- Basic - No mop sink or curbed cleaning facility provided. /. Maintenance and food service employees stated that there is no mop sink for this facility.
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. / cream cheese cups at 60F, at buffet counter
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. / 2 fruit bowls at buffet counter
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. / apples at buffet counter
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Yogurt,cream cheese held less than four hours on the buffet line.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Bread,donuts,yogurt,potatoes at buffet line.Manager showed the new containers that she bought for the buffet line.
- High Priority - Three comp sink sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.Two of the handwashing sinks.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.Cups. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sinks used by food employees.Bar area at club level and restrooms at club level.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cream cheese held less than four hours at buffet line.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Pineapple,muffins at buffet line. **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.Dishwashing area.
- Intermediate - No soap provided at handwash sink.Bar area at club level.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.Reach in cooler area.
- High Priority - Displayed food not properly protected from contamination.Potatoes and muffins at buffet line. **Repeat Violation**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.Tongs for bread at buffet line.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination.Bowls at buffet line.
- 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 - Displayed food not properly protected from contamination.Yogurt,Danish,syrup,granola,potatoes at buffet line.
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm.Please sanitize dishes at three comp sink area.
- Critical - Displayed food not properly protected from contamination.Bread,bagels,muffns,waffles,hash brown at buffet line .
- Critical - Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Quats.
- No copy of latest inspection report.
- 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 dusty air conditioning vent covers.Milk reach in cooler at buffet line .
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese held less than four hours at buffet line .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk held less than four hours at buffet line .
- Observed single-service articles stored without protection from contamination.Forks and knives at buffet line ,
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Class K in kitchen .
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10/16/2012 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination.Muffins,bread,yogurt, bagels,apples at the buffet line .
- Critical - Hand wash sink lacking proper hand drying provisions.Back line area .
- Critical - Hand wash sink lacking soap .Back line area .
- Critical - Hand wash sink lacking soap at kitchen .Corrected On Site. Corrected On Site.
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese held less than four hours on buffet line.
- Critical - Observed wine stored inside the ice in the ice machine .
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Class K in the kitchen .
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.Bar area.
- Critical - Handwashing cleanser lacking at handwashing sink.Bar area.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.Bar area.
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3/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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