- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.Bar area.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes in one sink of the triple sink **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.Dish area.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.Throughout the kitchen. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing.Sink at the dish wash area full of scrubbies and spray can. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.Kitchen area.
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Condensation or other drainage not disposed of according to law.reach in cooler has pooled water on bottom level
- Basic - Equipment in poor repair.Scoop in flour bin has broken handle.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Main dining area front and rear doors to outside. **Repeat Violation**
- Basic - Food stored on floor.Bucket of pickles on the flor in kitchen area near the employee restroom.
- Basic - In-use tongs stored on equipment door handle between uses.Observed food tongs stored on the paper hand towel dispenser at the warewashing area.
- Intermediate - Employee used handwash sink as a dump sink.Observed hand sink in the warewashing area full ogf empty beer cans.
- Intermediate - Slicer blade soiled with old food debris.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.Flour bin.Salt bin,sugar bin
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Double doors in seating area that open onto the sidewalk at front of establishment.
- Basic - Food stored on floor.soda in a box on the floor in the kitchen area.Gallon of cranberry juice in the bar area.
- Basic - Objectionable odors in back storage room of the kitchen..
- Basic - Soil residue build-up on nonfood-contact surface.Door gaskets on the reach in coolers.
- Basic - Wall soiled with accumulated black debris in dishwashing area.Around the handwashing sink and triple sinks
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Handwash sink not accessible for employee use at all times.dish washing area.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.raw hamburgers,raw chicken
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9/23/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In sugar portion cup used
- Basic - Carbon dioxide/helium tanks not adequately secured. Under handsink, not secured
- Basic - Employee eating in a food preparation or other restricted area. Employee sandwich on prep table. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooking/prepping no hair restraint
- Basic - Equipment and utensils not properly air-dried - wet nesting. On 6th pans in dish area
- Basic - Floors not maintained smooth and durable. Cardboard lining shelf. Under pizza box
- Basic - Gaskets/seals on holding unit in poor repair. On main reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. tzaziki 70°, ham 69°. Found in main reach in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza for slices 125° **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bleach sani at 200 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In upper mechanics and inside on plastic holding ice up
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink in side corner beside 3 comp. not accessible.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Making salad no hair restraint
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, rinse, no sanitizer set up. **Corrected On-Site**
- Basic - Existing ice machine located outside with no overhead protection. Front panel of ice machine missing exposing ice to possible contamination.
- Basic - Hood soiled with accumulated dust. Over cooks line
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food contact surface not clean-dough hook.
- Critical - Food contact surface-Debris on condiment nozzles.COS
- Critical - Food not date marked-cooked pasta.
- Critical - Food thawing at room temp-calamari.COS Placed under water.
- Critical - Hand wash sink used for other purpose-hose stored in sink.COS
- Critical - No hand wash sign in men's restroom.COS
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Beside ice bin.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in back storage area holding food product temperature at 47 degrees fahrenheit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in make station cooler on cooks line holding food product temperature at 49-55 degrees.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
- Critical - Observed handwash sink used for purposes other than handwashing. utensils stored in handwash sink beside 3 compartment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage, chicken, taziki sauce, pasta at 49-55 degrees. Lasagna and cooked beef at 47 degrees. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed uncovered food in holding unit/dry storage area. Gyro meat in cooler not covered.
- Critical - Working containers of food removed from original container not identified by common name. Bulk container not labeled, flour, high gluten
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. No thermometers for cooks line.
- Violation: 13-03-1 Observed employee with no hair restraint. Employee cooking/prepping with no hair restraint.
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spoons stored handle down on cooler beside pizza make station.
- Violation: 37-13-1 Observed hole in ceiling. Beside oven around electrical conduit.
- Violation: 37-14-1 Observed ceiling in disrepair. In back storage area over freezer.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Under sink in kitchen and in back storage area.
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2/1/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Under sink in kitchen and in back storage area.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spoons stored handle down on cooler beside pizza make station.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler inback storage area. Food product at 48 degrees at time of inspection.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken at 52 degrees at time of inspection. Chicken improperly cooled from last night. Inside tied plastic bags. Corrected On Site. Stop sale issued.
- Equipment and utensils not properly air-dried. Cambros above 3 compartment sink with wet nesting.
- Critical - No thermometer provided to measure temperature of food product. No thermometers for cooks line.
- Observed ceiling in disrepair. In back storage area over freezer.
- Critical - Observed dead roaches on premises. Approximately 10 dead roaches behind oven in kitchen.
- Observed employee with no hair restraint. Employee cooking/prepping with no hair restraint.
- Observed hole in ceiling. Above 3 compartment sink in back storage area.
- Observed hole in ceiling. Beside oven around electrical conduit.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Portion cup in salt in back storage area.
- Observed nonfood-grade containers used for food storage. Chicken stored in plastic to go/grocery bags.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings at 49 degrees at time of inspection. Corrected On Site. 42 degrees
- Critical - Observed roach activity as evidenced by live roaches found. 1 live roach behind oven in kitchen.
- 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. For reporting purposes only. Extinguisher beside 3 compartment sink.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Thermometers not calibrated according to manufacturer's specifications. In freezer on top of refrigerator in back storage area.
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1/31/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. wet nesting on clean utensils on side of sink.
- Critical - Handwash sink not accessible for employee use at all times. sink beside 3 compartment sink.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. At handwash station beside 3 compartment sink.
- Observed attached equipment soiled with accumulated grease and dust.
- Observed build-up of grease and dust on hood vents.
- Critical - Observed electrical wiring in disrepair. For reporting purposes only. Electrical outlet hanging from wall.
- Observed food debris accumulated on kitchen floor. Behind equipment prep table and fryers.
- Critical - Observed food stored on floor. bottled beverage on floor.
- Observed leaking pipe at plumbing fixture. Behind prep station. Slow drip.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over cooked food. Chicken wings stored over cooked bacon and dough. Corrected On Site.
- 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. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Large flour bin needs label.
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.(back hand sink)
- Critical - Hand wash sink lacking proper hand drying provisions.(mens restroom ) Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
- 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. For reporting purposes only.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.(pizza) Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. (one employee was able to show a food handlers card however no program was provided)
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3/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(pizza on cooks line at 71 degees f, please keep hot or cold or under time as a public health control)
- Critical. Cold water not provided/shut off at employee handwash sink.(next to 3 compartment sink)
- Critical. Hot water not provided/shut off at employee hand wash sink.(next to 3 compartment sink)
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Handwash sink not accessible for employee use at all times.(blocked in back area)
- Critical. Hand wash sink lacking proper hand drying provisions.(next to 3 compartment sink)
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only.(aorons hanging on k class extinguishe) Corrected On Site.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. (one employee was able to show a food handlers card however no program was provided)
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1/11/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit.( throughout )
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No mop/service sink installed/available at establishment.
- Critical. Hand wash sink lacking proper hand drying provisions.(front area)
- Critical. Handwashing cleanser lacking at handwashing lavatory.(front hand sink)
- Critical. Manager lacking proof of Food Manager Certification.
- 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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9/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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