- High Priority - Bottom rack in dry storage room was made of raw wood. Surface needs to be sealed/painted or smooth/easily cleanable. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On bottom wooden rack in dry storage room. **Warning**
- Basic - Equipment in poor repair.Hot dogs in bar cooler temped 44°f, cooler had an ambient air temperature of 44°f. **Warning**
- Basic - Grease accumulated on kitchen floor. In dry storage area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. One container of panko bread crumbs in dry storage area. **Warning**
- High Priority - Bottom rack in dry storage room was made of raw wood. Surface needs to be sealed/painted or smooth/easily cleanable. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs in bar cooler temped 44°f, cooler had an ambient air temperature of 44°f. Product was not in the process of preparation or cooling. Product was located in bar cooler. Corrective Action: operator was asked to place products in an environment of 41°f or lower for cold holding. Product was not being controlled by time either. **Warning**
- 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. Two wrapped packages of Swiss cheese in walk in cooler and one large container of prepared tuna salad. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on door on dry storage room. One dead one on the bottom wooden shelf. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. One in main kitchen walk in cooler was off by approx. 20°f. **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. Hot dogs in bar cooler, opened milk in walk inn cooler. **Warning**
- Intermediate - Ice scoop holder was soiled. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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10/08/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. /. Soda syrup box
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cheese 50F, cut leafy greens/lettuce 50F, at cook line reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. /. Bar hand wash sink blocked by a bottle of hand sanitizer and a plastic bucket
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. / BAGS OF ICE
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / OBSERVED A BACKPACK STORED ON TOP OF THE MICROWAVE OVEN, AT COOK LINE
- Basic - Employee with no hair restraint while engaging in food preparation. / COOK
- Basic - Ice scoop handle in contact with ice. / IN COOK LINE ICE BIN and. BAR ICE BIN
- Basic - Soiled reach-in cooler gaskets. / AT COOK LINE
- Basic - Walk-in cooler floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. /. ON TOP OF CUTTING BOARDS AT COOK LINE
- Basic - Working containers of food removed from original container not identified by common name. /. SQUEEZE BOTTLE OF SALT, IN CABINET UNDER COOKLINE HAND SINK
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. CHEESE, CUT TOMATO, CUT LEAFY GREENS, TURKEY ALL 50F, OUT OF TEMP FOR ABOVE 4 HRS, ADVICE OPERATOR PUTTED PRODUCTS IN WALK IN FREEZER FOR RAPID COOLING
- 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. /. OBSERVED TUNA SALAD DATE-MARKED 10/27 and 10/29
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. /. COLE SLAW AND BAKED BEAN MADE LAST FRIDAY, IN WALK IN COOLER
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. AT FRONTLINE AND IN DRY STORAGE ROOM/AREA
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- 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.
- Basic - No copy of latest inspection report available.
- Basic - Walk-in cooler floor soiled.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ZERO PPM
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CHEESE 45?F at COOKLINE reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked / CHICKEN SALAD IN WIC, OPERATOR STATED THAT PRODUCT WAS MADE ON 3/17
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. HOTDOG WAS 105?F ON FLAT GRILL
- 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. / CHICKEN SALAD IN COOKLINE REACH IN COOLER WAS DATE MARKED 3/10, more than 7days and was expired 3/16
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. / Observed ready to serve sandwiches placed by the kitchen handsink before picked up by server, possibly splashing from handsink during handwashing
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11/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Food manager on duty during inspection lacking proof of Food Manager Certification.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. / Observed ready to serve sandwiches placed by the kitchen handsink before picked up by server, possibly splashing from handsink during handwashing
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. / Observed cook handling ready-to-eat sandwiches with bare hands / Corrected On Site with gloves.
- Critical - Observed buildup of slime on iced tea dispensing nozzles. / in front kitchen
- Observed clothing/jacket stored with food. / in dry storage room
- Critical - Observed employee putting gloves on without washing hands.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. / pickle buckets in WIC
- Observed gaskets residues build-up. / in bar RIC
- Critical - Observed handwash sink used for purposes other than handwashing. / container of chicken was thawing inside back kitchen handsink
- Critical - Observed interior of bar reach-in cooler soiled with accumulation of residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / bag of cheese at 64 F, stored at room temperature in back kitchen , less than 4 hours Adviced operator to put product in WIF for rapid cooling
- Critical - Observed potentially hazardous food thawed at room temperature. / container of diced/cooked chicken, in handsink of back kitchen
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / Deli ham and pastrami cutted and stored in WIF not properly date marked to reflect the remaining of use day.
- Observed residue build-up on the underside of the soda dispendsing head. / in front kitchen
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening Food may not be served. / Deli turkey dated Aug 18, expired Aug 24 in WIC
- Critical - Unlabeled toxic container does not bear the manufacturer's label. / under work table in back room
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. / Repeat Violation.
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9/5/2012 | Routine - Food | Warning Issued |
- Observed residue build-up on underside of the soda dispensing heads /at frontline / . Repeat Violation.
- Observed single-service items stored on floor. / in kitchen
- Unwrapped single-service utensils not presented so that only the handles are touched./ at frontline
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on the underside area of the soda dispensing heads, at frontline kitchen
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1/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Current Hotel and Restaurant license not properly displayed.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / The establishment is licensed as 48 seats. Observed 60 seats in the dining room and 32 seats in the outdoor patio. The establishment is using septic tank for waste disposal. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. / at bar
- 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 buildup of slime on soda dispensing nozzles. / in frontline kitchen
- Critical - Observed food stored on floor. / soda syrup boxes on floor in dry storage
- Observed gaskets with residue /mold-like build-up./cookline cooler gaskets
- Observed residue build-up on the underside area of the soda dispensing heads, at frontline kitchen
- Critical - Working containers of food removed from original container not identified by common name. / flour bowl at cookline
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10/31/2011 | Routine - Food | Warning Issued |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. OBSERVED 57 seats in indoor dining room and 28 seats at the outdoor patio. The establishment is licensed as a 48 seats restaurant by the division.
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11/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw shell eggs stored over ready-to-eat food. / in cookline cooler
- Critical. Observed food stored on floor. / in dry storage
- Observed single-service items stored on floor. / in dry storage
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. [ Observed 57 seats in the dining room and 27 seats at the outside while licensed with 48 seats only
- Critical. New cook has 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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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / ham, hotdogs and turkey in cookline RI cooler / Repeat Violation. OBSERVED 1-20-10, 8-5-10. {NOTE: Observed ham, turkey, cheese, tuna salad, chicken salad stored in cooler since Sunday not date marked during 9-8-10 call-back re-inspection visit.}
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / Ham, hotdogs in wa-in cooler / Repeat Violation. OBSERVED 1-20-10, 8-5-10 { Observed ham, hotdogs in walk-in cooler not date marked during 9-8-10 call-back -inspection visit}
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit./ RI cooler at cookline
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / container of raw chicken next to hotdogs and RTE vegetable, in cookline cooler [ Container of raw chicken stored next to containers of tuna salad and hardboiled eggs, in walk-in cooler, observed 9-8-10]
- Critical. Violation: 08A-28-1 Observed oil container, soda syrup stored on floor. / in storage room
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. [at frontline counter]
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. [under frontline counter]
- Critical. Violation: 22-21-1 Observed heavy soil buildup inside ice bin/machine .
- Critical. Violation: 22-28-1 Observed interior of BAR reach-in cooler soiled with accumulation of food residue.
- Violation: 23-05-1 Observed residue and grease build-up on shelf at cookline .
- Violation: 23-05-1 Observed residue build-up on underside of the soda dispensing heads and tea machine heads. at frontline counter
- Violation: 25-04-1 Observed single-service items stored on floor. / boxes of to-go cups, bowls, plates, in storage room
- Violation: 36-15-1 Observed residue and debris accumulated on bar floor. Repeat Violation./ OBSERVED 1-20-10, 8-5-10, 9-8-10
- Violation: 37-11-1 Observed fan covers in walk-in cooler heavily soiled with accumulated dust.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. OBSERVED 57 seats in indoor dining room and 28 seats at the outdoor patio. The establishment is licensed as a 48 seats restaurant by the division.
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9/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / ham, hotdogs and turkey in cookline RI cooler / Repeat Violation. OBSERVED 1-20-10, 8-5-10
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / Ham, hotdogs in wa-in cooler / Repeat Violation. OBSERVED 1-20-10, 8-5-10
- Critical. Working squeeze bottle of butter alternative removed from original container not identified by common name. / at cookline
- Critical. No conspicuously located thermometer in holding unit./ RI cooler at cookline
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / container of raw chicken next to hotdogs and RTE vegetable, in cookline cooler
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. / raw burgers stored over bottles of ketchup, mustard, in cookline RI cooler
- Critical. Observed oil container, soda syrup stored on floor. / in storage room
- Observed ice scoop with handle in contact with ice. [at frontline counter]
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. [under frontline counter]
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed soil buildup inside ice bin/machine .
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler heavily soiled with accumulation of food residue. / at cookline
- Critical. Observed interior of BAR reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on coffee mugs liner, at cookline
- Observed residue build-up on buscart, at cookline
- Observed residue build-up on underside of the soda dispensing heads and tea machine heads. at frontline counter
- Observed residue and grease build-up on shelf at cookline .
- Observed residue and rust build-up on the 3 bay sink / Repeat Violation. OBSERVED 1-20-10, 8-5-10
- Unwrapped single-service utensils not presented so that only the handles are touched. [ plastic wares, on shelf at cookline ]
- Observed single-service items stored on floor. / boxes of to-go cups, bowls, plates, in storage room
- Critical. Handwash sink at BAR not accessible for employee use at all times. / BLOCKED BY SINGLE-USE CUPS. Repeat Violation.
- Critical. BAR hand wash sink lacking proper hand drying provisions / handsoap.
- Observed residue and debris accumulated on bar floor. Repeat Violation./ OBSERVED 1-20-10, 8-5-10
- Observed wall soiled with accumulated residue/stain in dishwashing area. Repeat Violation. OBSERVED 1-20-108-5-10
- Observed walk-in cooler and freezer door and gaskets area heavily soiled with accumulated residue/stain.
- Observed fan covers iwalk-in cooler heavily soiled with accumulated dust.
- Critical. Observed toxic spray bottle next to a box of straws, at bar / Repeat Violation. Observed 1-20-10, 8-5-10
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. OBSERVED 57 seats in indoor dining room and 28 seats at the outdoor patio.
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8/5/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Sugar container not labeled on top storage shelve.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Spoke to Richard has gloves observed in prep area.
- Observed gaskets/seals on cold holding unit in poor repair.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed rusty three compartment sink on the exterior and drain board.
- Critical. Observed improper use of detergent-sanitizer when there is no distinct water rinse. Observed three compartment sink located behind bar area. Spoke to bar employees on sanitizing
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed food debris accumulated on kitchen floor. Observed dirty drain also floor underneath dishmachine.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated dust. Air conditioner vents near dishmachine
- Light not functioning. Observed light not working propeely inside dry storage room.
- Critical. Observed toxic item stored by utensils. Observed spray bottle stored by trays on the shelve.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on top side of ice machine. Recommend installing a side/front saddle, or storing scoop in a clean container.
- Observed old labels stuck to food containers after cleaning. Salad bowles/containers in walkin cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets and door posts on front kitchen's salad/sandwich make table, must be cleaned.
- Observed single-service articles stored without protection from contamination at front kitchen. Corrected On Site.
- No copy of latest inspection report.
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7/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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