- Basic - Covered waste receptacle not provided in women's bathroom. In unisex.
- Basic - Duct tape used to repair nonfood-contact surface. Handle to stainless pot and two strainers.
- Basic - Interior of microwave soiled with encrusted food debris. On ceiling dried material. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef spring rolls on shelf above pineapple. Removed. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk from 10/10. Voluntarily discarded. **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. Dairy at bar from unknown date.
- Intermediate - No soap provided at handwash sink. At bar. Replaced. **Corrected On-Site**
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/12/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Carbon dioxide tanks not adequately secured in bar area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken. **Corrected On-Site**
- Basic - Clean glasses stored below handsink, soap or paper towel dispenser exposing the items to drips from people's hands in dish room. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in server cooler. **Corrected On-Site**
- Intermediate - Handwash sink in dishmachine room not accessible for employee use at all times. **Corrected On-Site**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2013 | Complaint Full | Call Back - Complied |
- Basic - Equipment in poor repair. Pantry Cooler, and Wok Cooler not able to maintain PH/TCS FOODS AT 41° or below. DO NOT USE UNTIL REPAIR IS MADE.
- Basic - Pans not properly air-dried - wet nesting.
- 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. LEAFY GREENS. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork, Chicken, Spring Rolls, and Homemade Dressing 49° in pantry cooler. Crab Meat, Ground Chicken, and Noodles 48° in Wok 2 Cooler. Small Amounts Voluntary Destroyed By Mgr. **Admin Complaint**
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7/25/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Can opener blade not kept sharp - observed metal shavings. **Corrected On-Site** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near ware washing machine. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone on clean plates in warewash area. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets on wait staff doing food prep. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food storage container/container lid cracked or broken. Plastic bins. **Corrected On-Site** **Warning**
- Basic - Hood filters in disrepair. Clip broken. Unable to maintain tight fit. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep line. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding units in prep area. **Corrected On-Site** **Warning**
- Basic - Tea filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Water Chestnuts. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken and beef in reach in cooler on prep line. 47? **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Server using bare hands to remove something in coffee cup prior to filling. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Ice in two hand wash sinks. **Corrected On-Site** **Warning**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. On wait staff doing food prep. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs ambient cooling. 48? after 3.5 hours. Moved to walk in freezer to rapid cool. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dish crates and sanitizer bucket. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen. **Corrected On-Site** **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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5/22/2013 | Complaint Full | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. Purse stored on top of dishmchine **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Cucumbers.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or cover near ice machine.
- Basic - Working containers of food removed from original container not identified by common name. Potato Starch.
- High Priority - Food container stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. HOMEMADE SAUCES dated 1/11/13. **Corrected On-Site**
- High Priority - Sanitize towel container improperly stored. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no VISIBLE written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Sanitize towel container not labeled.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured at bar station.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Dishwashing area.
- Critical - No handwashing sign provided at a handsink used by food employees by grill area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, yogurt, and heavy cream. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken and beef spring rolls. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. Walk-in cooler vent fan covers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Boxes of food on walk-in freezer floor.
- Critical - Observed food stored on floor. Potatoes in dry stores. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Storage in three sinks. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Inside walk-in freezer.
- Critical - Observed toxic item improperly stored. Gallon of bleach on ice machine. Corrected On Site.
- Critical - Observed toxic item stored by food. Dry stores. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Items in walk-in freezer. Repeat Violation.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Critical - (B) Except as specified in Paragraph (C) of this section, self-service CONSUMERS may not be allowed to use soiled TABLEWARE, including SINGLE-SERVICE ARTICLES, to obtain additional FOOD from the display and serving EQUIPMENT. (C) Drinking cups and containers may be reused by self-service CONSUMERS if refilling is a contamination-free process as specified under Section 4-204.13(A)(B) and (D).
- Critical - Any license issued by the division shall be conspicuously displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall display their license number on all advertising for catering services. The current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference to each mobile food dispensing vehicle, theme park food cart and vending machine which must be prominently displayed and affixed to the vehicle, cart or machine.
- Critical - Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical - Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Handwash sink not accessible for employee use at all times in dishmachine area.
- Critical - Handwashing cleanser lacking at handwashing sink in bar area.
- Observed build-up of dirt/carbon-like substance on stove.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed soil buildup inside ice bin in service station area.
- Critical - Observed uncovered SUGAR in dry storage area. Corrected On Site.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Starch container not labeled . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Rice sticks container not covered . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Observed utensils stored in crevices between equipment. Knives in crevices in kitchen .
- Observed single-service items stored on floor. Box of chop sticks stored on storage room floor .
- Critical. Cold water not provided/shut off at employee handwash sink.Kitchen handsink.
- Critical. Vacuum breaker mising at hose bibb.Y splitter on hose bibb at the mop sink . Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Beverages dump in hand sink @ waiting station .
- Critical. Covered waste receptacle not provided in women's/employee bathroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Employee restroom .
- Critical. Observed unlabeled spray bottles in kitchen area.
- Observed unnecessary items on the premise. Hobart processor sitting on table at waiting station .
- Critical. Hotel and Restaurant license not properly displayed. Current license not displayed . Corrected On Site.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Flour container below prep table not labeled .
- Critical. Damaged/spoiled/recalled food not properly segregated. Mold like substance on onions and not segregated .
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Vacuum breaker mising at hose bibb. Y splitter on hose bibb at the mop sink .
- Critical. Handwash sink not accessible for employee use at all times. Buckets sitting inside the hand sink in dish washing area .
- Critical. Observed handwash sink used for purposes other than handwashing. Hand sink at waiter's station used to dispose old beverages .
- Critical. Covered waste receptacle not provided in women's bathroom. Employee restroom .
- Observed food debris accumulated on walk in freezer floor.
- Critical. Observed food service employee training is incomplete .
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in waitress cooler.
- Critical. Working containers of food removed from original container not identified by common name. SUGAR.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken & Beef top part of wok cooler. Corrected On Site.
- Critical. Observed open containers of Red Bull Drink stored over food served to customers.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed interior of microwave soiled in bar area.
- Observed build-up of grease and dust on fan in grill area. Corrected On Site.
- Observed residue build-up in oven.
- Equipment and utensils not properly air-dried on shelf in dishmachine area.
- Critical. No handwashing sign provided at a handsink in bar area used by food employees. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions in bar area. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing sink in bar area. Corrected On Site.
- Critical. Observed small flying insects in bar area.
- Critical. Observed unlabeled spray bottle in dishmachine area. Corrected On Site.
- No Heimlich maneuver sign posted. Corrected On Site.
- No complete copy of latest inspection report. (Violation Page Missing).
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8/19/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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