- Basic - Bathroom door not self-closing. Manager states just replace doors and have self closures on order. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.yellow board discarded and white board on salad cooler. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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08/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Manager states just replace doors and have self closures on order. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.yellow board discarded and white board on salad cooler. **Warning**
- Basic - Hood soiled with accumulated grease. Pizza hood. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Scratch hat and toach/wip Hans on apron. Employee **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler Chicken 45f advised. Low boy sausage ,ham,tcs salad 44to 45f Walk in cooler sauce 44f,rice 45f,lasagna 44f. Batter 70f,hollandaise 124f advised to add to time as a public health control **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs employee staes has been out for 1 hour **Warning**
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08/05/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board
- 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. On reach in cooler and shelf on cookline with plates **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Pizza reach in
- Basic - Hood soiled with accumulated dust grease over pizza oven
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in bar cooler containing potentially hazardous (time/temperature control for safety) food.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 reach in coolers at pizza station **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter 50f advised
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hollandase 90f advised to add to time as a public health control.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water in cooler at bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kadies room **Corrected On-Site**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near office and by prep table
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.small black refrigerator on cookline.
- Basic - Small reach in cooler in pizza area not maintaining time temperature controlled food at 41f or below. Do not use until operating properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 72f less than 4 hours advised to use time as a public health control. Employee placed if on eggs. Turkey and cheese 52f manager discarded.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar **Corrected On-Site**
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Sandwich and salad reach in cooler. **Warning**6/4/13 better
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6/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Sandwich and salad reach in cooler. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage ham 45f to 46f/advised to place ice on product. Pasta 44f,lasagna 44f,rice 44f walk in cooler . Manager adjusted thermostat. Thermometer dropped 3 degrees in walk in cooler
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meat **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by dishmachine **Warning**
- Intermediate - Required employee training expired for all 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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4/2/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm cl, sanitizer bucket empty. **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions. Pizza area **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit. Small cookline cooler. Small pizza cooler. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees. Pizza area. Bar. Men's room
- Critical - Observed buildup of black material in the interior of ice machine. **Corrected On-Site**
- Observed ceiling soiled with dust, cookline
- Observed hole in wall. Under pizza handsink.
- Critical - Observed live flies in kitchen.
- Critical - Observed no splash protection between bar handsink and drink ice bin
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked Mushrooms and cooked onions at 80-105F, next to grill with no time or temperature control. Advised. Sour cream improperly iced at 45-49F. Half and half removed from small cookline cooler and returned to refrigeration at 44F.
- Observed rust like buildup in bucket for ice scoop. **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths greater than 200 ppm cl. **Corrected On-Site**
- Critical - Observed unlabeled chemical spray bottle.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Reheated food for hot holding not reaching 165 degrees . Rice in steam table reheated and placed I'm table at 96F. Advised to reheat
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - All employee training certificates photocopied
- Carbon dioxide/helium tanks not adequately secured.
- Lights missing the proper shield, sleeve coatings or covers. End caps over prep sink, walk in cooler
- Critical - No conspicuously located thermometer in holding unit. Double and triple coolers in salad area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with dust, cookline
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter in server area at 74F.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Greater than 200ppm cl. Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil buildup inside ice bin. server
- Critical - Observed unlabeled chemical spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Lemon butter at 1222F on cookline. Advised to use time.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training certificates photocopied.
- Lights missing the proper shield, sleeve coatings or covers. next to chest freezer and in walk in cooler .
- Critical - No handwashing sign, paper towels provided at a handsink used by food employees. bar
- Critical - No thermometer provided to measure temperature of food product. cookline
- Observed build-up of dust or dirt on hood filters, pizza oven
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling soiled with grease laden vapors, pizza
- Critical - Observed food stored on floor. ice, freezer.
- Observed gaskets/seals on cold holding unit in poor repair. True pizza cooler
- Critical - Observed hasp and lock on walk in cooler door. For reporting purposes only.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over fries, chest freezer
- Critical - Observed sanitizer buckets stored on clean prep tables over/next to food - greater than 200 ppm cl
- Critical - Observed soil buildup inside ice bin.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Kitchen.
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5/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line drawer.
- Lights missing the proper shield, sleeve coatings or covers. Kitchen.
- Critical - No conspicuously located thermometer in holding unit. Salad cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, Lasagna and potato salad were 47 degrees Fahrenheit in the cook line drawer.
- Critical - Observed small flying insects in bar area.
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5/5/2011 | Routine - Food | Warning Issued |
- Critical. Observed toxic item stored by food. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted, soiled material on slicer.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage.
- No plan review submitted and renovations in progress. A new bar was added on to the facility. No changes have been made in the kitchen.
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage and kitchen area by dish machine.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw ground beef stored next ready-to-eat food. Lettuce.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees. Front line.
- Lights missing the proper shield, sleeve coatings or covers. Kitchen.
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1/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Lazagna and beef 45 degees Farhenheit, cook line drawers .
- Critical. No handwashing sign provided at a handsink used by food employees by dish machine.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/26/2008 | Routine - Food | Warning Issued |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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