- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris accumulated on kitchen floor. Under equipment
- Basic - Plumbing system in disrepair. Handsink cook line
- Basic - Stored food not covered in walk-in cooler.
- Basic - Waste line missing at soda gun holster.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Thermolabels
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and handsink kitchen
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Case water **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken.
- Basic - Ceiling soiled with accumulated dust.Kitchen area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY AND MASH POTATOE ABOVE 41 DEGREES.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated under cooking equipment.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Establishment using reduced oxygen packaging without a proper HACCP plan.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical - Handwash sink not accessible for employee use at all times.Bar area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Hot water supply not maintained during peak periods. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.No running water available at any handsink in kitchen area. Corrected On Site.
- 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.Hot holding equipment
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Steam table
- Observed grease accumulated under cooking equipment.
- Critical - Observed missing from cooler line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chimichurri sauce at 46 degrees
- Critical - Observed small flying insects in cookline area and dry storage area.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Self-closing metering faucet does not provide water for at least 15 seconds.Kitchen area
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Waste line missing at soda gun holster.
- Critical - Water pressure lacking at fixtures that require the use of water. No water available to any handsink or three compartment sink in food prep areas due to Potable water supply to restaurant cut off by water department for non payment of charges. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Cooling cookies and pastries next to handsink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken and beef stored over dressings
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Establishment using reduced oxygen packaging without a proper HACCP plan.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Ice in bar area
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical. Observed handwash aids at a non-handwash sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 52 degrees in walk in cooler turkey 48 degrees at prep line
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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.
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5/4/2010 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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