- Basic - Bathroom lock mechanism broken. Men's room.
- Basic - Dead roaches on premises. 1 dead roach under dish machine. Cleaned up. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Under dish machine.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Under shelving for clean dishes.
- Basic - Self-closing device on bathroom door disconnected/broken.
- High Priority - Live flies in kitchen. Approximately 50 small flying insects around the dish machine.
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4/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- 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. Above dish machine area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Both restrooms.
- Basic - Old labels stuck to food containers after cleaning. Clean pans on shelf.
- High Priority - Vacuum breaker missing at mop sink faucet. In kitchen.
- Intermediate - Soda gun soiled. Inside bar.
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3/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - A minimum of one bathroom facility is not available for public use. Both bathrooms currently closed for plumbing problems in the ladies restroom. Corrective action reopened men's room as unisex. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. At kitchen hand wash sink. **Repeat Violation**
- 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. Chives. Donned gloves.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside bar.
- Intermediate - Soda gun soiled. 1 at center of outside bar is glued on. **Repeat Violation**
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10/22/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Cook. Given hat. **Corrected On-Site**
- Basic - Old labels on clean dishes. Few sixth pans. **Repeat Violation**
- Basic - Water leaking from faucet/faucet handle. Hand wash sink in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Placed in sanitizer. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In reach-in cooler raw fish over cooked ground beef.
- Intermediate - Soda gun soiled. One at outside bar.
- Intermediate - Spray bottle containing toxic substance not labeled. 1 bottle above dish sink with yellow liquid.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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6/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls in storage area. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 60? 18 hours after preparation. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Cold holding equipment incapable of 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. 48?, turned down, 44? after 10 minutes. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Back bar. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Vegetable wash, kitchen. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No list of certified food service managers available at the establishment. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back bar. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
- 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. **Warning**
- Intermediate - Soda gun soiled. Back bar. **Warning**
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4/5/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Upstairs storage area. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates in storage area.
- Equipment and utensils not properly air-dried. Plastic bins in storage area wet nesting.
- Critical - Hotel and Restaurant license not properly displayed. In office, Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Reach in freezers.
- Critical - Observed buildup of slime in the interior of ice machine and ice bucket.
- Critical - Observed food stored on floor. Soda bottles on floor in storage area. Corrected On Site.
- Observed hole in wall. Men's restroom behind commode.
- Observed nonfood-contact equipment in poor repair. Door to reach in cooler loose on hinge.
- Observed old labels stuck to food containers after cleaning. Plastic bins throughout kitchen.
- Observed single-service items stored on floor. Sleeve of plastic cups behind bar. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Sugar above hand wash sink. Corrected On Site.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2012 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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6/14/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. on floor
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork cooked last night at 47. beans cooked last night at 52. chicken cooked last night 45. discarded Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. sanitizer bucket in it
- Critical - Hotel and Restaurant license not properly displayed.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. unsealed wood shelves throughout kitchen
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. lime cutter
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen, bar Repeat Violation. Repeat Violation.
- Critical - Observed employee improperly washing hands. rinsed hands in prep sink where food was thawing
- Observed equipment in poor repair. door falls off reachin cooler when opened
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting limes Corrected On Site.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsink used to fill sanitizer bucket
- Critical - Observed food stored on floor. limes, walkin cooler
- Critical - Observed food stored on floor. oil jug Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. pan lids on steamtable
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sink where food is thawing
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon in sanitizer bucket Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline Repeat Violation.
- Critical - Observed live flies in tiki bar.
- Critical - Observed mislabeled spray bottles. orange cleaner labeled as sanitizer
- Observed single-service items stored on floor. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed toxic item stored in food preparation area. on shelf over prep sink Corrected On Site.
- Critical - Observed unlabeled spray bottles. orange cleaner
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. ground beef cooked 5-1. discarded Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wings Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. cutting limes outside
- Wet wiping cloth not stored in sanitizing solution between uses. bar
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5/11/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans in large lidded container dated 1/19 50-51F in double door cooler. Corrected On Site. Food discarded.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table. Corrected On Site.
- Violation: 36-07-1 Observed carpeting installed in an improper location. Dry storage.
- Critical - Violation: 53B-08-1 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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1/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 01B-24-1 Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Fajita chicken in reach-in cooler on cookline. Corrected On Site. Food discarded.
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked beef on cookline. Corrected On Site.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans in large lidded container dater 10/25 57-61F in double door cooler. Corrected On Site. Food discarded.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Violation: 12B-02-1 Observed evidence of employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table. Corrected On Site.
- Critical - Violation: 16-03-1 Observed accumulation of debris under warewashing machine and associated equipment.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine test kit for dishmachine.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline reach-in.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Upstairs reach-in cooler.
- Critical - Violation: 35A-08-1 Observed small live flies in dish area [4-6].
- Violation: 36-07-1 Observed carpeting installed in an improper location. Dry storage.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53B-08-1 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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11/15/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans in large lidded container dater 10/25 57-61F in double door cooler. Corrected On Site. Food discarded.
- Critical - No Certified Food Manager for establishment.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine test kit for dishmachine.
- 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
- Critical - Observed accumulation of debris under warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Upstairs reach-in cooler.
- Observed carpeting installed in an improper location. Dry storage.
- Critical - Observed evidence of employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline reach-in.
- Critical - Observed small live flies in dish area [4-6].
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Fajita chicken in reach-in cooler on cookline. Corrected On Site. Food discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked beef on cookline. Corrected On Site.
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10/25/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Toxic items properly stored
- Critical - Water source safe, hot and cold under pressure
- Wiping cloths clean, used properly, stored
- Critical - Current license properly displayed
- Critical - Employee training validation
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Please see inspection report for more details.
- Pre-flushed, scraped, soaked
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6/29/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/5/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit sushi rice 74 in kitchen.
- Critical. Observed an ice machine with protection, ice machine outside.
- Critical. Observed food stored on floor oil jugs.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location hanging on stove handle.
- Observed nonfood-grade bowls used for food prep.Un-seal bowl for guac.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength 0 at dishmachine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue small one at bar.
- Critical. Lack of toilet tissue at each toilet handicap.
- Critical. No handwashing sign provided at a handsink used by food employees in restrooms.
- Critical. Hand wash sink lacking proper hand drying provisions at bar.
- Critical. Observed unlabeled spray bottle yellow stuff.
- Critical. Pesticide use not in accordance with manufacturer's directions using spectricde.
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor sitting under hand sink kitchen. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date out vront 9/09. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period outside. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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10/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Chicken, Milk, & Ham in reach-in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, Butter, & Heavy Cream 46-46. reach-in cooler. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BULK CONTAINER OF SOUP. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food tortilla shells stored on floor in dry storage. 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.
- Observed lava rock bowls not designed or constructed in a durable manner. Not smooth and easy to clean.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease, trash, & food accumulated under cooking equipment.
- Critical. Observed silver portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Observed LP-gas cylinder/heater to close to flamable roof.For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- 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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2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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9/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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