- Basic - Baseboards in disrepair, behind grill on cookline
- Basic - Food stored on floor. Bag of ice, freezer. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Tall true cookline cooler
- Basic - Interior of microwave soiled with encrusted food debris. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline
- Basic - Reach-in cooler shelves with rust/coating peeling off. Main cookline cooler
- Basic - Utensils in poor condition. Ice scoop
- Basic - Working containers of food removed from original container not identified by common name. Sugar in large cambro
- High Priority - Beef roast not reaching proper time/temperature cooking requirements. Fully cooked per operator, reaching 126F. Operator increased sham temperature
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta iced at soup area 49F. Iced house made blue cheese dressing 46F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 105-120F, cooked mushrooms and onions. Operator moved to steam table.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over pork, true cooler
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Pork juice dated 10/24. Operator discarded.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 4/14.
- Intermediate - Slicer blade guard soiled with old black food debris.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - Gaskets/seals on holding unit in poor repair. Tall true cooler
- Intermediate - Interior of ice bin at end of bar soiled.
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6/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Tall true cooler
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Main cookline cooler. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. On spinach dip dated 5/18
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper strength. 100 ppm quat
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Food requiring time or temperature control for safety dressing 54-59F, improperly iced. Butter improperly iced in server area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline cooler: blue cheese 46F, sour cream 42F, sour cream and horseradish 60F, cut tomatoes 41F.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over cheese **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 5 old droppings on electrical boxes, cookline. In hallway holding grease and dry storage. Approximately 5-7 old droppings on ground.
- Intermediate - Interior of ice bin at end of bar soiled.
- 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. Main cookline cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Date marking reflects date frozen on prime rib under refrigeration
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
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6/9/2014 | Complaint Full | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - Objectionable odor in establishment. Bar
- Basic - Roast reheated for hot holding not reaching proper time/temperature cooking requirements. Internal temp of 118 on roast finished reheating. Returned to sham
- Basic - Slimy standing water inside beer cooler, bar.
- Basic - Wood non food-contact surface not properly sealed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In main cookline cooler, sour cream 41-49, whipped butter 39-47, cut tomatoes 46, artichokes 45. Advised to use deep metal pans and not fill containers as full. Underneath temperatures at 40-41
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over cheese / beef over pork. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Alfredo like sauce.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on container. Cream sauce requiring time or temperature control for safety dated 8/19 in walk in cooler. Employee states label not changed
- Basic - Cutting board has cut marks and is no longer cleanable. Small bar cutting board
- Basic - Interior of microwave soiled with old food. Microwave in prep area
- Basic - Leaking pipe at plumbing fixture. Under bar handsink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Reach-in cooler shelves rusted, center double cooler on cookline.
- Basic - Soiled reach-in cooler gaskets, slimy buildup. Left double cooler on cookline.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over pork, left cookline double cooler
- High Priority - Spray chemical bottle stored by or with single-service food items. In server area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing 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 - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. In bar and server station.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. - gap **Warning**
- Basic - Light shield damaged/in disrepair. Hanging, dry storage **Warning**
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dbis buildup, Rusted, flaking **Warning**
- Basic - Wall and ceiling soiled with accumulated dust. Above, behind ice machine and around air vents in kitchen. **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2011 **Warning**
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1/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bagged ice. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. - gap **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Cookline **Warning**
- Basic - Light shield damaged/in disrepair. Hanging, dry storage **Warning**
- Basic - Old labels stuck to food containers after cleaning.cambros **Warning**
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dbis buildup, Rusted, flaking **Warning**
- Basic - Wall and ceiling soiled with accumulated dust. Above, behind ice machine and around air vents in kitchen. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Dressing made with milk at 38F-49F, improperly iced. Advised **Warning**
- Basic - High Priority - Dead roaches on premises. 2 in bar cabinet **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl **Warning**
- High Priority - Live flies in kitchen. 1 live roach on wall in dish area, **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black residue on food-contact surface. Holes in interior of green machine **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Ice in basin of server handsink **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2011 **Warning**
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1/23/2013 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. black grooves, cookline
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat
- Critical - Violation: 22-23-1 Observed food material on slicer. Onions
- Violation: 23-06-1 Observed build-up of dust on hood filters, left side
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. greater than 400ppm quat
- Critical - Violation: 53B-07-1 Employee training certificate expired, 10/4/11.
- Critical - Violation: 53B-08-1 Employee training certificated photocopied; no originals available
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8/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline drop in cooler holding PHFs at 44-54F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Drawers on cookline holding PHFs at 45-46F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Employee training certificate expired, 10/4/11.
- Critical - Employee training certificated photocopied; no originals available
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. lettuce and tomato Corrected On Site.
- Observed build-up of dust on hood filters, left side
- Critical - Observed buildup of black material in the interior of ice machine.
- Critical - Observed buildup of black material on soda dispensing nozzle, end of bar. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. black grooves, cookline
- Critical - Observed food material on slicer. Onions
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef over cheese, cookline Corrected On Site.
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 56F, improperly iced in server area. Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 70F, fontina at 73F, out with no time or temperature control for 4-5 hrs. see stop sale
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta and cheese at 46F, turkey at 45F, drawers on cookline. Advised to move to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 52F, artichoke at 52F, mix at 54F, sour cream 45F drop in portion of cookline cooler items in cooler about 4 hrs per operator. Underneath, deli meat 44-45F, rice 48F. Advised to move all PHFs to another cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 400ppm quat
- Observed slime build-up on gaskets, cookline cooler
- Critical - Rare roast not hot held at 130 degrees Fahrenheit or above. Held at 117-121F. Advised
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/20/2012 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. gap under back door
- Critical - Violation: 53B-08-1 Employee training certificates photocopied; expiration 5 years from training not 3.
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1/27/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat
- Violation: 29-17-1 Waste line missing at soda gun holster.
- Critical - Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. Approximately 30 droppings found on floor in store room. no evidence of any rodent activity in food storage or prep area.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. gap under back door
- Critical - Violation: 53B-08-1 Employee training certificates photocopied; expiration 5 years from training not 3.
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1/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm cl. manual sanitize until machine shows 50-100ppm cl.
- Critical - Employee training certificates photocopied; expiration 5 years from training not 3.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- 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.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Flour.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Anchovies at 65F with no time or temperature control. Operator iced
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chickeen over raw beef, reach in cooler.
- Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 30 droppings found on floor in store room. no evidence of any rodent activity in food storage or prep area.
- Critical - Observed toxic item improperly stored on handsink.
- Critical - Observed unlabeled chemical spray bottle. Cleaner.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap under back door
- Waste line missing at soda gun holster.
- Critical - Working containers of food removed from original container not identified by common name. Flour.
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1/25/2012 | Routine - Food | Warning Issued |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head.
- Critical - Violation: 30-02-1 Vacuum breaker missing at hose bibb. next to mop sink, back door.
- Violation: 37-15-1 Observed ceiling and wall soiled with accumulated grease/evidence of grease laden vapors. cookline.
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8/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper strength for manual warewashing. bar, greater than 200 ppm.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad bar holding PHFs at 53-55F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Hand wash sink lacking proper hand drying provisions and sign, bar
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. cookline
- No copy of latest inspection report. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. dish area
- Critical - No proof of a certified food service manager on duty with four or more employees. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling and wall soiled with accumulated grease/evidence of grease laden vapors. cookline.
- Critical - Observed encrusted food material on can opener.
- Observed equipment in poor repair. interior water leak true cooler
- Critical - Observed food stored in ice used for drinks. wine, mixers. bar
- Critical - Observed food stored on floor. walk in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs at 55F, potato salad at 53F, tuna salad at 54F, melon at 53F on salad bar for 3-3.5 hours per operator. Advised to move to freezer to recover temperature quickly
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half and half at 67F in server area. Advised to submerge in ice
- Critical - Observed toxic item stored in food preparation area. sanitizer next to bbq sauce. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Vacuum breaker missing at hose bibb. next to mop sink, back door.
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8/8/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Cook line.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on hood filters.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented can of tuna.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed small flying insects in kitchen.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Baby backs, 45 degees Fahrenheit in reach in cooler. Advised.
- Observed gaskets/seals on cold holding unit in poor repair. Salad cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Cook line.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on fan covers inside walk in cooler.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by utensils. Shelves in dish room.
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11/9/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed residue build-up on dish machine.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Floors not maintained smooth and durable by back door.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed unlabeled spray bottle.
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6/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. NY Strip and baby back ribs were 48 degrees Farhenheit. Removed product to ice bath.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. NOTE: SEPCO AIR arrived and repaired therostat. It was 38 degees Farhenheit.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed an open beverage container inside reach in cooler.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food storage trays encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on shelves under preparation tables.
- Lights missing the proper shield, sleeve coatings or covers. Kitchen area.
- Critical. Observed toxic item stored by food.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Cook line.
- Critical. Observed raw eggs stored over ready-to-eat food. Walk in cooler.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on table next to fryers.
- Observed residue build-up on food storage containers.
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unlabeled spray bottle.
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/28/2008 | Routine - Food | Warning Issued |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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