- Basic - Dumpster overflowing garbage.
- Basic - Employees with ineffective hair restraint while engaging in food preparation. ... cook line and food prep
- Basic - Equipment in poor repair. ... Cook Line Refrigerated Drawers opposite open top range area are not maintaining foods at 41° or below.
- Basic - Floor area(s) covered with standing water. ... in kitchen due to broken tiles, broken worn, missing grout.
- Basic - Floor tiles cracked, broken or in disrepair. ... In kitchen broken tiles, and broken worn, missing grout.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No conspicuously located ambient air temperature thermometers in holding units.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Refrigerated Drawers on cook line opposite open top range area) Egg Wash 51° Corned Beef Portions 57° Grilled Chicken Breasts 52° Cooked Shrimp 52° Cooked Sausage 52° AMBIENT TEMPERATURE 52° ... REACH.IN.COOLER... (Cook Line Cold Table Potato Salad 51° Tuna Salad 52° **Repeat Violation** from 3/14/14 from 11/08/13
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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09/11/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of dead or trapped insects, or other pests, in control devices. ... In kitchen light fixtures above cook line. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of appliances, equipment, shelving, walls, throughout kitchen. **Repeat Violation**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. ... Plastic Steak (wellness markers) stored soiled. At end of cook line.
- Basic - Shelf under preparation table soiled with food debris. Shelf under preparation tables soiled, oxidized, rusted and not easily cleanable. ... To right of convection ovens. ... Multiple tables at end of cook line near offices. ... At cook line expidetor / pick-up and soup well area. **Repeat Violation**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ... Tested Chlorine at 0 PPM. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOK LINE (drawers opposite open top range/salad area). Grilled Chicken 46° Shrimp 47° **Corrective Action Taken** **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. ... NOTE sites below: BIG.FIVE.FOODBORNE.ILLNESSES---http://www.myfloridalicense.com/dbpr/HR/forms/documents/5030_100.pdf MANAGERS.RESPONSIBILITIES...http://www.myfloridalicense.com/dbpr/HR/forms/documents/5030_101.pdf
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3/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... Shelving and equipment around meat slicer, potato peeler, hot holding cabinet.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ... pots and pans n upper shelving.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... at kitchen entry near Dishmachine drop table
- Basic - Shelf under preparation tables soiled, oxidized, rusted and not easily cleanable. ... To right of convection ovens. ... Multiple tables at end of cook line near offices. ... At cook line expidetor / pick-up and soup well area.
- Basic - Stored food not covered in walk-in cooler. ... In WALK.IN.COOLER... potatoes
- Basic - High Priority - Accumulation of dead insects, or other pests, in control devices. ... in kitchen ceiling light fixtures.
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ... Dishmachine Chlorine tested twice at 0 PPM.
- High Priority - Multiple Kitchen Employees failed to wash hands before putting on new sets of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOK LINE (drawers opposite open top range). Chicken breasts 52° egg wash for breaking 54° **Corrective Action Taken**
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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Using a souffle cup for bacon bits on the cook's line and souffle cups used for cheeses. **Corrected On-Site**
- Basic - Dishmachine missing baffles, curtains in wash/rinse tanks.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Ice scoop handle in contact with ice. Service area. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the dish machine
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under the rinse sink for the dish machine.
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles by the 3 compartment sink.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler drawers under the grill.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must wash, rinse and sanitize all wares by hand in the 3 compartment sink until the dishmachine is operating properly .
- Critical - Hand wash sink lacking proper hand drying provisions. Near the office, paper towel dispenser is not working. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine test paper.
- Critical - No handwashing sign provided at a handsink used by food employees. Waitstaff service area.
- 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. Not all em[loyees are trained, could only produce 5 employee training cards tha are filled out.
- Observed attached equipment soiled with accumulated grease. Hood needs to be cleaned by a proffesional company.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook handling cheese and bread. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Diswasher drinking coffee.
- Observed employee with no hair restraint.
- Critical - Observed hand wash sink used for purpose other than washing hands. Handsink in the service area is used for dumping drinks.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plate used for scooping flour from a container on the cook's line . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature. Tuna in the kitchen. Corrected On Site.
- Critical - Observed unlabeled spray bottles. 3 spray bottles with liquid in them observed in the kitchen.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/20/2012 | Routine - Food | Warning Issued |
- Observed build-up of grease on nonfood-contact surface. hood filters.
- 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.
- Observed ice scoop with handle in contact with ice. Outdoor bar Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw beef behind cooked vegetables in a reachin cooler drawer on the building . Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using a souffle cup for bacon bits Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. 1 adult on wall Corrected On Site by death.
- Critical - Observed unlabeled spray bottle. Glass cleaner in service area 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. Muadt wash, rinse and sanitize by chemicals until dishmachine is operating properly
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/28/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Beer pitchers not stored inverted in dishroom
- Critical - Cold holding equipment incapable of cooks line maintaining potentially hazardous food at proper temperatures. Fogel reachin cooler, DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT IS REPAIRED AND OPERATING PROPERLY
- Critical - Handwash sink not accessible for employee use at all times. Blocked by a hose in the kitchen Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. All handsinks in the kitchen
- 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
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Outside of convection ovens
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. condensor in reachin cooler on the cooks line .
- Observed ice scoop with handle in contact with ice. service area Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in graham crackers. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PoTENTIALLY HAZARDOUS FOODS IN the Fogel reachin cooler Corrected On Site by moving to the walkin cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitzer for wiping cloth at least 500 ppm Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. waitress at bar
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ribs and shredded turkey in a reachin cooler .
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Waste line missing at soda gun holster. Corrected On Site.
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9/20/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. in beer cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in cooler drawers on cookline at 56 degrees ambient air temperature. Certified Refrigeration Company on premises fixed the unit during Inspection. Ambient Air Temperature observed at 41 degrees at end of Inspection. Note: keep monitoring this cooling unit for proper temperature. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open employee's tea can in expo station reach-in cooler. 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. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed food not properly protected from contamination. container with mashed potatoes stod in front of handwash sink in kitchen. Corrected On Site.
- Observed ice scoop with handle in contact with ice. outside bar and inside server station. Repeat Violation. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plate used to scopp/dispense mashed potatoes. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup used in bean salad in reach-in cooler on cookline. Corrected On Site.
- Observed personal items stored with food. eye glasses, personal foods brought from home on cookline shelf with plates over prep table. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pastas at 52 degrees, cheeses at 54 degrees, lunchmeats at 48-54 degrees in cooling drawer on cookline. All items were put into this unit at greater than 2 hours prior and were time marked with 4 hour limit at time of inspection. All items must be discarded within remaining 2 hour time limit. Note: monitor cooling unit for proper temperature. Corrected On Site.
- Critical - Observed unlabeled spray bottle. blue liquid in spraybottle at outside bar. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. beef
- Critical. Observed food stored in ice used for drinks. bottles stored in drink ice at bar
- Critical. Observed food stored on floor. boxes of baked foods in walk-in freezer Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bucket in ice machine
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on cookline
- Observed ice scoop with handle in contact with ice. bar
- Observed soiled dry wiping cloth in use. cookline
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. ceremony bathroom Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.cookline handwash sink by ovens
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor to outside by walk-in cooler with gaps around door
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed ceiling soiled with accumulated food debris. cookline
- Lights missing the proper shield, sleeve coatings or covers. above slicer in back prep area
- Critical. Observed toxic item stored by food. sanitizer spray bottle stored with nozzle in/towards drink ice at bar Corrected On Site.
- Critical. Observed unlabeled spray bottle. clear liquid by waffle machines Corrected On Site.
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10/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rib and chicken in walk-in cooler
- Critical. Observed cloth used as a food-contact surface. on fried fish Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. ates in flour container in dry storage room. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
- Observed equipment in poor repair. bottom shelf of prep table by dishwash area rusted
- Critical. Sanitizer not at proper minimum strength for sanitizer buckets.
- Critical. Observed soiled reach-in cooler gaskets. fogel ric by cookline
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times. buckets by handwash sink on outside bar
- Critical. No handwashing sign provided at a handsink used by food employees. by handwash sink close to office
- Critical. No handwashing sign provided at a handsink used by food employees. by cookline
- Observed wall soiled with accumulated debris/dirt around sinks by office.
- Observed wall soiled with accumulated grease. around cookline
- Observed attached equipment soiled with accumulated grease. hood and filters on main cookline
- Observed ceiling soiled with accumulated grease. around cookline
- Carbon dioxide/helium tanks not adequately secured.
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.dressing wic
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.risoto wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.bread pudding wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.coleslaw ric
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.eggs/cheese ric
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.chicken/cut veggies ric
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.eggs/salad ric Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.fish wic
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.bar
- Observed gaskets/seals on cold holding unit in poor repair.turbo ric
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repairtape on handle ric
- Wet wiping cloth not stored in sanitizing solution between uses.
- Lights missing the proper shield, sleeve coatings or covers.
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. white kitchen cooler
- Critical. Observed food stored in ice used for drinks. Orange juice in ice wait station
- Critical. Observed uncovered food in holding unit/dry storage area. Ice creaand sausage meat walk in freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour and breadcrumbs Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed nonfood-contact equipment in poor repair Freezer door
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in kitchen
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Can opener
- Observed soda gun holster with accumulated slime/debris. Both bars
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates, water pitchers pots and pans
- Critical. No handwashing sign provided at a handsink used by food employees. Front of house handsinks
- Floors not constructed easily cleanable. Walk ins
- Lights missing the proper shield, sleeve coatings or covers. Above cookline
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/12/2009 | Routine - Food | Warning Issued |
| No report available. | 10/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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