- Basic - Build-up of grease on nonfood-contact surface. , outside cooking equipment, fryer
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. No sanitizer in dishwashing machine.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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. **Repeat Violation**
- High Priority - Small flying insects in bar area.
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. 1 hand sink
- High Priority - Roach activity present as evidenced by 1 live roach found on wall by hand sink in kitchen.
- High Priority - Small flying insects in bar area.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. WI cooler
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Equipment in poor repair. WI cooler door and RI cooler in cooking area do not close properly.
- Basic - Floor area(s) covered with standing water.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in some reach-in coolers.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over Ready to eat at RI cooler, cooking line **Corrected On-Site**
- High Priority - Roach activity present as evidenced by 1 live roach found. On floor by cooking equipment.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Coffee prep area
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cooking line **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooking line
- 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 - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Service called and present.
- 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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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. **Corrected On-Site**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Existing pipe from a previous hand sink left open .
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at reach in cooler at 47f degrees. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Ice scoop handle in contact with ice. Bar area.
- Basic - Plumbing system in disrepair. Bar handsink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Food runner / expediting person area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs at Pastry room at 71f degrees. Case of Shell eggs at mid-hallway at 63f degrees, shell eggs used at egg washed at 68f degrees.
- High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 rinsed utensil in handwash sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar area.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area, bar . No paper towel.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For shell eggs flats at used at Pastry area. Time mark is need it.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No Consumer Advisory on the Menu.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. RESTROOMS BY COFFEE SHOP.
- Critical - Hand wash sink lacking proper hand drying provisions. COFFEE SHOP FRONT COUNTER .
- Critical - Handwashing cleanser lacking at handwashing lavatory. COFFEE SHOP FRONT COUNTER.
- Critical - Manager lacking proof of Food Manager Certification. UNABLE TO VIEW MANAGER CERTIFICATION FOR PERSON IN CHARGE. This violation must be corrected by : 10/07/2012.
- Critical - No person in charge of establishment. MANAGER J.C. NOT PRESENT DURING INSPECTION . This violation must be corrected by : 10/07/2012.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. OPERATOR (over 1 yr in premises) NOT TRAINED YET. NAMED: CHAVELIS FELIZ. This violation must be corrected by : 10//7/2012.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee improperly washing hands. NO SOAP, NO PAPER TOWELS.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. TOWEL PACKAGE INSIDE.
- Critical - Observed unlabeled spray bottle. BLUE CHEMICAL.
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8/7/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Observed cutting board grooved/pitted and no longer cleanable. SALAD MAKER.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE OUT SERVING THEN RETURNED TO BAR AND ENGAGED IN DRINK MAKING.
- Observed employee with no hair restraint. PASTRY AND SALAD MAKER.
- Observed floor and wall junctures not coved. HALLWAY WHERE SODA IS STORED.
- Critical - Observed handwash sink used for purposes other than handwashing. COFFEE DUMPING .
- Observed ice scoop with handle in contact with ice.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. BAR BLENDER CONTAINERS HANGING ON EDGE OF GARBAGE CAN.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER AT 53F DEGREES. (BEEF,SHELL EGGS, PORK SAUSAGES CASES). This violation must be corrected by : 09/22/2011.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. MAXINE KITCHEN .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SALAD AND SANDWICH AREA.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. WAITRESS AT 3 COMPARTMENT SINK.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER : BEEF,SHELL EGGS,PORK SAUSAGE AT 52F and 53F DEGREES.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed raw beef stored overlapping ready-to-eat food lettuce.
- Critical - Observed small flying insects in food preparation areas and bar.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued due to adulteration of food product. SPOILED LEMONS IN WALK IN COOLER. Corrected On Site.
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9/21/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. BAR GLASSES OVER DIRECT WOODEN SURFACES (NO UNDERLINER).
- Critical - Observed cloth used as a food-contact surface. TOWEL USED IN DIRECT CONTACT WITH SUSHI RICE.
- Critical - Observed encrusted, soiled material on slicer. (MANDOLINE SLICER AT FRONT COUNTER ).
- Critical - Observed ice bin at bar with encrusted with soil deposits and/or slime.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE (72F). FROM NIGHT BEFORE.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. RICE LEFT AT RICE-COOKER FROM NIGHT BEFORE (72F).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Aproximately 3 llbs of SUSHI-RICE left at rice cooker from night before (72F).
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS AND PANS.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. FRYER AND GRILL.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AND BAR AREA.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. SEVERAL KITCHEN EMPLOYEES .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. (WAITER FEEDING TOASTER).
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. CHEESE BLOCKS (PROVOLONE) .MUST WRAPPED END TOO.
- Observed cutting board grooved/pitted and no longer cleanable. SALAD STATION .
- Observed dumpster overflowing garbage.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE HANDLING FOODS (WAITER) IN KITCHEN PREP-AREAS.
- Critical - Observed employee improperly washing hands. (NOT SUPPLIES).
- Critical - Observed food stored in ice used for drinks. BEER AT BAR DRINKING ICE (SCOOP NEXT TO IT).
- Critical - Observed food stored on floor. BREAD DELIVERED BY TRUCK LEFT IN ALLEY.
- Critical - Observed handwash sink used for purposes other than handwashing. UTENSILS INSIDE (HAND MIXER).
- Observed hole in wall. BEHIND PIZZA OVEN.
- Observed ice scoop with handle in contact with ice. (NO HANDLE : PLASTIC CUP USED TO SCOOP ICE.
- Observed in-use utensil NOT stored in clean water at or above 135 degrees Fahrenheit.
- Observed kitchen preparation employee with no hair restraint.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. FRYER WITHOUT ANY NOZZLE.
- Critical - Observed non-service animals in the food establishment or on premises. BROUGHT BY RED SHIRT EMPLOYEE IBTO RESTAURANT AND KITCHEN (PUG TYPE).
- Critical - Observed toxic item stored by utensils. QUAT TABLES USED IN UTENSILS IN USED AT COOKLINE.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SHELL EGGS (65F).
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. (EGGS 65F).
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER . MUST MAINTAINED 41F OR BELOW.
- Critical. Observed food stored on floor. DELIVERY PERSON PLACING FOOD ON ALLEY FLOOR BY BACK ENTRANCE NEXT TO DUMPSTER .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. PASTRY CHEF LIKING FINGERS AND NOT WASHING HANDS.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. KITCHEN AREAS. Corrected On Site.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Hand wash sink lacking proper hand drying provisions. BY COOK LINE. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. FRONT COUNTER /WAITRESS STATION. Corrected On Site.
- Observed food debris accumulated behind and around storage reach in coolers.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.chickens over fruit
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee improperly washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hot water not provided/shut off at employee hand wash sink. handsink in back area
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over vegetable on cook line
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook touching french toast Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. small individual boards
- Critical. Equipment food-contact surfaces and utensils not sanitized. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical. Observed dead roaches on premises. 3 dead roaches in food prep area
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/31/2009 | Routine - Food | Warning Issued |
| No report available. | 8/22/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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