- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of ground beef . **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of ice machine . **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Unit containing cakes.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry cooler .
- 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. 0 ppm . **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw beef over seafood . **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles and ice machine
- 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.
- Intermediate - Employee used handwash sink as a dump sink. Ice in sink near ice machine .
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher - in rear sink . Bag of fruit in front sink . **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waitress station and near walk-in cooler . **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta , sauted onions on cooling rack . **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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3/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Near ice machine .
- Basic - Case/container/bag of food stored on floor in kitchen. Oil container .
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Equipment in poor repair. Walkin cooler unit dripping water onto foods products in unit .
- Basic - Food stored in holding unit not covered. Cut lemons
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use tongs stored on equipment door handle between uses. Front area. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. On counter at front customer area.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Chicken 54°f, pasta 61°f, fish 60°f, lasagna 49°f . PASTA - voluntarily discarded. Other items - CORRECTIVE ACTION TAKEN - ICE ADDED .
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Pasta - temp 72°f
- 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. 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Salmon 47°f, shrimp 56°f, meatloaf 48°f, chicken 49°f, meatballs 47°f , creamer 55°f, butter 55°f
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers.Raw ground beef stored behind raw fish .
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See violation 3A
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Near tea at wait station .
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Front prep area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Throughout food establishment . **Corrected On-Site**
- 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. Kitchen **Corrected On-Site**
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3/19/2014 | Routine - Food | Warning Issued |
- Basic - Food-contact surface of plastic straws provided for customers at waitresss area not properly protected. Waitress handled lip contact area of straw with hands. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Front area. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler . **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour, cornmeal **Corrected On-Site** **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 - Cutting board(s) stained/soiled. Front prep area. **Warning**
- Intermediate - Hot water and cold water not provided/shut off at employee handwash sink. Ware washing area and kitchen. **Warning**
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12/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **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. Front area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food-contact surface of plastic straws provided for customers at waitresss area not properly protected. Waitress handled lip contact area of straw with hands. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Front area. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler . **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour, cornmeal **Corrected On-Site** **Warning**
- Basic - Single-use plastic bag reused. Used for bread product storage in walk in cooler. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamer 75°f . CORRECTIVE ACTION TAKEN . ICE ADDED TO PRODUCT. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Dry food storage . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Cooked potato 70°f near microwave . Front area. Pasta 63°f at waitress area.VOLUNTARILY DISCARDED. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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 - Cutting board(s) stained/soiled. Front prep area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dishmachine rack and bleach bottle being stored in sink. **Warning**
- Intermediate - Hot water and cold water not provided/shut off at employee handwash sink. Ware washing area and kitchen. **Warning**
- Intermediate - Manager lacking proof of food manager certification. Manager has expired food handler certification dated 6/2/2010. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front prep area and at ice machine . **Corrected On-Site** **Warning**
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9/25/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of shortening stored on floor in dry storage area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover in mop sink missing.
- 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. **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lemons stored in holding container not covered. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees in cook area.
- Basic - Potentially hazardous (time/temperature control for safety) chicken thawing in standing water. **Corrected On-Site**
- Basic - Small True reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on fan guards in walk in cooler.
- Basic - Soiled dry wiping cloth in in back of employee pants used for everything.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black mold-like substance inside the ice bin on back wall.
- Intermediate - Hot water not provided/shut off at employee handwash sink near mop sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta,and Noodles in walk in cooler. **Corrected On-Site**
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bleach container not labeled. COS
- Critical - Observed blocked hand wash sinks at front counter and by mop sink. COS
- Critical - Observed bulk flour container not labeled. COS
- Observed cutting boards throughout kitchen grooved and pitted.
- Critical - Observed employee put on gloves without washing hands first.
- Critical - Observed expired employee training.
- Critical - Observed oil, potatoes and tomatoes stored on kitchen floor. COS
- Critical - Observed panko and corn meal not covered in storage area. COS
- Observed potentially hazardous foods cold held greater than 41 degrees F. Fish 49 degrees F in reach-in cooler and pasta 50 degrees F. Stop sale issued. Operator discarded.
- Critical - Observed sanitizer water at 3 compartment sink exceed maximum strength. COS
- Observed stop sale issued for bad temperatures. Pasta 50 degrees F and fish 49 degrees F.
- Observed wet wiping cloths not returned to sanitizer bucket. COS
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Big 5 foodborne illness bacteria.
- Drain cover missing in mop sink.
- Critical - Hand wash sinks lacking proper hand drying provisions. CHECK ALL.
- Critical - Handwash sinks not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing sinks in bar area.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in Drive Thru. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine and towel buckets.
- Critical - No conspicuously located thermometer in holding unit. CHECK ALL.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. LEMONS. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Critical - Observed employee improperly washing hands. (Touching faucet handle after washing hands).
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed several sinks dripping continuously.
- Critical - Observed shortning stored on floor. Corrected On Site.
- Critical - Observed soil buildup on back wall of i ice bin. CHECK ALL.
- Critical - Observed uncovered food in holding unit/dry storage area. FLOUR, and ICE TEA. Corrected On Site.
- Critical - Observed unlabeled sanitize solution bucket not labled.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Observed food/mussells stored on walk in freezer floor.
- 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. Foam plate used to scoop flour . Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Foam cup used to scoop sugar . Corrected On Site.
- 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. Steaks inside reach in cooler holding at 45 F . Corrected On Site.
- Observed residue build-up on can opener brace .
- Critical - Observed uncovered food/spices in holding unit/dry storage area. Corrected On Site.
- Critical - Observed uncovered food/vanilla in holding unit/dry storage area. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Extinguisher on kitchen floor .
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Utensils in hand sink . Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cooking oil stored on kitchen floor.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
- Critical - Observed food/onions stored on floor. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened jug of milk not date marked .
- Critical - Observed soil/moldlike substance buildup inside ice bin.
- Critical - Observed uncovered flour inside bin in holding unit/dry storage area. Corrected On Site.
- Critical - Observed uncovered ice inside bin @ the bar . Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked roast beef/ribs inside walk in not date marked .
- Water filters for the ice machine last changed 3/9/10 .
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta inside walk in not date marked .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken inside the walk in cooler @ 44 F ,sauces , cooked onions 45-46 F . Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauces /cooked onions not reaching 41 F overnight . Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. Salmon thawing inside triple sink . Corrected On Site.
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Critical. Observed food stored on floor. Boxes of syrups on storage room floor .
- Critical. Observed uncovered food in holding unit/dry storage area. Cornmeal not protected/covered .
- Critical. Observed uncovered food in holding unit/dry storage area. Mashed potato inside the walk in cooler not covered . Corrected On Site.
- Critical. Observed uncovered ice at the bar . Repeat Violation.
- 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. Bowl used to scoop flour& cornmeal .
- Critical. Observed employee eating in a food preparation or other restricted area. Cookline . Corrected On Site.
- Critical. Observed soil/mold like substance inside ice bin.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board . Corrected On Site.
- Critical. Observed live flies in kitchen.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Flour container not labeled .
- Critical. Observed food stored in ice used for drinks. Bar area . Corrected On Site.
- Critical. Observed food stored in undrained ice. Scallops in undrained ice .
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer level at zero .
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Vacuum breaker mising at hose bibb at the bldg entrance .
- Critical. Handwash sink not accessible for employee use at all times. Cleaning aparatus sitting on kitchen hand sink . Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed small flying insects in bar area.
- Critical. Observed live flies in kitchen.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
- No copy of latest inspection report. Corrected On Site.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb. Y splitter on hose bibb at the mop sink .
- Critical. No handwashing sign provided at a handsink used by food employees. Bar area .
- Critical. No handwashing sign provided at a handsink used by food employees. Both restrooms .
- Light not functioning. Walk in cooler .
- Critical. Observed unlabeled spray bottle. 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. Establishment is new , all food service employees must be trained within 60 days of hire .
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3/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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