- Basic - Ceiling tile missing.
- 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.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a strainer in the hand wash sink on the cook line. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Observed cloths on top of salad mix in the walk in . **Warning**
- 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. See stop sale. Observed food in walk in cooler has a temperature between 47°F and 49°F. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- 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. Observed cooler at a ambient temperature of 52°F , corrective action had food moved to another cooler. **Warning**
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07/31/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/2/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Reach-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. Observed cooler number 2 to the right of the stove stop, ambient temperature of 52°F, **Warning**
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5/1/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling tile missing. Observed missing tiles in the kitchen area. **Warning**
- 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. See stop sale. Observed TCS food in cooler number 2 next to the stove stop. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- Intermediate - Reach-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. Observed cooler number 2 to the right of the stove stop, ambient temperature of 52°F, **Warning**
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4/30/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a case of tomatoes on the floor in the walk in.
- Basic - In-use wet 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. Observed salami-52°F, Ham- 52°F cheese -53°F
- 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. Observed in cooler 1 ham - 52°F, salami 52°F, Cheese 53°F, ambient temperature of cooler at 52°F, food voluntary discarded by operator.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shrimp over cooked pasta. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon at the bar hand wash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed lasagna cooling on back counter for 20 minutes temperature was 102°F, corrective action had operator put in cooler to cool down correctly , educated about they have the first two hours to get down to 70°f and the next 4 to get down to 41° F, °
- Intermediate - Reach-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. Observed ambient temperature of 52°Freach in cooler 1 across from grill .Corrective action moved food to another cooler.
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. Washer well slime buildup in main dishmachine. Interior of door of bar dishmachine black slime buildup. **Warning**
- Basic - Equipment in poor repair. 3 door cook line cooler at 65?F ambient temp. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site** **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Warning**
- Basic - High Priority - Dead roaches on premises. One dead roach in back prep area. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. One of two main dish machines, no sanitizer detected after two runs. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes at 65?F, beans 65? F, raw shrimp 65? F in RIC adjacent to grill. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches in back prep area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket in hand-wash across from walk-in. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed beef carpaccio and made to order steaks on menu with no advisory. **Warning**
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5/23/2013 | Routine - Food | Warning Issued |
- Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. essential temperature violationss
- Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. no hot employees rr decomissioned no howater for employees using restroom
- Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. restroom very slow feed
- Violation: 35B-03-1 Outer openings not protected with self-closing doors. neither rear door must self close
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3/27/2013 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. essential temperature violationss
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. no hot employees rr decomissioned no howater for employees using restroom
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. restroom very slow feed
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. neither rear door must self close
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11/1/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Employees not informed of acceptable sanitary practices. handwashing protocols
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. pizza not in use
- Critical - Food-contact surfaces not cleaned after being contaminationed. main cook line not using sanitized wiping cloths
- Critical - Hand wash sink lacking proper hand drying provisions. baf Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. pizza prep
- Critical - Hot water not provided/shut off at employee hand wash sink. restroom very slow feed
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed cloth used as a food-contact surface. items in walkin cooler
- Observed employee with ineffective hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. no hot employees rr decomissioned no howater for employees using restroom
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. squid 47f
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food thawed in standing water. seafood
- Critical - Observed potentially hazardous food thawed in standing water. shrimp 74f
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sauces
- Critical - Outer openings not protected with self-closing doors. neither rear door
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Probe-type thermometer not used to ensure proper food temperatures. essential temperature violationss
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. shelving
- Critical - Required consumer advisory for raw/undercooked animal food not provided. asterik requisite items
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). shrimp
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10/22/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/4/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. observed raw veal stored above salsas in reachin cooler across from salad station. also observed raw fish stored above cooked pasta in reachin cooler across from salad station. Corrected On Site. observed raw beefbstored above raw fish. observed raw chicken stored on top of ricotta cheese in walk in cooler.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee cutting limes used for drink garnish with gloves. Corrected On Site. observed employee handle and cut bread barehanded.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then directly put on a new pair of gloves without washing hands between tasks. observed employee handle raw chicken then directly handle lettuce, tomatoes and other ready to eat foods in building a salad without removing gloves, washing hands and putting on a new pair of gloves.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. no hand wash sigh located in restrooms.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. observed no paper towels available at handsink located behind the bar.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. no soap available at handsink located behind the bar.
- Critical - Violation: 53B-08-1 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. time extension given due to operator's previous attempt of finding employee training materials.
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5/29/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. observed no paper towels available at handsink located behind the bar.
- Critical - Handwash sink not accessible for employee use at all times. observed a bucket located in hand sink across from cookline.
- Critical - Handwashing cleanser lacking at handwashing lavatory. no soap available at handsink located behind the bar.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 05-27-2012 .
- Critical - No handwashing sign provided at a handsink used by food employees. no hand wash sigh located in restrooms.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open beverage on shelf above prep sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee cutting limes used for drink garnish with gloves. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then directly put on a new pair of gloves without washing hands between tasks.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed cup with no handle being used as an ice scoop at bar server station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed ham at 56 degrees f on prep station at pizza station. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw veal stored above salsas in reachin cooler across from salad station. also observed raw fish stored above cooked pasta in reachin cooler across from salad station. Corrected On Site.
- Critical - Observed toxic item stored by food. observed peroxide stored with food above clean dishwares.
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3/27/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces wic discussed items that needed tobe datemark ed
- Violation: 13-02-1 Observed employee with ineffective hair restraint. all kitchen employees
- Violation: 24-08-1 Equipment and utensils not properly air-dried. wet nesting still storing pans that are dripping wet
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. chef no longer w/establishment
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
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9/28/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 20ppm Corrected On Site.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Equipment and utensils not properly air-dried. wet nesting
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
- Critical - Hand wash sink lacking proper hand drying provisions. restroom pizza station
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment. chef no longer w/establishment
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.wait station
- Critical - Observed employee improperly washing hands. not wiping w/ towel not available
- Observed employee with ineffective hair restraint.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. to colder unit
- Critical - Observed uncovered food in holding unit/dry storage area. mussels cod wic
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces wic
- Critical - Waste receptacle not constructed of easily cleanable material.
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9/20/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. two persons took test failed taking later in month
- Critical - Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Violation: 53B-08-1 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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5/12/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Hot water not provided/shut off at employee hand wash sink. pizza prep sink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No Certified Food Manager for establishment. two persons took test failed taking later in month
- Critical - No list of certified food service managers available at the establishment.
- 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. all over prep and dishwash
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed encrusted material on can opener. blade
- Critical - Observed food being cooled by nonapproved method. no discernable method employed
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. no hot water at hand sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meatballs 49f wic stop sale
- Critical - Observed unlabeled spray bottle. wait st
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups wic 47f no indication when cooling began
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5/4/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/21/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. raw seafood
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. meats, salads
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. vegetable prep
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Vacuum breaker mising at hose bibb. outside hose
- Critical. Hand wash sink lacking proper hand drying provisions. at 3 sinks
- Light not functioning. restroom
- Clean clothes and linen not properly stored in clean dry place until used. Corrected On Site.
- Critical. No Certified Food Manager for establishment.
- Critical. Food Service Manager not certified after 30 days of employment.
- Critical. Observed expired Food Manager Certification. exp 12/10
- Critical. Employees not informed of acceptable sanitary practices. proper handwash monitoring temps
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1/10/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors. rear
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. dish wash area
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12/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. no datemarking of any kind
- Critical. Observed potentially hazardous food thawed in standing water. sausage
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salad prep lettuce Corrected On Site.
- Observed ice scoop with handle in contact with ice. machine
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. waiter cutting bread no barrier Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed utensils in poor condition. handle broken ice scoop
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. main sink Repeat Violation.
- Plumbing system in disrepair. womens rr westside
- Critical. No handwashing sign provided at a handsink used by food employees. restroom
- Critical. Hand wash sink lacking proper hand drying provisions. main sink
- Critical. Outer openings not protected with self-closing doors. rear
- Lights missing the proper shield, sleeve coatings or covers. dish wash area
- Critical. No Certified Food Manager for establishment. must have one available when 4 or more employees working
- Critical. No list of certified food service managers available at the establishment.
- Critical. No professional hygiene and/or foodborne illness training provided.
- Critical. Employees not informed of acceptable sanitary practices. proper handwash and use of gloves
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10/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. glass used to dispense drink ice, must have handled scoop.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline, all beverages must have lides and straws.
- Critical. Hot water not provided/shut off at employee hand wash sink. pizza station.
- Critical. Observed handwash sink used for purposes other than handwashing. pan in sink by dishmachine.
- Critical. Hand wash sink lacking proper hand drying provisions. at bar.
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6/4/2010 | Complaint Full | 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. soups sauces walk in coole .
- Critical. Observed raw animal food stored over ready-to-eat food. beef over letuce in walk in cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. pizza prep aa.
- Critical. Observed handwash sink used for purposes other than handwashing. ice in handsink at end of cookline. pans in handsink by dishmachine.
- Critical. Hand wash sink lacking proper hand drying provisions. at bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed missing/inaccurate warewashing machine data plate. not in conspicuous place
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. pizza prep
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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1/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Manager lacking proof of Food Manager Certification. 60 days to obtain
- 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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1/7/2010 | Food-Licensing Inspection | Warning Issued |
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