- 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. **Warning**
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09/09/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Dead roaches on premises.....3 dead roaches in bar **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.....sea food in 3 compartment sink. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.....live one roach in bar ,operator killed him **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food....all purpose cleaner spray bottle with wine. **Corrected On-Site** **Warning**
- High Priority - Tracking powder pesticide used inside establishment......in bar . **Warning**
- 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. **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**
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.....00 ppm
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken, raw eggs above ready to eat pasta, sauce ,ham in reach in cooler. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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, soups, pasta in reach in cooler.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored in same container as ready-to-eat food.....raw chicken with cooked meat ball in reach in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler....raw eggs above fish , raw chicken above cooked meat ball in reach in cooler , cook line. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach in freezer _ all products not commercially packaged.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches And with covered......bolognaise sauce, tomato sauce in reach in cooler. **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....bolognaise sauce, tomato sauce in reach in cooler.
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In RIC, pastas, sauces, vegetables
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. --- between deep fryers and open gas burners.
- No copy of latest inspection report.
- Observed employee with no hair restraint.
- Observed utensils stored in crevices between equipment. --- on cook line, spatula, honing steel
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - DEEP FAT FRYER INSTALLED WITHOUT 16 INCH SEPARATION FROM OPEN FLAME. FOR REPORTING PURPOSES ONLY
- Critical - LICENSE EMPIRED MORE THAN 30 DAYS, BUT NOT MORE THAN 60 DAYS, AFTER EXPIRATION DATE.
- Critical - OBSERVED ENCRUSTED, SOILED MATERIAL ON SLICER.
- Critical - OBSERVED LP-GAS CYLINDER WITH GREATER THAN ONE POUND LP-GAS CAPACITY INSIDE A BUILDING. FOR REPORTING PURPOSES ONLY
- Critical - OBSERVED RAW ANIMAL FOOD STORED OVER READY-TO-EAT FOOD. IN 2 DOOR 'TRUE' REACH IN COOLER, RAW SHELL EGGS ABOVE SSAUCES AND DAIRY ITEMS. COS
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1/27/2012 | Routine - Food | Warning Issued |
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. --- fryer next to open-top range.
- Critical - Establishment drainage system not designed and installed properly. --- in kitchen, strong odor coming from interior grease trap.
- Critical - No conspicuously located thermometer in holding unit.
- 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 Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. --- cook line.
- Observed equipment in poor repair. --- ice-o-matic ice machine.
- Plumbing fixture (Mop Sink) not accessable or easily cleanable.
- Critical - Working containers of food removed from original container not identified by common name. --- in kitchen, dry storage containers
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - Observed unlabeled spray bottle.
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5/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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