- No Violations Were Observed
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10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks at cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburger 50°F and raw pork 50°F. Operator states just prepped in morning. All containers placed in ice before leaving inspection and food grade plastic bags of ice placed on top. **Warning**
- Intermediate - Accumulation of gray-like substance in the interior of the ice machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 6+ employees on duty during time of inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. French fries cooling piled too deep 78°F. French fries spread out more shallow. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Spring roll cabbage mix 77°F cooling covered. Uncovered and placed on ice bath. **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 ambient temperature of wheat storage walk in cooler during time of inspection 50°F. **Warning**
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10/03/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on top of warewashing machine.
- 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. Cookline.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave above salad prep reach in cooler.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 54°F in salad prep reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced turkey 45°F and chicken salad 51°F in salad prep reach in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed cartons of raw shell eggs stored over ready to eat sliced lemons. **Corrected On-Site**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean equipment stored on floor. Observed reach in cooler lid stored on floor. Observed dish racks stored on floor in dishwash area.
- Basic - Condensation or other drainage not disposed of according to law. Observed water building up inside reach in cooler across from grill.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in sanitizer between uses. Cookline.
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs stored over ready to eat Parmesan cheese. **Corrected On-Site**
- Intermediate - Employee rinsed metal pan in handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Dessert reach in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soda gun soiled. Bar.
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1/2/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - Encrusted material on can opener blade.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Observed in three compartment sink use of chlorine test kit instead of quaternary ammonium. Repeat Violation.
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12/4/2012 | Routine - Food | Call Back - Complied |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container (bread crumbs). Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Observed eight employees engaged in food preparation and no certified food manager on duty. Corrected On Site. Repeat Violation. This violation must be corrected by : 11/19/2012.
- Critical - Observed black buildup like substance easily removed with alcohol swab inside ice bin. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Observed in three compartment sink use of chlorine test kit instead of quaternary ammonium. Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Observed 0 ppm quaternary ammonium both in three compartment sink and in buckets for wiping cloth solution in kitchen. Repeat Violation. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses and stored in cutting board. Corrected On Site.
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10/18/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Two reach in coolers at cookline found at ambient temperature of 48 and 55 degrees F. Corrective action taken. Reach in cooler coolers empty inside, and foods at the top covered by ice bags.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm.
- Critical - Hand wash sink lacking proper hand drying provisions - handwash sink near cookline, at the left of food containers storage area
- Critical - Lack of use of chemical test kit when using both chemical sanitizer at three-compartment sink/warewashing machine (quaternary ammonium) and at dishmachine (chlorine)
- Critical - Observed buildup of slime in the interior of ice machine between bar area
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed foods stored in two reach in coolers at cookline at following degrees F: rice 46, feta cheese 45, raw chicken 50, raw salmon 44, raw shrimps 48, butter 60. Ambient temperature of the first reach in cooler 55 degrees F. Ambient temperature second reach in cooler 48 degrees F. This violation must be corrected by : 60/13/2012. Corrective action taken: some foods placed in walk in cooler and some foods covered with ice bags
- Critical - Quaternary ammonium sanitizer not at proper concentration for manual warewashing. Three compartment sink set up with quaternary ammonium solution greater than 300 ppm. Corrected On Site. New solution 200 ppm
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6/13/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed employee handling raw salmon fillet with gloves on then take gloves off and not washed hands before putting on gloves. Corrected On Site. Utilizing tongs.
- Critical - Observed food stored in ice used for drinks - coconut water bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - pastas and soups in reach-in cooler.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine - at bar.
- 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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10/21/2011 | Routine - Food | Call Back - Extension given, pending |
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine - at bar.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - washing hands before putting on gloves.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served - angel hair pasta in reach-in cooler from 8/9/11 Corrected On Site. dISGARDed.
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8/19/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - walk-in cooler found at 45 F. Corrected On Site. Freezer door dictly connected to walk-in opened ambient temp. dropped to 39 F, placed call to get refrigeration checked.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit - +8 F.
- 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 must wash hands between handling dirty dishes and clean dishes. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - potatoe salad and soup in walk-in found at 47 F, rice at 45 F in walk-in cooler. Corrected On Site.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees - at bar.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting on gloves. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cooked pies found at 60 F on cookline. Corrected On Site.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked - cassoulle in walk-in freezer.
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - boiled eggs in salad reach-in cooler top found at 50 F. Corrected On Site. Moved to bottom of unit. deli meat, potatoe salad, raw shrimp found at 50 F. raw chicken and raw beef found at 46 F. Corrected On Site. iced down.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - grill reach-in cooler found at ambient temp. at 52 F. All PHF must be iced down.
- Critical. Observed food stored on floor - walk-in freezer. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - quiche and salad topping on cookline. Corrected On Site.
- Critical. Observed empolyee wash hands with no hot water. Corrected On Site.
- Waste line missing at soda gun holster - bar.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. RAW WHOLE SHELL EGGS ABOVE HEAVY CREAM BOX IN REACH IN COOLER
- ICE SCOOP IN ICE AT BAR.
- Critical. OPEN BEVERAGE CONTAINER ON PREP TABLE. CORRECTED ON SITE/REPEAT VIOLATION
- UNWRAPPED STRAWS STORED WITHIN CONSUMER'S REACH AT BAR. REPEAT VIOLATION
- WASTELINE MISSING ONTO SODA GUN HOLSTER.
- Critical. TWO DEAD ROACHES BY HOT WATER HEATER CORRECTED ON SITE. MANAGEMENT REMOVED RIGHT AWAY.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employees using same utensil to handle raw and cooked product - observed employee use the same tongs used to cook/flip raw fish to plate cooked chicken Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee plate sandwiches without gloves on. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting on gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - salad station.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination - unwrapped straws at bar at consumers reach.
- Critical. No handwashing sign provided at a handsink used by food employees - men restroom
- Critical. Handwashing cleanser lacking at handwashing lavatory - at bar, also needs employee must wash hands sign and papertowels
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. next unannounced inspection
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11/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting bread for customer tables with bare hands Corrected On Site. washed hands, then put on gloves.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. bucket across from fryer, bucket also contains soiled wiping cloth
- Critical. Observed soiled reach-in cooler gaskets. salad cooler
- Critical. Observed encrusted material on can opener.
- Observed clean utensils/equipment stored between equipment/walls. 2 knives between back of knife rack and wall
- Observed utensils stored in crevices between equipment. knife between reachin cooler and steam table, cookline
- Observed grease accumulated under cooking equipment.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 10 employees on duty and no CFM present.
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9/18/2009 | Routine - Food | Warning Issued |
| No report available. | 3/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/23/2009 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Routine - Food | Warning Issued |
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