- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Buildup of food debris/soil residue on equipment door handles. Cooks line
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silver pot,ice buckets **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Cook
- Basic - Employee personal items stored in or above a food preparation area. Bag **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cooked chicken, shredded cheese, multiple items in pull out drawers **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Cooks line
- Basic - Old labels stuck to food containers after cleaning.dish room
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line
- Basic - Single-service articles not stored inverted or protected from contamination. On cooks line
- Basic - Soil residue build-up on nonfood-contact surface. Reach in freezer cooks line
- Basic - Soiled reach-in cooler gaskets. Throughout cooks line **Repeat Violation**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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. Squeeze bottles on cooks line **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pasta 45°F, moved to walk in freezer for quick chill pasta retemped at 40°F, **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pull out drawers and reach in coolers on cooks line
- 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.
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Water leaking from ceiling over dish washing area onto shelving and floor.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water. Dish washing area.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets. Cook line.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Live flies in kitchen.
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4/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair. Water leaking from ceiling over dish washing area onto shelving and floor.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Top sections of all cook line reach-in coolers not holding temp. Bottom section of far cook line reach-in cooler not holding temp.
- Basic - Floor area(s) covered with standing water. Dish washing area.
- 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. Zucchini on cook line.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Far end of cook line.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets. Cook line.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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. 0ppm. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Lemons at servers area.
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Burger and fry seasoning on dry storage shelf.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50°, cheese 52°, chicken 50°, lettuce 48°, spinach 48°, chicken 47°, cheese 48°, butter 56°, sour cream 46°, lettuce 47°. Corrective action: items in cook line reach-in cooler iced down.
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4/29/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on drainboards or equivalent. Clean dishes stored directly on drain board with food debris.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On underside of hot table passthrough.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Frozen fried chicken. **Corrected On-Site**
- Basic - Ceiling tile in disrepair. Throughout kitchen.
- Basic - Dead rodent present. Rodent is decayed. Outside by exterior water heater closet. Closet is on exterior side of building an not near food prep or storage.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sports drink bottle observed on cutting board with no lid or straw.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Reach in coolers along cook line.
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler door.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Spinach and alfredo pouches improperly thawing in standing water. **Corrected On-Site**
- Basic - Scoop handle in contact with food. Throughout kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers in servers area.
- Basic - Single-service items for employees at wait station not properly protected to prevent contamination.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Far side reach in cooler on cooks line: cole slaw 51°, diced tomato 53°, mozzarella 53°, lettuce 54°, spinach dip 56°. Middle reach in cooler: cooked chicken 48°, mozzarella 46°, pico 43°, roast beef 50°, steak towers 51°. Corrective action: iced foods along cook line.
- High Priority - Rodent activity present as evidenced by rodent droppings found in exterior water heater closet. Closet is on exterior side of building an not near food prep or storage.
- Intermediate - Cutting board(s) stained/soiled. Middle and far side of cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked chicken on sheet pan stacked three and four high in center of pan. Center chicken temped at 54°. Outer chicken temped at 44°.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in kitchen. Styrofoam food containers in bags at the ice machine.
- Basic - Equipment and utensils not properly air-dried - wet nesting.food containers on clean utensil shelves and food preparation area.
- Basic - Food stored on floor.Case of breaded chicken in walk in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees.bar sink
- Basic - Open dumpster lid.
- Intermediate - Handwash sink used for purposes other than handwashing.bar sink used for drink drain
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler opposite stove **Warning**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm **Warning**
- Equipment and utensils not properly air-dried. Plastic containers in dish washing area **Warning**
- Critical - Food-contact surfaces not cleaned after being contaminationed. Soiled containers stacked on shelf with clean containers , dish washing area **Corrected On-Site** **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions.bar **Corrected On-Site** **Warning**
- Critical - Handwash sink not accessible for employee use at all times. Mixers stored in front of hand sink at bar **Warning**
- Critical - No handwashing sign provided at a handsink used by food employees. Bar **Warning**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under reach in freezer at motor area **Warning**
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Cook line **Corrected On-Site** **Warning**
- Observed old labels stuck to food containers after cleaning. On containers under center kitchen prep table **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta, cooked vegetables, rice reach in cooler, cook line **Warning**
- Critical - Observed roach activity as evidenced by two live roaches found , one medium size roach on wall near reach in freezer, one medium size roach on top surface of reach in freezer, cook line **Warning**
- Observed single-service articles stored without protection from contamination. Cup dispenser at waitstation **Corrected On-Site** **Warning**
- Critical - Observed the presence of live ants on wall near 3 compartment sink in prep area, kitchen **Warning**
- Observed wall not properly sealed near reach in freezer at cook line **Warning**
- Observed water draining onto floor surface. Cook line - service scheduled this day **Warning**
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12/11/2012 | Routine - Food | Warning Issued |
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