- Basic - Carbon dioxide/helium tanks not adequately secured. Bar.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No copy of latest inspection report available.
- High Priority - Ice container stored in ice used for drinks. Advised. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- 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.
- Intermediate - Soil residue in food storage containers.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink. Outside bar.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Walk in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in walk-in freezer. Black beans.
- High Priority - Displayed food not properly protected from contamination. Waffle iron.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink by dish machine.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chowder.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/12/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Hole in wall. Employees restroom.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reach in.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Basic - Nonfood-contact equipment in poor repair. Cook line cooler.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Side door to kitchen.
- Basic - Wall in disrepair by dish machine.
- Basic - Waste line missing at soda gun holster. Bar.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw hamburger patties 52°F, Pork 54°F
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Salmon.
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than hand washing by the 3 compartment sink.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees by dish machine.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Wait station.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed hole in wall by 3 compartment sink in dishwashing area.
- Observed residue build-up on hood filters.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Outside bar.
- Observed cutting board grooved/pitted and no longer cleanable. Cook line.
- Critical - Observed food stored on floor. Onions, kitchen area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bread cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage gravy 125 degrees Fahrenheit in hot holding.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Outside bar.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No chemical test kit provided when using chemical sanitizer warewashing machine. Chlorine test strips.
- Critical - No handwashing sign provided at a handsink used by food employees. Outside bar. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Corrected On Site.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed soiled wet wiping cloth in use with fresh solution.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. in sugar, croutons on cookline.
- Lights missing the proper shield, sleeve coatings or covers. over 3 compartment sink
- Critical - No conspicuously located thermometer in holding unit. cooler right of handsink on cookline
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Critical - Observed employee improperly washing hands. Employee dipped hands in dishwater and dried on towel Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee broke shell eggs and touched RTE bacon. Corrected On Site.
- Critical - Observed encrusted material and rust on can opener.
- Observed equipment in poor repair. water pooling in reach in cooler left of cookline.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook handled RTE mushrooms
- Critical - Observed food stored on floor. chicken, walk in freezer. pickles, walk in cooler.
- Critical - Observed food stored on floor. frying oil under oven.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store scrubber, right of cookline.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Reach in freezer right of cookline, shrimp, beef, steak.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. vegetables, fish, beef and pork cooler right of cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gravy hot held at 118F. Operator is reheating to 166F to hot hold at 135F or above.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 54F, 56F, 57F in drop in reach in cooler on cookline. Items were moved to double cooler. Advised not to separate with styrofoam.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 54F on cookline. Advised to fully surround with ice and submerge.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melon at 61F on cookline. Advised to submerge container in ice and fill less full.
- Critical - Observed potentially hazardous food thawed in an improper manner. chicken in standing water. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. bar
- Critical - Observed uncovered food in holding unit/dry storage area. reach in freezer on cookline.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. RTE Ham dated 4/12 in reach in cooler.
- Critical - Stop Sale issued due to adulteration of food product. sliced ham dated 4/12.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers not calibrated according to manufacturer's specifications.in bulk milk dispenser.
- Critical. No conspicuously located thermometer in superior holding unit.
- Critical. No conspicuously located thermometer in bar keg holding unit.
- Critical. No conspicuously located thermometer in nesquick holding unit.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.in kegg cooler where tomato and orange juuce is stored.
- Observed residue build-up on nonfood-contact surface.behind ice chute in the soda fountain.
- Observed gaskets with slimy/mold-like build-up.superior cooler. Corrected On Site.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- 37 Hole in wall near ice machine
- 17,Temperature strips
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8/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Employee hygiene
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
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6/16/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.white pepper
- Critical. Thermometers not calibrated according to manufacturer's specifications.aulsen freezer in kitchen area.
- Critical. No conspicuously located thermometer in holding unit.Continental meat cooler.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.pan stoted in kitchen handsink.
- Observed employee with ineffective hair restraint.buttering toast.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed damaged/inaccurate thermometer at three-compartment sink utilizing hot water sanitization.at dishwash machine.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.at server area. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper strength.found 0ppm corrected to 50 ppm. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.in the bottom of Superior cooler at bar.
- Critical. No handwashing sign provided at a kitchen handsink used by food employees.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers not calibrated according to manufacturer's specifications.in the bar superior reach in cooler.
- Critical. Observed food stored on floor.bucket of pickles . Corrected On Site.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.unsealed woodstorage shelves for bulk dry foods.
- Critical. Lack of use of quaternary chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.under slicer. Corrected On Site.
- Observed corners of gaskets and hinges with slimy/mold-like build-up.on Traulsen make table cooler.
- Critical. Vacuum breaker missing a outside hose bibb back door.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.using degreaser to clean microwave oven. Corrected On Site.
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11/2/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.buffet no in operation at time of visit.
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7/21/2009 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in Suoerior holding unit.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.buffet no in operation at time of visit.
- Critical. Observed raw animal food stored over ready-to-eat food.raw breaded shrimp in Traulsen freezer .
- Critical. Observed food soda boxes stored on floor.server area.
- 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. with gloves.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Observed gaskets with slimy/mold-like build-up.on Superior cooler.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Ceiling tile missing.in employee bathroom.repair in progress.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
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7/16/2009 | Routine - Food | Warning Issued |
| No report available. | 3/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/20/2009 | Routine - Food | Warning Issued |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/5/2008 | Routine - Food | Warning Issued |
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