- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Bar
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10/16/2014 | Routine - Food | Warning Issued |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair.next to the cook line in the kitchen.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.employee going from dirty to clean dishes without washing hands. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust. Dishwashing area
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Clean wiping cloth supply not properly stored. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.Boiler Jurisdiction Number. FL 059634 Expired
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed empolyee wash hands with no hot water. **Corrected On-Site**
- Observed floor area(s) covered with standing water.Floors in kitchen and walkin coolers. **Corrected On-Site**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Juice pouring spouts stored on shelf next to pan collecting water leaking from ceiling.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Tongs and other utensils by the stove **Corrected On-Site**
- Critical - Observed soiled reach-in cooler gaskets.
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.KNIFE ON COUNTER
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Displayed food not properly protected from contamination.APPLES MUST BE PREWRAPPED
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Hand wash sink lacking proper hand drying provisions.ROOM SERVICE AREA
- Critical - Handwashing cleanser lacking at handwashing lavatory.ROOM SERVICE AREA
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.ROOM SERVICE AREA
- Observed attached equipment soiled with accumulated grease.HOOD IN KITCHEN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BREAD WARMER
- Observed ceiling soiled with accumulated grease.NEXT TO CCOFFEE STAND
- Critical - Observed cloth used as a food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed floor area(s) covered with standing water.STORE ROOM
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.BEEF NEXT TURKEY
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.CHEESES IN WALK IN COOLER
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.EGGS NEXT TO PORK CHOPS
- Observed single-service articles stored without protection from contamination.STRAWS NOT WRAPPED
- Observed single-service items stored on floor.STORE ROOM
- Critical - Observed small flying insects in bar area.
- Observed walk-in cooler gasket torn/in disrepair.
- 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.SALADS IN WALK IN COOLER
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Wet mop not hung to dry.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.trash can inn front of sink
- Critical - No current boiler certification provided/available. For reporting purposes only.expired 12/2/11
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/8/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.handles must be up
- Critical - Displayed food not properly protected from contamination.
- Floors not maintained smooth and durable.tile missing in walkin in front of freezer
- Critical - Hand wash sink lacking proper hand drying provisions.bar
- Critical - Handwashing cleanser lacking at handwashing lavatory.mens bathroom handicap
- Critical - No handwashing sign provided at a handsink used by food employees.bathrooms
- 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 mold-like substance on surface of nonfood-contact surface.inside walkin door
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.dairy/ham front line
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/2/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Self-service salad bar/buffet not provided with proper dispensing utensils.bacon and sausage unprotected
- Critical. Observed food stored on floor.freezer
- Critical. Observed uncovered food in holding unit/dry storage area.walkin
- 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. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.fruit flies
- Observed gaskets with slimy/mold-like build-up.walkin door
- Observed utensils stored in crevices between equipment.knife at bar area
- Critical. Handwashing cleanser lacking at handwashing lavatory.bar Corrected On Site.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Observed raw shucked shellfish without proper label.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham on buffett
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage on buffet line
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Critical. Observed food stored on floor.freezer
- Critical. Observed food stored on floor.walkin
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.w lkin door
- Observed residue build-up on nonfood-contact surface.shelfs in walkin
- Observed gaskets with slimy/mold-like build-up.general freezer
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knifes
- Wet mop not hung to dry.
- Critical. Hotel and Restaurant license not properly displayed.
- 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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5/25/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- 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 ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed equipment and utensils not rinsed between washing and sanitizing.
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- 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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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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