- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.rusted freezer exterior
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.wood shelving
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floors not maintained smooth and durable.grout missing in some areas
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live flies in kitchen.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
- High Priority - Raw animal food stored over ready-to-eat food.eggs over pork
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.must start at 0°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- Basic - Outer openings not protected with self-closing doors.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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1/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris accumulated on kitchen floor. Under cooking equipment
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over ham
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over meats
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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 - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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7/9/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Sugar container.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Shelf under preparation table soiled with food debris. Under microwaves.
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over vegetables.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. cook wash dishes in handwashing SINK .
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor. pots of beans on the kiTCHEN floor .
- Critical - Observed handwash sink used for purposes other than handwashing. to wash dishes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed uncovered food in holding unit/dry storage area. bread in the kiTCHEN .
- Plumbing system in disrepair. handwashing SINK in the bar area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Corrected On Site.
- 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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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most reach in cooler
- Critical - Observed encrusted material on can opener.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Working containers of food removed from original container not identified by common name.
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1/31/2011 | 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.
- Observed residue build-up on nonfood-contact surface. hood area and on top of oven
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees. most sinks
- Observed improper storage of maintenance tools that interferes with cleaning. kitchen
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8/11/2010 | 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.
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen sheves in kitchen
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall in disrepair. food pre area
- No copy of latest inspection report.
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1/11/2010 | 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.
- Critical. No thermometer provided to measure temperature of food product. most coolers
- Observed employee with no hair restraint.
- Critical. No handwashing sign provided at a handsink used by food employees.
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8/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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