- No Violations Were Observed
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09/25/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed two reach in cooler at the cook-line and the pantry station are without cooker. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws at the bar are in wrapped. **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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed fish 50°F, shrimp 51°F, chicken 51°F, operator discarded . **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 unit at the cook line not maintaining 41°F. **Warning**
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09/24/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed that the reach in cooler at wait station. Operator added a thermometer. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. Observed food debris on the wall near the hand washing station.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes not stored in sanitizer in between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing bucket stored on the floor at cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed pork 47°F, beef 49°F, cheese 48°F Operator moved the food to other coolers
- 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.
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3/6/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/31/2013 | Routine - Food | Call Back - Complied |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws unwrapped at the bar. Operator moved the straws. **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution too strong. Observed sanitizing solution over 400 ppm for two buckets on cookline. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **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. Observed the ppm to be less than 10 ppm. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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10/30/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under grill.
- Basic - Build-up of grease on nonfood-contact surface. Exterior of fryer.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Cheese and other debris on pipe on wall on left of oven.
- Basic - Equipment in poor repair. RICs: covers fall off. Across from cook line and by back door. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Well above 300ppm.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Repeat Violation**
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler across from grill. Cover not attached, has to be removed completely to open.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Walk-in freezer floor soiled with encrusted food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili con carne 100?F. Per chef it was cooked 5 minutes ago to 170?f. Voluntarily discarded.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Chet's thermometer reads 180?F while inspector's thermometer read 100?F for the chili con carne.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. **Warning**
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2/13/2013 | Complaint Full | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- 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 - Required consumer advisory for raw/undercooked animal food not provided.
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11/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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