- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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. 0 ppm. COS,100 ppm. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Prep area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Prep area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline?
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline unit.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 47f-48f, hard boiled eggs 48f.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 47f.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50f.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than hand washing. Thawing seafood. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area.
- Intermediate - No soap provided at handwash sink. Wait station, kitchen.
- 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.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated dust. Walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station kitchen.
- 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. 0 ppm.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline.
- Intermediate - No soap provided at handwash sink. Wait station kitchen.
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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10/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing 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. **Warning**
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10/8/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Bottle drinks. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - No copy of latest inspection report available. **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Intermediate - Accumulation of black mold-like substance inside the ice bin. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth. **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Warning**
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8/6/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean linens stored on floor. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Reach in cooler door, cookline.
- Basic - No copy of latest inspection report available.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Toxic substance/chemical improperly stored over food and clean wares. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance inside the ice bin.
- 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. Deli meat.
- Intermediate - Employee used handwash sink as a dump sink. Bar.
- Intermediate - Food service manager not certified within 30 days of employment.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Cookline reach in cooler.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
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12/5/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Prep area, kitchen
- Critical - No conspicuously located thermometer in holding unit. Cookline reach in cooler.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of ice machine.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed container of medicine improperly stored over food preparation area. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty air conditioning vent covers. Kitchen.
- Observed food debris accumulated on kitchen floor. Under dish machine.
- Critical - Observed food stored on floor. Store room.
- Observed grease accumulated under cooking equipment.
- Critical - Observed ice bin soiled.
- Observed ice scoop with handle in contact with ice. Wait station. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Heavy cream and deli meats.
- Observed residue build-up on nonfood-contact surface. Cookline reach in coolers.
- Observed single-service items stored on floor. Store room.
- Critical - Observed toxic item stored in food preparation area. Stainless steel polish. Corrected On Site.
- Observed wall soiled with accumulated black debris by mop sink.
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10/2/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed cutting board grooved/pitted and no longer cleanable. Cookline.
- Critical - Observed food stored on floor. Walk in cooler. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 50F. Item moved to other reach in cooler.
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3/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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