- No Violations Were Observed
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09/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Stored food not covered in walk-in cooler......lamb sauce , carbonara sauce , mushroom sauce pepper sauce orange sauce . **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after preparation......lamb sauce , salmon soup, carbonara sauce in walk in cooler . Operator discarded food. **Corrected On-Site**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......kitchen.
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee washed hands with no soap . **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....rice, cheese 45°, beans, sauce 44° in walk in cooler . Operator stated that door was open for delivery , advised closed door properly .as per operator food being held less than 4 hours. Corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. ......lento soup 50° to 56° on the surface in walk in cooler at 11:20 am. Take temperature again at 12 noon it was same temperature 50° to 56° on the surface. Stop sale issued . **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse....lento soup. **Warning**
- High Priority - Toxic substance/chemical stored by or with food......Windex spray bottle stored next to bread crumbs on shelf , kitchen. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink.....straw in handwashing sink by the 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. .....employee washed hand in 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at warewashing machine. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
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07/23/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair......flip top reach cooler in kitchen, dessert cooler . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - Nonfood-contact equipment in poor repair.....gap between walk in cooler threshold and floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheeses , cream cheese, sour cream, heavy cream, Brie ,butter, goat cheese, liver , process meats 52° to 54° in flip top reach in cooler in kitchen. Stop sale issued. Sauce 45°, goat cheese, quiches,gratin, cream cheese 44° in walk in cooler. Operator stated door was keep open for prep. Advised operator closed door all the time. Cheese cake 45° in dessert cooler . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chicken 52° in walk in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Windex spray bottle stored on cutting board . **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing......stored towel in handwashing sink, kitchen . **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. Meat sauce in glass door reach in cooler. **Corrected On-Site**
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.......cup , straw stored behind faucet at bar handwashing sink. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment......kitchen . **Warning**
- Basic - Equipment in poor repair......, both flip top reach in cooler in cook line incapable maintaing potentially hazardous food at 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ........changing gloves without handwash . **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.........cheese 46°, cooked potato 48°, cut cantaloupe , butter, cube tomato 50°, ham , mayonnaise 47° both flip op reach in cooler in cook line. Some food voluntarily discarded some are moved to another acceptable cooler. Cheese, rice, sea food file, cream cheese , chicken wrap , tuna 44° to 45° in walk in cooler . As per operator door was open long for delivery . Advised operator closed door all the time. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler......raw eggs above ready to eat potato, chicken breast in flip top reach in cooler , cook line. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler........raw chicken above raw meat in 2 glass door cooler in kitchen. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of sanitization . Manager / employee did not know how to test sanitize solution for dish machine. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink.......ice dumped , dishwashing area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation** **Warning**
- 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. **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......rice, chicken salad, spinach , sauce etc. in walk in cooler and 2 glass door reach in cooler. **Warning**
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8/12/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- 2 glass door reach in cooler
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 ppm for 2 cycles
- Critical - Hot water not provided/shut off at employee hand wash sink. --- 86 degrees at rear kitchen hand sink.
- Critical - Hot water not provided/shut off at employee hand wash sink. --- at front kitchen handsink
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in 2 glass door reach in cooler: (See "Food Temperatures" on Page #1 of this report.)
- Observed utensils stored in crevices between equipment. --knives on cold table --- Corrected On Site.
- Plumbing system in disrepair. --- ffont handsink in disrepair.
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10/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. --- both rear restrooms.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. --- clean pots stored not inverted.
- Critical - Covered waste receptacle not provided in women's bathroom. --- both unisex rear restrooms.
- No copy of latest inspection report.
- Observed employee with no hair restraint. --- line cook.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed uncovered food in holding unit/dry storage area. --- red snapper on 2 glass door reach in cooler
- Observed utensils stored in crevices between equipment. --- on cook line, knives between reach in cooler cold tables.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tiles missing. --- in kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions. --- in public rest room @ entry. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. --- handsink in center of kitchen.
- 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. --- servers bussing tables and unloading soild dishes then handling foods for service - all without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. --- in walk in cooler, raw shell eggs above fresh cheeses. --- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, sauces in plastic containers.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. --- in public restroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 ppm.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. --- "ServSafe Starters" is not an approved Foodhandler Training program in the State of Florida. NOTE: OPERATER AGREED THAT ALL FUTURE FOODHANDLERS TRAINING AFTER TODAYS (8-22-11) WILL BE EITHER "SAFESTAFF, FIRST PRINCIPLE OR PROMETRIC.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. --- License indicates 10 seats. In fact there are 27 seats porch and 33 seats inside. Total Seating is 60.
- Floors not maintained smooth and durable. --- floor in walk-kn-freezer is unattached and rising. operator staes it will be repaired in several days.
- Critical - No conspicuously located thermometer in holding units.
- Critical - No oyster warning sign with required language provided.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- plastic cup without handle leftin dry goods containers.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/24/2011 | Routine - Food | Call Back - Complied |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Corrected On Site.
- 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. Not all employees are trained in safe food handling. All kitchen staff including dishwashers and waitstaff must be trained in safe food handling. This violation must be corrected by : 3/24/11.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. 3 propane tanks in stored inside the establishment.
- Critical - Observed employee eating in a food preparation or other restricted area. The baker.
- Observed employee with no hair restraint. The baker.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Salt and sugar. Corrected On Site.
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1/20/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed in standing water. spinach
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. food employee switched gloves without washing hands Corrected On Site.
- Observed employee with no hair restraint.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
- Critical. Observed toxic item stored in food preparation area. full wiping cloth buckets on prep tables and cutting boards
- Critical. Certified Food Manager unable to answer basic questions. manager in charge unable to answer any questions pertaining to cooking in the establishment
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9/28/2010 | Complaint Full | Inspection Completed - No Further Action |
- 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 : 6/20/10.
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6/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Observed single-service articles improperly stored. takeout containers on shelf in kItchen
- Critical. Observed handwash sink used for purposes other than handwashing. employee rinsing and ringing out wiping cloth in kitchen handwash sink
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6/20/10.
- 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 : 6/20/10.
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4/19/2010 | Routine - Food | Warning Issued |
- 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.
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11/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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