- Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Wait station **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back pack next to plates and bowls at wait station **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Garlic in press under paper towels , kitchen **Corrected On-Site**
- Basic - Food stored on floor. Bags of flour, dry storage **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms cut prior to washing
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Above 3 compartment sink used to hang utensils **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. + 200 chlorine **Corrected On-Site**
- Intermediate - Equipment drain line draining into handwash sink. Wait station
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf above fryers at cookline
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. Small containers and lid at wait station, aluminum pans on top of freezer in kitchen
- Basic - Wood food-contact surface not properly sealed. Near can openers in kitchen
- High Priority - Dented can of tomato paste present. Segregated for return
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Milk
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Carpaccio dish
- 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 Reach in coolers
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- 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. Servers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.lasagna
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Wait staff
- Basic - Equipment in poor repair.microwave interior top all rusty and damaged
- Basic - Food stored on floor.cooler of ice for beverages in waitataff area
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter on counter 76? will use time as a public health control
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.tuna over vegetables
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- 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. Milk in waitstaff area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.waitstaff
- Intermediate - Spray bottle containing toxic substance not labeled.bleach water
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-contact equipment in poor repair[shelves above bread warmer paintncoming off, damaged]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[fresh garlic in oil and herbs for bread dipping 84 degrees f on counter] discussed using Time asva Public Health Control, need to prin5 the form off DBPR web site. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.[soup]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[lazagna, soup, rice]
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bathroom facility not clean.[handsink in bar]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[baar cooler, right side, under cheese]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[steak knives in soiled container] Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed interior of microwave soiled.[interior top] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[milk 58 degrees f, butter 56 degrees f in small cooler in waitstaff area Corrected On Site. voluntarily thrown away
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.[at bar hand sink ]
- Critical - Observed food being cooled by nonapproved method.[pasta, still in cool down process, on counter, 75 degrees F Corrected On Site. moved to freezer to finish cool down process.
- Observed personal care item stored with food.[back pack in mixer] Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.[manicotti thawing on counter] Corrected On Site.[put in refigerator ]
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4/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/19/2011 | Routine - Food | Warning Issued |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.[mens restroom ] Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.[hood filters] Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[holding bad while slicing ] Corrected On Site.
- Critical - Observed food stored on floor.[bagged bread under table] Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue[top of salad reachin ]
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.[at handsink in kitchen ]
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Hand wash sink lacking proper hand drying provisions.[at bar] Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.[men's restroom ]
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of grease on nonfood-contact surface.[hood filteres]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[condensation in bottom of bar cooler ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[beef in bottom of upright 46 degrees air flow blocked, moved to another area, flow cleared]
- Critical - Observed unlabeled spray bottle.[in kitchen ]
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2/10/2011 | Routine - Food | 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 : 11/3/10.
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11/5/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[lazagna and desserts ]
- Critical. Observed cloth used as a food-contact surface.[lemon and cheese]
- 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.[in flour]
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. No handwashing sign provided at a handsink used by food employees.[fell down in bar]
- Critical. Hand wash sink lacking proper hand drying provisions.[in 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. Pro This violation must be corrected by : 11/3/10.
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9/1/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Multiuse food-contact surface not smooth, free of breaks
- Observed gaskets/seals on cold holding unit in poor repair. fridge next to stove
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. dishes on too shelf across from stove
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Hand wash sink lacking proper hand drying provisions. bar
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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12/15/2009 | Routine - Food | Warning Issued |
| No report available. | 5/26/2009 | Complaint Full | Inspection Completed - No Further Action |
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