- Basic - Bathroom facility not clean. Men employee bathroom . Behind toilet area
- Basic - Cutting board has cut marks and is no longer cleanable. Blue color cutting board in kitchen
- Basic - Employee personal items stored in or above a food preparation area. In kitchen employee personal beg in top of prep table
- Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door next to bathrooms
- Basic - Food stored on floor. In kitchen marinara sauce canes
- Basic - Grease accumulated under cooking equipment. In cook line under all cooking equipment
- Basic - Hood soiled with accumulated grease. In cook line
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen
- Basic - Silverware/utensils stored upright with the food-contact surface up. In 2 containers next to prep sink in kitchen
- Basic - Stored food not covered in walk-in cooler. Raw chicken wings
- Basic - Uncleanable knife block in use to store knives. In kitchen next to prep sink
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee start shift and bringing food from walk in cooler without washing hands first
- High Priority - Employee washed hands with cold water. Cook line employee
- High Priority - Employee washed hands with no soap. Cook line employee
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken wings over raw fish
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Blue cleaner in bar
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In kitchen 1 door tall reach in cooler bottom shelf and door interior with food debris
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
- Intermediate - No soap provided at handwash sink. In kitchen
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.had hanging sticky trap/ disposed of trap **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pot of meat
- Basic - Food stored in holding unit not covered.calamari and shrimp reach in
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.peroxide **Corrected On-Site**
- 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. Lunch meat
- Intermediate - Handwash sink not accessible for employee use at all times.bucket in it **Corrected On-Site**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.bar
- Basic - Ceiling tile missing.kitchen
- Basic - Food stored in holding unit not covered.cheese **Corrected On-Site**
- Basic - Food stored on floor.bag of rice
- Basic - Soil residue build-up on nonfood-contact surface.red trash can exterior
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.bar **Corrected On-Site**
- 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. Cheese **Corrected On-Site**
- 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. **Corrected On-Site**
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Self-closing device on bathroom door disconnected/broken, employee restroom.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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5/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Self-closing device on bathroom door disconnected/broken, employee restroom.
- Basic - Water leaking from faucet/faucet handle, 3 compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, sauce, chicken, beef, wi cooler. Asked operator to transfer food to other units maintaining 41 f.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by garbage can, COS. KITCHEN
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, sauce, ham, beef.
- Intermediate - Unnecessary items in the food preparation, food storage, or warewashing area.
- Intermediate - WIC 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.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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5/2/2013 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted. **Warning**
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1/7/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. By back room next to white reach in freezers **Warning**
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. In kitchen under steam table, and on prep table spoons and forks not inverted **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen **Warning**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. **Warning**
- Critical - Hot water not provided/shut off at employee hand wash sink.in kitchen. Correct on site ,cook turn on water heater. **Warning**
- No Heimlich maneuver sign posted. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen **Warning**
- Critical - Observed buildup of slime on soda dispensing nozzles. In bar **Warning**
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cook in kitchen drinking orange juice **Warning**
- Critical - Observed expired Food Manager Certification. **Warning**
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. In kitchen for steam table **Warning**
- Observed ice scoop with handle in contact with ice. In bar **Warning**
- Critical - Observed interior of microwave soiled. In kitchen **Warning**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. In kitchen 1 door ASCEND **Warning**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Throughout walk in cooler: beef stew , lamb shank ,sauces PHF **Warning**
- Critical - Observed soiled reach-in cooler gaskets. In kitchen 1 door ASCEND **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area. In walk in cooler rusted peppers and rusted carrots ,raw chicken **Warning**
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. K-class in kitchen **Warning**
- Wet mop not hung to dry. By back door **Warning**
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12/7/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.missing hood filters
- 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 - Observed a splitter/multi-plug adapter in use. For reporting purposes only. Corrected On Site.
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.has supression system/deep fryer is outside of hood coverage.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed handwash sink used for purposes other than handwashing.tea bag and paper towel in it Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.utensils in it/kitchen Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.washing pot in it Corrected On Site.
- Observed ice scoop with handle in contact with ice.bar Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.76 degrees Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese reach in Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sausage/walk in Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs/vegetables walk in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce reach in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.stew walk in Corrected On Site.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employees restroom
- Carbon dioxide/helium tanks not adequately secured. in bar
- Critical - Hand wash sink lacking proper hand drying provisions. throughout
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Observed nonfood-grade containers used for food storage.in reach in cooler
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12/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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