- No Violations Were Observed
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07/31/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar area **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC across from stove not maintaining proper cooling temperature Pasta 48° F, salad dressing 49° F, mushroom 48° F Corrective measures taken: All foods were placed on ice and WIC **Warning**
- 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. Observed RIC across from stove not maintaining proper cooling temperature Ambient 46° F **Warning**
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07/30/2014 | Routine - Food | Warning Issued |
- Basic - Leaking pipe at plumbing fixture in men's room under middle handsink.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. **Corrected On-Site**
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler drawer at 47F ambient temperature. Corrected On Site. PHFs voluntarily discarded. Repairman called during inspection.
- Equipment and utensils not properly air-dried. Pans stacked wet.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar handwash sink.
- Critical - Observed handwash sink used for purposes other than handwashing. Cookline handwash sink full of ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish and cooked veg above 41F in cookline cooler drawers stocked last night. Corrected On Site. PHFs out of temp voluntarily discarded.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed containers stacked wet on storage shelf, not properly air dried.
- Critical - Observed food not protected from environmental contamination, condensation, dripping onto foods in cookline cooler.
- Critical - Observed soiled beverage ice bin.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pull drawer reach in cooler on cookline at 50 F ambient temperature. All TCS/PHFS were removed. Please fax repair report.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pico mixed with onions and tomatoes and ribs at 46F in pull drawer reach in cooler on cookline. Corrected On Site. Food is kept in walk in cooler and restocked after lunch. All TCS/PHF were moved to another cooler.
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8/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored over raw shrimp. Corrected On Site. Food was rearranged.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/23/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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12/22/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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8/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees did not wash hands before putting on gloves. Repeat Violation.
- Critical. Observed empolyee wash hands with no hot water. Dishwasher-hot water not available.
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5/10/2010 | Complaint Full | Admin. Complaint Callback Not Complied |
- Critical. RAW BEEF THAWING AT ROOM TEMPERATURE - COS - PLACED IN COOLER
- Critical. RAW FISH STORED ABOVE COOKED LOBSTER MEAT ON SPEED RACK IN WALK IN COOLER.
- Critical. EMPLOYEE HANDLED RAW AND THEN READY TO EAT FOOD WITHOUT REMOVING GLOVES AND WASHING HAND. EMPLOYEE HANDLED RAW BEEF AND THEN BREAD. REPEAT
- Critical. BUILD UP OF SLIME IN ICE MACHINE - REMOVABLE WITH ALCOHOL SWAB
- UTENSILS STORED IN CREVISES - KNIVES STORED BETWEEN PREP TALBE AND REACH IN COOLER ON COOKLINE. COS
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5/10/2010 | Routine - Food | Administrative determination recommended |
- No Violations Were Observed
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1/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked ribs at 64 F, Shredded cheese at 61 F, Salsa 61 F. Food products were in cooler for two hours - foods were quick chilled by putting products in walk-in cooler. Corrected On Site.
- Critical. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. hamburger slider cooked to a temp. of 146 F. Product was put Back on flat top - employee rechecked final temp. at 156 F Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temp. at 60 F - small reach in cooler next to deep fryers and rolling oven on cookline.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handle bowl stored in marinara sauce in reach-in cooler in cookline.
- Observed ice scoop with handle in contact with ice. bar
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees did not wash hands before putting on gloves. Repeat Violation.
- Critical. Observed empolyee wash hands with no hot water. Server. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. thermometer washed in handwash sink on cookline. Repeat Violation.
- Observed build-up of mold-like substance on surface of gaskets of reach in cooler on cookline. Repeat Violation.
- Observed soda gun holster with accumulated slime/debris. bar area
- Critical. Observed handwash sink used for purposes other than handwashing. Handwash sink on cookline used to rinse thermometer. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed handwash sink used to deposit used silverware and beverage ice.
- Critical. No handwashing sign provided at a handsink used by food employees. Womens restroom
- Observed moldy ceiling conditioning vent covers and AC duck in dining room with gray dusty particles.
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11/25/2009 | Routine - Food | Administrative complaint recommended |
- 31-12-1 Observed employee use handwashing sink to rinse thermometer.
- 12A-16-1 Employees did not wash hands before putting on gloves.
- 20A-04-1 Thermometer washed in hand wash sink on cookline.
- 12A-13-1 Observed dishwasher handle dirty dishes then go on to handling clean dishes without washing hands.
- 12A-19-1 Observed employee wash hands with no hot water. Server.
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11/24/2009 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee handled raw hamburger and then handled bread without changing gloves and washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees did not wash hands before putting on gloves. Repeat Violation.
- Critical. Observed empolyee wash hands with no hot water. Dishwasher-hot water not available.
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Knife washed in hand wash sink on cookline.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Main dishmachine-booster was turned off. Corrected On Site. Booster was turned on.
- Observed build-up of mold-like substance on surface of gaskets of reach in coolers on cookline.
- Critical. Hot water not provided/shut off at employee hand wash sink. Hand wash sink in warewashing area. Corrected On Site. Water was turned back on.
- Critical. Observed handwash sink used for purposes other than handwashing. Hand wash sink on cookline used to wash bowl. Repeat Violation.
- Observed grease accumulated on kitchen floor. At end of hood suppression system.
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9/24/2009 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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9/11/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put on gloves without washing hands first. On 05/30/2009 callback, employee was not washing hands before putting on gloves. In addition, also observed employees using sanitation wipecloth and then engage in food prep without washing hands, dipping gloved hands in sanitation bucket after handling raw foods, and washing gloved hands with no soap. On 07/28/2009 callback, employee is not washing hands before putting on gloves. Employee also handled a wet wipecloth in sanitizer and then handled cooked food without removing gloves, washing hands and then replacing gloves.
- Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. Hand wash sink at end of cookline. Repeat Violation. On 05/30/2009 callback, sink did not have cold water. On 07/28/2009 callback, hot water was hooked up to both hot and cold faucets. The temperature of the water coming out of the cold water line is 123 F.
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7/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/28/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/5/2009 | Routine - Food | Warning Issued |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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