipment in back prep area. Observed 8 dead roaches in storage area next to front cook line. Observed 2 dead roaches under dish rack to the left at entrance into kitchen from wait area.
- Basic - Equipment in poor repair. Flip top cooler to the right of grill at cook line in the front 55°F. Flip top cooler at the end to the right in front kitchen, right bottom drawer at 46°F.
- Basic - Food debris accumulated on kitchen floor under prep station, all cooler and cooking equipment in front kitchen.
- Basic - Grease accumulated under cooking equipment. At cook line in the front.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 117°F was heated up to 135°F on grill. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area in the back.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top on left next to grill: cheese 57°F, cut tomatoes 55°F, heavy cream 56°F, half and Half 55°F, cheese cake 58°F, Front line last flip top to the right bottom right drawer: chicken wings 47°F, NY strip steak 48°F, Mojo Pork 47°F, Pasta 47°F, Butter at grill 72°F. See stop sale for all items listed above .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage links between 110°F and 120°F reheated to 165°F for hot holding at 135°F. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 30- 50 live roaches in garbage can after removing debris from drain cover under prep table at cook line in the front open to dining room. Observed about 5 live roaches in and around same drain.
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10/27/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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10/27/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Flip top cooler on right hand side at cook line in the front in poor repair. Ambient temperature at 50°F.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit at wait station **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Last cooler at cook line up front **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In ladies employee restroom. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey burger 49°F, chicken wings 50°F and Cooked Pasta 50°F, in flip top cooler at the far end on right at front cook line. See stop sale.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup in walk in cooler .
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6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. On drain line in little storage room next to front line.
- Basic - Employee personal items stored in or above a food preparation area. Case for glasses on cutting board at front area.
- Basic - Equipment in poor repair. 2 Flip top coolers at front line. One next to the grill and the one across. TCS Food was voluntary discarded.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.ham and Turkey 52°F for more than 4 hours Voluntary discarded .
- 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. Under 10 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp at 49°F for more than 4 hours. Voluntary discarded.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Cooler at the very end of cookline at an ambient temperature of 52°F
- Basic - Leaking drain pipe at plumbing fixture at hand wash sink outside bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.shrimp 53°F. Voluntary discarded **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under cooking equipment in prep area.
- Basic - Ceiling tile missing. Over ice machine , in dish area and prep area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dish area.
- Basic - Cove molding at floor/wall juncture broken/missing. at dish 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. at dish wash area water bottle and open plastic cup.
- Basic - Employee eating while preparing food. Prep cook eating cheese while wrapping food.
- Basic - Employee personal items stored in or above a food preparation area.Purse on top of ice machine
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Chef wearing big watch.
- Basic - Employee with no hair restraint while engaging in food preparation.Dish washer.
- Basic - Gaskets/seals on holding unit in poor repair. at wait station.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. At cookline.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. In prep area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. at cookline at 82°F. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture at hand wash sink outside bar and dish machine in dish area.
- Basic - Soil residue build-up on nonfood-contact surface water in bar cooler outside bar. Unused ice machine interior at outside bar not clean.
- Basic - Soiled reach-in cooler gaskets in server area, both coolers.
- 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 - Employee failed to wash hands before putting on new set of gloves to work with food. Sous chef.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At dish machine unsanitized plates.
- High Priority - Live, small flying insects in food preparation area. In dish area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter and cream cheese at 74°F at room service area, Melon 50°F and Milk 53°F at Buffet for less than 4 hours, Cheese 46°F in flip top cooler at cookline for less than 4 hours ice was added to bring temperature down to 41F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Potatoes at 109°F.
- High Priority - Raw animal food stored over ready-to-eat food. Smoked salmon over washed and cut vegetables.
- High Priority - Small flying insects in lobby bar area.
- Intermediate - ice bin not sanitized prior to filling up at outside bar.
- Intermediate - Cutting board(s) stained/soiled at cookline.
- Intermediate - Handwash sink used for purposes other than handwashing. Washing blueberries and dumping ice.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. One Pool menus.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Entrance to server area.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.Backdoor
- Basic - Working containers of food removed from original container not identified by common name.Flour **Corrected On-Site**
- High Priority - Food with mold-like growth. One Tomato and one onion.Voluntary discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cheese and Deli meats at 46 and 48?F, for less than 4 hours. Put on ice . **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda machine in wait station and nozzles at outside bar.
- Intermediate - Accumulation of food debris/grease on food-contact surface.Gaskets of reach in cooler in wait station.
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide not adequately secured. outside bar.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front cookline fliptop reach-in cooler at 70 degrees ambient air temperature. Chief Engineer was working on unit right away and Management was adviced to monitor this unit to asure the unit can maintain foods at 41 degrees fahrenheit or below. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in front cookline reach-in cooler: boiled eggs at 68 degrees fahrenheit, cooked shrimp at 68 degrees fahrenheit , tofu at 66 degrees fahrenheit. Corrected On Site. stop sale issued . discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over tofu and cooked oatmeal in kitchen walk-in cooler. Corrected On Site.
- Plumbing system in disrepair. handwash sink at outside bar not draining.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized at dishwashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. bar outside .
- Observed ceiling in disrepair. water damaged ceiling tile in storage room near walkin cooler/freezer .
- Observed floor and wall junctures not coved. missing cove base tile by ice machine .
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink in server's station . Corrected On Site.
- Observed leaking pipe at plumbing fixture. at 3 compartment sink in dishwashing area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melon, yogurt and salmon at 52 degrees at buffet area. Corrected On Site. FOODS MUST BE DISCARDED WITHIN 4 HOURS OF LEAVING TEMPERATURE CONTROL .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 51 degrees in dispenser in buffet area. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. on breakfast menu. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm. Corrected On Site.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. bar outside and coffee bar. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. coffee bar and outside bar. Repeat Violation.
- 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. coffee bar and outside bar. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice scoop handle soiled at outside bar. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice scoop holder dirty at server's station and bar. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.bottom shelving on prep table at cookline soiled.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Observed leaking pipe at plumbing fixture. at prep sink in cookline area.
- Observed nonfood-contact equipment in poor repair, rusted can opener and stand.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter at 52 degrees at cookline . Corrected On Site. added ice to food level.
- Critical - Observed small flying insects in main bar area. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor near ice machine not tight fitting or sealing . Repeat Violation.
- 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. on the floor at outside bar. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage links at 101 degrees at grill. Corrected On Site. increase heat.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. walkin cooler.
- Clean tray lids not stored inverted or in a protected manner.
- Critical - Cold water not provided/shut off at employee handwash sink. at sink by server's area.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.
- Critical - Handwashing cleanser lacking at handwashing lavatory. coffee bar area.
- Critical - No conspicuously located thermometer in holding unit. Zephyrhills cooler in server's area, flip top cooler with 4 cold holding drawers at cookline, and lowboy milk storage cooler in server's station.
- Critical - No handwashing sign provided at a handsink used by food employees. coffee bar area.
- Critical - Observed an ice machine with no overhead protection. outside bar.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. server's area.
- Critical - Observed employee changing to a new pair of gloves without washing hands. Corrected On Site.
- Observed floor and wall junctures not coved. cove base in disrepair by ice machine .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline .
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink in server's station .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. flip top cooler by toaster .
- Observed leaking pipe at plumbing fixture. at 3 compartment sink.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes at 52 degrees at cookline cooler. Corrected On Site.volutarily discarded.
- Critical - Observed small flying insects in server's station area.
- Critical - Observed small flying insects in bar area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. side door by ice machine not tight fitting or sealing .
- Plumbing system in disrepair. leaking faucet at prep sink in rear prep area.
- Plumbing system in disrepair. prep sink at cookline cooler.
- Critical - Working containers of food removed from original container not identified by common name. sugar container in prep area.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar container not labeled .
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife stored in gap between equipment . Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands. dishwasher. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine. at outside bar.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at flup top cooler at cookline .
- Critical. Hot water not provided/shut off at prep sink at cookline .
- Observed leaking pipe at plumbing fixture. leaking hose by ice machine area.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. No handwashing sign provided at a handsink used by food employees. outside bar.
- Observed floor and wall junctures not coved. cove base missing near ice machine .
- Ceiling tile missing. by ice machine .
- Observed wall in disrepair. near ice machine area.
- Observed personal care item stored on clean utensils. cellphone on top of plates in dishwashing area. Corrected On Site.
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9/16/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked tomatoes and cooked onions at cookline cooler. liquified butter at 78 degrees at cookline under no temperature control. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. cracked egg at walkin cooler
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. knives stored in gap between cooler and table in front cookline area.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. outside of ice machine
- Critical. No handwashing sign provided at a handsink used by food employees. bar outside
- Critical. No handwashing sign provided at a handsink used by food employees. main bar
- Floors not maintained smooth and durable. floor and cove base in disrepair near handwash sink across from manager's office.
- Observed personal care item stored with food. purse stored on top of sugar packets in server's area
- Critical. Observed toxic item stored by utensils. degreaser stored next to skewers
- Carbon dioxide/helium tanks not adequately secured. at bar outside
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey and roast beef
- Critical. Required consumer advisory for raw/undercooked animal food not provided. on breakfast menu. Repeat Violation. Corrected On Site. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon at 54 degrees and cantelope at 52 degrees at buffet table . Corrected On Site.
- Critical. Observed an open beverage container over/next to clean equipment/utensils. in dishwashing area
- Critical. Equipment food-contact surfaces and utensils not sanitized. at dishwashing machine
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Critical. Observed encrusted material on can opener and stand. Repeat Violation. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. at employee restroom.
- Plumbing system in disrepair. faucet leaking at 3 compartment sink.
- Plumbing system in disrepair. handwash sink at bar. observed a do not use sign posted on the handwash sink.
- Observed leaking pipe at plumbing fixture. under 3 compartment sink
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand wash sink lacking proper hand drying provisions. by dishwashing area
- Critical. Hand wash sink lacking proper hand drying provisions. in prep area
- Critical. Hand wash sink lacking proper hand drying provisions. server's area. Repeat Violation. Corrected On Site.
- Critical. Observed small flying insects in bar area. Repeat Violation.
- Ceiling tile missing. by walkin cooler
- Critical. No current boiler certification provided/available. For reporting purposes only. Repeat Violation.
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8/28/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline
- Violation: 29-08-1 Plumbing system in disrepair. faucet leaking at 3 compartment sink
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. under 3 compartment sink
- Critical. Violation: 35A-07-1 Observed small flying insects in bar area.
- Critical. Violation: 47-15-2 Observed an uncovered electrical box. For reporting purposes only. by plate storage shelving
- Critical. Violation: 48-12-2 No current boiler certification provided/available. boiler certicate posted on boiler room expired. For reporting purposes only.
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7/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/27/2009 | Routine - Food | Warning Issued |
| No report available. | 8/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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