- Basic - Ceiling tile missing. Storage room
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Cutting lemons for garnish.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken 47 lasagna 47 hamburgers 47
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by food tray.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Service area **Corrected On-Site**
- Intermediate - Lack of toilet tissue at each toilet. In 1 room.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front prep area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For breakfast eggs
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cut cooked potatoes **Corrected On-Site**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- 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. Front
- Intermediate - Walk-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. Service called, other WI coolers available.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina **Warning**
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5/28/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom. Both. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Insect control device installed over food preparation area. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. **Corrected On-Site**
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. At wine room used as door stopper. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle store over juice carafe (room service). **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Whole turkeys. **Warning**
- Basic - Stored food not covered in walk-in cooler.Beef steaks not covered at Walk in cooler. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Storage room next to Chef office. **Warning**
- High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching 135 degrees Fahrenheit. Chicken Confitte. **Warning**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 48f degrees, 47f degrees at breakfast buffet. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- 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. Cook at kitchen cook line. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna tartare is prepared in house . No parasite label control for raw served tuna. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cut melons at breakfast bar held at room temperature 47f degrees. Cut tomatoes 48f degrees .at breakfast bar. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken with non continuous cooking stored over pork ribs. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork ribs marinating at walk in cooler at 49f degrees. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pickle peppers. 12 / 12th and 12/26 **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breakfast buffet not covered with sneeze guards. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Oyster bar and Pizza bar with no hand washing sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pool bar area, main kitchen cook line. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Main bar using all hand washing sinks as dumping sinks. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Oyster bar and Pizza bar . **Warning**
- Intermediate - No soap provided at handwash sink. Oyster bar and Pizza bar. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Breakfast buffet cut melons 47 degrees and cut tomatoes 48f degrees. **Warning**
- Intermediate - Water pressure lacking at cold fixtures by Ice machines in kitchen that require the use of water. **Warning**
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2/11/2013 | Routine - Food | Warning Issued |
- Ceiling tile missing. (KITCHEN AREAS).
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS AND PANS AT DISHWASHER AREAS. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DAMAGED REACH IN COOLER WITH (TUNA TARTARE INSIDE) 78F DEGREES. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area.PIZZA PREPARATION AREA .
- Critical - Hand wash sink lacking proper hand drying provisions. BAR POOL AND WAITER STATION .
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site. EMPLOYEE CLEANING BLOCKED IT WITH CUTTING BOARDS .
- Critical - Handwashing cleanser lacking at handwashing lavatory. WAITER STATION , POOL BAR AREA (SOAP UNDERCOUNTER). Corrected On Site.
- Critical - No oyster warning sign with required language provided. POOL BAR OFFERING RAW OYSTER.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. 2 HANDWASH SINKS AT THE DUTCH USED AS DUMPING STATION .
- Critical - Observed food stored on floor. ROOM SERVICE KITCHEN .
- Observed hole in wall. AT HALLWAY (KITCHEN ENTRANCE).
- Critical - Observed live flies in kitchen. BY CUT MELONS. (ROOM SERVICE KITCHEN).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA (76F DEGREES) AT REACH IN COOLER BY PIZZA STATION (DAMAGED MOTOR). Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW MEATS OVER READY TO EAT CROQUETTES. WALK IN FREEZER.Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed single-service items stored on floor. ROOM SERVICE KITCHEN (STORAGE AREAS).
- Plumbing system in disrepair. KITCHEN HANDWASH SINK . BY DISHWASHER MACHINE .
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. (THAWED) AT WALK IN FREEZER . BLACK OLIVE MOSTO 9/16.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-11-2 No oyster warning sign with required language provided.OBSERVED NO CONSUMER ADVISORY FOR RAW OYSTER OFFERED AT DINNER MENU.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR?Contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 06/03/2012. OBSERVED NO EMPLOYEE TRAINING CARDS. NO PROOF TO OBSERVED AT CALL BACK INSPECTION .
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6/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. CLEAN AND SANITIZED WATER PITCHERS NOT PROTECTED FROM THE ELEMENTS (POOL AREA).
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SHELL EGGS (48F DEGREES) , TURKEY SLICED (55F DEGREES) , PLANT FOODS (49F DEGREES) .
- Critical - Displayed food not properly protected from contamination. CAKES AND DESSERTS AT BAR COUNTER.
- Critical - Hand wash sink lacking proper hand drying provisions. SERVERS AREA STATION AND BAR AREA AT (POOL).
- Critical - Hot water not provided/shut off at employee hand wash sink. WAITER STATION BY POOL AREA.
- Critical - Manager lacking original proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 06/03/2012.
- Critical - No list of certified food service managers available at the establishment.
- Critical - No oyster warning sign with required language provided.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 06/03/2012.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE BY COOK LINE BARE HANDED. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. AT BAR AREA.
- Observed cutting board grooved/pitted and no longer cleanable. BAR AREA.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. COOK AT PREPARATION AREAS.
- Critical - Observed employee improperly washing hands. NO HOT WATER , NO PAPER TOWELS (POOL AREA).
- Observed employee with ineffective hair restraint.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. SAUCES POTENTIALLY HAZARDOUS AT TALL PLASTIC CONTAINERS MADE 0N 03/29/12 STILL NOT REACHING 41F DEGREES OR BELOW.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING KNIVES AT BAR.
- Critical - Observed handwash sink used for purposes other than handwashing. HADWASHING SINK BY DISHMACHINE .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOODS (48F DEGREES), SHELL EGGS ON PREPARATION TABLE (48F DEGREES) SET UP AT ABOUT 6:00 am according to cook at line.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW GROUND PORK AND RAW GROUND BEEF AT SAME CONTAINER INSIDE WALK IN COOLER.
- Observed utensils stored in crevices between equipment. CUTTING KNIFE AT BAR. (SOILED).
- Critical - Person in charge failed to insure proper cooling. COOK WITH NO THERMOMETER TO CONTROL PREPARATION AREAS WITH REACH IN COOLER RUNNING OVER REQUIRED TEMPERATURE OF 41F DEGREES.
- Critical - Person in charge failed to insure proper handwashing by employees. NO HOT WATER AND NO PAPER TOWELS AT POOL (WAITER STATION).
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SHELL EGGS AT PREPARATION TABLE HELD AT 48F DEGREES.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS AT COOK LINE (48F DEGREES).
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4/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/2/2011 | Routine - Food | Call Back - Complied |
- No plan review submitted and aproved renovations in progress. This violation must be corrected by : 11/09/2011.
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9/9/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
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3/8/2011 | Routine - Food | Administrative complaint recommended |
- Critical. No current boiler certification provided/available. For reporting purposes only.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 06-01-1 Observed potentially hazardous food thawed in an improper manner. Corrected On Site. PORTOBELLO MUSHROOMS IN PIZZA STATION.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. Corrected On Site. SOIL CLOTH OBSERVED AT CALL BACK IN CONTACT WITH PORTOBELLO MUSHROOMS AT PIZZA STATION .
- Violation: 10-07-1 Observed in-use utensil NOT stored in standing water less than 135 degrees Fahrenheit. PIZZA STATION .
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. WIPING CLOTH NOT IN BUCKET. ALSO WET SOIL WIPING CLOTH IN CONTACT WITH PORTOBELLO MUSHROOMS THAWING AT ROOM TEMPERATURE .
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris. OBSERVED SLIME AT HOLSTER AND SODA SPRAY GUN AT BAR.
- Critical. Violation: 32-15-1 No handwashing sign visible (HIDDEN UNDER COUNTER) provided at a handsink used by food employees. PIZZA STATION & BAR . HANDWASHING SINK USED DURING CALL BACK FOR OTHER PURPOSES . UTENSILS , PAN AND THAWING PLANT FOODS.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. 2 persons on duty at moment of Inspection that are managers do not have and were not able to show proof of MANAGER CERTIFICATION (JIM PASTOR AND STEVE ACOSTA) .
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11/2/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. PIZZA STATION Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. COOK PREPING FOOD/ WAITERS HANDLING BREAD Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed soda gun holster with accumulated slime/debris.
- Critical. No handwashing sign provided at a handsink used by food employees. PIZZA STATION & BAR
- Ceiling not smooth and easily cleanable.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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5/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed food offered in a way that misleads/misinforms the consumer. kobe burger advertised on menu, american style kobe burger on boxes in walkin cooler.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- 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 buildup of slime on soda dispensing nozzles.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Ceiling tile missing. dishwashing areas
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping clothes
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11/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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