- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sani bucket 0 ppm Quat **Corrected On-Site** **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No state approved required employee training program present. 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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10/21/2014 | Routine - Food | Warning Issued |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM 0 ppm chlorine
- 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. Observed employee handling tomatoes and lettuce for a hamburger with bare hands **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three comp at bar 0 ppm quat corrected to 200 ppm **Corrected On-Site**
- Intermediate - Water filter not marked with date of installation or date to e changed according to manufacturer's instructions.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
- Intermediate - Water filter not date marked according to manufacturer's instructions.
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed box of buns on walk in freezer floor. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed chicken thawing on back prep sink. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Right hand soda gun at bar. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in bar area used to store colander.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.wait station
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 50 ppm 5th run Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices.
- Critical - Hand wash sink lacking proper hand drying provisions. bar sink
- 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.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. asterik requiisite items
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.v 300 ppm
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food thawed at room temperature. pork loin
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salmon, chicken
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over lettuce
- Observed utensils stored in crevices between equipment. knives
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. ch breast
- Critical - Observed potentially hazardous food thawed at room temperature. roast beef
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar area
- 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.
- 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. 3 employeees
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. main
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.salads cooked chicken
- Critical - Observed incorrect information on Hotel and Restaurant license. seats
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Working containers of food removed from original container not identified by common name. walkin
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4/25/2011 | Routine - Food | Warning Issued |
- Critical - Employees not informed of acceptable sanitary practices. prope handwash gloveware use
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. by 3/c sink
- 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 handwash sink used for purposes other than handwashing. bar
- Critical - Observed potentially hazardous food thawed in an improper manner. on tray room temps
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salad chicken
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. light blocked
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
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4/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed empolyee wash hands with no hot water.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Corrected On Site.
- Observed non-bagged garbage in dumpster.
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4/28/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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