- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lime scale build-up inside ice machine.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Smoked salmon used for brunch
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Ham 56-58 f, cheese 58-61 f, at buffet line.product at line about 1 hour ago.*Repeat Violation** At the time of callback inspection, observed cut melons at a range from 49-53f on a container at the buffet table. Also, observed, yogurt at an ambient temperature of 67 f next to the cut melons.
- High Priority - Raw animal food stored over ready to eat food.raw chicken over potatoes. **Repeat Violation** At the time of callback inspection, observed raw chicken over cooked shredded beef and raw smoked salmon over rte ham, sliced mushrooms, and cheese inside reach in cooler.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At breakfast buffet- for croissants, and waffle toppings **Repeat Violation** At the time of inspection, observed a container with melons, and two trays with breads at buffet station. The containers had unattached lids with no other protection to protect from contamination when the products were retrieved from the containers.
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10/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Clean equipment stored on floor.clean containers
- 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 - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in undrained ice. Cream cheese
- Basic - Grease accumulated on kitchen floor. Underneath equipment
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lime scale build-up inside ice machine.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front reach in cooler
- Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Displayed food not properly protected from contamination. Green grapes
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Smoked salmon used for brunch
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Ham 56-58 f, cheese 58-61 f, at buffet line.product at line about 1 hour ago.*Repeat Violation**
- High Priority - Raw animal food stored over ready to eat food.raw chicken over potatoes. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw fish
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At breakfast buffet- for croissants, and waffle toppings **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 CS, Quaternary, 400 ppm
- 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 employee health policy and health requirements.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Food manager has no knowledge of how to check warewashing machine for correct sanitizer; no knowledge of how to calibrate thermometer ; no knowledge of minimum required temperature for cold holding at buffet or hot holding at buffet.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter handwashing sink, kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- 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. Only one certificate provided for Anya Flores- out of 12 employees
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08/08/2014 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
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3/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case/container/bag of food stored on floor in kitchen. Case of potato
- Basic - Clean equipment stored on floor. Pans , cutting board next to ice machine
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - Displayed food not properly protected from contamination. Apples
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped butter, cream cheese stored at buffet line at an ambient temperature of 74 f, sliced ham at 68 f
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cut lettuce,
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw salmon
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cut melons, and pineapples placed on bowls without proper protection.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Employee transferred eggs back to reach in cooler.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any 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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1/29/2014 | Routine - Food | Warning Issued |
- Basic - In-use tongs stored on equipment handle between uses. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Under neath 3 CS, according to manager, the plumber is coming back to change the pipe.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. There was no sanitizer at the time, manager replaced sanitizer bottle quaternary , 200 ppm **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. According to the menu, it is available, but not in stock at the establishment. According to management, it is going to be removed from the menu.
- 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 - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. A prep table w/slicer covering hand sink in kitchen area. Manager removed table **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu **Corrected On-Site**
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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.
- Critical - Observed encrusted material on can opener.
- Critical - Portable fire extinguisher missing from designated location. For reporting purposes only.[front cookline ]
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Class K portable fire extinguisher not within 30 feet of high hazard cooking area. For reporting purposes only.[grease cooking in kitvhen ]
- Equipment or utensils not designed or constructed in a durable manner.[splash barrier not installed between handwash sink and slicer]
- Critical - No handwashing sign provided at a handsink used by food employees.[employee restroom]
- Critical - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated grease.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[food warmer]
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.[bar area]
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[undershelves over fryers]
- Critical - Ready-to-eat potentially hazardous food with subsequent added foods not consumed/sold by date mark of earliest ingredient. Food may not be served.[Miso Ginger dressing not refrigerated after opening]
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.[next to slicer]
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical - Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
- 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
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2/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No current boiler certification provided/available. 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- 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.
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12/19/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.
- 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
- Observed single-service items stored on floor.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No thermometer provided to measure temperature of food product.
- Wet mop not hung to dry.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 39-06-1 Ventilation inadequate as evidenced by excessive steam, vapors in kitchen.Convection oven not properly vented to the outside
- Critical. Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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
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12/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Two cases of raw eggs 30 dozen each at 73 degrees ,chef does not know when product was delivered and left out of temperature .
- 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.Cooked rice,,pre made sandwiches
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Two cases of eggs, 60 dozen At 73 degrees ambient temperature
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cut water melon at 60 degrees
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked sausages at 98,cooked potatoes at 90 degrees
- Critical. Cooked plant food for hot holding not reaching 135 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cooked onion soup from the day before at 63 cooling inside ice machine
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.Boxes of product needing refrigeration left out of temperature control
- Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in ice used for drinks.
- Critical. Displayed food not properly protected from contamination.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed food stored on floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical. Sanitizing solution not maintained clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times.Trash container in front
- Critical. Hand wash sink lacking proper hand drying provisions.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen.Convection oven not properly vented to the outside
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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
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12/10/2010 | Routine - Food | Warning Issued |
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