- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust and food debris on reach in freezer cover.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling soiled with accumulated dust. In food prep area.
- Basic - Clean equipment and utensils stored under sewer lines that are not shielded to intercept potential drips. **Corrected On-Site**
- Basic - Food stored on floor. Cases of drinks stored on the floor beneath table.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing in food prep area.
- Basic - Wall soiled with accumulated dust. Wall is dusty behind reach in cooler at kitchen entrance.
- Basic - Wall soiled with accumulated grease. Behind cooking equipment.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked meat in walk in cooler above 41°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut fruits at front line above 41°.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored over cooked fish in reach in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine is slimey and rusty.
- 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 cooled in quantity deeper than 4 inches. Shredded beef cooked last night placed in deep container.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meat without date marking.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Observed debris behind cabinets in bar area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet line not inverted.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Raw animal food stored above unwashed produce. She'll eggs over lemons in wic.
- Basic - Walk-in freezer shelves soiled with encrusted food debris. Reach in cooler shelves rusty.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic in prep area at 69 degrees.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Turkey 46 degrees.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in cooler soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Under reach in cooler in food prep area.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored over vegetables. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Chef station ric soiled. **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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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed foam bowl in rice and pasta.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed PHF above 41 degrees in cook line. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Observed ric by ice machine incapable of keeping PHF below 41 degrees.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by ice machine has no paper towel. **Corrected On-Site**
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No plan review submitted and renovations in progress. NO PLAN REVIEW SUBMITTED FOR THE FOOD PREP AREA.
- Critical - No proof of required employee training provided. 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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9/28/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory.has soap but device that dispence does not work
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.cook line
- Critical - No current boiler certification provided/available. For reporting purposes only.fl124882 and fl088198
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.cook line
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.reach in cooler cookline
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water.RAW Chicken
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Observed soiled dry wiping cloth in use.
- Critical - Observed soiled reach-in cooler gaskets.cook line
- Critical - Observed unlabeled spray bottle.glass cleaner and chlorine
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. missing hot water faucet . handwashing sink in waitstaff area.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. kitchen .
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed empolyee wash hands with no hot water.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. walkin cooler.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
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8/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed in standing water. ground beef.
- Critical. Observed food stored in ice used for drinks. bar in tiki bar area.
- Critical. Observed uncovered food in holding unit/dry storage area. open paper bags left uncovered.
- Critical. No three-compartment sink provided. tiki bar.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand sink missing in food preparation room or area. tiki bar.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed cardboard box used as garbage container. egg station.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed personal care item stored with food.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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9/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/24/2008 | Routine - Food | Warning Issued |
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