- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. 3 compartment sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. In reach in cooler **Warning**
- High Priority - Plumbing improperly installed. No hot water line to back hand sink **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Only cold water line connected **Warning**
- 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. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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08/22/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair. Dish station
- Basic - Duct tape used to repair nonfood-contact surface. Coke cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Handle missing from reach in freezer in back by bathrooms
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor. Rice bin
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use wet wiping cloth/towel used under cutting board. Absorb ant Matt under cutting board
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish station
- 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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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Cloth used as a food-contact surface. To cover food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Paper towel used to cover food.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - Cooked rice cold held at greater than 41 degrees Fahrenheit.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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.
- Intermediate - Handwash sink missing in food preparation room or area.
- 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 - Spray bottle containing toxic substance not labeled.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date - bar.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only.back door
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair. broken lid on sugar bin
- Observed old labels stuck to food containers after cleaning.
- Observed single-service articles improperly stored. not inverted
- Critical - Working containers of food removed from original container not identified by common name. sugar bin,flour bin
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. covering pasta
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. line reach-in
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.fryer oil
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. cooks line
- Lights missing the proper shield, sleeve coatings or covers. bar
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.cooks line
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. barewood shelf in dishwashing area
- 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 gaskets with food debris build-up.
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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3/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2011 | Routine - Food | Call Back - Complied |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.cooks line
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. bar
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/17/10.
- 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 : 10/17/10.
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10/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. sugar,flour
- Critical. No conspicuously located thermometer in holding unit.cooks line
- Critical. Observed food stored on floor.fryer oil
- Observed ice scoop with handle in contact with ice. bar
- Critical. Observed hand wash sink used for purpose other than washing hands. bar
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- 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 ripped/worn tin foil used as shelf cover. on hood supression pipes
- Observed gaskets/seals on cold holding unit in poor repair.cooks line
- Observed nonfood-grade containers used for food storage. lined drywall bucket used for food storage
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Vacuum breaker mising at hose bibb.utility sink in bar
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.cooks line,bar
- Critical. Hand wash sink lacking proper hand drying provisions.cooks line
- Critical. Handwashing cleanser lacking at handwashing lavatory. cooks line,bar
- Critical. Outer openings not protected with self-closing doors. backdoor
- Lights missing the proper shield, sleeve coatings or covers. bar
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. k class
- Critical. Electrical outlet missing cover plate. For reporting purposes only.bar
- Carbon dioxide/helium tanks not adequately secured. bar
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/17/10.
- 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 : 10/17/10.
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8/16/2010 | Routine - Food | Warning Issued |
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