- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
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9/28/2012 | Routine - Food | Call Back - Complied |
- 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.
- Lights missing the proper shield, sleeve coatings or covers.
- 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.
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.
- Observed attached equipment soiled with accumulated grease.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/16/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FLIP TOP COOLER IN THE KITCHEN DISHMACHINE AREA
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. WHOLE ROASTED TURKEY AT 87 DEGREE Repeat Violation.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CORN BEEF Repeat Violation.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Repeat Violation.
- Critical - Damaged/spoiled/recalled food not properly segregated. SPOILED FOOD IN THE REACHIN COOLER IN THE KITCHEN PREP AREA
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Equipment and utensils not properly air-dried.
- Fixed nonfood-contact equipment not installed to allow cleaning access. FLOOR MIXER
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. WET FLOORS DRY STORAGE, PREP AREA, SERVICE AREA Repeat Violation.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. PREP AREA Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- Critical - Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area. Repeat Violation.
- Improper storage in meter room. REAR
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. WALKIN COOLER DOOR
- Critical - Observed accumulation of debris in three-compartment sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES IN THE DRY STORAGE ROOM Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. WALLS
- Critical - Observed buildup of slime in the interior of ice machine. 4 ice machines rear Repeat Violation.
- Critical - Observed buildup of soiled material on mixer head. PREP AREA Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Repeat Violation. MOLD BUILD UP. WALKIN COOLER
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee improperly washing hands. KITCHEN PREP AREA. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed floor area(s) covered with standing water. THROUGHOUT KITCHEN Repeat Violation.
- Observed food debris accumulated on kitchen floor. KITCHEN PREP AREA, KITCHEN DISHMACHINE AREA Repeat Violation.
- Critical - Observed food stored on floor. WALKIN FREEZER Repeat Violation.
- Critical - Observed food with mold-like growth. REACHIN COOLER IN THE KITCHEN PREP AREA Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. BAKING PANS
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. MEAT SLICER Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.REACHIN COOLER IN THE KITCHEN PREP AREA, WALKIN COOLER, WALKIN FREEZER Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. WALKIN COOLER, REACHIN COOLER IN THE KITCHEN, SEAFOOD COOLER,
- Observed grease accumulated under cooking equipment. KITCHEN PREP AREA Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Observed ice scoop with handle laying on the ground in dirty water. ICE MACHINES AREA
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed leaking pipe at plumbing fixture. KITCHEN
- Critical - Observed liquid waste leakage from dumpster onto ground/dumpster pad.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMPS, WINGS, CREAM BASED SALAD DRESSING,CHOPPED EGGS, Repeat Violation.
- Critical - Observed potentially hazardous food thawed in an improper manner. CLAMS IN STANDING WATER. KITCHEN SINK
- Critical - Observed soil buildup inside ice bin. 4 ICE MACHINES IN THE REAR Repeat Violation.
- Critical - Observed soil residue in storage containers. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets. ALL COOLER IN THE KITCHEN AND PREP AREA Repeat Violation.
- Critical - Observed toxic item stored by food. BLACK FLAG BUG SPRAY ON THE SHELF IN THE DRY STORAGE ROOM
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN COOLER, WALKIN FREEZER Repeat Violation.
- Observed wall in disrepair.KITCHEN PREP COOKLINE
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed wall soiled with accumulated food debris. THROUGHOUT KITCHEN PREP AREA Repeat Violation.
- Observed water draining onto floor surface. KITCHEN
- Observed wet wiping cloth used to wipe tableware or carry-out containers.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. REAR KITCHEN DOOR Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. CREAM IN THE KITCHEN,PREP AREA, WAIT STATIONS.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. TURKEY Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. DRY STORAGE ROOM Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). ONION RINGS, WINGS, SALAD DRESSING CREAM BASED, SHRIMPS, CHOPPED EGGS, CUT VEGGIES.
- Critical - Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths.
- Wet mop not hung to dry. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. SEAFOOD COOLER Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. WALKIN COOLER IN THE PREP AREA Repeat Violation.
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2/8/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. MUST HAND WASH, RINSE and SANTIZE ALL WARES UNTIL THE DISHMACHINE IS OPERATING PROPERLY.
- Critical - No conspicuously located thermometer in holding unit. Service area reachin cooler.
- 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 ceiling soiled with accumulated water in walkin cooler
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. Waiting cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. nuts in service area. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs above Bread pudding in a walkin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. cooked salmon under raw ground beef in frankie's walkin cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked salmon in frankie's walkin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked salmon in frankie's walkin cooler.
- Critical - Observed unlabeled spray bottle. windex at bar. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. corned beef Corrected On Site by reheating.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. screen ceiling on the outdoor oven screened enclosure.
- Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. outdoor oven.
- Floors not maintained smooth and durable.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. bar.
- No plan review submitted and renovations in progress. observed an outdoor screened enclosure with an oven used fot cooking turkey.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook line. Corrected On Site.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. no-handled cup inside flour container.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- 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. touching garbage can then engage in food preparation with out washing hands. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink, 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. rice at the cook line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. butter scoop in a walk in cooler.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crumbled cheese on the buffet line. Corrected On Site. ice bath.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flan, pudding, cut melons on the buffet line. less than 4h out of temperature according to PIC. Explained time control procedure.
- Critical - Observed unlabeled spray bottle.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching walk in cooler floor and then clean utensils with out changing gloves. Corrected On Site.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. outdoor oven in a screened area.
- Wall not smooth and easily cleanable. no solid walls up to 4 feet, on the outdoor screened enclosure.
- Wet wiping cloth not stored in sanitizing solution between uses. cook line
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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5/17/2011 | Complaint Full | Warning Issued |
- Critical. Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit. pork, turkey, chicken. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed liquid waste leakage from mop sink. Back of restroom
- Critical. Hand wash sink lacking proper hand drying provisions. in dish area
- Observed floor area(s) covered with standing water. in kitchen
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1/3/2011 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable-across 3-compartment sink-.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink--ladies/mens room-86 degrees.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation-back door.-10/29/10 not sealed properly
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10/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food with subsequent added foods not consumed/sold by date mark of earliest ingredient. Food may not be served--oysters sell by date expired 8/24/10.--5 cases and hold remaining cases untill DOH findings.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--51-55 degrees-cheese-(3 pounds), butter at buffet (6 pounds)-stop sale.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods-musels in the same ice next to oysters.
- Critical. Observed uncovered food in holding walkin-xhrimp, crab legs.
- Observed cutting board grooved/pitted and no longer cleanable-across 3-compartment sink-.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-across from 3-compartment sink.
- Observed build-up of grease on nonfood-contact surface-under and sides of fryer.
- Critical. Hot water not provided/shut off at employee hand wash sink--ladies/mens room-86 degrees.
- Critical. Hand wash sink lacking proper hand drying provisions-at 2 handsinks-kitchen . Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Observed hole in wall under plastic cover next to 3-compartment sink.
- Observed wall soiled with accumulated food debris-behind fan in prep room.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation-3-FM took test on 8/13/10-waiting results.
- 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.--wait staff-60 days for certification
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8/26/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in KOOLCO WIC. PHF must be moved to the other WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mushroom, peas in buffet lines. Corrected On Site. moved to an ice bath.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rolls at the cookline. Corrected On Site. voluntarily discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. koolco RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over cut vegetables
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. scoop for the outside ice machines
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Floors not maintained smooth and durable. kitchen
- Observed wall in disrepair. kitchen
- Observed unnecessary items on the premise. non working equipment
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. WIF
- Violation: 36-11-1 Floors not maintained smooth and durable. cookline.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. cookline.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area. 3C sink area.
- Violation: 37-14-1 Observed ceiling in disrepair. some tiles damaged.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. coffee station.
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1/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces, cheese in glassdoor RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in KOOLCO WIC. According to MGR the WIC door was left open during delivery.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, egg plant. Corrected On Site. reheated or voluntarily discarded.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara sauce. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling in a tightly closed container. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor RIC. no PHF must be held in this unit until fixed.
- Critical. Observed raw animal food stored over ready-to-eat food. WIF
- 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. gloves.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- 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.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Hot water not provided/shut off at employee hand wash sink. restrooms
- Observed leaking pipe at plumbing fixture. 3 C sink.
- Critical. Handwash sink not accessible for employee use at all times. cookline, Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. coffee station.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar.
- Floors not maintained smooth and durable. cookline.
- Observed floor area(s) covered with standing water. cookline.
- Observed wall soiled with accumulated black debris in dishwashing area. 3C sink area.
- Observed ceiling in disrepair. some tiles damaged.
- Lights missing the proper shield, sleeve coatings or covers. coffee station.
- 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.
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10/30/2009 | Routine - Food | Warning Issued |
| No report available. | 4/30/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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