- Basic - Buildup of food debris/soil residue on equipment door handles. Observed the handles of the reach-in coolers in the kitchen soiled with food residue.
- Basic - Ice scoop stored on top of dirty ice machine between uses. At bar.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed ice machine at the bar with mold-like substance. **Repeat Violation**
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop popcorn kernels in the dry storage area.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At bar area.
- Intermediate - Employee used handwash sink as a dump sink. Observed HWS by wait station with food particles and slice of lemon. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed items in the WIC according to the chef were made over 24 hours ago without dates.
- Intermediate - Required employee training expired for all employees. 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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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- 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 between 10-30 ppm chlorine
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed chef change gloves with no hand wash. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Slicer blade guard soiled with old food debris.
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2013 | Complaint Full | Call Back - Complied |
- 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. **Corrected On-Site**
- Basic - Equipment in poor repair. True glass door cooler at 52°F ambient temp according to two internal thermometers plus inspectors thermometer.
- Basic - Hood soiled with accumulated grease. One section of filters over grill.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ribs. **Corrected On-Site**
- 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) food cold held at greater than 41 degrees Fahrenheit. Observed sour cream, half n half, tartar sauce, coleslaw all 52°F in glass door True cooler. All voluntarily discarded. **Corrected On-Site** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pesto cream in walkin.
- Intermediate - Slicer blade guard soiled with old food debris.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Only CFM expired. This violation must be corrected by : 11/13/12.
- Critical - Manager lacking proof of Food Manager Certification. Only CFM expired. This violation must be corrected by : 11/13/12.
- Critical - No Certified Food Manager for establishment. Only CFM expired. This violation must be corrected by : 11/13/12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Only CFM expired. This violation must be corrected by : 11/13/12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee cut sandwich while touching it with bare hands. food was not heat-treated additionally after being handled with bare hands. observed waitress handle potato chips to place on customer plate with bare hands.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use tongs to handle raw and undercooked chicken then place tongs on oven door handle then directly use same tongs to handle fully cooked chicken for customer plate. Repeat Violation.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee rinse coffee filter holder in waitline handsink
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in waitline sanitizer bucket exceeding 200ppm chlorine.
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9/14/2012 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed stand-up reach-in cooler at salad prep station at ambient temperature of 48 degrees Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. waitline handsink
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw chicken then directly handle potatos without removing gloves and washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use tongs to handle raw and undercooked chicken then directly use same pair to plate up fully cooked chicken
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee use cookline handsink to dump water from bucket of potatos
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked egg at 65 degrees in salad prep station stand-up reach-in cooler. operator removed all potentially hazardous food from unit. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. observed two small baggies of beef defrosting on speed rack on cookline
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. observed tuna salad in salad prep area reach-in cooler at 52 degrees after 2.75 hrs cooling. tuna salad was observed at 53 degrees after 2.5 hrs of cooling.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach-in cooler at salad prep station at ambient temperature of 50 degrees. no PHF in cooler at this time.
- Critical - Cold water not provided/shut off at employee handwash sink. coffee station handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. creamer in expo line reach-in cooler observed at 53 degrees. Corrected On Site. Repeat Violation.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher observed handling dirty food wares then directly handling clean food wares without washing hands inbetween tasks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. quiche observed at 71 degrees in salad area reach-in cooler. Corrected On Site. Repeat Violation.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pork at 56 degrees and cooked mashed potatoes at 47 degrees found sitting out at cookline prep table. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup leftover from last night found at 50 degrees. Corrected On Site. threw out
- Critical. Observed raw animal food stored over ready-to-eat food. raw pork over baked potatoes in walk-in cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on a pair of gloves without washing hands first
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf above prep table with ongoing food prep
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing. ice dumped in front line handsink
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. au jus, cut pototoes, lunchmeat in cookline RIC. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over cheese in WIC Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher scraped pan in slop sink then handled clean dishes without washing hands first
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9/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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