- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Ice cream cups **Corrected On-Site**
- Basic - Stored food not covered in RI freezer. Beef
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Displayed food not properly protected from contamination. Ice cream cones **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Lack of toilet tissue at each toilet. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. 3 RI coolers not cooling properly.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. 3 RI coolers not cooling properly.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Plumbing system in disrepair. Hand sink broken
- High Priority - Displayed food not properly protected from contamination. Croissants at front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lasagna/beef/chicken/cut cooked potatoes/cheese/pasta/eggs at 52 from less than 4 hours. Some transferred to a working cooler, others ice added.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 CS
- Intermediate - Handwash sink not accessible for employee use at all times. Broken
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/10/2014 | Routine - Food | Warning Issued |
- 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. **Warning**
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6/10/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. RI cooler door broken. Front
- Basic - Food stored in holding unit not covered. Ham inside RI Freezer
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Front desk
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Back
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint** **Repeat Violation**
- Intermediate - No chlorine/Quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/7/2014 | Routine - Food | Administrative complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in restroom.
- Basic - Wall in disrepair. Observed bottom of wall is damage by reach in cooler.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed sausage at 75 degrees.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Observed cooked potatoes at 77 degrees. Chicken/beef 94, lasagna 90
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey ham and cheese below 41 degrees in reach in cooler at front counter.
- Intermediate - Cutting board(s) stained/soiled. Food residue inside microwave.
- Intermediate - Food manager certification expired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. **Warning**
- Intermediate - No soap provided at handwash sink.
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2/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in restroom.
- Basic - Wall in disrepair. Observed bottom of wall is damage by reach in cooler.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed sausage at 75 degrees.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Observed cooked potatoes at 77 degrees.
- 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. Employee squeezing orange with bare hand.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey ham and cheese below 41 degrees in reach in cooler at front counter.
- Intermediate - Cutting board(s) stained/soiled. Food residue inside microwave.
- Intermediate - Food manager certification expired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. **Warning**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed food in reach in cooler covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Front counter . Ready to eat (PHF ) : Chicken (78f degrees), plant foods 115f degrees, comminuted meats 87f degrees. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For food place at front counter at room temperature. Poultry , plant foods, sausages. All below 135f degrees.
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed uncovered food in holding unit/dry storage area. **Corrected On-Site**
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm when tested.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Hot water not provided/shut off at hand wash sink at restroom used by employee engaged in food preparation.
- Light not functioning.STORAGE ROOM.
- Critical - Observed employee improperly washing hands. NO HOT WATER PROVIDED (EMPLOYEE RESTROOMS).
- Critical - Observed potentially hazardous food thawed at room temperature. CHICKEN IN KITCHEN .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED PASTA DISHES.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-grade containers used for food storage. BLACK LINER USED TO STORED MEAT. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF (GROUND) OVER COOKED PASTA.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT REACH IN COOLER. Corrected On Site.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. FRONT COUNTER DISPLAY.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LASAGNA (85F),PLANT FOOD (78F).
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6/24/2011 | 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. DISPLAYED FOODS AT FRONT COUNTER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed employee with no hair restraint.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Observed hole in wall. KITCHEN (COVERED PARTIALLY WITH FOAM/STILL HOLE).
- No copy of latest inspection report.
- 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 This violation must be corrected by : 03/18/2011.
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1/18/2011 | 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. FOR HOT HOLDING.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BREADED CHICKEN (73F). PLANT FOODS (70F) , READY TO EAT (70F).
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice (78F).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACH IN FREEZER .
- Critical. Observed raw animal food stored over ready-to-eat food. RAW CHICKEN AND SHELL EGGS OVER SAUCES (TOMATOES).
- Critical. Observed uncovered food in holding unit/dry storage area. BEEF FOR CARPACCIO .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands. NO HAND SOAP.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. NO SANITIZING PROCESS BEING FOLLOWED .
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Observed clean equipment stored on floor. PIZZA SCOOP ON THE FLOOR.
- Critical. Hot water not provided/shut off at employee hand wash sink. EMPLOYEE RESTROOM.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREA.
- Observed floor and wall junctures not coved. BY REACH IN COOLER IN KITCHEN AREA.
- Observed hole in wall. BY DRY STORAGE.
- Lights missing the proper shield, sleeve coatings or covers.
- Light not functioning. NO BULBS IN KITCHEN .
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. IN KITCHEN .
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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. This violation must be corrected by : 01/23/2011.
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11/23/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Hot water not provided/shut off at employee hand wash sink. in bathroom
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.eggs
- Critical. No handwashing sign provided at a handsink used by food employees.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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