- Basic - Wall soiled with accumulated black debris in dishwashing area.
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2/18/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of grill
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to water heater
- Basic - Ceiling tile missing. Back line
- Basic - Dead roaches on premises. About 10 dead in electrical panels **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Throughout
- Basic - Hole in wall. Dishmachine area
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Cookline
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 99F **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live behind water heater
- Intermediate - Accumulation of food debris/grease on food-contact surface. Potato slicer
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked, next to AC unit
- Intermediate - Handwash sink used for purposes other than handwashing. Storage, dishmachine area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk in cooler
- 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.
- Intermediate - No soap provided at handwash sink. Next to walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various food in walk in cooler
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12/16/2013 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. Back prep line
- Basic - Clean cups/glasses not properly air dried - wet nesting. Dining room
- Basic - Floor area(s) covered with standing water. In walk in cooler
- Basic - Floor tiles cracked, broken or in disrepair. Cookline
- Basic - Interior of microwave soiled with encrusted food debris. Cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Stored food not covered in walk-in cooler. Various food
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dishmachine
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Displayed food not properly protected from contamination. Lemons, dining room
- 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, cookline **Corrected On-Site**
- 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. Milk, reach in cooler next to ice machine
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket in sink, back prep line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk in cooler
- Intermediate - No soap provided at handwash sink. Next to walk in cooler
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Brown sugar
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda boxes
- Basic - Ceiling tile missing.moved, opening, near three compartment sink
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Equipment and utensils not properly air-dried - wet nesting. Drink area, wait station
- Basic - Floor tiles cracked, broken or in disrepair. Cookline
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Cookline equipment
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar bin, across from prep table, back
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in freezer gaskets. Across from fryers
- Basic - Stored food not covered in reach in freezer. Beef, across from fryers
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In dirty water next to water heater
- High Priority - Displayed food not properly protected from contamination. Lemons, wait area
- High Priority - Live flies in kitchen.
- 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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Colander in sink, next to dishmachine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from three compartment sink
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda boxes
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ice cream in walk in freezer
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - In-use tongs stored on oven door handle between uses. Cookline
- Basic - Silverware/utensils stored upright with the food-contact surface up. Cookline, steamtabe
- Basic - Single-service articles not stored inverted or protected from contamination. Small to go containers, bar
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Paper goods shelf next to ice machine
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 50F, lowboy, chilled **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. 50F, low boy, chilled **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Lemons, dining room
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Next to water heater
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishmachine
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad in reach in cooler across from stove
- Intermediate - Refrigerated drawers not 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.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/13/2012 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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11/13/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding drawers incapable of maintaining 41 degrees F.
- Critical - Cold holding first reach in by fryers incapable of maintaining 41 degrees F.
- Critical - No proof of certified food manager.
- Critical - No proof of employee training.
- top of reach in cooler on cook line in disrepair.
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9/18/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - Butter packets not property cooled in server area. (COS) Put on time as a public health control. 77 degrees F
- Ceiling tiles soiled with dust over prep area.
- Critical - Cold holding equipment incapable of maintaining 41 degrees or below. (Reach in cooler on cook line, reach in cooler in serve area.
- Critical - Cold holding incapable of maintaining potentially hazardous foods at proper temperatures. (Pull out cooler on cook line)
- Critical - Cold holding incapable of maintaining potentially hazardous foods at proper temperatures. (Reach in cooler on cook line)
- Critical - Hand sink at juice bar no sign, no soap, no towels available.
- Mold like build-up on walls around three compartment sink.
- Critical - No paper towels by hand wash sink near three compartment sink.
- Critical - No proof of certified food manager.
- Critical - No proof of employee training.
- Observed gaskets unclean and in disrepair on pull out cooler on cook line.
- Critical - Observed no paper towels at hand washing sink dish machine area.
- Critical - Observed no soap at hand washing sink near coffee station.
- Critical - Observed no soap at hand washing sink near dish washing area.
- Observed out side of ice machine heavily soiled and unclean.
- Critical - Observed potentially hazardous foods held at 41 degrees F. (cream cheese 48 degrees, butter 48 degrees, shredded cheese 48 degrees at bottom of pull-out coolers on cook line.
- Critical - Observed quiche in bottom reachin cooler at 45 degrees F and cut melon at top reach in cooler 45 degrees F.
- Observed shelf above prep area with residue build-up.
- Critical - Observed slime build-up inside ice machine in server area.
- Observed top of reach in cooler by hand sink in disrepair.
- Observed utensil not stored with handle above top of potentially hazardous food. (Spoon in pudding).
- Critical - Three compartment sink 0 ppm quaternary.
- Critical - Touching ready to eat food with bare hand. No AOP (preping, french toast for service, cutting strawberries)COS
- Critical - Using time as a public health control with no plan (shell eggs) COS
- Critical - Washed hand in other than an approved hand wash sink. (COS)
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9/14/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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3/16/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing. back of kitchen
- Floors not maintained smooth and durable. missing tiles, back kitchen
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, cookline
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. plastic food containers under prep table in back kitchen
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. no lid, back prep table
- Critical - Observed expired Food Manager Certification.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour bin, dry storage area
- Observed old labels stuck to food containers after cleaning. across from three compartment sink
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. walk in freezer
- Wet mop not hung to dry. near dishwashing area
- Wet wiping cloth not stored in sanitizing solution between uses. back prep table
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
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1/6/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooler across from grill
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor. oranges in bar walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 50f, reach in cooler across from grill Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken salad 47f Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 50f, reach in cooler across from grill Corrected On Site. moved to walk in
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage 50f Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steak 47f Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad 48f Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical - Observed raw animal food stored over cooked food. raw shell eggs over cooked pasta in reach in cooler across from fryers
- Critical - Observed uncovered food in holding unit/dry storage area. strawberries in bar reach in cooler
- Observed wall soiled with accumulated black debris in dishwashing area.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized utensils stored in glasses---eating surface upward--need to be handles upward
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...backup walkin cooler by juice bar---no foods stored here--sodas/flowers
- Food-contact surface not smooth and easily cleanable...sugar bin lid cracked
- Critical - Handsink by can rack lacking paper towels
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location...tongs hung on oven door handle Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container...sugar bins
- Critical - Observed food stored on floor...case of potatoes in walkin freezer
- Critical - Observed interior of reach-in cooler soiled with accumulation of water--leftside drawers on cook's line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...butter at waitress station Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food...walkin cooler--cases of shell eggs stored above oranges
- Observed wall soiled with accumulated black debris in dishwashing area...at chaulking
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit...reachin coolers on cook's line
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location....tongs stored on oven handle door
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees...all sinks
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees...bar
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 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.
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1/7/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit...held on table top Corrected On Site...placed in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...butter packets Corrected On Site...iced down
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...creamers on dining room table
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...cooler by waittress station --no foods held
- Critical. No conspicuously located thermometer in holding unit...reachin coolers on cook's line
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location....tongs stored on oven handle door
- Critical. Observed employee engage in food preparation--didn't wash hands before putting gloves on
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine...chlorine testing kit needed for dishmachine
- Critical. Handwash sink not accessible for employee use at all times....handsink by water softener
- Critical. No handwashing sign provided at a handsink used by food employees...all sinks
- Critical. No handwashing sign provided at a handsink used by food employees...bar
- Critical. Handsink by water softener lacking paper towels
- Critical. Handsink at bar lacking handsoap
- Critical. Handsink at bar lacking handsoap
- No copy of latest inspection report.
- 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.
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11/5/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No handwashing sign provided at all handsinks--kitchen and coffee bar.
- Critical. Handsink at coffee bar lacking handsoap.
- 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.
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8/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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