- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice.
- 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.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up on nonfood-contact surface.hood.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Encrusted material on can opener blade.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Faucet/handle missing at plumbing fixture. Mop sink.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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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10/2/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 104 seats insideandoutside
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Prep area**Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area **Corrected On-Site**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. APPROX 90 SEATS
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9/24/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SALAD COOLER FAN ICE BUILT UP, AMBIENT TEMPERATURE OF 45F. DO NOT USE COOLER UNTIL IN GOOD REPAIR.
- Critical - Displayed food not properly protected from contamination. OBSERVED PORTABLE BBQ SMOKER STORED OUTSIDE.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 3-COMPARTMENT SINK
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. APPROX 90 SEATS
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. STANDING WATER IN LINE COOLER
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. TRASH CAN Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. CHLORINE
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No mop sink or curbed cleaning facility provided.
- Nonfood-contact equipment not designed and constructed in a durable manner. HANDWASH SINK IN PREP
- Critical - Observed an ice machine with no overhead protection. OBSERVED RAIN WATER ON A BAG INSIDE ICE MACHINE LOCATED OUTSIDE. GATE TO ICE MACHINE UNLOCKED WITH NO SUPERVISION.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SCALE Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DISCARDED
- Critical - Observed potentially hazardous food thawed in an improper manner. RAW BURGER PATTIES AT ROOM TEMPERATURE Corrected On Site.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. WALK_IN COOLER OUTSIDE UNLOCKED COOLER AND GATE WITH NO SUPERVISION.
- Observed wall soiled with accumulated food debris. KETCHUP
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in alto shaam. CORRECTIVE ACTION TAKEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). ICE IN ICE MACHINE OUTSIDE
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7/23/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Hand sink missing in food preparation room or area.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. Pork cooling on racks about 2 hours found at 114
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated food debris.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing.Storage of equipment inside
- 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.
- Waste line missing at soda gun holster.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine quaternary ammonium sanitizer not at proper minimum strength.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor-underneath dishmachine.
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cold holding equipment (open top reavh-in cooler, across from grill 65F-Potentially Hazardous Foods detected) incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Unpackaged food (onion) not protected from environmental sources of contamination during preparation.
- Critical. Observed uncovered food (beverage ice, seasonings) in holding unit/dry storage area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-prior to glove change.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer (chlorine) at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed soiled dry wiping cloth in use.
- Critical. Observed food-contact surfaces (cutting board) encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Corrected On Site.
- Observed grease, debris accumulated under cooking equipment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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6/4/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cold holding equipment (across from grill- 55F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present to maintain PHF.
- 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. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical. Sanitizing solution not maintained clean.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
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2/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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