- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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11/13/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Prep table not working **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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09/08/2014 | Complaint Full | Warning Issued |
- Basic - Equipment in poor repair. Prep table/RI cooler. **Repeat Violation** use of ice on the top
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
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07/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- 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 - Equipment in poor repair. Prep table/RI cooler. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Leaking pipe at plumbing fixture. Hand wash sink by mop sink.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- 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 soap provided at handwash sink. Front
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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6/27/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- 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 - Equipment in poor repair. Prep table/RI cooler. **Repeat Violation**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Leaking pipe at plumbing fixture. Hand wash sink by mop sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back dishwashing area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers.
- Basic - No copy of latest inspection report available.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine/quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing 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 soap provided at handwash sink. Front
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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4/22/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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 wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Prep table/RI cooler. **Repeat Violation**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris. Front
- Basic - Leaking pipe at plumbing fixture. Hand wash sink by mop sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back dishwashing area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers.
- Basic - No copy of latest inspection report available.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Unnecessary items on the premise.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Roach activity present as evidenced by 2 live roaches found. Prep area, back.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine/quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing 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 soap provided at handwash sink. Front
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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4/21/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop ice in ice machine
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cloth used as a food-contact surface. Cover sandwiches **Corrected On-Site**
- Basic - Equipment in poor repair. Kitchen cooler at ambient temperature of 56°f with stagnant water. Chef maintains food in ice
- Basic - Food storage container/container lid cracked or broken. Bus pan used as ice bin in bar cracked
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood not working
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets. Bar cooler
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease.next to fryer
- Basic - Waste line missing at soda gun holster.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- 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. Handling toast and cooked chicken **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager not onsite, chef unable to provide invoice.
- High Priority - Raw animal food stored over ready-to-eat food. Poultry over fries
- High Priority - Roach activity present as evidenced by live roaches found. 1 crawling on wall by bar **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor. Potatoes bags on the floor.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 77f degrees. Kitchen area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pig leg on container (78f degrees ).
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat foods at walk in cooler.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For foods at no holding temperature.
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREA.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. KITCHEN AREAS.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. HAND SINK NOT ACCESIBLE.
- Observed floor area(s) covered with standing water. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. COOKING UTENSILS IN IT.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Observed food stored on floor. POTATOES BAG AT WALK IN COOLER FLOOR. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. KITCHEN AREAS.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed ice scoop with handle in contact with ice. USING ROUND CONTAINER WITH NO HANDLES.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER PLANTAINS .
- Critical - Observed toxic item improperly stored. SPRAY BOTTLE WITH SANITIZER OVER ICE BIN AT BAR. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. PIG LEG AT WALK IN COOLER.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT WALK IN COOLER (RICE,SOUP,PIG LEG).
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. USING A SHAKER BAR WARE AS A SCOOP.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. BY COOK LINE.
- Critical - Violation: 53A-07-1 No current Certified Food Manager for establishment. This violation must be corrected by : 04/23/2011.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 04/23/2011.
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4/29/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER BY COOK LINE. PLANT FOODS (56F) ,SAUCES (55F).
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. BY COOK LINE.
- Critical - No current Certified Food Manager for establishment. This violation must be corrected by : 04/23/2011.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing spray nozzles gun. BAR AREA.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 04/23/2011.
- Critical - Observed food stored in ice used for drinks. MILK INSIDE DRINKING ICE AT BAR.
- Critical - Observed food stored on floor. WALK IN COOLER.
- Observed ice scoop with handle in contact with ice. USING A SHAKER BAR WARE AS A SCOOP.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOODS (56F) , SAUCE (55F).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WALK IN COOLER.
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2/23/2011 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FISH USED FOR CEVICHE DISH. OBSERVED NO LABEL AT INVOICES.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. DESSERTS AT REACH IN COOLER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK IN COOLER . SEE DRAWING .
- Critical. Observed raw animal food stored over cooked food. SHELL EGGS OVER COOKED FOODS , SAUCES. Repeat Violation.
- Critical. Observed employee improperly washing hands. BAR AREA (NO SUPPLIES).
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. ZERO READING IN MACHINE .
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. ZERO READING .
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles. BAR AREA.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. UNDER COOK LINE.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR AREA. Repeat Violation. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. IN KITCHEN AREAS.
- Critical. Observed unlabeled spray bottle. HANGING OVER HOSE.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.04/2009
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. IN WALKIN COOLER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. FLOURE & SUGAR CONTAINERS
- Critical. Hand wash sink lacking proper hand drying provisions. BAR AREA
- 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. Pro VIOLATION ALREADY BEING ADDRESSED IN CASE 2009063378
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1/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation.
- Critical. Violation: 53B-08-1 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. Pro
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10/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. bar area
- Observed grease accumulated under cooking equipment.
- 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. Pro
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8/18/2009 | Routine - Food | Warning Issued |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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