- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine in kitchen not reaching a minimum of 160° F on dish surface **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- 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. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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11/04/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. 50ppm after priming. **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. Bar fruit and tortilla chips. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Equipment in HWS near sushi. **Corrected On-Site**
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash after loading dishes before unloading clean dishes. Corrected On Site.
- Observed utensils stored in crevices between equipment. Repeat Violation. Corrected On Site.
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8/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed employee eating in a food preparation or other restricted area, on cookline. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Chickens in brine in large, lidded tubs in walkin. Cooked rice/grains cooling in large, lidded pans in walkin. Corrected On Site. Lids removed.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed expired certified food manager certificate. Thomas Sax 12/22/2011
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1/23/2012 | Complaint Full | Call Back - Complied |
- Critical - Observed 3 compartment sink used for handwashing - COS
- Critical - Observed cold holding equipment incapable of maintaining 41 Degrees F or below, Saute cooler 53 Degrees F ambient temperature
- Critical - Observed expired certified food manager certificate. Thomas Sax 12/22/2011
- Critical - Observed interior of ice machine with black like slime build up as indicated by alcohol swab. Ice machine near WIC and machine near back door.
- Critical - Observed not washing hands between handling dirty and clean dishes.
- Critical - Observed potentially hazardous food stored above 41 Degrees F. 49 Degrees F Chicken, 48 Degrees F Fish, 48 Degrees F Tuna, in Saute reach-in cooler
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1/20/2012 | Complaint Full | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils stored in crevices between equipment. Knives stored between reach in coolers. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Dishmachine final rinse at 190 F. Conveyor belt is running quick. Ecolab called to repair.
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5/20/2011 | Complaint Full | Inspection Completed - No Further Action |
- Observed in-use utensil stored in sanitizer. By grill. Corrected On Site. Utensils were removed and ran through dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 67 F and butter at 66 F in pan on cookline-no ice. Corrected On Site. Food was discarded. Pan was reset with ice and new product.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mashed potato with cheese at 65 F and cream cheese at 65 F in pans at room temperature. Corrected On Site. Food was placed in blast chiller to cool since out of temperature less than 4 hrs.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked whole chickens at 121 F and stuffed potatoes at 112 F in alto sham and cooked onions in double boiler on top if flat top grill at 105 F. Food was placed in blast chiller to cool since out of temperature less than 4 hrs.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scissors and scoops in dipperwell with divided middle so water will not drain and temperature at 122 F.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine. Ecolab was called- please email invoice. Must manually wash or use main dishmachine.
- Critical. Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands at dump sink. Repeat Violation.
- 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. Repeat Violation.
- Critical. Observed encrusted, soiled material on meat tenderizer. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. Sanitation bucket in hand wash sink in bar. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Spoons stored in hand wash sink. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Employee washed knife in hand wash sink at end of cookline. Repeat Violation.
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3/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling bread and cooked chicken with bare hands. Corrected On Site. Gloves now in use.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put on gloves without washing hands first.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing. Hand wash sink used to fill cambro with water.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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