- No Violations Were Observed
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Leaking pipe at plumbing fixture. Cookline handsink drainpipe
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Overfilled, shredded cheese on ice at 39-48F. In cooler on cookline near water heater, raw chicken 46F, raw beef 49F. Other cooler temperatures 41F or below. Items in cooler overnight per operator.
- High Priority - Roach activity present as evidenced by live roaches found. 1 on bar. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose Bibb. Cookline
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11/07/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Leaking pipe at plumbing fixture. Cookline handsink drainpipe
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Overfilled, shredded cheese on ice at 39-48F. In cooler on cookline near water heater, raw chicken 46F, raw beef 49F. Other cooler temperatures 41F or below. Items in cooler overnight per operator.
- High Priority - Roach activity present as evidenced by live roaches found. 1 on bar. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose Bibb. Cookline
- Intermediate - Handwash sink used to store items in the sink. Bar, handsink holding wet towel.
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11/05/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bar ice
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over sham and cookline
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. In vegetable walk in cooler: cream cheese 52-53F. Operator checked cooler approximately 2 hours prior and thermometer read 43F. Door open for delivery for 30 minutes. Advised to move all food requiring time or temperature control for safety to other walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked flour and lard sauce 48-56F. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked vegetables on cookline at 107F with no time or temperature control for safety. Advised to keep 135F or above or refrigerate after initial cook.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over shrimp. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After handling raw bacon and then handling clean utensils and rte food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup in one corner. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Handwash sink not accessible for employee use due to being blocked by rack. Cookline. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tcs sauce in 2 gallon plastic cambros, covered.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired march 2014
- Intermediate - Walk-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.
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6/2/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Standing water in bar fruit cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Portioned raw scallops over apples.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Several items in walk in cooler dated 8 days
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Pork dated 11/17 should have been discarded on the 24th.
- Intermediate - Employee filled water pitcher/cup at handwash sink. At cookline for steam table.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline.
- Intermediate - No soap provided at handwash sink. Bar handsink.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Vegetable walk in cooler. Meat walk in cooler
- Basic - Gaskets/seals on holding unit in poor repair. Cooler under grill
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Red bull cooler, cookline area, server cooler
- Basic - Working containers of food removed from original container not identified by common name. Sugar, bar
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 46, queso at 45. Vegetable walk in cooler in meat walk in cooler, chicken 46, rice 47, cooked chicken 47, beans 45, cooked beef 44, cheese sauce 46, cooked chicken in broth 46.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bean sauce 50 to 54 and 51 to 64, cooling overnight. See stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Full 5 gallon, covered container of sauce made with cooked flour, spices.
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8/9/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Vegetable walk in cooler. Meat walk in cooler
- Basic - Food stored in holding unit not covered. Churros not covered or in container, stored directly on rack in cookline freezer
- Basic - Gaskets/seals on holding unit in poor repair. Cooler under grill
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Red bull cooler, cookline area, server cooler
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, bar
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 46, queso at 45. Vegetable walk in cooler in meat walk in cooler, chicken 46, rice 47, cooked chicken 47, beans 45, cooked beef 44, cheese sauce 46, cooked chicken in broth 46.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bean sauce 50 to 54 and 51 to 64, cooling overnight. See stop sale
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Open cases of raw beef and chicken over churros, cookline freezer
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Full 5 gallon, covered container of sauce made with cooked flour, spices.
- Intermediate - Soda gun soiled. Bar
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8/8/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Gaskets with slimy/mold-like build-up.cookline **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Salt scoop **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, server area **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw bacon over cheese, cooler below grill. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over shrimp, cooler under gill **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Reaching freezer in front of handsink, cookline **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. No proof for PIC, employed 5. Months **Warning**
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1/7/2013 | Routine - Food | Warning Issued |
- Observed ceiling in disrepair. outside vegetable walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw shrimp, reach in cooler
- Critical - Observed unlabeled chemiical spray bottle.
- Observed utensils in poor condition. Large ice scoop
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at 125-136F, holding in steam table. Advised to reheat to 165F to hold at 135F or above.
- Critical - Working containers of food removed from original container not identified by common name. flour
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm, bar. Manual sanitize until machine reads 50-100ppm cl. Repeat Violation.
- Critical - Handwash sink not easily accessible for employee use at all times. Cookline handsink blocked by empty kegs, mixer
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle in rice
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 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. bar fruit. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands. Washed hands with no soap in three compartment sink, used sanitizer and dried with a paper towel.
- Critical - Observed objectionable odors in bar next to ice bin
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over shrimp and cheese, cookline cooler
- Critical - Observed unlabeled chemical spray bottle in dish area
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Soda and ice filters need replacing 1/14/12 per label
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked plant food for hot holding not reaching 135 degrees Fahrenheit. onions and peppers cooked to 93F. Operator reheated
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm in bar. manual sanitize until machine sanitizes
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil in nonpotentially hazardous food with no handle
- Critical - No conspicuously located thermometer in holding unit. cookline
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed ceiling and wall in disrepair, near restrooms due to water damage
- Critical - Observed employee change gloves without handwashing
- Observed gaskets/seals on cold holding unit in poor repair. cookline
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef next to lettuce, reach in cooler Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef next to tomatoes, reach in freezer
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. beverage air, cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese at 41-50F, iced. advised to ice more fully or keep less full.
- Critical - Observed uncovered food in holding unit/dry storage area. beef, reach in freezer
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. vegetable walk in cooler holding potentially hazardous food at 46F-47F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour, rice, no handle
- Lights missing the proper shield, sleeve coatings or covers. end caps over cookline, prep area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above cookline. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed old labels stuck to food containers after cleaning. walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk at 46F, half and half at 47F in vegetable walk in cooler. moved to another cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 51F in ice. Advised to submerge in ice and change more often
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over vegetables in walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish in reach in freezer on cookline
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in reach in cooler on cookline
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed unlabeled chemical spray bottle.
- Critical - Vacuum breaker missing at hose bibb. mopsink
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7/11/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw beef and onions inside walk in cooler.
- Critical - Violation: 08A-29-1 Observed uncovered food in walk in cooler. Sauce.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink. QUAT strips.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Kitchen.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 No proof of required employee training provided.
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2/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Walk in cooler.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw beef and onions inside walk in cooler.
- Critical. Observed raw animal food stored over cooked food. Reach in cooler.
- Critical. Observed uncovered food in walk in cooler. Rice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink. QUAT strips.
- Critical. Observed interior of front line cooler soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees. Bar.
- Wet mop not hung to dry.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided.
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11/30/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsinks used by food employees.
- No plan review submitted and renovations in progress. New pass though addition in kitchen. New offce addition and remodeled restrooms. NOTE: The bar had all old equipment removed and new equipment added. Plans must be submitted and approved on or before 10/16/2010.
- Critical. No proof of required employee training provided.
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8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
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