- No Violations Were Observed
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07/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. In WIC and WIF **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed food in WIC located outside of the premise unable to maintain proper cooling temperature Ground meat 46° F, pork 46° F, butter 46° F, cheese 46°F Corrective measurements taken: Food were placed on ice, WIF, and RIC **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink near revolving doors **Corrected On-Site** **Warning**
- Intermediate - Walk-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 food in WIC located outside of the premise unable to maintain proper cooling temperature Ambient 46° F Ground meat 46° F, pork 46° F, butter 46° F, cheese 46°F Corrective measurements taken: Food were placed on ice, WIF, and RIC **Warning**
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07/18/2014 | Routine - Food | Warning Issued |
- Basic - Floor tiles missing in front of dishmachine **Warning** correct by next unannounced inspection.
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6/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Warning**
- Basic - Floor area(s) covered with standing water by dishmachine . **Warning**
- Basic - Floor tiles missing in front of dishmachine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hummus, tomatoes, peppers 45-50°F in reachin cooler across from cookline. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken between grill and flat top at 125°F, chicken being reheated to 165°F for hot holding. Corrective action taken . **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on top of sauce. **Warning**
- Intermediate - No soap provided at handwash sink by dishmachine **Warning** **Corrected On-Site**
- 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. Reachin cooler across from cookline ambient temperature 45°F. **Warning**
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6/23/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, tomatoes, deli meat, etc at 44-46°F in reachin coolers across from cookline. I''''m walkin cooler soups, sauces 48-50°F. **Warning** on callback 4/7/14 observed chicken, butter etc 44°F . On STIP callback 6/23/14 observed cut tomatoes, hummus, cheese, etc in reachin coolers across from cookline at 44-50°F.
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6/23/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, tomatoes, deli meat, etc at 44-46°F in reachin coolers across from cookline. I''m walkin cooler soups, sauces 48-50°F. **Warning** on callback 4/7/14 observed chicken, butter etc 44°F
- 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. **Warning** FRA TRAINING ON SITE, BUT NO ORIGINAL CERTIFICATES.
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5/7/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Grease accumulated on kitchen floor in front of cookline **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin in bar. **Corrected On-Site** **Warning**
- Basic - Objectionable odor in establishment, near dishmachine and near drawer cooler under cookline. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
- 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. Server touching bread with bare hands, employee reminded to wash hands and wear gloves. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, tomatoes, deli meat, etc at 44-46°F in reachin coolers across from cookline. I'm walkin cooler soups, sauces 48-50°F. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink in restroom **Warning**
- 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. **Warning**
- 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. Reachin cooler across from cookline ambient temperature 44°F, ambient temperature in walkin cooler 48°F **Warning**
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5/6/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/29/2013 | Routine - Food | Call Back - Complied |
- 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 - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Observed bulk bin of flour like substance.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken over raw fish in reach in cooler next to grill. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 2 cooks, 3 wait staff.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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8/26/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed shaker with no handle used as ice scoop behind the bar
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers stacked and stored while still wet
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice made yesterday 02/05 at 56?F today, voluntary discard **Corrected On-Site**
- High Priority - Dented/rusted cans present. Observed cans dented along seam not segregated in dry storage, voluntary discard. **Corrected On-Site**
- 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. Observed dishmachine chlorine at 10ppm ran machine twice
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee handle raw shrimp remove gloves put on a new pair and directly handle ready to eat foods without washing hands
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken and beef kabobs stored above raw fish in reach in cooler drawers
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer at 200 ppm **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 in kitchen 1 bartender 4 servers **Warning**
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2/6/2013 | Routine - Food | Warning Issued |
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over pastisio pieces in outside walkin. Raw shell eggs over veg in inside walkin. Corrected On Site.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/22/2012 | Complaint Full | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. No sanitizer getting into dishmachine. Must manually sanitize until fixed.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Kitchen walkin at 49 degrees ambient temperature. Corrected On Site. All PHFs removed to working walkin cooler behind kitchen during inspection.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Cake server in standing water on display case.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese and ground beef at 48 degrees F in kitchen walkin cooler. Corrected On Site. Moved to outside walkin cooler with proper ambient temp.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw bacon over cooked pasta in cookline reachin cooler. Raw chicken over onions in walkin. Corrected On Site.
- Critical - Outer openings not protected and flies present. Kitchen screen door ripped.
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3/21/2012 | Complaint Full | Warning Issued |
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. various items Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dishes within Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. dessert spatula
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. items wic
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2/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.Drink was discarded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting tomatoes with bare hands. Corrected On Site. Gloves now in use.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Spinach and feta mix and cooked meats in walk in cooler.
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8/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected. Corrected On Site. Sanitizer was primed and now at 50 ppm.
- Critical - Displayed food not properly protected from contamination. Baklava on platter above display case with no cover.
- Critical - Handwash sink not accessible for employee use at all times. Cutting boards drying on top of hand sink by dishwasher.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored between wall and pipe by ice machine.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Taziki sauce at 62 F in ach in cooler on service line. Corrected On Site. Food was discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler on service line at ambient temperature of 63 F. All potentially hazardous foids were discarded. Repair company called. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Raw beef stored over cooked ground beef and cooked octopus in reach in cooler on 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 dry hands on clothes/apron after washing. Employee dried hands on apron.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. Cooked ground beef in back of reach in cooler with mold-like growth. Corrected On Site. Food was discarded.
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6/24/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table on cookline. All drinks need lids and straws.
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5/24/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken stored on shelf with dairy and cooked foods. Corrected On Site. Food was rearranged.
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5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Portioned vegetables and meats in reach in freezer across from dishmachine.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked octopus, cooked vegetables in walk in cooler.
- Critical. Observed food stored on floor. Outside walk in cooler.
- Critical. Observed employee improperly washing hands. Employee washed gloved hands in hand wash sink. Gloves should be removed before hand washing.
- Critical. Handwash sink not accessible for employee use at all times. Sanitation bucket stored in hand wash behind bar.
- Lights missing the proper shield, sleeve coatings or covers. In chemical/bice machine room.
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/22/2008 | Routine - Food | Warning Issued |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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