- No Violations Were Observed
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08/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes one hour ago at 45°F. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed bag liners in sink at dishwash area.
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08/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/4/2014 | Routine - Food | Call Back - Complied |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed potato soup in walk in cooler, dated 6/03/14, at 48f. **Admin Complaint**
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (tomatoes - 46f). Operator instructed to place item into cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit (50f). Operator instructed to place item into another cooler.
- 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. Unit observed at 50f.
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6/4/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (creamer - 54f). Operator instructed to ice item. **Corrected On-Site**
- Intermediate - Dipper well shut off at cook line.
- 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.
- Portable fire extinguisher at rear door of kitchen with gauge in red zone. For reporting purposes only.
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4/2/2014 | Routine - Food | Warning Issued |
- Basic - Food (tortillas strips) stored in dry storage area not covered.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food (lemons) at wait station.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food in cookline cooler.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (potato soup - 45f, prepared 12/10/13).
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (batter mix - 48f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (potatoes - 131f). **Corrected On-Site**
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12/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case of to-go containers stored on floor in wait station.
- Basic - Equipment and utensils not properly air-dried - wet nesting: large storage bins
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container: ladles in spinach dip and shepherd's pie mix.
- Basic - Plumbing system in disrepair: drain under dish machine overflowing
- Basic - Walk-in cooler floor soiled.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tortilla soup 48° / 46°, red beans 48° (stop saled)
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Tortilla soup 48° / 46°, red beans 48°
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut strawberries in bar area 46°. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In kitchen, left drink station (closest to office)
- Intermediate - Accumulation of food debris on food-contact surfaces: clean storage bins and clean dishes have evidence of food debris
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse temp 170°.
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11/25/2013 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (cole slaw - 49f). **Corrected On-Site**
- Intermediate - No soap provided at handwash sink at bar. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food (ham). **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods (soup) stacked on top of one another. **Corrected On-Site**
- Intermediate - Spray bottle at cookline containing toxic substance (sanitizer) not labeled. **Corrected On-Site**
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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