- Basic - Dumpster not on proper pad/nonabsorbent surface. Dumpster on plain ground with grass and dirt near gravel parking lot.
- Basic - Employee personal items stored in or above a food preparation area. Employee phone stored near canned food items above prep table with slicer. Owner moved phone. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small reach in make table unit on cook line.
- Basic - Old labels stuck to food containers after cleaning. Original labels on plastic storage containers used on cook line.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Large make table on cook line holding food at 44° to 53° with: blue cheese 53°, cut lettuce 50°, mozzarella cheese 53°, stuffed grape leaves 53°, raw chicken 44°, sausage 50°, chorizo 50°, chicken breast 45°, wings 48°, cut lettuce 49°, cooked steak 50°. All items placed in cooler this morning at opening around 10 am. Corrective action: all items moved to walk in cooler and maintenance contacted for cooler.
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottles of sanitizer stored next to napkins and utensils. Employee moved items away from napkins and utensils. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Bar area hand wash sink used to dump ice.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For quats used in dish machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Multiple cooked pastas cooling in large make table on cook line. Make table holding foods from 44° to 53°. Spagetti 58° and penne at 60°. Items prepared around 10 am. Corrective action moved items to walk in cooler.
- 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.
- 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. Large make table on cook line holding food at 44° to 53° with: blue cheese 53°, cut lettuce 50°, mozzarella cheese 53°, stuffed grape leaves 53°, raw chicken 44°, sausage 50°, chorizo 50°, chicken breast 45°, wings 48°, cut lettuce 49°, cooked steak 50°. All items placed in cooler this morning at opening around 10 am. Corrective action: all items moved to walk in cooler and maintenance contacted for cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles on crash cart handle in server area. Employee said bottles were sanitizer. **Corrected On-Site** **Repeat Violation**
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08/11/2014 | Routine - Food | 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. Bottle of water on prep table in dough prep area. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in bulk container of semolina. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Make table unit on cook line.
- 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. Dish machine chlorine 0 ppm. Operator has scheduled maintenance call.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In make table unit on cook line: chicken 52°, chicken wings 46°, lobster 45°, sausage 45°. Corrective action: operator turned down thermostat on cooler unit. Instructed operator to move items to other cooler.
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottles of sanitizer stored next to napkins on server cart. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagne in cooler on cook line and cooked meats in make table. **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of yellow sanitizer in server area. **Corrected On-Site** **Repeat Violation**
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3/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bulk red pepper in downstairs server area. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use tongs stored on oven door handle. Multiple. Removed. **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cook line. Removed. **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. In dish washing area.
- Basic - Working containers of food removed from original container not identified by common name. Flour in prep area/dry storage.
- Intermediate - Encrusted material on can opener blade. In prep area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line near office. **Corrected On-Site**
- 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 in single door cooler at cook line.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid sanitizer, on server cart downstairs.
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In feta cheese, make table cooler at cook line.
- Basic - Clean knives/utensils stored in crevices between equipment. Knife in between coolers at cook line.
- 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.on shelf over make table at cook line.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Single door make table cooler at cook line.
- Basic - Wiping cloth/towel used under cutting board. On pizza make table.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All product in main make table cooler with temperatures of 46-47°. Corrective action - thermostat set too high, set at cooler temperature, compressor turned on, started cooling product.
- 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. 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stock and soup base 100-110° at cook line. Corrective action - started reheating.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats in walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta at 58°, also in deep container. Corrective action - opened container, stirred.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No state approved required employee training program present at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Plan to use Safe Staff.
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2/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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