- Basic - Buildup of food debris/soil residue on equipment door handles. Observed RIC handles soiled.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Water draining onto floor surface. Observed water draining onto the floor from the handwashing sink next to the dish machine. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC across from cookline with food at temperature greater than 41°F, *Diced Tomatoes 56°F, Raw Chicken 59°F, Raw Beef 60°F. Corrective action taken and all food moved to WIC or another working RIC. Repair man was called and he arrived while I was still in the restaurant.
- Intermediate - No soap provided at handwash sink. At bar. **Corrected On-Site**
- Intermediate - Refrigerator 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. Ambient Temp 58°F.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. Observed soap dispenser soiled with grease at HWS sink by DM. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. Observed container in bread crumb bin with no handle.
- Basic - Build-up of grease/dust/debris on hood filters.
- 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 - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 comp sink 0 ppm quat. **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- 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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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven at sushi bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed hamburger in prep sink in standing water **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On magnetic strip used for knives by pizza station
- Basic - Soiled reach-in cooler gaskets.at sushi bar
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Water filter not changed according to manufacturer's instructions. Observed water filter in dry storage area date to be changed 05/1/13
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice container in back storage room
- Basic - No handwashing sign provided at a hand sink used by food employees. At cookline next to pizza oven
- High Priority - Toxic substance/chemical stored by or with single-service items. Observed multiple chemical spray bottle stored on rack with nozzles facing styrofoam to go containers
- Intermediate - Employee used handwash sink as a dump sink. At service station alcove in dining room
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Multiple tools and metal pitcher observed in handsink on back prep line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At service alcove in dining room
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. observed cooked meatball at 121 degrees in cookline steam table.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open drink on cookline reach-in cooler cutting board.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee not wash hands before grabbing new gloves
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed two different cooked noodles at 55 degrees in cookline ice bath
- Critical - Observed toxic item stored by utensils. observed two chemical spray bottles stored on rack with nozzles facing styrofoam to-go containers
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler next to large ice baths with sauces at ambient temperature of 48 degrees. operator removed all food from unit.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed cream sauce in walk-in cooler at 78 degrees after cooling for 3.5 hrs
- Critical - No handwashing sign provided at a handsink used by food employees. cookline handsink by pizza oven Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline prep surface above cooking wine and oil. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw shrimp then handle kalamata olives without removing gloves and washing hands inbetween tasks.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee use cookline handsink to rinse sanitizer rag
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled metal dressing cup being used to dispense cooked veggies in cookline reach-in cooler top across from handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked sausage at 59 degrees in cookline reach-in cooler top. observed cheese at 50 degrees in cookline reach-in cooler top across from handsink. operator removed all food from unit.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. observed sushi rice at sushi bar with date of yesterday. operator states it has been sitting out since yesterday. observed second full bin of sushi rice with time-marking stating it has been sitting out for 4.75 hrs. operator voluntarily discarded both bins.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over cheese in cookline reach-in cooler nearest dishmachine area.
- Critical - Observed toxic item stored by utensils. observed spray bottles of degreaser and glass cleaner stored on rack with nozzles facing to-go containers. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives on cookline Corrected On Site.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Did not observe consumer advisory on undercooked animal products available.
- Critical - Microwave located behind sushi bar has encrusted residue inside.
- Critical - Observed no handwash signs located at handwash sink located on cookline, next to cookline, at bar, and sushi bar.
- Critical - Observed quaternary sanitizer solution in 3 compartment sink at 0ppm.
- Critical - Observed quaternary sanitizer solution in 3 compartment sink at 400ppm.
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. observed cookline tongs being stored on garbage can edge
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee dip bare hand into cookline sauce and another employee touch cooked chicken and cooked sausage in cookline reach-in cooler top with bare hands. Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled bowl being used to dispense grilled veggies at cookline reach-in cooler top across from fryers. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed anchovies at 50 degrees in expo line ice bath, observed cream sauce at 55 degrees in cookline ice bath, observed beef stew at 51 degrees in cookline ice bath. observed cooked chicken at 65 degrees in cookline reach-in cooler top and cooked sausage at 62 degrees in cookline reach-in cooler top. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored over garlic and herbs in cookline reach-in cooler closest to dishmachine. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored over raw fish in cookline reach-in cooler closest to dishmachine. Corrected On Site.
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9/1/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 01B-10-1 Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. observed two vats of sushi rice at sushi bar with time-stamps of 11:00am and 11:30am.
- Critical - Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed sauce cooling at least 2 hrs according to operator at 96 degrees in walk-in cooler. Corrected On Site.
- 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 cookline employee grabbing cheese with bare hands. Corrected On Site. on callback observed employee handling cooked pasta with bare hands.
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4/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler closest to dishmachine area at ambient temperature of 53 degrees. This violation must be corrected by : 4/21/11.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed sauce cooling at least 2 hrs according to operator at 96 degrees in walk-in cooler. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee grabbing cheese with bare hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked pasta at 53 degrees and 61 degrees in ice bins in middle of cookline under hood. Corrected On Site. iced down. reviewed time-in-lieu of temperature option with operator observed cooked chicken at 69 degrees and raw shrimp at 60 degrees in open cookline reach-in cooler top. observed sauces at 53 degrees and 60 degrees in ice bin at end of cookline nearest dishmachine.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. observed two vats of sushi rice at sushi bar with time-stamps of 11:00am and 11:30am.
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4/20/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces in ice bins at end of cookline. one sauce found at 47 degrees, another found at 46 degrees. cooked chicken found at 63 degrees and cooked sausage found at 62 degrees in cookline reach-in cooler top on cookline. cooked pasta found at 50 degrees in ice bin on cookline. lunchmeat found at 51 degrees sitting out at cookline. Repeat Violation. Repeat Violation. On callback sauces in cookline ice bath observed at 60 degrees, 57 degrees, and 61 degrees.
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10/1/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders in back prep line near pizza oven. bulk white powders in dry storage room Repeat Violation. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces in ice bins at end of cookline. one sauce found at 47 degrees, another found at 46 degrees. cooked chicken found at 63 degrees and cooked sausage found at 62 degrees in cookline reach-in cooler top on cookline. cooked pasta found at 50 degrees in ice bin on cookline. lunchmeat found at 51 degrees sitting out at cookline. Repeat Violation. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sauces cooked yesterday. one sauce found at 59 degrees in walk-in cooler. another sauce found at 57 degrees in walk-in cooler. another sauce found at 58 degrees in walk-in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over sauce in cookline reach-in cooler
- Critical. Observed employees using same utensil to handle raw and cooked product. cookline employee observed using pair of tongs to handle raw chicken then directly use same pair to handle cooked chicken
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in bulk white powder bins in dry storage room
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle cheese with bare hands on cookline. Corrected On Site. Repeat Violation. Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher handled dirty food wares then rinsed hands in 3 sink before handling clean food wares. Repeat Violation. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee take off pair of gloves then put on new pair without washing hands first Repeat Violation. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf with spices and above reach-in cooler in wait station area
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. at 3 sink 0 ppm observed with ongoing manual warewashing observed
- Critical. Hot water not provided/shut off at employee hand wash sink. sushi bar handsink Repeat Violation. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. back prep line and at sushi bar
- Critical. Hand wash sink lacking proper hand drying provisions. at sushi bar Repeat Violation. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. at handsink at end of cookline nearest dishmachine
- Critical. Observed toxic item stored in food preparation area. glass cleaner and bleach powder stored on wait station shelf next to sugar and spices and next to lemon wedger
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7/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. bulk white powder in back prep dry storage Repeat Violation.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish and other raw seafood in WIC Repeat Violation. at callback in walk in cooler raw chicken stored over raw seafood.
- Critical. Violation: 08A-28-1 Observed food stored on floor. tubs of food stored on foor under storage racks in WIC. boxes of food stored on floor in freezer Repeat Violation.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. employee filling up tomato sauce cans with water from back prep handsink Repeat Violation. At CB employee observed filling up food tub at handsink nearest dishmachine at end of cookline.
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2/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder in back prep dry storage Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken on RIC top at end of cookline closest to dishmachine and cooked pastas at middle of cookline in ice baths. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish and other raw seafood in WIC Repeat Violation.
- Critical. Observed food stored on floor. tubs of food stored on foor under storage racks in WIC. boxes of food stored on floor in freezer Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook slicing cheese for customers' plate with bare hands. pinching spices with bare hands. Corrected On Site. Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher handled dirty food wares then moved onto handling clean food wares without washing hands inbetween Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when switching gloves hands must be washed inbetween pairs Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. sushi bar handsink
- Critical. Handwash sink not accessible for employee use at all times. sanitizer bucket in cookline handsink by salad RIC Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. employee filling up tomato sauce cans with water from back prep handsink Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. dispenser out of battieries. no access to paper towels Repeat Violation.
- Critical. License expired within 30 days after expiration date.
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12/3/2009 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice in dry storage room
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pastas at cookline need to be kept at 41 or below at all times. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw calamari and other raw seafood in WIC
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over sauce and artichoke in cookline RIC closest to handsink. liquid Boxed egg over cheeses in WIC. Repeat Violation.
- Critical. Observed food stored on floor. WIC, WIC food boxes and tubs stored on floor. In dry storage room vat of cooked white sushi rice stored on floor Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in tomato topping in RIC top on cookline. in spice container on dry storage room shelf Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook dicing onion with bare hands, cook putting on cheese topping with bare hands. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. at dishmachine. employee scrubbed dirty food wares and then dried hands with paper towel then grabbed clean food wares out of dishmachine. Repeat Violation.
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/17/2009 | Routine - Food | Warning Issued |
| No report available. | 12/16/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/14/2008 | Routine - Food | Warning Issued |
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