- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic cups with no handles used to scoop sauces.
- Basic - Clean knives/utensils stored in crevices between equipment.
- 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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Faucet/handle missing at plumbing fixture. Cold water faucet handle missing at handwash sink in corner next to three compartment.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop stored on top of ice machine between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at bar.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Dry storage. **Corrected On-Site**
- 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. Observed barehand contact with lettuce and tomatoes. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 62°F, cream 52°F, shelled clams 48°F, pasta 54°F, and raw chicken 50°F. Reach in coolers turned down and all items iced down. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed container of raw fish stored over ready to eat cannoli cream. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.
- Intermediate - No soap provided at handwash sink. Handwash sink at bar.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Precooked foods in walk in cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled in back food prep area. **Corrected On-Site**
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
- Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sinks.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Handwash sinks.
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11/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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