- Basic - Case/container/bag of food stored on floor in kitchen. Raw tripe thawing in standing water. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls in the dry store area.
- Basic - Clean knives/utensils stored in crevices between equipment on the cook's line.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - In-use wet wiping cloth/towel used under cutting board on the cook's line. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw tripe in on the floor in the kitchen. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In the pizza Bain Marie cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey and ham in the small Bain Marie cooler. Moved to the walk-in cooler. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in the 3 compartment sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a cook rinsing a wiping cloth in the kitchen hand sink. Also observed tongs hanging on the same hand sink. **Corrected On-Site**
- 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. Small Bain Marie cooler under the phone in the kitchen and the pizza Bain Marie cooler.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lime scale build-up inside ice machine.
- Basic - Stored food not covered in walk-in cooler. Soup and cheese.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatball 45° sausage 45° pepperoni 45° in reach in cooler. Corrective action taken.
- High Priority - Vacuum breaker missing at hose bibb. Outside next to exit door.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Meatball.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce, soup, chicken in walk in cooler.
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Non-pitting surface rust on food-contact equipment. On top of dish machine.
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7/29/2013 | Complaint Full | Call Back - Complied |
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Thongs hanging from hand wash sink. Also stuck in steam table compartments.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Sauces.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Non-pitting surface rust on food-contact equipment. On top of dish machine.
- 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. **Warning**
- Intermediate - Required employee training expired for all 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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4/10/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Floor tiles cracked, broken or in disrepair. By three compartment sink.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Thongs hanging from hand wash sink. Also stuck in steam table compartments.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Sauces.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Non-pitting surface rust on food-contact equipment. On top of dish machine.
- 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. **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.
- Intermediate - Required employee training expired for all 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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4/9/2013 | Complaint Full | Warning Issued |
- Critical - Observed handwash sink used for purposes other than handwashing. wet cloth in sink Corrected On Site.
- Observed ice scoop with handle in contact with ice. 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. eemployee used cup to scoop ice Corrected On Site.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.---scoop in spices.
- Observed food debris accumulated on kitchen floor.---walk in cooler
- Critical - Observed food stored on floor.---onions
- Observed gaskets/seals on cold holding unit in poor repair.---walk in cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.---standing coolers in back.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.---garlic in oil made on site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.---sliced cheese, ham, turkey, pastrami. Corrected On Site.
- Observed single-service articles stored without protection from contamination.---foil platters.
- Critical - Observed soiled walk-in cooler shelves.
- Critical - Observed toxic item stored by food.---WD-40 by dough and mixer.
- Critical - Observed uncovered food in holding unit/dry storage area.---cooked squid, cooked vegetables, chicken. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.---sauces, cooked chicken, cooked squid, stuffing. Corrected On Site.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.KNIVES Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.FREEZER
- Critical - No handwashing sign provided at a handsink used by food employees.MENS RESTROOM
- Nonfood-contact equipment not designed and constructed in a CROSS CONTAMINATION manner. SPLASH GUARD NEEDS EXTENSION STOVE HANDWASHING
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM REACH IN WAITRESS STATION
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.FAN GRATE
- Critical - Observed raw animal food stored over cooked food.LIVERS OVER CLAMS Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items on the premise.SHOES SOCKS
- 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.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop for the ice machine , kept in a soiled container.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad fliptop reachin cooler. DO NOT KEEP ANY POTENIALLY HAZARDOUS FOODS IN UNIT UNTIL REPAIRED.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cold cuts in salad fliptop reachin cooler
- Observed utensils stored in crevices between equipment. Knives.
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6/6/2011 | 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, in walkin cooler.
- Critical. No handwashing sign provided at a handsink used by food employees, by servers' station.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cardboard boxes used as a food-contact surface, with cooked eggplants.
- Observed nonfood-contact equipment in poor repair walkin cooler door.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed a splitter/multi-plug adapter in use, with reachin freezers. For reporting purposes only.
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Employee training validation
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10/21/2009 | Routine - Food | Warning Issued |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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