- Basic - Accumulation of food debris/soil residue on non-food contact surfaces: handwash sinks, faucets, soap dispensers (**Repeat Violation**), and paper towel dispensers, exterior of reach-in coolers/freezers, all gaskets.
- Basic - Build-up of grease/dust/debris on hood filters: all.
- Basic - Clean plates not stored inverted or in a protected manner: plates on cookline portion of buffet line / cups in wait station / banquet plates in storage hallway. **Corrected On-Site**
- Basic - Cutting board have cut marks, stains, and melt marks and are no longer cleanable: cookline. Operator has ordered replacements.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container: dessert counter. **Corrected On-Site**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site**
- Basic - Grease and food debris accumulated under (floor) and behind (wall) cooking equipment.
- Basic - Hood soiled with accumulated grease/dust: all.
- Basic - Interior of microwave soiled with encrusted food debris: cookline.
- Basic - Interior of salamander has heavy accumulation of black substance/grease/food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soil/food residue build-up on nonfood-contact surface: handwash sinks, faucets, soap dispensers (**Repeat Violation**), and paper towel dispensers, exterior of reach-in coolers/freezers, all gaskets (including walk-in coolers).
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored: burned out light bulb in cookline reach-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses: on sushi tray in walk-in cooler. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning** **Corrected On-Site** **Repeat Violation**
- High Priority - Dented cans present: four, #10 cans. One each of peaches, red peppers, chopped tomatoes, artichokes. Operator removed products from service. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination: apples on breakfast buffet. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food: observed three employees on three occasions. **Warning** **Corrected On-Site**
- High Priority - Live, small flying insects in dry food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: shell eggs 50° (operator iced down), ham 50°, shredded cheese 52° (all less than four hours) / bleu cheese crumbles 47°, cut tomatoes 47°, shredded mozzarella 52°, sour cream 45° / sliced tomatoes 47° (operator disposed of both products)
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking: clarified butter. Made at 7am. Less than one hour left to use.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged: raw burgers over fries. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing: ice in wait station sink. **Warning** **Repeat Violation**
- Intermediate - Interior of reach-in cooler/freezer soiled with accumulation of food residue, including gaskets and interior of doors: all.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispensers, particularly by walk-in cooler.
- Basic - Bowl or other container with no handle used to dispense food: ice in bakery. **Corrected On-Site**
- Basic - Duct tape used to repair nonfood-contact surface: handle of glass-door reach-in next to cookline.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Displayed food not properly protected from contamination: apples in seating area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: milk reach-in in bakery reading 48°. Turned unit down, called repairman, removed half the product / burgers in lowboy reading 48°, all product was removed from unit and repairman called.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above: clarified butter. Establishment will switch to time as a public health control.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged: raw chicken tenders over raw beef over fries in stand-up reach-in freezer next to cookline. All products removed from original containers. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged: raw chicken (removed from original container) over demi-sauce.
- Intermediate - Equipment drain line draining into handwash sink: bar. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can: bar. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing: ice in sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink: employee restroom. **Repeat Violation**
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice bowl
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 69 ° F for three hours , milk 48° F, salmon 43° F, krab salad 43° F under four hours . Coolers tuners to lower temperature setting . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Beef patties over cooked beef roast
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee Restroom
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean bowls not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor soiled in bar under/around equipment.
- Basic - Hole in wall under dish wash machine area; recently installed new machine, slated for completion/ repair in a couple of days.
- Basic - Interior of microwave soiled with encrusted food debris/splash. **Corrected On-Site**
- High Priority - Dented #5 and #10 can of white beans and diced tomatoes present. Do not use product. Return to vendor for credit or replacement.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin at the drink station.
- Intermediate - Accumulation of encrusted food debris on whisks, hung with clean utensils. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches (gravy being cooled in deep pan). **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food (cut melons) prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (reach-in cooler) near cookline. Do use this unit until repairs/service has been done and unit is able to maintain product at 41 F or below.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. AOP guideline provided to manager with instructions.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (see Stop Sale).
- Critical - Observed rusted #10 can of chocolate fudge topping. Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil buildup inside ice bin at wait station.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented cans of Black bean garlic sauce and Red peppers. Product not to be used.
- Critical - Observed food with mold-like growth in the walk-in cooler (fresh strawberries, grapefruits). Segregate spoiled food and dispose.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (salmon filets @ sushi bar, breakfast meats at cookline). Corrected On Site.
- Critical - Self-service breakfast bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Products replaced immediately. Corrected On Site.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored - on the floor. Please re-wash and sanitize, store properly.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (small sandwich unit near front line. Monitor closely, service or adjust to keep product at 41 F or below.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit at the front line (ice needs to be replenished - must touch/surround pans. Corrected On Site.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (sushi bar unit # 1) - use other unit until repairs effected and unit can maintain product at 41? F or below.
- observed cutting board grooved/pitted and no longer cleanable
- Critical - observed dented #10 cans of pie filling. product not to be used - corrected on site
- Critical - observed potentially hazardous food cold held at greater than 41? Fahrenheit in Sushi bar unit #1 (mackerel, imitation crab, lump crab meat, mussels). - Corrected on site
- Critical - stop sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (sushi bar unit #1). Use other unit until repairs effected and unit can maintain product at 41 F or below.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented #10 cans of pie filling. Product not to be used. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in Sushi bar unit #1 (mackerel, imitation crab, lump crab meat, mussels). Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (cookline lowboy cooler). Use alternative coolers until unit can maintain 41 F or below.
- Critical - Employee training provided by unapproved trainer in HR office. Refer to www.myflorida.com/dbpr for more details. Inspector instructed staff on proper trainer requirements.
- Food-contact surface not smooth and easily cleanable (bamboo sushi mat).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed dented #10 cans of baby corn and bamboo shoots. Products cannot be served. Corrected On Site.
- Observed food debris/stains accumulated in kitchen floor drain in wait station. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the cookline lowboy cooler. See Stop Sale. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cooked pasta in walk-in cooler). Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Advisory furnished by inspector, posted. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (risotto, cooked beef).
- Critical. Observed food stored on floor (seasonings). Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area (cayenne pepper, crushed red pepper). Corrected On Site.
- Critical. Observed employee at the dishwash machine handling soiled equipment or utensils then put away clean sanitized dishes without washing hands. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried.
- No plan review submitted and modifications/addition of the "Espresso Bar/Del" area. Please expedite submission of Changes to Plan Review. This violation must be corrected by : 11/10/10.
- Critical. Inadequate 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. Training certificates not properly filled out with training dates, name of trainer, expiration.
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9/10/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish (fresh salmon) has not undergone proper parasite destruction or proof of "farm raised" status. Fish must be served cooked or discarded. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (roast in walk-in cooler).
- Critical. Observed food stored on floor of walk-in freezer (green soybeans, truffles, shrimp, butter balls).
- Critical. Observed food stored on floor of walk-in cooler.
- Critical. Observed food stored on floor of dry store (bulk bag).
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner (sushi roller mat-bamboo).
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on meat slicer.
- Critical. Observed encrusted, soiled material on vegetable slicer.
- Critical. Observed buildup of soiled material on mixer heads.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented #10 can. Disposed of immediately. Corrected On Site.
- 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor at bar. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner-small mixer designed with plastic coated blade that has plastic covering peeling off (appears to be a home-type unit, not commercial).
- Critical. Observed encrusted material on can opener.
- Clean plates, saucers, bowls not stored inverted or in a protected manner.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans in dry store. Product disposed of immediately. Corrected On Site.
- Critical. Observed rusted can in kitchen on canned food rack. Product disposed of immediately by operator. Corrected On Site.
- Critical. Observed an open can of luchees on gry store shelf. Product disposed of immediately by manager. Corrected On Site.
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Observed food stored on floor of dry store. Corrected On Site.
- Critical. Observed food stored on floor of walk-in freezer. Corrected On Site.
- Observed employee with no hair restraint cooking at grill station. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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