- Basic - Attached equipment soiled with accumulated dust. Observed heavy dust around fan covers. In walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable. At storage area.
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Interior of microwave soiled with encrusted food debris. At microwaves located in front cook line.
- Basic - Observed cracked/chipped lids. At cook line calamari station.
- Basic - Stored food not covered in walk-in cooler. Observed uncovered cooked chicken wings, cooked beef and lamb broth. In walk in cooler. **Corrected On-Site**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. At preparation area. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw lamb stored over cheese. In walk in cooker. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At hose connection located by three compartment sink, and at bar hand sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at preparation sink. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop in flour **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sauce bottles on cook line not labeled **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over seafood in Walk in cooler **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with food. Over thawing calamari **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. No lids on any of the waste receptacles
- Basic - Floor soiled/has accumulation of debris. Under storage crates opposite ice machine
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over pot on stove. **Corrected On-Site**
- Basic - Hole in ceiling. Where pipes pass through ceiling adjacent to extraction hood, by back door **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Back prep area **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth hanging over sanitizer bucket **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Soup (1 container) 44-45°, garlic butter 50° - improvement observed on cooling process - all foods dated 5/27 at proper temp except garlic butter and one soup. Recommend monitoring. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon above cooked veg - cookline **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken above raw pork - cookline RIC **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Soup x1, garlic butter x5
- Intermediate - Cutting board(s) stained/soiled.cookline
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store soiled food container. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked octopus. Meat/fish/poultry cooler, cooked la,b shank (cookline cooler)
- Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Salsa **Repeat Violation**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups and glasses stored at handsink at bar CB: corrected on site
- Basic - Equipment in poor repair. Broken containers and lids, cutting boards, water filter treatment, softwood containers used for humus, unsealed wood at cook-line and WIC
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 286 seats counted and licensed for 222
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Frontline
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen. Also standing water on floor in kitchen and bar
- Basic - Hole in ceiling. Back entrance
- Basic - Light not functioning. Light bulbs burnt out
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Plumbing system in disrepair. Hot water faucet not working - kitchen and cold water faucet not working at bar
- Basic - Squeeze bottle containing a food product not labeled. Cinnamon container at bar coffee station also not labeled. **Repeat Violation**
- Basic - Wall in disrepair. Near office
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon - received frozen **Warning** CB: letter of assurance provided by supplier that salmon is parasite free and is farm raised. Supplier letter must also include that farm raised salmon is fed parasite free feed. DO NOT SERVE FISH UNDERCOOKED OF PROOF OF PARASITE DESTRUCTION/AQUACULTURE DOCUMENTATION IS NOT AVAILABLE. SERVE FULLY COOKED UNTIL PROPER PARASITE DESTRUCTION IS OBTAINED (as informed by manager it is rare that salmon is served undercooked)
- High Priority - Small flying insects in bar area. CB: small flying insects around soda guns
- 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. For kitchen staff ( Hector and Lena have worked over 2 years.
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2/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Salsa **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outer surfaces of ice machine
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Bar
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups and glasses stored at handsink at bar
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Jugs - back prep kitchen
- Basic - Clean knives/utensils stored in crevices between equipment. Frontline - coolers **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Equipment in poor repair. Broken containers and lids, cutting boards, water filter treatment, softwood containers used for humus, unsealed wood at cook-line and WIC
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 286 seats counted and licensed for 222
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Frontline
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen. Also standing water on floor in kitchen and bar
- Basic - Food stored on floor, bag of onions and yogurt pan in kitchen and plastic drink bottles at bar. **Corrected On-Site**
- Basic - Hole in ceiling. Back entrance
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Light not functioning. Light bulbs burnt out
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. One hand wash sign broken/torn and other one only in Spanish
- Basic - Objectionable odor in establishment. Bar
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hot water faucet not working - kitchen and cold water faucet not working at bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish thawing in sink with no cold running water
- Basic - Squeeze bottle containing a food product not labeled. Cinnamon container at bar coffee station also not labeled. **Repeat Violation**
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Hammer with clean utensils **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler, lasagna and Plaki.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food, unwashed dill over cooked rice in walk in cooler. **Corrected On-Site**
- Basic - Wall in disrepair. Near office
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Yoghurt 77? after 3 ours cooling. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Bacon bits
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - First aid supplies improperly stored, hydrogen peroxide and cough drops at bar. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. See stop sale, bottles at bar. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon - received frozen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta, eggplant, roast peppers, grape leaves, dessert, Greek yoghurt - REFER TO TEMPERATURE SECTION OF REPORT **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Potato at 48? next day and chicken soup, pastisio **Warning** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes at 113? - less than 2 hours
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers, raw beef over cooked chicken. raw chicken over raw peppers in RIC **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw gyro beef over raw fish front cook line and raw beef over raw pork in walk in cooler **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. Galakto 2/16, sofrito 2/15
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling: yoghurt, potato, chicken soup, pastisio
- 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. Milk **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Fork found in handsink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
- 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. For kitchen staff ( Hector and Lena have worked over 2 years.
- 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. Cook line prep cooler for desserts and salads. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled, bottle of glass cleaners in dining room and degreaser bottle in kitchen.
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2/25/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Dessert/salad cooler at cookline at 47F - yoghurt and tzaziki made 8/29 [cooling] and dessert with fresh cream 45F [cold holding] - less than 4 hours - transferred to walk in cooler - do not use for storing TCS foods unless capable of maintaining 41F or below.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked 8/28: green beans, onions, tomato sauce above 60F; rice 56-64F [2 containers]; chicken and rice soup 69F; chicken sauce [broth left from cooked chicken with flour and water added and heated] - Corrected On Site. Discarded. Strongly recommend re-evaluation of cooling procedures.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Chicken 158-164F. Corrected On Site. Cooking continued 165-170F.
- Equipment and utensils not properly air-dried. Clean food containers stacked while wet. Corrected On Site.
- Critical - Establishment not maintaining shellstock tags for 90 days. Mussels.
- Critical - Food-contact surfaces and utensils not properly washed, rinsed, sanitized - cookline tongs sanitized in container of quat sanitizer at cookline without wash and rinse step.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar. Corrected On Site.
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Hands not washed between glove change. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Hands washed in 3 compartment sink without use of soap. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Walk in cooler - ceramic plate stored inside and used for scooping cooked green beans/onions. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef stored above cooked chicken - cookline cooler drawers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dessert 45F made in-house - topped with fresh cream.
- Observed reach-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical - Observed toxic item stored in food preparation area. Sanitizer bucket on prep table. Corrected On Site.
- Observed utensils stored in crevices between equipment. Knife stored next to food order printing machine and metal holder. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Burgers on lunch menu - cooked to customer's request as informed by manager. Corrected On Site. Sign posted near bar area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Improper cooling: cooked veg, rice, chicken soup, chicken sauce. Corrected On Site. Discarded.
- Critical - Vacuum breaker mising at hose bibb. Under 3 compartment sink - hose connection. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth hanging over side of sanitizer bucket not inside solution. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottle of water - cookline. Corrected On Site.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. Hood system.
- Critical - No conspicuously located thermometer in holding unit. Reach-in cooler thermometer not operating properly.
- Observed equipment in poor repair. Cracked lexans.
- Observed gaskets/seals on cold holding unit in poor repair. Cook line prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Vacuum breaker mising at hose bibb. Next to three compartment sink.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.AT BAR Corrected On Site.
- Observed REACH -in cooler gasket torn/in disrepair.ALL ON COOK LINE
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.ALL
- Critical - Observed food stored on floor. SEVERAL BOXES ON FLOOR IN WIF
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed unlabeled spray bottle. DEGRESER
- Critical - Vacuum breaker mising at hose bibb. ON SPLITTER AT MOP SINK(WRONG PLACE) EXPLAINED
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board heavily grooved/pitted and no longer cleanable./all portable, front cooks line
- Observed dry wiping cloth under portable cutting boards
- Observed floor area(s) covered with standing water./dishmachine,kitchen area
- Critical - Observed food being cooled by nonapproved method./ in deep pans,and containers Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed moderate soil residue in storage containers.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloth Corrected On Site.to 50 ppms
- Critical - Observed two live flies in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area./lemons service area by dining room
- Critical - Observed unlabeled spray bottle./cleaners
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name,squeeze bottles on cooks line.
- Critical. Observed food stored on floor,walk-in cooler Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area,walk-in cooler Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices,numerous chips and cracks
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Observed worn, in service area floors/carpeting.
- Critical. Observed unlabeled spray bottle,cooks line fryer
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. desserts @ 81 on rack
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatoe on counter @ 112 degrees; Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwash over rte in wic & on shrimp @ back rest
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over milk, spices in rte cooler @ line
- Observed cutting board grooved/pitted and no longer cleanable.
- Soiled items too large for warewasher or three-compartment sink not scrapped or rough cleaned to remove food particles.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing. towels
- Critical. Observed toxic item stored by food.
- Carbon dioxide/helium tanks not adequately secured. @ back
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name,olive oil.
- Critical. Working containers of food removed from original container not identified by common name,flour.
- Critical. Fruits/vegetables not washed prior to preparation,eggplant.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw snapper over fries in freezer.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food,watches.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee making salad with barehands Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Equipment and utensils not properly air-dried.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed worn, torn and/or soiled floors/carpeting,prep area.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- Critical. Person in charge failed to insure that produce is washed before prepping.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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