- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Current Hotel and Restaurant license not displayed. **Admin Complaint**
- Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Dirty dishes placed along preparation counter.
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in reach-in cooler.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over sauce .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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12/30/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. While preparing dough. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Piece of wood over kitchen used as a preparation area. Food debris on it. **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas. **Warning**
- Basic - Floor soiled/has accumulation of debris. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - Food stored in holding unit not covered. Sauce and dressing. **Warning**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - Pizza oven soiled with accumulated grease. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Wood food-contact surface not properly sealed. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Engaged in dough mixing (roll making) without Handwashing first. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw shell egg flat over salad dressing . **Warning**
- High Priority - Rodent activity present as evidenced by dry rodent droppings found in kitchen and other food preparation areas. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. At kitchen equipment. **Warning**
- 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. **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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of original for food manager certification. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burgers offered on Menu. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area . **Warning**
- 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. Owner engaged in food preparation. No food training available for owner. **Warning**
- Intermediate - No soap provided at handwash sink. Bar area. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. None observed at main menu. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- Intermediate - Soda gun soiled. **Warning**
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9/20/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathrooms upstairs.
- Basic - Water leaking from faucet/faucet handle. At 3 compartment Sink.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta, 2nd floor WI cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Flour Tortillas, 2nd floor WI freezer that is off, not in use.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Soda gun soiled. At bar **Repeat Violation**
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5/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Kitchen equipment.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. food preparation and back areas
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Ice buildup in reach-in freezer.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Some units
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathrooms upstairs.
- Basic - Stored food not covered in walk-in cooler. Fettuccine sauce
- Basic - Unnecessary items on the premise. **Repeat Violation**
- Basic - Water leaking from faucet/faucet handle. At 3 compartment Sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tortilla bread
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta, 2nd floor WI cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Flour Tortillas, 2nd floor WI freezer that is off, not in use.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Upstairs bathrooms.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Soda gun soiled. At bar **Repeat Violation**
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3/4/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. BAR
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. BY BAR (HOOKAH RESIDUE INSIDE DRAWER)
- Observed build-up of grease on nonfood-contact surface. HOOD
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. ONIONS (WI COOLER)
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER VEGETABLES (RI COOLER) Corrected On Site.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed soda gun holster with accumulated slime/debris.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SERVICE WILL BE CALLED . ICE ADDED
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- No copy of latest inspection report. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. BAR Repeat Violation.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS. ICE ADDED
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Observed uncovered foods in holding unit/dry storage areas.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. BAR
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12/13/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. OPENED OFFICE AT ENTRANCE
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- 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.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. BAR
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/7/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- 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. bar area
- 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
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed buildup of soiled material on mixer head.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. utensils
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Observed wall in disrepair.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/25/2011 | Routine - Food | Warning Issued |
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. OPERATOR INSTRUCTED TO USE 3compartment SINK TO SANITIZE EQUIPMENT
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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. Pro
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9/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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