- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By preparation sink/ kitchen.
- Basic - Wall in disrepair. By preparation sink.
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5/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Menu not disclosing automatic gratuity charge.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By preparation sink/ kitchen.
- Basic - Open dumpster lid.
- Basic - Wall in disrepair. By preparation sink.
- High Priority - Small flying insects in bar area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **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.
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3/7/2014 | Routine - Food | Warning Issued |
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Urinal not flushing/functioning properly. Guest / food employee restrooms. Water shut off.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Top of RI cooler
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - Soil residue build-up on nonfood-contact surface. Outside of microwave
- Basic - Wall soiled with accumulated grease.
- Intermediate - Handwash sink used for purposes other than handwashing. At bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- Intermediate - No soap provided at handwash sink. At bar
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bar
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Equipment in poor repair. Gas stove not working properly.
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - High Priority - Dead roaches on premises. 1 at bar area
- High Priority - Presence of insects, rodents, or other pests. Ants at bar counter area.
- Intermediate - Cold holding equipment incapable of 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. Broken, service called
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Soda gun soiled. At bar **Repeat Violation**
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime on soda guns at bar.
- Observed debris accumulated on bar floor.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed open dumpster lid. Corrected On Site.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
- Violation: 42-03-1 Wet mop not hung to dry.
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2/28/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed employee with no hair restraint.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PREPARED / OUT LESS THAN 4 HOURS Corrected On Site.
- Observed wall soiled with accumulated grease.
- Critical - Person in charge failed to insure proper equipment temperatures all the time
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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2/24/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No conspicuously located thermometer in holding unit.
- Observed food debris accumulated on kitchen floor. KITCHEN AND BAR AREAS
- Critical - Observed food stored on floor.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. SAUSAGE ON TOP OF VEGETABLES
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MOVED TO RI COOLER OR ICE . LESS THAN 3 HOURS Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed toxic item stored by food. STORAGE AREA
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses. AT BAR AREA
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed dead roaches on premises.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Observed wall in disrepair.
- Observed wall soiled with accumulated grease.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed residue build-up on nonfood-contact surface.
- Observed food debris accumulated on kitchen floor.
- No Heimlich maneuver sign posted.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed residue build-up on nonfood-contact surface.defrost freezer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.bar
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed improper storage in waterheater room.
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ""oysters on the half shell (raw oysters),"" ""raw-egg Caesar salad,"" and ""hamburgers (can be cooked to order);"" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. PACKAGE Integrity. FOOD PACKAGES shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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