- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of single service containers . **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor soiled/has accumulation of debris. On storage area located on 2 nd floor and stairs
- Basic - Food stored on floor. Bottled drinks **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- High Priority - Container of medicine improperly stored.bottle of sodium bicarbonates stored in self with food **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over rte bread **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary, 400 ppm at 3 compartment sink. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items containing smoked salmon
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By crepe station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case/container/bag of food stored on floor in dry storage area. Bottled drinks, containers with cream
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By crepe station
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No waste receptacle installed at handwash sink provided with disposable towels.
- Basic - Single-service items stored on floor. Cups,
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Container of medicine improperly stored. Pills and cold medicine On top of gelato machine-
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over cooked food. Raw shell eggs over lasagna
- High Priority - Toxic substance/chemical stored by or with food. Bottle with bleach stored next to food
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Turkey
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter handwashing sinks-one has a sponge inside, the other hand washing sink has utensils inside.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **. Advisory was not visible to the customers-Corrected On-Site**
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2/4/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Section by 3 compartment sink.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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9/5/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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