- No Violations Were Observed
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6/24/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Cooked Noodles 58° F, red sauce 54° F, cream 60° F, in bottom section of main RIC across from grill ambient temp 55° F all TCS items voluntarily discarded and repairman called **Warning**
- 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 **Warning**
- 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 cutting up washed lettuce for salad with barehands **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw shell eggs over cooked shrimp in WIC **Corrected On-Site** **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Reach-in cooler 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. Observed Cooked Noodles 58° F, red sauce 54° F, cream 60° F, in bottom section of main RIC across from grill ambient temp 55° F all TCS items voluntarily discarded and repairman called **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed red sauce in WIC prepared three days ago according to operator not date marked **Corrected On-Site** **Warning**
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6/23/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a Bag of onions on WIC floor **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Observed food residue buildup of exterior doors of RIC's **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. At bar
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually wrapped butter packets at room temp at server station. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef grab raw fish and them cut tomatoes with out washing hands or changing gloves. **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. At hand wash by DM
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Stand up cooler by DM
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- 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 chef chop lettuce and tomatoes with no gloves on
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over butter in WIC **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over beef in WIC **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Stand up cooler by DM
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash by WIC **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At hand wash by WIC **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/9/2013 | Routine - Food | Admin. Complaint Callback Complied |
- 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. **Warning**
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6/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork, shrimp, tofu all 50-60?F in cooler across from 3 comp. voluntarily discarded. **Corrected On-Site**
- 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. 2 door cooler across from 3 comp at 50?F. PHFs removed. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Food manager certification expired. **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. **Warning**
- Intermediate - No soap provided at handwash sink. Bar. **Corrected On-Site**
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4/1/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.wait station
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. under microwave
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. 8 top
- Observed equipment in poor repair. compressor plates not in place
- Observed gaskets/seals on cold holding unit in poor repair. sse t ric
- Critical - Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lasagna prep 45f Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp
- Critical - Observed raw animal food stored over ready-to-eat food. chicken Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. and dish unit
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. bar no soap either
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor. potatoes
- Critical - Observed handwash sink used for purposes other than handwashing. as dumpsink
- Observed ice scoop with handle in contact with ice. bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. angel hair 49f
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mop sink
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2/7/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water.
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2/7/2012 | Routine - Food | Call Back - Complied |
- Light not shielded over prep area.
- Linens, aprons on prep table.
- Critical - Two food handler cards expired -new employees must be trained within 60 days.
- Critical - Wall splattered with grease -cookline.
- knives in use-chipped, handles not in shape.
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11/7/2011 | 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. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. main Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. pork chicken
- Observed wall soiled with accumulated grease. by 3/c sink
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.
- Critical - No professional hygiene and/or foodborne illness training provided. no longer use spreadsheet
- Observed build-up of grease on nonfood-contact surface. grilltop
- Critical - Observed employee improperly washing hands.
- 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.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Critical - Thermometers not calibrated according to manufacturer's specifications. plus 10
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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5/17/2011 | Complaint Full | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. prep
- 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. 8 employees all expired but 2
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Observed build-up of grease on nonfood-contact surface. under equipment
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. dish machine rics
- Critical - Observed handwash sink used for purposes other than handwashing. thawing Corrected On Site.
- Observed leaking pipe at plumbing fixture. mop sink
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Corrected On Site.
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4/12/2011 | Complaint Full | Warning Issued |
- Clean wiping cloth not properly stored.
- Lights missing the proper shield, sleeve coatings or covers. prep
- Observed build-up of grease on nonfood-contact surface. 6 top and slide tray
- Critical - Observed encrusted material on can opener. blade
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. please use handsink 20 seconds
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. quick chiill Corrected On Site.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. seafood
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with ineffective hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
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2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef stored over calamari in reach in cooler in back area. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. lettuce drawer. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Observed soda gun holster with accumulated slime/debris. bar area.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/12/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/8/2009 | Routine - Food | Warning Issued |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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