- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling vent cover missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing.
- Basic - Equipment in poor repair. Walk in Freezer door . **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. Dry storage area
- Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation**
- Basic - Food stored in holding unit not covered. Cheese , ice cream
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use tongs stored on oven door handle.
- Basic - Inside/outside of dumpster not clean.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Old, unused equipment stored outside.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed Cod fish mixture 48 f, raw shrimp 60-62 f, raw fish 59 -60 f, stored at reach in cooler. Operator transferred product for rapid cooling.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Cooked soup at 57-60 f, cooked on 11/12/14 as per employee and stored inside walk in cooler.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At station where bread is located.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked soup at 57-60 f , and per employee, cooked on 11/12/14 and stored in a deep plastic container .
- High Priority - Vacuum breaker missing at hose bibb. By 3 CS
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Handwash sink missing in food preparation room or area. By coffee station,
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - Handwash sink not accessible for employee use at all times. At kitchen area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar hand washing sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bottle with cleaner
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked soup at
- 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. observed Cod fish mixture 48 f, raw shrimp 60-62 f, raw fish 59 -60 f, stored at reach in cooler.
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11/13/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves used to store Clean equipment
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. Walk in freezer door -with insulation exposed **Repeat Violation**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 CS sink
- Basic - Floor tiles cracked, broken or in disrepair. In some areas
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in dry storage area not covered. Sugar, salt **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging from hood system support bar
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soil residue build-up on nonfood-contact surface. Dishmachine racks
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Seafood rice 85 f( observed on kitchen-cooked about 1 hour ago, cooked mushrooms 116 f(cooked about 30 minutes ago)
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area. At coffee station where servers are prepping coffee
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Right side
- Basic - Floor tiles cracked, broken or in disrepair. By cook line
- Basic - Nonfood-contact equipment in poor repair.walk in freezer door -insulation exposed
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Establishment offers a buffet- the line where rice, pasta, meatloaf, rice, and soups not properly protected.
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10/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Right side
- Basic - Floor tiles cracked, broken or in disrepair. By cook line
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored in a location that is exposed to splash/dust. Rack with breads next to hand sink
- Basic - Food stored in dry storage area not covered. Flour **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture.underneath reach in cooler by cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area
- Basic - Nonfood-contact equipment in poor repair.walk in freezer door -insulation exposed
- Basic - Soiled reach-in cooler gaskets.
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Pliers
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Waste line missing at soda gun holster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham at 61 f ( voluntarilydiscarded)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Establishment offers a buffet- the line where rice, pasta, meatloaf, rice, and soups not properly protected.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb. Outside back door
- 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 - Certified food manager fails to exhibit active managerial control.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at bar area **Corrected On-Site**
- 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.
- Intermediate - No soap provided at handwash sink. At bar area
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8/22/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not maintained smooth and durable.Holes in kitchen cookline with splashing)
- Basic - Outer openings not protected with self-closing doors.
- Basic - Plumbing system in disrepair. (Hand wash sink in disrepair in kitchen )
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Vacuum breaker missing at hose (rear)
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Encrusted material on can opener blade.
- 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.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Floors not maintained smooth and durable.[missing floor tiles @ cookline]
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.[walkin cooler door]
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[eggs over vegetables]
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing. coffee area
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
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