- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles to the walk in cooler
- Basic - Carbon dioxide/helium tanks not adequately secured by the cook line
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of smoker, located on the exterior, has heavy accumulation of black substance/grease/food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 45. Dressing in house 44. Recommend not placing items against the walls in the walk in cooler to increase the air flow.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On the flat grill
- Intermediate - Cutting board(s) stained/soiled at the expo area reach in cooler
- Intermediate - Encrusted material on can opener blade placed at the dish machine for cleaning
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Ice buildup in walk-in freezer, corrective action taken. The manager called the AC company to service the walk in freezer
- 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. Zero
- High Priority - Vacuum breaker missing at hose bibb. To the red hose on the exterior
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/19/2014 | Complaint Full | Call Back - Complied |
- Basic - Ceiling in disrepair.water damage in dry storage
- Basic - Soil residue build-up on nonfood-contact surface. On the racks used to wash the dishes
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Times two employees cooking **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Warning**
- Intermediate - No proof of required state approved employee training provided for any 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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12/19/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Baking/pizza pans have accumulation of black debris. Lids **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. To the reach in cooler coils **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cloth used as a food-contact surface. In contact with vegetables and other food products **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Times two employees cooking **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Onions, dry vegetables were stored under the table where the plates are place to air dry **Corrected On-Site** **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light bank located by the expo reach in cooler **Warning**
- Basic - Unnecessary items on the premise. Old equipment locate in the kitchen and on the outside area. Reach in cooler and old ice machine **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **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. 10 ppm **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Caramelized onions 45. Cooked peppers 46. Double pan in the top portion of the reach in cooler **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Caramelized onions dated 12/10. Egg whites dated 11/27. Milk expired 12/16. Garlic butter 11/14. All items were discarded **Warning**
- High Priority - Vacuum breaker missing at hose bibb. To the exterior hose **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On clean plates and utensils by the Dish machine **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. The manager on duty had no idea on any cooling, cooking, cold holding parameters **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by the Dish machine and or ice machine **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For kale, fried onions, **Corrected On-Site**
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12/18/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Dry storage area, bulk containers
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Ceiling in disrepair. Dry storage area by Walk In Cooler and large dry storage area
- Basic - Ceiling tiles missing. Kitchen area
- Basic - Equipment in poor repair. Reach In Cooler with standing water in bottom of units. Reach In Coolers by cook line
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Leaking pipe at plumbing fixture. Handwash sink by dish machine
- Basic - No copy of latest inspection report available.
- High Priority - Vacuum breaker missing at hose bibb. Mopp sink area
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink by dish machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink by dish machine.
- 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. Brisket and BBQ in Reach In Cooler under make table. Prepared Sunday. **Corrected On-Site**
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil
- Basic - Exterior door has a gap at the threshold that opens to the outside. Front door
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. bar closest the front door COS
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment
- Observed buildup of grease on non-food contact surface. hood filters
- Critical - Observed employee eating while preparing food on the cookline
- Observed employee with no hair restraint. both cooks
- Observed food stored on floor. oil in dry storage
- Observed packaged food not labeled as specified by law. Oil on the cookline
- Observed potentially hazardous food cold held at greater than 41F. Batter mix 49F, facility is implementing TTCS
- Observed potentially hazardous food cold held at greater than 41F. blue cheese dressing 52F degrees, made in house, in the reach in cooler at the expo side
- Observed single-service items stored on floor. to go plates COS
- Plumbing system in disrepair, leak underside of the two way bay sink
- Potentially hazardous food not held at 135F or above. Butter 116F on top of the stove. Facility is implementing TTCS
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom
- Lights missing the proper shield, sleeve coatings or covers. multiple light banks prep area
- 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. No training of any kind provided
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. after cleaning the cutting boards are grooved
- Critical - Observed food stored on floor. bread, ice in the walk in freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cold smoke unit
- Critical - Observed pesticide-emitting strip present in food prep area. multiple fly tapes in kitchen
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. heavy cream and half n half open held 24 hrs or greater not dated in the storage reach in cooler on the cookline
- Observed residue build-up on nonfood-contact surface. coils to both unit closest the employee restroom
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3/9/2012 | Routine - Food | Warning Issued |
- 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 - Outer openings not protected with self-closing doors. kitchen door
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9/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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