- Basic - Bowl or other container with no handle used to dispense food. White bowl used to scoop green peas at make table at end of cook line. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in outside bar area. Manager chained up tanks. Also CO2 tank in kitchen area. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board at cook line. Manager moved drink off of cook line. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers on dish rack next to ice machine. **Repeat Violation**
- Basic - Food stored on floor. Boxes of soda syrup stored on floor in storage room where soda syrup racks are located.
- Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid. Cod at triple sink in kitchen. Employee placed fish in walk in cooler. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Black mold like build up at gaskets at make tables on cook line near entrance to kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area hand wash sinks. **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils. Food residue on ladles stored at rack in kitchen near walk in cooler.
- High Priority - Live flies in kitchen. Small flying insects in storage room near ice machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In make table at far end of cook line: Peas 56°, wings 52°, salsa 52°, short ribs 50°, lamb shanks 50°, and corned beef 52°. Corrective action: items removed from cooler and placed in freezer. All items have been in cooler less than 4 hours. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Two large tubs of baked potato soup in walk in cooler at 55° and 57° after cooling overnight.
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon stored in walk in cooler over cooked pork belly. Manager moved bacon to near raw items. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold like build up around ice chute in ice machine interior.
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink used to dump ice in bar area.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Paul Glaser National Registry of Food Safety Professionals expired 04/09/2014.
- Intermediate - No soap provided at handwash sink. At hand wash sink near triple sink. Employee added soap. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Restaurant cooling soups and sauces in deep plastic containers. Baked potato soup at 55° and 57° after cooling over night in deep tubs.
- 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. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of clear liquid in dish pit. Employee stated that bottle is filled with bleach water. **Repeat Violation**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Five LP gas tanks stored in storage room with soda syrups.
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10/30/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cups used in salsa on cook line. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in dry storage room not secured. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins wet nesting on dish rack in kitchen.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop handle in Mac n cheese on cookline. **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at right side bar hand wash sink.
- Basic - Soiled reach-in cooler gaskets. Reach in cooler gaskets along cook line near entrance to kitchen.
- Basic - Stored food not covered in walk-in freezer. Containers of raw chicken in walk in freezer. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At make table unit on cook line: sausage 47°, shrimp 45°, chicken 47°, cooked asparagus. Corrective action informed chef to keep make table drawers closed.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Brushes stored in hand wash sink next to triple sink in kitchen. **Corrected On-Site** **Repeat Violation**
- 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 - Spray bottle containing toxic substance not labeled. Unlabeled bottle of clear sanitizer and unlabeled bottle of blue cleaner in bar area. **Corrected On-Site** **Repeat Violation**
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2/25/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage room.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on prep in kitchen. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Ice scoop handle at bar in ice. Also scoop handle on cook line in macaroni. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Chicken stored uncovered in walk in cooler.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Reach in cooler on cook line, raw pork chops next to ready to eat pretzels. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. In dry storage area and throughout dish wash area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line make table: chicken wing 46°, sausage 49°, pico de gallo 49°, cooked cabbage 50°, garlic in oil 50°, corned beef 48°, scallops 46°, and shrimp 48°. Corrective action: chef iced down food.
- High Priority - Roach activity present as evidenced by live roaches found. One live roach found in dish wash area. Chef killed and disposed of roach. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink in bar area used to dump drink.
- 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 - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of sanitizer at bar area. **Corrected On-Site**
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Small flying insects in bar area. **Warning**
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12/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In bulk flour in main kitchen. Discarded. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of frying oil. **Warning**
- Basic - Equipment in poor repair. Leftmost reach in cooler at cook line holding product temperatures of 47-48°. Corrective action - iced down all product. **Warning**
- Basic - Old labels stuck to clean containers. On storage rack next to ice machine. **Warning**
- Basic - Soiled reach-in cooler gaskets. Single door reach in cooler next to plates at entrance to front cook line. **Warning**
- Basic - Wiping cloth/towel used under cutting board. At cook line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk salt and pepper mix in prep kitchen. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cream 47°, raw bacon, cheese, and beef all 48°. All in leftmost reach in make table cooler at cook line. Corrective action - iced down all product. **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Accumulation of black substance in the interior of the ice machine. On edge of ice shield. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Behind bar. **Warning**
- Intermediate - Manager lacking proof of food manager certification. Kevin Gaston. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Multiple. **Warning**
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9/24/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/4/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shepards pie mix cooling at 56?f in deep plastic container in walk in cooler. Mix made yesterday and has not left walk in cooler per prep cook.
- Equipment and utensils not properly air-dried. Containers wet nesting on storage rack next to ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean scoops other items in tubs soiled with food debris on storage racks next to ice machine.
- Critical - Observed encrusted material on can opener. Metal shaving build up. **Repeat Violation**
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than hand washing. Storing knife, rear prep area, other hand sink blocked by pan being stored on top.
- Observed hole in wall. Next to hand sink in prep area. **Repeat Violation**
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw beef behind raw salmon in drawer style reach in cooler at cookline.
- Critical - Observed potentially hazardous food thawed in standing water. Pork in triple sink. Still mostly frozen. Corrective action - started running water.
- Critical - Observed small flying insects in bar area. Around taps and soda gun holsters.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Waste line missing at soda gun holster. Middle of bar. **Repeat Violation**
- Wet wiping cloth not stored in sanitizing solution between uses. Next to slicer.
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11/29/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, phf sauce, steak 47F, cheese 46F, all in two main reach in coolers at front cookline. No temperatures below 46F in units. Put large buckets of ice into units to help bring down temperatures as a temporary fix. Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All temperatures in both main reach in coolers at front cookline ranging from 46-47F. Put large buckets of ice into units to help cool down temporarily.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Boxes of soda syrup, keg storage area near rear exit door.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Boxties in walk in cooler.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. Cloths, paper towels under cutting boards.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Inside fryer, behind door.
- Violation: 29-17-1 Waste line missing at soda gun holster. Multiple behind bar. Some holsters have, some do not.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Able to see light coming through gap in bottom of rear exit door from kitchen.
- Violation: 37-02-1 Observed hole in wall. Large hole next to hand sink in kitchen.
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10/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All temperatures in both main reach in coolers at front cookline ranging from 46-47F. Put large buckets of ice into units to help cool down temporarily.
- Equipment or utensils not designed or constructed in a durable manner. Cloths, paper towels under cutting boards.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle. In ice bin behind bar.
- Critical - Handwash sink not accessible for employee use at all times. Multiple blocked by trash cans, one at cookline blocked by bowl being stored on top. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Hand sink at side of kitchen.
- Critical - Hot water not provided/shut off at employee hand wash sink. Behind cookline.
- Observed build-up of grease on nonfood-contact surface. Inside fryer, behind door.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Boxes of soda syrup, keg storage area near rear exit door.
- Observed hole in wall. Large hole next to hand sink in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, phf sauce, steak 47F, cheese 46F, all in two main reach in coolers at front cookline. No temperatures below 46F in units. Put large buckets of ice into units to help bring down temperatures as a temporary fix. Repeat Violation.
- Critical - Observed toxic item improperly stored. On edge of hand sink behind bar, also needs to be labeled. Corrected On Site. Moved and labeled.
- Critical - Observed uncovered food in holding unit/dry storage area. Boxties in walk in cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Able to see light coming through gap in bottom of rear exit door from kitchen.
- Waste line missing at soda gun holster. Multiple behind bar. Some holsters have, some do not.
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10/10/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. Container of chicken pot pie mix in walkin cooler, cooling with tightly fitted lid Corrected On Site. 6/11/12 At callback observed container of mashed potatoe cooling in deep container. Suggested using shallow pans to cool down product
- Critical - Violation: 08A-28-1 Observed food stored on floor. Numerous boxes throughout walkin freezer
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. Interior bottom of make table cooler opposite fryers Repeat Violation.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils stored in containers with slight debris build up in bottom of container
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. Glass clean, on front side of cookline
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6/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or bar area. At outside bar
- Critical - Handwash sink not accessible for employee use at all times. Handsink in rear kitchen area out of order. *Must be fixed as soon as possible
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. On cookline
- Hood filters not equipped with a drip tray. For reporting purposes only. In rear kitchen area
- Critical - No conspicuously located thermometer in holding unit. Make table cooler opposite fryers small reachin at end of cookline Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. One handsink behind bar.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils stored in containers with slight debris build up in bottom of container
- Critical - Observed food being cooled by nonapproved method. Container of chicken pot pie mix in walkin cooler, cooling with tightly fitted lid Corrected On Site.
- Critical - Observed food stored on floor. Numerous boxes throughout walkin freezer
- Critical - Observed handwash sink used for purposes other than handwashing. As a dump sink behind bar
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Box of raw eggs stored over readybto eat deli meats in walkin cooler
- Critical - Observed interior of microwave soiled. Interior top at end of cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Interior bottom of make table cooler opposite fryers Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish batter at 76F on cookline. Discussed and gave time in lieu form. Sausage rolls and chicken pot pie filling in small reachin cooler. at 46-47F
- Observed single-service articles stored without protection from contamination. Unwrapped straws at the bar
- Critical - Observed unlabeled spray bottle. Glass clean, on front side of cookline
- Observed walk-in cooler gasket torn/in disrepair.
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4/10/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. reach in 6 drawer cooler
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. front cookline coolers.
- Violation: 36-11-1 Floors not maintained smooth and durable. grouting missing/worn to be repaired per gm
- Critical - Violation: 53B-08-1 No proof of required employee training provided. Licensing inspection.
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10/12/2011 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable. grouting missing/worn to be repaired per gm
- Critical - Hand sink missing as shown on plans near 3 compartment sink.
- Critical - No conspicuously located thermometer in holding unit. reach in 6 drawer cooler
- Critical - No proof of required employee training provided. Licensing inspection.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. front cookline coolers.
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10/7/2011 | Routine - Food | Warning Issued |
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