- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee eating in a food preparation or other restricted area. Employee plating French fries grabbed a fry and ate it, expo side of cookline.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door, side door.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipper well turned off on cookline. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline drawers. **Corrected On-Site**
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. Fried fish reaching 90F in center. Operator returned to fryer and cooking temperature reached 173F+ **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese crumbles 46F on cookline. In front of cookline drawers under flattop, raw chicken 43F, ribs 44F, shrimp 44F, salmon 42F, sliced cheese 45F.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on duty expired 2012.
- Intermediate - Spray bottle containing toxic substance not labeled. Next to back door.
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09/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Building components, attachments or fixtures in poor repair. Door to water heater. is stuck
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- Basic - Floor tiles cracked, broken or in disrepair. Cookline
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair.salad reach 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.
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07/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Building components, attachments or fixtures in poor repair. Door to water heater. is stuck
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- Basic - Floor tiles cracked, broken or in disrepair. Cookline
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair.salad reach in cooler
- 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. Observe dishes run throughout dish machine . Manager states out of sanitizer which is on truck that is running behind. Manager set up sanitzer in 3 compartment sink
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee with gloves picked object off of floor ,then took that glove off and replaced glove with new glove. Did not wash hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mid reach in cooler drawersChicken 50f,cooked onions 51f managers states was in temp during line checks this morning. Placing product into walk in cooler. Reachi cooler drawers cheese and cooked onions 45f
- 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. Mid reach in drawers.
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07/14/2014 | Routine - Food | Warning Issued |
- Basic - Ice buildup in reach-in freezer. Ice cream freezer at bar
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use utensil stored in sanitizer between uses.thermometer. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Wood trays used under legs of prep table
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.cookline **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touched shirt did not change golves
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area ,cookline and waitstaion
- Intermediate - Required employee training expired 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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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.cookline **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mopsink **Warning**
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9/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Outside mopsink. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site** **Warning**
- 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. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair.feezer cookline **Warning**
- Basic - Interior of microwave soiled with encrusted food debris.cookline **Warning**
- Basic - Leaking pipe at plumbing fixture at ice bin./ waitstaion. Manager states missing drain hose **Corrected On-Site** **Warning**
- Basic - Right side of Reach in cooler drawers under grill not maintaining time temperature controlled food at 41f. Advised not to use until the reach in cooler can maintain tcs food at 41f or below. **Warning**
- Basic - Soiled reach-in cooler gaskets. Reach cooler drawers on cookline **Warning**
- Basic - Stored food not covered in walk-in freezer. **Warning**
- Basic - Top part of broil reach in cooler not maintaining time temperature controlled food at 41f or below. Advised to use until the reach in cooler can maintain Tsc food at 41f or below. **Warning**
- Flammables stored near a source of ignition. For reporting purposes only. Boxes in water heater room. **Corrected On-Site** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cole slaw 59f advised to p,ace in another cooler. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mopsink **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket**Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Slicer blade soiled with old food debris. Onion slicer. **Warning**
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9/16/2013 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Yellow cutting board **Warning**
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3/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. 2 ice buckets stored hanging in hand wash sink. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door. **Warning**
- Basic - Floor and door to walkin freezer with ice build up. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. Also used wiping clothes **Warning**
- Basic - Heavy amount of Grease in outside mopsink. Mop sink drain has a heavy amount of grease building up. **Warning**
- Basic - Ice buildup in reach-in freezer. Salad reach in cooler. **Warning**
- Basic - Leaking pipe at plumbing fixture. At small tank with water heater. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Prep area. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Soiled reach-in cooler gaskets. Salad reach in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit.155f place back on grill **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 61f less than four hours place in reach in cooler. In reach cooler drawers hamburger 45f,cheese 47f to 51f. Less than 4 hours. Garlic thyme butter 77f cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes and sauce 104f to 120f advised to reheat. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Next to steam n hold **Warning**
- Intermediate - Cutting board(s) stained/soiled. Yellow cutting board **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar. **Warning**
- Intermediate - Refrigerated drawers 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. Cookline **Warning**
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3/11/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on chopper.
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10/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline/reach in cooler drawers.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler broiler top. Manager was turned off to defrost.
- Critical - Handwashing cleanser lacking at handwashing lavatory/cookline. Corrected On Site.
- Ice buckets stored on floor. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils/bar. 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. cutting lemons.
- Observed clean linens stored on floor in liquor room. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee wiped hands on pants.
- Critical - Observed encrusted, soiled material on chopper.
- Observed gaskets/seals on cold holding unit in poor repair/cookline.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 55F,butter 52F broiler reach in cooler /top. Milk 45F bar/advised.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese,hamburger,shrimp 45f to 48F in reach in cooler drawers. Less than 4 hours manager placing ice on product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta 55f ,ribs 61F manager voluntarily discarded.
- Observed single-service items stored on floor/liquor room. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter/garlic sauce 77F manager placed on stove to reheat.
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10/3/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. handle in rice
- Critical - No conspicuously located thermometer in holding unit. drawers
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. bar
- Observed cutting board grooved/pitted and no longer cleanable. right, cookline
- Critical - Observed food stored on floor. wings, walk in freezer
- Critical - Observed interior of cookline microwaves soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. salad cooler
- Observed residue build-up inside container holding ice scoop.
- Observed residue build-up on top surface and underside of top cookline expo shelving
- Critical - Observed soil buildup inside ice bin. server area
- Critical - Observed soiled material on dicer
- Critical - Observed soiled save a days from previous day
- observed ice on floor in walk in freezer.
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5/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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