- Basic - Buildup of food debris and ice on floor inside walk in freezer.
- Basic - Clean utensils stored between equipment and wall.
- 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. Kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. Employees at cookline and food prep areas.
- Basic - Wall behind ice machine soiled with accumulated dust.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at bar.
- Intermediate - Accumulation of gray-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink in dishwash area. Handwash sink at bar nearest dining area.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed bags of bread stored on floor in walk in freezer.
- Basic - Condensation or other drainage not disposed of according to law. Beer reach in cooler at bar and reach in cooler at end of cookline across from fryers.
- Basic - Ice scoop handle in contact with ice. Bar
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at end of cookline across from fryers.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46°F and cod fish 47°F in reach in cooler across from grill and fryer. Reach in cooler turned down and TCS foods placed on ice. Cream 50°F in reach in cooler at wait station nearest restrooms. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink at end if cookline near pasta cooking station. Handwash sink at bar nearest middle of dining room.
- Intermediate - Employee used handwash sink as a dump sink. Handwash sink at bar next to ice bin.
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at bar nearest outside patio used to metal bucket.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink in dishwash area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna and roast beef in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean equipment stored on floor. Dish racks stored on floor.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee at cookline.
- Basic - Ice scoop stored on top of dirty ice bin at bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dishwash area.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline picking up spatula from floor with gloves on not changing gloves and washing hands when changing tasks and working with food.
- High Priority - Employees failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce 45°F in salad prep reach in cooler. Half n half 53°F in reach in refrigerator next to salad prep reach in cooler. Half n half placed into working reach in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching raw fish with gloves on and picking up spatula up off of floor with same gloves on. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on potato frie cutter.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink near dishwash area.
- Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at end of cookline near pasta boiler blocked by baine maries.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar.
- Intermediate - Spray bottle containing toxic substance not labeled. Bar.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Observed a box of chicken wings stored on floor in walking freezer.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for any employees engaged with food. **Admin Complaint**
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1/16/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- 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 Repeat Violation.
- Observed employee (cooks) with no hair restraint.
- Critical - Observed potentially hazardous food (fish) thawed in an improper manner.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED NO PROOF OF A FOOD MANAGER CERTIFICATION MANAGER
- Critical - OBSERVED NO PROOF OF EMPLOYEE FOOD SAFETY TRAINING UPON REQUEST
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1/31/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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