- Basic - Case/container/bag of food stored on floor in kitchen.potatos **Corrected On-Site**
- Basic - Single-service items stored on floor.to go containers **Corrected On-Site**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.cookline **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.sanitizer/kitchen **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.sanitizer/kitchen
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen.
- Basic - Employee personal items stored in or above a food preparation area. Drinks in reach in cooler. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. In kitchen
- Basic - Grease accumulated under cooking equipment.
- Basic - Reach-in cooler gasket torn/in disrepair. Unit on cook line.
- Basic - Spray bottle containing a food product not labeled. Cooking oil. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Soup **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs in walk in cooler **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In bar
- Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloth. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.WATER ACCUMULATION BOTTOM OF 2 dr COOKSLINE. Reachin
- Basic - Floors not maintained smooth and durable.TILE GROUT
- Basic - Wiping cloth sanitizing solution stored on the floor.
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.RUSTED PREP TABLE SHELVING
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7/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair.RUSTED PREP TABLE SHELVING
- Basic - Floors not constructed to be easily cleanable.TILE GROUT MISSING. ACCUMULATION OF DEBRI
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooksline
- Basic - Nonfood-contact equipment in poor repair.MOTOR GUARD MISSING REACHIN
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.RAW CHICKEN COOKSLINE 58?,58?59?. COOKED CHICKEN IN ICE PAN TOP OF REACHIN AT 68?. Less than 4. Hrs in unit. Removed to freezer. Final temp under comments.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cold holding equipment incapable of 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. REACHIN COOLER END OF COOKSLINE
- Intermediate - Handwash sink used for purposes other than handwashing.CONTAINER IN HANDWASH SINK
- Intermediate - No soap provided at handwash sink.BAR
- Intermediate - Proof of required state approved employee training not available 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.HAMS. WIC
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/4/2013 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable.GROUT MISSING VWATER AND FOOD PARRTICLES
- Critical - Hand wash sink lacking proper hand drying provisions.BAR
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Light not functioning.KITCHEN PREPERATION
- Critical - No handwashing sign provided at a handsink used by food employees.BAR
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed cooler gasket torn/in disrepair. A2DOOR FRONT PREPERATION ORDER PICK UP AREA
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF UPRIGHT FREEZER COOKSLINE
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.WALKIN
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.GREEN CUTTING AND CUTTING BOARD AT COOKSLINE
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.TEMPS 49-51degrees SE%VICE CALLED STOPSALE ISSUED
- Observed residue build-up on nonfood-contact surface.BULK FOODS
- Observed residue build-up on nonfood-contact surface.HEAVY BURNT RESIDUE OVEN
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Unlabeled toxic container does not bear the manufacturer's label.UNDER HANDWASH
- Wet mop not hung to dry. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE CLEANER COOKSLINE
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed in standing water. lobsters.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine.
- Wet mop not hung to dry.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. restrooms . hotwater temporarily shut off for repairs.
- 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. flour/rice bins. Corrected On Site.
- Observed nonfood-contact equipment in poor repair - walkin freezer door unable to fully close due to ice buildup .
- Observed residue build-up on undersurface of soda nozzles housing - wait station .
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. rice & flour bins.
- Wet mop not hung to dry.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom .
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. see # 4.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. end preping unit at 51 degrees . PHF iced down by mgr. service call advised .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline.
- Wet mop not hung to dry.
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3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs over dairy products - WIC. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
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11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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