- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline countertop next to dstove were stored in water that temped 85of. Corrected On Site.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. White cutting board on top of prep sink in back of kitchen.
- Critical - Violation: 17-09-1 Observed Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips.
- Violation: 33-11-1 Missing drain plug at dumpster.
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8/7/2012 | Routine - Food | Call Back - Complied |
- Missing drain plug at dumpster.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed Hand wash sink lacking proper hand drying provisions. Handsink in front service area. Corrected On Site.
- Critical - Observed Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips.
- Critical - Observed License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed a container of raw chicken stored on rack directly over ready-to-eat food shredded cheese in black reach in cooler in kitchen.
- Critical - Observed an open uncovered styrafoam cup of water on a food preparation table or over/next to clean equipment/utensils. Food prep table next to black reach in cooler in kitchen. Corrected On Site.
- Observed cell phone stored on countertop next to styrafoam to go plates in kitchen. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Utensils and plastic lids on clean dish rack in kitchen.
- Observed cutting board grooved/pitted and no longer cleanable. White cutting board on top of prep sink in back of kitchen.
- Critical - Observed encrusted, soiled material on slicer.
- Observed in-use utensil not stored with handle above the top of potentially hazardous food and the container. In bagged sugar and flour containers of metal dry storage rack in kitchen. Handles were stored inside containers in contact with products.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline countertop next to dstove were stored in water that temped 85of. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Observed shopping bags used to store lemons on top rack of big reach in cooler next to three compartment sink.
- Observed old labels stuck to food containers after cleaning. On clean dish rack in kitchen.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Large red bowl container on cookline had raw shell eggs in them that temped 66of. Operator stated that product was not in process of preparation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Potato salad next to three compartment sink was handwritten labled "potato salad", however there was no date labled on product.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Precooked suasage in black reach in cooler. Corrected On Site.
- Critical - Observed raw shell eggs stored on rack directly above ready-to-eat tomatoes in black reach in cooler in kitchen.
- Observed raw wood shelves used to store dry spices and food across from cookline in kitchen. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine strength in three compartment sink testted over 200ppm chlorine. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket in front area tested over 200ppm chlorine.
- Critical - Observed toxic item stored by food. Observed lighters with lighter fluid in them stored on dry spice rack in kitchen across from cookline. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Flour container underneath right side of cookline countertop.
- Critical - Observed working containers of food removed from original container not identified by common name. Flour container under right cookline countertop next to meat slicer.
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6/8/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. In front reach in cooler and reach in cooler next to bar.
- Critical - Violation: 12A-26-1 Observed an manager with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Wooden sheleves used to store dry seasonsings in dry storage area.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 25-04-1 Observed single-service items stored on floor. Observed boxes of to-go plates and cups being stored directly on the ground, in the back next to the reach in cooler.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Next to front bar area.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. Back door in kitchen.
- Violation: 37-02-1 Observed hole in wall. Above front reach in cooler.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Hood filters.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Above three compartment sink in back.
- Violation: 38-10-1 Light not functioning. Above fryer.
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Extinguisher on the ground next to the meat slicer.
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. Establishment has 20 seats. License has 16.
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2/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Meatloaf on frontline temped 120oF after cooling for 3 hours.
- Food-contact surface not smooth and easily cleanable. Wooden sheleves used to store dry seasonsings in dry storage area.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hand wash sink lacking proper hand drying provisions. In the back.
- Critical - Hand wash sink lacking proper hand drying provisions. Next to front bar area.
- Light not functioning. Above fryer.
- Lights missing the proper shield, sleeve coatings or covers. Above three compartment sink in back.
- Critical - No conspicuously located thermometer in holding unit. In front reach in cooler and reach in cooler next to bar.
- Critical - Observed an manager with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Observed attached equipment soiled with accumulated grease. Hood filters.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Two containers of vegetable oil stored on floor next dry storage rack.
- Critical - Observed handwash sink used for purposes other than handwashing. Observe manager dump dirty water in the handwashing sink. Corrected On Site.
- Observed hole in wall. Above front reach in cooler.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on microwave countertops temped 82oF.
- Critical - Observed incorrect information on Hotel and Restaurant license. Establishment has 20 seats. License has 16.
- Observed manager with no hair effetive hair restraint for loose hair. Manager was preparing food.
- Observed old labels stuck to food containers after cleaning. Batter and salmon containers both had old labels on them in reach in cooler next to stove.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw suasage and raw chicken stored on rack directly above ready to eat butter and cheese in reach in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw uncooked/uncovered steak was stored on rack above ready to eat french fries in reach in freezer.
- Observed single-service items stored on floor. Observed boxes of to-go plates and cups being stored directly on the ground, in the back next to the reach in cooler.
- Critical - Observed toxic item stored in food preparation area. Observed lighter with lighter fluid in it stored on the dry storage counter next to to-go plates. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Curry spices on dry storage rack were not covered or protected. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. Back door in kitchen.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Extinguisher on the ground next to the meat slicer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili, macaroni and cheese, soup, meatloaf, noodles, green beans, candied yams on the food prep counter next to stove all temped below 135oF. For only 2 and a half hours.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice on food prep counter next to stove temped 70oF. Operator stated that product had been prepared at 11:00am.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. In back reach in cooler milk, potato salad.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. In front reach in cooler, batter, corned beef, turkey, potato salad. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Rice had been out of temperature for more than 4 hours. Temped 70oF after 4 hours.
- Critical - Working containers of food removed from original container not identified by common name. Flour and corn meal containers under food prep counter were not properly labeled. Corrected On Site.
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2/13/2012 | Routine - Food | Warning Issued |
- Dumpster lid observed open.
- No food probe thermometer provided.
- Critical - No proof of Food manager's certification.
- Critical - No proof of employee training.
- Critical - No test kit provided for sanitizer.
- No thermometer in refrigeration unit.
- Observed garbage on ground/pad around dumpster.
- Observed missing plug on dumpster.
- Observed mop not hung up. Mop head was sitting in the mop sink.
- Critical - Observed no hand washing sign at back HWS by ware wash.
- Critical - Observed no handwashing soap provisions at back HWS by ware wash.
- Critical - Observed no paper towel (hand drying provisions) at back HWS by ware wash.
- Critical - Observed no self-closing device on back rear exit door.
- Critical - Observed no self-closing device on unisex bathroom door.
- Observed small holes in the wall above food prep table in kitchen.
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12/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No plan review to local authority This violation must be corrected by : 8/5/2010.
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7/22/2010 | Food-Licensing Inspection | Warning Issued |
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