- Basic - Equipment in poor repair....,.flip top reach in cooler cross from grill in kitchen , ambient temperature 48°. Pantry Reach in cooler cross from fish cooler between kitchen and dishwashing area, ambient temperature 49° . Must not have stored any time temperature control food until maintain temperature at 41° or below.
- Basic - No handwashing sign provided at a hand sink used by food employees.......bar.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. .....between changing gloves no hand wash. **Corrected On-Site**
- 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......employee grave bread to toasted with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......butter 75° , cream cheese 55° no under control temperature in server station by the bar . Food being held less than 4 hours. Ice down on cream cheese. Butter operator discarded . Blue cheese, turkey 48°, ham burger, turkey burger 50° in flip top reach in cooler cross from grill in kitchen . Food being held less than 4 hours. Ice down on food. House made dressings, sauce, cheese , mushroom, tuna salad 48° to 50° in pantry cooler cross from fish cooler between kitchen and dishwashing area. Food being held less than 4 hours . Operator discarded food. Corrective action taken.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.......raw beef above raw fish . **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.....out side mop sink.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored......ice bucket stored in floor. **Warning** Call back : ice bucket stored by the exit door.
- 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....pasta 50° at 11am in walk in cooler . Took temperature at 12:15 noon temperature reading is 48°/ 49°. Operator discarded it. **Corrected On-Site** **Warning** Call back: clam sauce 49° to 50° and vodka sauce 50° to 55° on the surface at 12:30 noon in walk in cooler , it was cooked yesterday at 9:00 pm (5/21/14). Take temperature reading again at 1:17 pm and it was same temperature 49° to50° clam sauce and 50° to 55° vodka sauce.Stop sale issue.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw lobster and raw eggs above ready to eat cheese, garlic and butter in cook line . **Corrected On-Site** **Warning** Call back: raw breaded veal ( beef) above ready to eat broccoli rabb, cheese and demiglaze sauce in reach in cooler in cook line .
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5/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - equipment in poor repair.......gap between walk in cooler door and threshold . **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler......meat ball, produce, liquid egg etc. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored......ice bucket stored in floor. **Warning**
- Basic - Equipment in poor repair........all top cold holding coolers in cook line , and reach in cooler in server station . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below. **Warning**
- Basic - Food stored on floor......banana in food storage room. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit......not functioning walk in cooler thermometer . **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - container of unrecognizable prepared food not identified by common name. .....walk in cooler and reach in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit..........cheeses, sauce , Canadian bacon, crab meat, 49° to 60° being held less than 4 hours, ice down on food, turkey breast 61° being held more than 4 hours , operator discarded food , in top holding cooler in cook line. Sauce, pasta, crab cheese , butter , home made dressings 48° in walk in cooler . Operator stated that for delivery door was open long . Closed door. Half and half 50° I server station . Operator discarded . **Corrected On-Site** **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....pasta 50° at 11am in walk in cooler . Took temperature at 12:15 noon temperature reading is 48°/ 49°. Operator discarded it. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw lobster and raw eggs above ready to eat cheese, garlic and butter in cook line . **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.......raw sea food above ready to eat meat ball in walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Stored food not properly protected from contamination....serving butter without covered stored underneath dripping ice in reach in freezer , server station. Operator discarded butter. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.....pasta in walk in cooler. **Warning**
- 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. **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.......pasta, sauce, dressings in walk in and reach in cooler. **Warning**
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3/18/2014 | Routine - Food | Warning Issued |
- 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......in cook line. **Corrected On-Site**
- Basic - Equipment in poor repair.....flip top expo reach in cooler by steam table incapable maintaining potentially hazardous food at 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature .
- Basic - Floor area(s) covered with standing stagnated water underneath 3 compartment sink in bar.
- Basic - Food stored in holding unit not covered.....tomato sauce, meat sauce, cooked calamari in reach in cooler in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.......calamari in prep.sink.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped cream, tomato sauce, sausage, sour cream, salsa, anchovies 51° to 52° in flip top expo reach in cooler by the steam table. Stop sale issue. Milk 48° in reach in cooler in bar . Operator stated that door was open long. Advised operator closed door properly. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above......butter 120° on toaster station . Time marked on it. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs above ready to eat garnished in kitchen. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Stop sale order . **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles....bar.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash 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....pasta, cooked calamari , tomato sauce, meat sauce etc. in reach in cooler in kitchen.
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- 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. --- ABC portable extinguisher on floor by rear door.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- Corrected On Site.
- Waste line missing at soda gun holster. --- at cocktail bar.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2012 | Complaint Full | Call Back - Complied |
- CLEAN GLASSES, CUPS, UTENSILS, POTS AND PANS NOT STORED INVERTED OR IN A PROTECTED MANNER - POTS and PANS.
- Critical - HOT WATER NOT PROVIDED/SHUT OFF AT EMPLOYEE HAND WASH SINK - IN REAR PREP KITCHEN.
- OBSERVED BUILD-UP OF FOOD DEBRIS, DUST OR DIRT ON NONFOOD-CONTACT SURFACE - FOOD BINS AND CONTAINERS AND EXTERIORS OF EQUIPMENT and SHELVING.
- Critical - OBSERVED BUILDUP OF SOILED MATERIAL ON MIXER HEAD. - REPEAT VIOLATION.
- OBSERVED CLEAN EQUIPMENT STORED ON FLOOR - ICE BUCKETS.
- OBSERVED DUSTY CEILING TILES AND/OR AIR CONDITIONING VENT COVERS.
- Critical - OBSERVED EMPLOYEE HANDLING SOILED EQUPMENT OR UTENSILS THEN ENGAGE IN FOOD PREPARATION, HANDLE CLEAN EQUIPMENT OR UTENSILS, OR TOUCH UNWRAPPED SINGLE-SERVICE ITEMS, WITHOUT WASHING HANDS - DISHMACHINE OPERATOR WORKING SOILED THEN CLEAN SANITIZED END OF DISHMACHINE WITHOUT WASHING HANDS.
- OBSERVED FLOOR AND WALL JUNCTURES NOT COVED - COVE MOLDING "DOES" EXIST BUT IS COMING UNATTACHED AND UNSEALED IN SOME AREAS.
- OBSERVED FOOD DEBRIS/GREASE ACCUMULATED BEHIND/UNDER COOKING EQUIPMENT.
- Critical - OBSERVED HANDWASH SINK USED FOR PURPOSES OTHER THAN HANDWASHING - COOK LINE, HOLDING UTENSILS.
- OBSERVED HOLES IN KITCHEN WALL.
- Critical - OBSERVED INTERIOR OF MICROWAVE SOILED
- OBSERVED LEAKING PIPE AT PLUMBING FIXTURE - PLUMBING LEAKING BENEATH 3 COMPARTMENT SINK.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT - REPEAT VIOLATION.
- OBSERVED RESIDUE BUILD-UP ON NONFOOD-CONTACT SURFACES - WALLS SHELVING IN SERVERS STATION.
- Critical - OBSERVED ROACH ACTIVITY AS EVIDENCED BY LIVE ROACHES FOUND - OBSERVED OVER 10 LIVE ROACHES BENEATH/BEHIND 3 DOOR COLDTABLE/UNDERCOUNTER REFRIGERATOR OPPOSITE COOK LINE AND 3 COMPARTMENT SINK.
- Critical - OBSERVED TOXIC ITEM STORED BY FOOD - 'NOXON' METAL POLISH.
- Critical - WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL CONTAINER NOT IDENTIFIED BY COMMON NAME - DRY GOODS CONTAINERS.
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3/19/2012 | Complaint Full | Emergency order recommended |
- No Violations Were Observed
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3/19/2012 | Complaint Full | Emergency Order Callback Complied |
- Critical - Handwash sink not accessible for employee use at all times. rear kitchen hand sink complete blocked and unaccessible.
- Critical - no conspicuously located thermometers in holding units. thru kitchen.
- Critical - observed buildup of soiled material on mixer head.
- Critical - observed handwash sink used for purposes other than handwashing. rear kitchen hand sink used to store utensils mixer dough hook.
- Critical - observed potentially hazardous food cold held at greater than 41 degrees fahrenheit. veggie burgers 56 degrees fahrenheit, beef burger patties 58 degrees fahrenheit, pool eggs 53 degrees fahrenheit, sliced deli-meats 49 degrees fahrenheit.
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3/1/2012 | Complaint Full | Warning Issued |
- 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. --- dishmachine operator working soiled AND clean ends of dishmachine without washing hands.
- Observed insect control device installed over food preparation area. -- installed directly above salad cold table cuting board.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP _INSIDE BLUE ICE SCOOP HOLDER.
- Lights missing the proper shield, sleeve coatings or covers. BY 3 COMPARTMENT SINK AREA and PREP ROOM BY SLICER
- Critical - Observed cloth used as a food-contact surface.COOKED PASTA COOK LINE COOLER Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. SEVERAL BOARDS
- Observed leaking pipe at plumbing fixture.UNDER HAND SINK COOK LINE
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR BIN
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken , burgers, french toast dip. Corrected On Site by moving to another cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reachin cooler, right end of cook's line.DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN UNIT UNTIL REPAIRED.
- Critical. No conspicuously located thermometer in holding unit. Salad reachin cooler Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Dessert cooler.
- Critical. Observed food stored on floor.walkin cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After handling soil4d dishes then clean.
- Observed employee with no hair restraint. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Ice scoop container soiled Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. prep room Corrected On Site.
- Observed leaking pipe at plumbing fixture.No drain pipe at handsink in rear prep room.
- Critical. No handwashing sign provided at a handsink used by food employees. Unisex bathroom .
- Lights missing the proper shield, sleeve coatings or covers. rear prep room.
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an unprotected ice machine in a customer/nonsecure area. outside not locked
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. walkin cooler outdoors not locked
- Observed employee with no hair restraint. employee in rear prep room cutting carrots, celery and onions
- Observed gaskets/seals on cold holding unit in poor repair. salad reachin cooler
- Observed gaskets/seals on cold holding unit in poor repair. reachin coolers throughout bar
- Observed cutting boards grooved/pitted and no longer cleanable.throughout kitchen
- Wet wiping cloth not stored in sanitizing solution between uses. bar
- Critical. Observed soiled reach-in cooler gaskets. cookline
- Observed build-up of grease on nonfood-contact surface. side of cooking equipment
- Observed residue build-up on nonfood-contact surface. shelves holding pots at cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. drawer at table holding slicer in kitchen
- Critical. Hot water not provided/shut off at employee hand wash sink. rear prep room handwash sink
- Waste line missing at soda gun holster. bar
- Floors not maintained smooth and durable. broken/missing tiles at junction between dishmachine area and rear prep room
- Observed wall soiled with accumulated dust. rear prep room
- Observed dusty ceiling tiles and/or air conditioning vent covers. throughout kitchen
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reachin cooler at bar
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. reachin cooler at bar
- Violation: 29-17-1 Waste line missing at soda gun holster. bar
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12/1/2009 | Routine - Food | Call Back - Complied |
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler at bar
- Critical. Observed soiled reach-in cooler gaskets. reachin cooler at bar
- Observed single-service articles improperly stored. takeout containers Corrected On Site.
- Waste line missing at soda gun holster. bar
- 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. This violation must be corrected by : 11/29/09.
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9/28/2009 | Routine - Food | Warning Issued |
| No report available. | 4/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/30/2009 | Routine - Food | Warning Issued |
| No report available. | 3/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 9/22/2008 | Routine - Food | Warning Issued |
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