- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Both WIC and ric
- Basic - Hood filters in disrepair.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Clams over rte and beef over rte.
- Insurance inspector's boiler report not posted in boiler room. For reporting purposes only. Boiler certification not provided for 2 boilers.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash bin
- Intermediate - Handwash sink used for purposes other than handwashing. Dumping and holding items **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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. **Corrected On-Site**
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Box of cans on the floor in dry storage.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onion and potatoe salad above 41°.
- High Priority - Raw animal food stored over ready-to-eat food. Cooked potatoes near raw salmon in reach in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food debris accumulated on prep table.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Container in front of hand sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Slicer blade soiled with old food debris.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Certifications expired.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Buildup of food debris/soil residue on equipment door handles. WIC
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food stored under dripping water line. RIC condensation dripping into pan
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.bar
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up on nonfood-contact surface. WIC WIF DOORS
- Basic - Stored food not covered in chest freezer. Ice cream **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
- Intermediate - Encrusted material on can opener blade. And base
- Intermediate - No handwash sink for employees in waiters stations
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No soap provided at handwash sink. Bar
- 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.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ceiling tile in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- 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. Bar
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Couscous **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.
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Garbage can in front go sink
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.storage room
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler across from slicer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melons
- Critical - Observed potentially hazardous food thawed at room temperature. Seafood in sink
- Critical - Observed raw animal food stored over cooked food. Beef over rice
- Critical - Observed uncovered food in holding unit/dry storage area. Pie in reach in
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed employee with no hair restraint.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. black reach in cooler.
- Critical - Hand wash sink lacking proper hand drying provisions.
- 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. Pro
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bananas in black reachnin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. reach in units.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. leftover food. reachin units.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.Employee restroom
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No current boiler certification provided/available. For reporting purposes only. Boiler # fl123073 missing certificate
- Critical - Observed cloth used as a food-contact surface.Covering lettuce Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on walk-in freezer floor.
- Observed gaskets with slimy/mold-like build-up.Walk-in cooler door
- Observed wall in disrepair.Dry food storage room
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed worn, torn and/or soiled floors/carpeting.Drinks prep area
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Sanitizing solution not maintained clean. Corrected On Site.
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12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-02-1 Observed hole in wall. dry storage
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8/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. SMOKED SALMON, STEAKS, EGGS
- Violation: 37-02-1 Observed hole in wall. dry storage
- 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. Pro This violation must be corrected by : 8/9/10.
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6/10/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. SMOKED SALMON, STEAKS, EGGS
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Nonfood-contact equipment not designed and constructed in a durable manner. DUCKTAPE USED
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. (REACH IN FREEZER TOP, DIPWELL TOP)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ON WALLS, SHELVES
- Observed utensils stored in crevices between equipment.
- Observed reuse of single-service articles. MAYO CONTAINER REUSED FOR DRESSINGS
- Critical. Handwash sink not accessible for employee use at all times. TRAYS AT FRONT, BUCKET INSIDE
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed dead roaches on premises. TOP and UNDER DISHWASHER, SHELF WITH INGREDIENTS
- Critical. Observed roach activity as evidenced by 1 live roaches found by reach in cooler door
- Observed food debris accumulated on kitchen floor. UNDER DISHWASHER
- Observed hole in wall. dry storage
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- 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. Pro This violation must be corrected by : 8/9/10.
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6/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. hearts of artichokes
- Critical. Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pot roast 49 degrees
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables 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. Corrected On Site.
- Critical. Observed food employee touch bare body part (face)then engage in food preparation without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. cleaning knife with a wiping cloth.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed 3-compartment surfaces encrusted with grease and/or soil deposits.
- Critical. Observed reach-in cooler soiled with accumulation of food residue and grease.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed roach activity as evidenced by 1 live roaches found by 3-compartment area.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler Certificate Provided.
- 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. Pro
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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