- No Violations Were Observed
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09/24/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **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**
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07/25/2014 | Routine - Food | Call Back - Extension given, pending |
- 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 46° F, shredded cheese 45° F, cooked sausage 45° F in RIC by steam table with ambient temp of 45° F corrective action taken food iced down **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw 49° F on ice by server station corrective action taken cole slaw submersed into ice **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **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 - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed coleslaw 63° F cooling from ambient temp while covered **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 46° F, shredded cheese 41° F, cooked sausage 45° F in RIC by steam table with ambient temp of 45° F corrective action taken food iced down **Warning**
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07/24/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Observed bag of onions on floor in back prep area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef brisquet 60° F, on top of RIC by steam table corrective action taken brisquet placed in steam table
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed beef brisquet at 115° F cooling at room temp **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed licensed for 64 seats. Counted today 72 seats indoors and 25 outdoors for a grand total of 97 seats. **Warning** **Repeat Violation**
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8/21/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed licensed for 64 seats. Counted today 72 seats indoors and 25 outdoors for a grand total of 97 seats. **Warning** **Repeat Violation**
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6/19/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee experiencing coughing, working with food, clean equipment or utensils, and/or unwrapped single-service items. Mgr observed plating coleslaw, reports diagnosis of bronchitis/respiratory infection, has cough. THIS EMPLOYEE RESTRICTED FROM WORKING WITH FOOD OR CLEAN EQUIPMENT UNTIL SYMPTOMS RESOLVE. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed licensed for 64 seats. Counted today 72 seats indoors and 25 outdoors for a grand total of 97 seats. **Warning** **Repeat Violation**
- Basic - Food stored on floor. Bag of onions. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - No mop sink or curbed cleaning facility provided at establishment. **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. No sanitizer flowing thru hose even while priming. Repairman called. 3 comp set up. **Warning** **Corrected On-Site**
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4/8/2013 | Routine - Food | Warning Issued |
- Critical - Exit signs not properly illuminated. For reporting purposes only. front
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. ribs sauces
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. dispensing toppings cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. exppired as well
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. beef and salad items Corrected On Site.
- Critical - No list of certified food service managers available at the establishment.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. seating
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. Corrected On Site.
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. soup 116f Corrected On Site. taken back to stove top
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed non-bagged garbage in dumpster.
- Critical - Observed potentially hazardous food thawed at room temperature. seafood Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. deli meats
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pre cooked burgers
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. soup heated to 172f Corrected On Site.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
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6/17/2011 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. max 116f first 3 runs Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No professional hygiene and/or foodborne illness training provided. must have certificate and books spreadsheet no longer allowed
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3/c no sink available
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- 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. spices Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. 102 seats
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage 54f
- Critical - Observed potentially hazardous food thawed in standing water. frog legs
- Observed residue build-up on nonfood-contact surface. dish wash well
- Observed unnecessary items on the premise.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. several types of meats, salad items
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5/17/2011 | Routine - Food | Warning Issued |
- Critical - Identity of food or food product misrepresented. Observed establishment fillng Heinz ketchup bottles with Sysco brand ketchup.
- Observed build-up of food debris, dust or dirt inside dishmachine.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork stored on top shelf above dressings. Corrected On Site. Operator rearranged food.
- Critical - Observed toxic item stored by utensils. Chemical bottles stored above clean pots and plates.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license. 110 seats
- Critical. Hotel and Restaurant license not properly displayed.
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw shrimp at 3 sink is 67 deg. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over gravy, soup, pickles in back prep RIC
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked ribs in back prep RIC
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee putting bread onto grill with bare hands. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets
- 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. when dishwasher handled soiled dishes he must wash hands before handling clean food wares
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. directly before putting on a new pair of gloves hands must be washed
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket in back prep and cookline
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical. Observed handwash sink used for purposes other than handwashing. cookline handsink raw fish and other food in handsink
- Critical. No handwashing sign provided at a handsink used by food employees. cookline handsink
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12/17/2009 | Routine - Food | Warning Issued |
| No report available. | 6/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/29/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 2/23/2009 | Routine - Food | Warning Issued |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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