- Basic - Ceiling tile in disrepair.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men''s bathroom
- Basic - Wall in disrepair. Back storage
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/2/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile in disrepair.
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom
- Basic - Packaged food has no English labeling.
- Basic - Wall in disrepair. Back storage
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. Food placed on ice and moved to cooler that maintains adequate temperature
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- 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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12/10/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door left open other than during cleaning or maintenance. Ladies restroom.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not maintained smooth and durable. At back walk in cooler area.
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs stored over cream cartons (RTE) .
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
- Intermediate - Required employee training expired for some 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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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture. This violation must be corrected by : 10/11/2012.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. 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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10/11/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. BACK STORAGE AREAS.
- Faucet/handle missing at plumbing fixture. This violation must be corrected by : 10/11/2012.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREAS.
- Critical - Handwash sink not accessible for employee use at all times. WINE BUCKET FILLEDWITH WATER INSIDE.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREAS.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. KITCHEN AREAS.
- Observed ceiling in disrepair. BACK STORAGE AREA.
- Observed ceiling soiled with accumulated grease.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor. AT WALK IN COOLER.
- Observed knives stored in crevices between equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK CONTAINERS (78F DEGREES) AT PREPARATION TABLE.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW PORK OVER LOBSTERS .
- Observed wall and/or ceiling obstructed with exposed utility lines. KITCHEN AREAS.
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10/10/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER WHERE READY TO EAT FOODS ARE KEPT.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE TOPPING AND GARNISHING SALADS AT KITCHEN .
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. CONTAINER AND GLASS INSIDE OF IT.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED CHICKEN BREAST AT REACH IN COOLER (55F DEGREES) COOKED PASTA (57F DEGREES).
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. DISHWASHING AREA HANDWASHING SINK.
- Observed build-up of food debris, and water in dishwashing machine (EXIT BOARD).
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHING AREA (BLOCKED SINK).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER (WITH MILK). (82F DEGREES).
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site. CHICKEN (RAW) OVER ICE CREAM AND BREADS.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed uncovered food in holding unit/dry storage area. BREAD LOAVES. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BLOCKS OF MELTED BUTTER AT KITCHEN . (82F DEGREES).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. GLASSES BY BAR. INVERTED AND WITH UNDERLINED PLASTIC.
- Critical - Hand wash sink lacking proper hand drying provisions.BAR AND KITCHEN AREAS.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AND KITCHEN AREAS.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee improperly washing hands. NO PAPER TOWEL.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. GNOCCI IN BACK KITCHEN STORAGE .
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6/30/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 06/25/2011. A WARNING CITED ON:04/25/2011.
- 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 : 06/25/2011.
- Observed indoor garbage storage area by walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE GROUND MEAT (BAG) 83F BY BACK KITCHEN AREA. BAG OF GROUND BEEF. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. SOUP AT BACK (PREPARATION AREA/BY WALK IN COOLER). Corrected On Site.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food on kitchen window not properly protected from contamination of outside people and corridor deliveries.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN , BAR AND DISHWASHING AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory. FRONT (WAITER STATION).
- 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 - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 06/25/2011.
- Critical - No Certified Food Manager for establishment.
- Critical - No list of certified food service managers available at the establishment.
- 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 : 04/25/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOKS.
- 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 PAPER TOWEL.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food being cooled by nonapproved method. MOST PROTECT FROM PEOPLE PASSING THRU HALLWAY .
- Critical - Observed food stored on floor. WALKING COOLER.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed live flies in kitchen back storage.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN AND BEEF OVER DESSERT.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. BREAD BAGUETES BROUGHT OUT BY EMPLOYEE (UNCOVERED) IN WICKER BASKET.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS INSIDE COOLER.
- Critical - Stop Sale issued due to adulteration of food product. SALMON INSIDE WATER AT 45F IN COOLER FLOOR.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/25/2011 | Complaint Full | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/13/2010.
- 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. 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 : 12/13/2010.
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10/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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