- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.cookline and salad area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee discarded. **Corrected On-Site**
- Basic - Equipment in poor repair. Fryer baskets
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.next to fryers and across from stove.
- Basic - Working containers of food removed from original container not identified by common name. Flour bread crumbs **Corrected On-Site**
- High Priority - Dented/rusted cans present. Manager placed in office
- High Priority - Raw animal food stored over ready-to-eat food.pork over tomatoes **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By dishmachine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cookline and by dishmachine
- Intermediate - No soap provided at handwash sink. By dishmachine
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 2 Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters. Above char grill
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse by glasses at bar **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Working containers of food removed from original container not identified by common name.flour
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 50f employee lowered level in pan.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Heavy cream 50f less than 4 hours advised. Butter 50f at waitstaion advised to use time as a public health control.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. Cookline.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Cutting board cookline. Outside of ice machine **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 129f employee reheating
- High Priority - Toxic substance/chemical improperly stored. Chemicals stored on dish machine **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing at both bars
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cookline and by dish machine Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Prep line
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline and prep area.
- 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.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Waitstaion. **Corrected On-Site**
- Basic - Food stored on floor. Potatoes **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in drawers on cookline and salad station.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Waitstion
- Basic - Reach-in cooler gasket torn/in disrepair/waitstation.
- Intermediate - 2 Ice chute soiled/build up of mold-like substance/slime. Waitstation.
- Intermediate - Handwash sink used for purposes other than handwashing. Storage at dishmachine and salad station.**Corrected On-Site** **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Cookline **Corrected On-Site**
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair/victory/cookline and freezer on cookline. 10/4/12 manager states on order.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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10/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink/mens and ladies room.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Invoice states tuna loin.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils and at waitstation. Corrected On Site.
- Observed build-up of grease in oven.
- Observed cutting board grooved/pitted and no longer cleanable/cookline.
- Observed gaskets/seals on cold holding unit in poor repair/victory/cookline and freezer on cookline.
- Critical - Observed handwash sink used for purposes other than handwashing/storage in prep area and piano bar.
- Critical - Observed interior of microwave soiled/cookline. Corrected On Site.
- Critical - Observed ladies handicapped stall states out of order. Chef states tiolet keeos running.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed raw chicken over seafood in walkin cooler .
- Critical - Observed raw eggs stored in same pan with pkant food. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris/main bar and piano bar.
- Critical - Observed tiolet in rest has trash bag over it. Chef states tiolet continues to flush. Chef states plumber has been called.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cheese sauce 124 and plant food 90F/placed on stove to reheat.
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10/2/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions/cookline. Corrected On Site.
- Critical - Observed an open beverage on top of dishmachine. Corrected On Site.
- Observed build-up of grease in oven.
- Observed cutting board grooved/pitted and no longer cleanable/cookline.
- Critical - Observed dented/rusted cans.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 49F being moved to another cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions/bar. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory by dishmachine.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime on soda dispensing nozzles/piano bar.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./changing gloves.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair/victory cooler on cookline.
- Observed handsink not functioning by 3 compartment sink/batteries.
- Critical - Observed improper horizontal separation of raw chicken and ready-to-eat foods/cookline drawers.
- Critical - Observed potatoes stored on floor/cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg wash 60F/placed more ice around containers.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potatoes 124F,rice 60F less than 4 hours advised to reheat.
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1/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength/bar. Discontinue use of dishmachine for sanitizing. Set manual sanitizing until repaired.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Critical - Observed an open beverage container on dishmachine. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Touching drinking ice with barehands. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles/piano bar.
- Critical - Observed copies of employee training /no originals.
- Critical - Observed handwash sink used as dump station/prep area.
- Critical - Observed sensor that activates water not functioning at handsink/prep area. Corrected On Site.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit, bar area. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese at salad cooler at 45f, stacked too high, corrected onsite.
- Critical - Observed toxic item improperly stored, wiping cloth sanitizer bucket stored next to clean plates. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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5/23/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food/flour. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils/dishmachine area.
- Observed cutting board grooved/pitted and no longer cleanable/prep area.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits/interior of oven.
- Critical. Observed handwash sink used for purposes other than handwashing/dump station in prep area.
- Critical. Hand wash sink lacking proper hand drying provisions by dshmachine. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions/cookline. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavator/cookline. Corrected On Site.
- Critical. Observed sanitizing bucket stored on reachin at cookline.
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12/17/2010 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair/ victory cooler on cookline near salad station and victory cooler at salad station.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable/cookline.
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8/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Brie 67F,cheese57F ,47 F cheese manager is placing in walkin.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Plant food base 88F employee is reheating.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Top part of cooler on cookline/leftside.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Top part of cooler on right side of cookline.
- Critical. No conspicuously located thermometer in holding unit at main bar that holds heavy whippping cream.
- Critical. Observed improper vertical separation of raw animal foods/fish and ready-to-eat foods in reachin drawers on cookline.
- Critical. Observed raw animal food stored/chicken over ready-to-eat food in freezer on cookline.
- Critical. Observed salt pellets stored on floor in water heater room.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touch wrap with Barehand. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/changing gloves.
- Observed gaskets/seals on cold holding unit in poor repair/ victory cooler on cookline near salad station and victory cooler at salad station.
- Observed cutting board grooved/pitted and no longer cleanable/cookline.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink. 89F at handsink by salad station.
- Critical. Observed handwash sink used for purposes other than handwashing storage at main Bar. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory by dishmachine.
- Critical. 2 Handsink at main bar and piano bar not dispensing soap properly.
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8/26/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit/piano bar. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over fish/cookline Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food/ham/walkin .
- Critical. Observed food stored on floor/salt pellets.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/changing gloves.
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils/on dishmachine.
- Observed cutting board grooved/pitted and no longer cleanable/cookline.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Main bar and piano bar. Discontinue use of dishmachine for sanitizing until functioning properly.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing until dishmachine is functioning properly. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses/waitstation.
- Critical. Hot water not provided/shut off at employee hand wash sink By 3 compartment sink/water temperature 90F.
- Critical. Observed handwash sink used for purposes other than handwashing/storage by dishmachine. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions by dishmachine.
- Critical. Handwashing cleanser lacking at handwashing lavatory by dishmachine.
- Critical. Observed unlabeled spray bottle found in employee restroom.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 55F garlic in oil.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over fish/cookline.
- Critical. Vacuum breaker mising at hose bibb in water heater room.
- Critical. Observed handwash sink used for purposes other than handwashing/dump station/bar.
- No Heimlich maneuver sign posted.
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1/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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