- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Time Extended 60 days
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10/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a bag of onions stored on floor in WIC **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees by pizza oven **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sani bucket 0 ppm chlorine **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 54° F, deli meat 54° F, and cooked sausage 55° F in RIC across from pizza oven with ambient temp of 54° F, food has been in RIC for approximately 2 1/2 hours corrective action taken all TCS food iced down, **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed deli salad 45° F, raw hamburger 46° F, cooked potatoes 46° F in WIC with ambient temp of 47° F corrective action taken all TCS food iced down **Repeat Violation** **Warning**
- 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. Observed DM 0 ppm chlorine, sanitizer bucket empty **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server handling toasted toast with barehands **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut melon 55° F in top section of RIC not recessed, corrective action taken melon correctly recessed into RIC, pooled eggs 60° F on ice by cookline corrective action taken more ice added until properly submersed. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked potatoes 118° F in tin on grill, corrective action taken potatoes placed on grill surface **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw sausage in same container as cooked hash **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Observed lemons dumped in handwash sink **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a pursue stored in handwash sink at bar **Warning**
- Intermediate - No certified food manager for establishment. 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 paper towels or mechanical hand drying device provided at handwash sink by pizza oven **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink by pizza oven **Repeat Violation** **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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 cut tomatoes 54° F, deli meat 54° F, and cooked sausage 55° F in RIC across from pizza oven with ambient temp of 54° F, food has been in RIC for approximately 2 1/2 hours corrective action taken all TCS food iced down, **Warning**
- Intermediate - Slicer blade soiled with old food debris. Observed old dried onions on blade of slicer **Corrected On-Site** **Warning**
- Intermediate - Walk-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 deli salad 45° F, raw hamburger 46° F, cooked potatoes 46° F in WIC with ambient temp of 47° F corrective action taken all TCS food iced down **Repeat Violation** **Warning**
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10/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed server scooping brown sugar with a container with no handle **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee loading dishwasher with a cup with no lid or straw **Corrected On-Site**
- Basic - Food prepared with soiled equipment/utensil. Observed employee using a dry soiled wiping cloth to clean an in use spatula **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed mashed potatoes 51° F, sweet potatoes 51° F, and rice 51° F cooling overnight see stop sale
- High Priority - Small flying insects in bar area.
- Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed employee use a chemical hand dip in place of a handwash
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by pizza oven
- Intermediate - No soap provided at handwash sink by pizza oven
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4/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Observed server scooping brown sugar with a container with no handle **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed raw chicken in pan on WIC floor **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee loading dishwasher with a cup with no lid or straw **Corrected On-Site**
- Basic - Food prepared with soiled equipment/utensil. Observed employee using a dry soiled wiping cloth to clean an in use spatula **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice by soda station
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water 115° F on grill corrective action taken heat turned up
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed cabbage stored in thank you bags in WIC
- Basic - Open dumpster lid.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed raw steak 47° F, pasta 48° F, meat loaf 44° F in front WIC corrective action taken food moved to rear of cooler where ambient temp was 41° F,
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter at room temp on prep counter corrective action taken butter moved to RIC
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server handle toast out of toaster with bare hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed mashed potatoes 51° F, sweet potatoes 51° F, and rice 51° F cooling overnight see stop sale
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over fish and beef in RIC on cookline **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw steak over cheese
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued due to adulteration of food product. Observed a dead fly in oil and garlic spread
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sani bucket over 200 ppm chlorine
- Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed employee use a chemical hand dip in place of a handwash
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by pizza oven
- Intermediate - No soap provided at handwash sink by pizza oven
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sweet potatoes covered in plastic while cooling
- Intermediate - Walk-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 WIC in front section ambient temp 48° F
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4/24/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Hand wash by pizza oven
- Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used as scoop in ice bin at fountain machine
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. By cookline **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Uninstalls stored in water on grill temp 115° F **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash by pizza oven
- Basic - Soiled dry wiping cloth in use.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 55° F on ice not submerged enough corrective action taken more ice added and container submersed in ice
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine outside back door.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Two cycle motor oil stored next to cornmeal and over batter in back prep area. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200 ppm plus chlorine **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup cooled in deep container approximately 10-12 inches deep with no ice bath or chill sticks used.
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Observed gaskets/seals on cold holding unit in poor repair. need cleaning
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 47 Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. turkey Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. pork sauces
- Critical - Observed spray hose at dish sink lower than flood rim of sink. 3/c
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. wait station
- Dishware/utensils not soaked prior to being placed in sink/dishmachine.
- Critical - Hand wash sink lacking proper hand drying provisions. towels either
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed dented/rusted cans. artichokes
- Critical - Observed food stored on floor. wic Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed residue build-up on nonfood-contact surface. top of pizza oven
- Critical - Observed toxic item stored by food. Corrected On Site.
- Rinse solution not clean.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Change gloves when required.
- Ice scoop laying in ice bar area.
- Critical - Improper thawing of beef product.
- Critical - No towels or sign at two handsinks - COS.
- Critical - Raw beef over ready to eat vegetables - COS.
- Critical - Scooping product with non handled -COS.
- Critical - Shrimp on prep table -50 degrees F -iced down.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/28/2011 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area. bar, new bar
- Critical - No Certified Food Manager for establishment. 60 days to acquire
- Critical - No handwashing sign provided at a handsink used by food employees.
- No plan review submitted and renovations in progress. plans not available
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - Observed incorrect information on Hotel and Restaurant license. 150 seats need change record form
- Critical - Observed less than 1 handwash sink or number required by law for employees.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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12/15/2011 | Food-Licensing Inspection | Warning Issued |
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