- Basic - Case/container/bag of food stored on floor in kitchen. Observed bucket of chicken on the floor at cook line operator moved, **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Observed a build up of food inside the microwave at the pizza station. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line wet wiping cloth not placed in sanitizer. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed a sanitizing bucket on the floor at the pizza make station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed the top portion of reach-in cooler across from the grill is not holding temperature cheese 48°F, chicken 48°F operator moved to the bottom unit which is holding temperature. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Observed a build up of black on the ice machine chute.
- Intermediate - No certified food manager for establishment. Previous manager no longer working at the establishment new manger card is expired.
- 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.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/21/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed Hand washing sink at indoor bar not enough water pressure to wash hands correctly. **Warning**
- 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. **Warning** operator has ordered books.
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11/20/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed dusty AC vents over cookline. **Warning**
- Basic - Equipment in poor repair. Observed cookline cooler not holding proper temperature. The temperature was holding at 47F. **Warning**
- Basic - Grease accumulated under cooking equipment. Observed food and grease under fry station. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Observed buildup of food in the bottom of the oven near back pizza station. **Warning**
- Basic - Soiled reach-in cooler gaskets. Near grill soiled with black substance, salad make station. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths not place in bucket on cookline. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed eggs over cheese . Operator moved Eggs to lower rack. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Observed chemical spray bottle on shelf with food at wait station. The bottle was moved. **Warning**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed Hand washing sink at indoor bar not enough water pressure to wash hands correctly. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
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9/17/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed dusty AC vents over cookline. **Warning**
- Basic - Equipment in poor repair. Observed cookline cooler not holding proper temperature. The temperature was holding at 47°F. **Warning**
- Basic - Grease accumulated under cooking equipment. Observed food and grease under fry station. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Observed buildup of food in the bottom of the oven near back pizza station. **Warning**
- Basic - Soiled reach-in cooler gaskets. Near grill soiled with black substance, salad make station. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths not place in bucket on cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Seafood and cut lettuce at 47°F. Operator took food to walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed eggs over cheese . Operator moved Eggs to lower rack. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Observed chemical spray bottle on shelf with food at wait station. The bottle was moved. **Warning**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed Hand washing sink at indoor bar not enough water pressure to wash hands correctly. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
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9/16/2013 | Routine - Food | Warning Issued |
- Basic - Food debris accumulated on kitchen floor. Under pizza oven. Under prep tables, grill, table with at- express, etc. Flour, grease and other debris.
- Basic - Grease accumulated under cooking equipment. Under fryer.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 300ppm
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Across from HWS in area of kitchen closest to front entrance.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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3/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. HWS in kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Both of grill next to oven. In part of kitchen closest to bar.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two plastic cups of water without lids on food prep table.
- Basic - Equipment in poor repair. Leak in reach in cooler across from stove in part of kitchen near the bar/ front entrance. Inspector asked manager to move all food in unit to other unit. Leak is coming from the top part of cooler, possibly the fan. **Warning**
- Basic - Floor area(s) covered with standing water. A lot of water in dry storage room. Per manager ice machine sensor may be faulty causing it to over produce ice which ends up on floor.
- Basic - Food debris accumulated on kitchen floor. Under pizza oven. Under prep tables, grill, table with at- express, etc. Flour, grease and other debris.
- Basic - Grease accumulated under cooking equipment. Under fryer.
- Basic - Ice machine overproducing ice. Per manager, may be the sensor. Result is a lot of standing water on floor in dry storage.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Female bathroom.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 51?F, Chicken 47?F, cooked onions 47?F, cooked mushrooms 48?F. All in unit since last night per manager. Voluntarily discarded.
- 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. Sliced tomatoes 51?F, Chicken 47?F, cooked onions 47?F, cooked mushrooms 48?F. All in unit since last night per manager. Voluntarily discarded.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 300ppm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Across from HWS in area of kitchen closest to front entrance.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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3/25/2013 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Men's restroom.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 3 open cups of coffee on food prep table.
- Critical - Observed interior of microwave soiled.
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12/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- 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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10/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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