- No Violations Were Observed
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10/14/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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08/08/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Observed operator using a bowl to scoop flour and a cup to scoop ice **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light bulb on stove hood not shielded or cover **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign by ice machine, bar are, and by DM **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC across from the grill, and RIC by the exit door in kitchen not maintaining proper cooling temperature Cheese 48° F, mayo 49° F, boiled eggs 46° F, fish 48° F, pork 46° F. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all foods in WIC not maintaining proper cooling temperature Pulled pork 68° F, salad dressing 66° F, cheese 68° F Corrective measures: All TCS items were discarded See stop sale report **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale report **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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 RIC across from the grill, and RIC by the exit door in kitchen not maintaining proper cooling temperature Ambient temperatures: RIC by grill 48° F, RIC by exit door 50° F **Warning**
- Intermediate - Walk-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 WIC not maintaining proper cooling temperature: Ambient 72° F **Warning**
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08/05/2014 | Routine - Food | Warning Issued |
- 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 tomatoes for RTE items without gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48° F, cheese 48° F in small RIC across from prep sink corrective action taken temp dial turned down and food moved to other unit until temp is below 41° F,
- 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 ambient temp 48° F and Cut tomatoes 48° F, cheese 48° F in small RIC across from prep sink corrective action taken temp dial turned down and food moved to other unit until temp is below 41° F,
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 50° F, shredded cheese 50° F, pasta 50° F, corrective action taken food moved to working RIC.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Walk-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. Ambient temp 52° F
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2/7/2014 | Routine - Food | Warning Issued |
- 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. Sanitizer bucket empty, no replacement available. Dishwasher set up 3 comp. **Corrected On-Site** **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On large menu but not small red menu. **Corrected On-Site** **Repeat Violation**
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/12/2013 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2door middle reaching cooler across from fryers at 80F ambient. PHFs voluntarily discarded. One door cooler at 74F ambient temperature. PHFs discarded. **Admin Complaint** **Repeat Violation**
- Critical - Handwash sink not accessible for employee use at all times. Garbage can blocking HWS near dish machine. **Corrected On-Site** **Warning**
- Critical - Hot water not provided/shut off at employee hand wash sink. Sink near dish machine. **Corrected On-Site** **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint** **Repeat Violation**
- Critical - Observed buildup of slime like substance in the interior of ice machine. **Repeat Violation** **Warning**
- Observed gaskets with slimy/mold-like build-up. Reachin coolers. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream at 79F in 2 door reachin cooler. Crab meat at 73F in one door cooler. Voluntarily discarded. **Admin Complaint** **Repeat Violation**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marking on any product in any cooler or freezer, including cooked rice, cooked veg, meatloaf, other items. **Warning**
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Eggs cooked to order available on new breakfast menu. **Corrected On-Site** **Warning**
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11/27/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Time extension to next unannounced inspection.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 7/6/12. Time extension to next unannounced inspection.
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7/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer bottle empty. Replaced and machine primed but still no sanitizer detected. Repeat Violation. Must be repaired by next unannounced inspection.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 7/6/12.
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5/8/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler at 49F ambient. Temperature turned down but no temperature decrease detected during inspection. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer bottle empty. Replaced and machine primed but still no sanitizer detected. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. This violation must be corrected by : 7/6/12.
- Critical - Observed dead roaches on premises. Two in cookline cooler, one on condiment rack.
- Critical - Observed food with mold-like growth. Sliced tomato in prep table. Carton of strawberries in walk-in. Voluntarily discarded. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHFs in walkin above 41F. Moved to working cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish over cooked rice, raw shell eggs over sauces in walkin. Corrected On Site.
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5/7/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected.
- Critical - Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink by dishmachine used to fill pot.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reach in cooler across from grill at an ambient temperature of 57 F. All phf/tcs foods removed. Please fax repair report. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Small reach in cooler acriss from stove with sauce at 55 F and cooked pasta at 55F. Corrected On Site. Food was discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked beef, cooked ribs, cooked pasta in walk in cooler.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili at 93F, french onion soup at 59F, Matzo ball soup at 114F. Corrected On Site. Chili discarded and soups were placed in walk in cooler.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. plated cooked crab meat on top of raw chicken, and cured meat wrapped in plastic stored on top raw veal.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken storage over raw beef in reach in cooler. Corrected On Site.
- 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. Plate used to scoop flour. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed spoon inside handsink by flat grill. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, indoor and outdoor bar.
- Lights missing the proper shield, sleeve coatings or covers, walk in cooler.
- Critical. License expired within 30 days after expiration date. License expired on 12/01/2010. Corrected On Site.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meatloaf, and soup in walkin cooler not date marked.
- Critical. Working containers of food removed from original container not identified by common name. Clear bins under table by walkin cooler.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup found in walkin cooler at 62 F, and gravy at 56 F. Operator says food made last night.
- Critical. Observed potentially hazardous food thawed at room temperature. Chicken. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. Raw beef stored over cooked meat loaf in walkin cooler. Repeat Violation.
- Critical. Observed food stored on floor. Walkin cooler. Repeat Violation.
- Critical. Raw animal food not properly separated from ready-to-eat food. Raw bacon stored with cooked ham on sheet pan, and cooked and raw beefon sheet pan in walkin cooler. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl/plates used in clear bins by walkin cooler.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed gloved hands an the three compartment sink.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee cracked raw eggs then touched strawberries without washing hands and changing gloves.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwaser touched dirty then clean dishes without washing hands. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer not flowing. Must manually wash dishes rinse and sanitize.
- Critical. Observed buildup of slime in the interior of ice machine. In service area, removeable by alcohol wipe.
- Critical. Observed potato cutter encrusted with grease and/or soil deposits.
- Critical. Hot water not provided/shut off at employee hand wash sink. No hot water at hand wash sink by prep table. Water running but innsufficient flow to wash hands.
- Critical. Handwash sink not accessible for employee use at all times. Hand wash sink by grittle covered with cutting board and food container. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR Repeat Violation.
- Critical. Observed small flying insects in bar area. Fruit flies in bar area.
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4/22/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In warewashing area-handled dirty dishes and then put clean dishes away. On 08/18/09 callback, violation was not observed-time extended.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Torn gaskets on reach in cooler across from oven on cookline. On 08/18/08 callback, gaskets were temporarily repaired and new gaskets were ordered.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 on duty. On 08/18/2009 callback, manager is sign up to take class on 08/209. Time extension until 10/19/09.
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8/18/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 64 F in toast prep area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked peppers at 56 F, salsa at 58 F and sausage gravy at 48 F in reach in cooler on cookline. Corrected On Site. Food was moved to another reach in cooler on cookline.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Roasted garlic in oil on top of stove at 120 F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler on cookline across from oven at ambient temperature of 59 F. This violation must be corrected by : 08/17/2009.
- Critical. Observed potentially hazardous food thawed at room temperature. Raw veal thawing on top of stove on cookline. Corrected On Site. Veal was placed in reach in coole .
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Capers, parsley and pasta stacked on top of egg batter and raw shrimp in reach in cooler on cookline.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Fully cooked gyro meat and hot dogs stored with ground beef in walk in cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stod over raw beef in walk in cooler. Repeat Violation.
- Critical. Observed food stored on floor. Walk in cooler. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee handled cheese with bare hands. Repeat Violation. This violation must be corrected by : 08/17/2009.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of soda machine and ice machine.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In warewashing area-handled dirty dishes and then put clean dishes away.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee must wash hands in between glove changes.
- Observed gaskets/seals on cold holding unit in poor repair. Torn gaskets on reach in cooler across from oven on cookline.
- Critical. Observed handwash sink used for purposes other than handwashing. Hand wash sink in warewashing area filled with dirty dishes.
- Critical. Hand wash sink lacking proper hand drying provisions. Bar. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. In warewashing area-dispenser empty. Repeat Violation.
- Critical. Observed container of medicine improperly stored. Cough syrup stored in reach in cooler with chilled clean dishes. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 on duty.
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8/14/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored on floor. walk in
- Observed ice scoop with handle in contact with ice. wait station
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Wash solution not clean. not changed out3/c sink
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. less than50
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods.
- Critical. Observed buildup of slime in the interior of ice machine. mildew on ledge
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Observed pesticide-emitting strip present in food prep area. over rear prep
- Observed clean linens stored in improper location. prep table Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No list of certified food service managers available at the establishment.
- 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. 3employees working
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7/7/2009 | Routine - Food | Warning Issued |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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