- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed pork, collard greens above 41°F. **Warning**
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Meat loaf date marked past 7 days, dressing made in house past 7 days. **Warning**
- 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. Observed products that have been cryo-vac above 41°F. for more than 4 days. Discussed proper protocols on cooling methods. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed meatloaf, dressings, ham date marked past 7 days **Warning** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. OBSERVED PULLED PORK, COLLARD GREENS held above 41°F. **Warning**
- Intermediate - Establishment using reduced oxygen packaging without a proper HACCP plan. **Warning**
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10/02/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in ice machine/ice bin. Observed Gatorade bottle in ice bin behind bar. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by speed rack in kitchen. **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Observed whole pork butts held overnight in walk in cooler with internal temperatures of 53°F. SEE STOP SALE.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Observed meatloaf date marked more than 7 days.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed no chemical output for Dishmachine. Operator contacted maintenance.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. SEE STOP SALE.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2013 | Routine - Food | Call Back - Complied |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing signs provided at hand sinks used by food employees at cook line.
- Basic - Soiled dry wiping cloth in use.
- Basic - Uncleanable knife block in use to store knives.
- High Priority - Small flying insects in bar area.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- 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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2/18/2013 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required state approved employee training provided. 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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12/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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