- High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Fish thawing in vacuum bags at 36°. Opened bags. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose Bibb. At mop splitter on wrong side. Moved to hose side from chemical side. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed. **Corrected On-Site**
- Intermediate - Soda gun soiled. At bar.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathrooms in restaurant confirmed as used by employees.
- Basic - Reach-in cooler gasket torn/in disrepair. Glasses cooler at end of bar.
- Basic - Stored food not covered in walk-in cooler. Appetizer. Breaded ball. Wrapped. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Moist towelettes in same container with crackers. Moved crackers. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soda gun soiled. At bar. Diffuser part inside.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar. Two bar restroom.
- Basic - Single-service articles not stored inverted or protected from contamination. Togo bowls and utensils.
- Basic - Soda gun holster with accumulated slime/debris. At bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beer batter 67°. Iced.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Degreaser bottle. Removed. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In hall way on diffuser plate. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Underside.
- Intermediate - Encrusted material on can opener blade. Washed. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Half and half.
- Intermediate - Soda gun soiled. On inside diffuser at bar.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Stored food not covered in walk-in cooler. Squash, zucchini
- High Priority - Toxic substance/chemical stored by or with food. Bar area. Chemical near nuts
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area: soda nozzle holder
- 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. Turkey
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. near triple sink
- Critical - Handwash sink not accessible for employee use at all times. shelving in front of it Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wings 45-46 in walkin cooler since last night.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. rear of kitchen
- Critical - No professional hygiene provided. bartender didnot know which sink was the handsink
- Critical - Observed buildup of slime in the interior of ice machines. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. cereal
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. onion soupl Repeat Violation. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream 46, bleu cheese 46-51, housemade caesar dressing 45, top of reachin cooler. Repeat Violation. Corrected On Site.
- Critical - Observed toxic item stored by food. cleaner by bread. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, chili Repeat Violation.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Critical - Toxic items properly stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Foods handled with minimum contact
- Critical - Original container: properly labeled, date marking
- Critical - Please see inspection report for more details.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. ice scoop
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5/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. near triple sink
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - Hot water not provided/shut off at employee hand wash sink. near triple sink
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. ice scoop
- Critical - Observed buildup of slime in the interior of ice machine. hallway
- Critical - Observed interior of microwaves soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin, sour cream 54 in top; beans 44, spinach dip 44, mashed potatos 44, rice 50 in bottom
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in walik cooler, spinach dip 44, chicken 44, beans 44,pasta 44, fish 44, potatos 44, milk 47, sour cream 45, wings 44, beef 46, deli meats 45, prime rib 46.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, cream, sour cream
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw eggs over beef in walkin cooler. raw beef over seafood in cookline reachin
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. avocado mayo dated 4-26. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cream soup, chili, onion soup
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. ice machine filters dated 12-09
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5/12/2011 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans cream coconut.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening sced meats.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No conspicuously located thermometer in holding unit reachin cooler. Repeat Violation.
- Critical. Observed food stored on floor sauces and potatoe in walkin.
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed soda gun holster with accumulated slime/debris.
- Observed water draining onto floor surface reachin cooler.
- Critical. Handwash sink not accessible for employee use at all times blocked by glasses
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory in server area.
- Observed personal care item stored with food book on toothpicks.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/30/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, turkey
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, turkey, cream at 50, bottom of cookline reachin. sour cream 45, top of cookline reachin, Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. cookline reachin Corrected On Site.
- Critical. Displayed food not properly protected from contamination. bar fruit not covered
- Critical. Observed raw animal food stored over ready-to-eat food. raw bacon on top of cooked bacon Corrected On Site.
- Critical. Observed food stored on floor. walkin 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. dressing
- 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. dirty dishes to clean silverware Corrected On Site.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwash before putting on gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting lemons Corrected On Site.
- Observed nonfood-contact equipment in poor repair. fryer doors missing
- Critical. Observed accumulation of debris in three-compartment sink.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sink
- Observed build-up of food debris, grease or dirt on nonfood-contact surface. inside fryers
- Waste line missing at soda gun holster.
- Critical. Vacuum breaker mising at hose bibb. mop sink splitter
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. employee restroom
- Critical. No handwashing sign provided at handsinks used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
- Missing drain plug at dumpster.
- Observed personal item stored with utenSILS . backpack Corrected On Site.
- Critical. Observed unlabeled spray bottles.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only.
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4/13/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/5/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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9/9/2009 | Routine - Food | Emergency Order Callback Complied |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (B) Exposed, unused settings shall be removed when a consumer is seated; or (C) Exposed, unused settings shall be cleaned and sanitized before further use if the settings are mot removed when a consumer is seated.
- (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES' and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Please see inspection report for more details.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Means of egress shall be continuously maintained free of all obstructions or impediments to full instant use in the case of fire or other emergency. Means of access must permit unobstructed travel at all times and be maintained free of obstructions and fire hazards. Halls, entrances and stairways shall be clean, ventilated and well-lighted day and night. Hall and stair runners shall be kept in good condition. Hand rails shall be installed on all stairways and guard rails around all porches and steps. Adequate means of exit shall be provided pursuant to NFPA 101. FOR REPORTING PURPOSES ONLY.
- Critical. Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be provided. FOR REPORTING PURPOSES ONLY.
- Critical. Any license issued by the division shall be conspicuously displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall display their license number on all advertising for catering services. The current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference to each mobile food dispensing vehicle, theme park food cart and vending machine which must be prominently displayed and affixed to the vehicle, cart or machine.
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9/9/2009 | Routine - Food | Emergency order recommended |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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