- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - Presetting of unwrapped silverware outdoors.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. At dry storage area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food placed in soiled container/equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. At kitchen handwashing sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Presetting of unwrapped silverware outdoors.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. See stop sale. Tomato sauce prepared with fresh tomatoes, fresh garlic , and other ingredients on 8/20 as indicated by date marking and stored inside walk in cooler with a temperature of 46-48 f. Tomato sauce was stored in a plastic, deep container.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tomato sauce 115 f at kitchen
- High Priority - Raw animal food stored over ready-to-eat food. Prawn shell eggs over washed produce inside reach in cooler
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Hand soap on shelf with food.**Repeat Violation** **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rack next to reach in cooler storing bread
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tomato sauce with a temperature of 46-48 f.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta prepared on Sunday as per employee.
- Intermediate - Water pressure lacking at fixtures that require the use of water. Hand washing sink by ware washing
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08/21/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment stored on floor. Coffee pots by front counter area
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. At bar area-cutting board
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over unwashed produce inside reach in cooler
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of pink bismuth on top of shelf by slicer
- Intermediate - Cutting board(s) stained/soiled.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By warewashing area
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area
- 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 - Encrusted material on can opener blade. **Corrected On-Site**
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10/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.cutting board **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By warewashing area
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish and chicken packets
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. butter stored on table **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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. Placing garnish to a rte soup to serve **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Hand washing procedures
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- 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.
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8/8/2013 | Routine - Food | Warning Issued |
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.(front area)
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed employee with no hair restraint.[dishwasher]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[eggs over fish]
- Observed residue build-up on nonfood-contact surface.[walkin cooler gaskets]
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed leaking pipe at plumbing fixture. HAND WASHING SINK IN PREP AREA
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. WALK IN COOLER.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUCE.Corrected On Site.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER
- Critical - Observed toxic item stored by utensils.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Roast not reaching proper time/temperature cooking requirements.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/22/2010 | Routine - Food | Warning Issued |
- 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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11/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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