- 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.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.the top back prep area
- Intermediate - Hot water not provided/shut off at employee handwash sink.in the bathroom used by the employees
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10/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.around soda machine soda heads.
- 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 - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water.under the dish machine
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.bar area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working container of food not labeled in English.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.garlic in oil at 83°F, cooked eggs and potatoes 73°F. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker missing at hose bibb.the top back prep area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.debris in the hand sink in the back by the dish machine
- Intermediate - Hot water not provided/shut off at employee handwash sink.in the bathroom used by the employees
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar area
- Intermediate - No soap provided at handwash sink.bar area
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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.mash potatoes, beef,
- 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.
- Intermediate - Soda gun soiled.
- Intermediate - Soil residue in food storage containers.where the whole tomatoes are stored
- Intermediate - Spray bottle containing toxic substance not labeled.
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor tiles cracked, broken or in disrepair.under 3 comp sink
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Most coolers
- 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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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Kitchen area
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor tiles missing. Walking cooler
- Basic - Leaking pipe at plumbing fixture. Hand sink 2 floor
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - ENCRUSTED MATERIAL ON CAN OPENER BLADE.
- Basic - INTERIOR OF MICROWAVE SOILED WITH ENCRUSTED FOOD DEBRIS.
- Basic - OBSERVED ACCUMULATION OF FOOD DEBRIS/SOIL RESIDUE ON HANDWASH SINK.
- Intermediate - OBSERVED CERTIFIED FOOD MANAGER OR PERSON IN CHARGE LACKS KNOWLEDGE OF FOODBORNE ILLNESSES AND SYMPTOMS OF ILLNESS THAT WOULD PREVENT AN EMPLOYEE FROM WORKING WITH FOOD, CLEAN EQUIPMENT AND UTENSILS, AND SINGLE-SERVICE ITEMS.
- Basic - OBSERVED CLEAN GLASSES, CUPS, BOWLS, PLATES, POTS AND PANS NOT STORED INVERTED OR IN A PROTECTED MANNER.
- Basic - OBSERVED CUTTING BOARD HAS CUT MARKS AND IS NO LONGER CLEANABLE.
- Intermediate - OBSERVED CUTTING BOARD(S) STAINED/SOILED.
- Intermediate - OBSERVED EMPLOYEE USED HANDWASH SINK AS A DUMP SINK.
- Intermediate - OBSERVED INTERIOR OF REACH-IN COOLER SOILED WITH ACCUMULATION OF FOOD RESIDUE. MOST KITCHEN COOLERS.
- Basic - OBSERVED OPEN DUMPSTER LID.
- Basic - OBSERVED POTENTIALLY HAZARDOUS FOOD THAWED UNDER WATER THAT WAS BARELY RUNNING/DRIPPING.
- Basic - OBSERVED SOILED DRY WIPING CLOTH IN USE.
- Basic - OBSERVED UTENSILS IN POOR CONDITION.
- Basic - WET WIPING CLOTHS USED FOR OCCASIONAL SPILLS ON EQUIPMENT FOOD AND NONFOOD-CONTACT SURFACES NOT CLEAN.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Around hood
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing. 3 c s
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.cooking area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
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1/31/2013 | 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. most sinks
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed encrusted material on can opener.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used a preparation sink to wash hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. croquettes 58 degrees rice 48 degrees Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
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2/7/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/23/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Black beans by hand sink.
- Critical - Hand wash sink lacking proper hand drying provisions. sushi.
- Critical - Handwashing cleanser lacking at handwashing lavatory. sushi.
- Critical - Hotel and Restaurant license not properly displayed. 58 seats.
- Critical - No handwashing sign provided at a handsink used by food employees. sushi.
- 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.
- 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 changing gloves without washing hands.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed floor area(s) covered with standing water. dishwashing area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed leaking pipe at plumbing fixture. dishwashing machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheak peas 57 degrees.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. flour, sugar.
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7/15/2011 | Routine - Food | Warning Issued |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. at 2 compartment sink
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not visible.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method. covered food when still hot.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Clean glasses, cups, plates, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Required employee training must be updated. Some employees do not have certifications.
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7/7/2010 | Routine - Food | Warning Issued |
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed unnecessary items stored in garbage enclosure.
- Ceiling tile missing. in prep area on first level
- Observed unnecessary items on the premise.
- Critical. Observed expired 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
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- 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.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2009 | Routine - Food | Not available electronically |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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