- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**
- Basic - Bathroom door not self-closing. Women's bathroom
- Basic - Ceiling in disrepair. Paint peeling in some areas
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Side exterior back door
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink.
- Basic - Floors not maintained smooth and durable. Some areas of kitchen
- Basic - Food stored in holding unit not covered. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Cheer freezer
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Raw animal food stored above unwashed produce. Raw fish over unwashed produce **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler by back door. **Repeat Violation**
- Basic - Reuse of single-service articles. Sea Shells
- Basic - Screen in door torn/in poor repair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Worn, torn and/or soiled floors mats.
- High Priority - License expired within 30 days after expiration date. operator paid license during inspection. Confirmation number : 14703763 * **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked White rice 48 f inside reach in cooler(employee had it outside
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed Cooked potatoes 104-109 f(cooked about 30 minutes)
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of sanitizer on top of shelf **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
- 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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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
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4/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.
- Basic - Employee personal items stored in or above a food preparation area. Cell phones , keys stored on top of prep table.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. By kitchen cook line
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in holding unit not covered.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.inside ric
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. For the smoked salmon
- High Priority - Plumbing improperly installed. Handwashing sink draining into the drainboard of the dishmachine
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sweet potato at 88 f, cooked about 1 hour ago
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked mashed potatoes
- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs stored above rte sauce inside reach in cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb.by mop sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area. By coffee station
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.bar
- 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. Only one certificate provided -Francisco J. Nunez. Del arcor
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Prep table
- Basic - Floors not maintained smooth and durable. Kitchen area
- Basic - Food stored in holding unit not covered. Plates of washed cut vegetables stacked on top of each other. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. At woman's bathroom
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing equipment, not sanitizing. The 3 CS was not set up **Corrected On-Site**
- High Priority - Plumbing improperly installed.at the time of inspection, hand washing sink is not connected to the plumbing. As soon as you open the faucet, water drains to the surface of the warewashing area that is going to the pre-rinse area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over washed vegetables **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees rinsing WC and not changed gloves
- 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 washed hands in a sink other than an approved handwash sink. At 3 CS, **Corrected On-Site**
- Intermediate - Handwash sink missing splash guard in food preparation room or area.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- 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. Only one certificate provided
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair.( box freezer being replaced) lid in poor condition.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.(back door screen)
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- 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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2/26/2013 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[no health policy] Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.[food stacking observed in reachin cooler]
- Lights missing the proper shield, sleeve coatings or covers.[kitchen]
- Critical - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.[restroom]
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.[interior]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[eggs over plant food]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[rice @ 51 degrees] Corrected On Site.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.[mop sink]
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Reachin cooler next to the exit. vegetable under raw fish.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken water base.
- Observed residue build-up on nonfood-contact surface. PREP TABLE BOTTOM
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Vacuum breaker mising at hose bibb.MOP SINK
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Vacuum breaker mising at hose bibb. MOP SINK
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee improperly washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed toxic item stored by food. Corrected On Site.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food prepared in a private home. PIE (CHEESECAKE) Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed potentially hazardous food thawed at room temperature. BEEF Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. (SEE COMMENTS)
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand sink missing in food preparation room or area. KITCHEN This violation must be corrected by : NEXT UNANNOUNCED INSPECTION.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Violation: 34-02-1 Dumpster not on proper pad.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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8/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/27/2009 | Routine - Food | Warning Issued |
| No report available. | 12/11/2008 | Routine - Food | Administrative complaint recommended |
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