- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle in seasoning. Manager removed handle from inside food. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Manager placed sign next to HWS. **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. 1 Tile missing from kitchen floor in cooks line.
- Basic - Working containers of food removed from original container not identified by common name. Large garbage container with some kind of seasoning not labeled. Manager labeled container with "Seasoning". **Corrected On-Site**
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - No copy of latest inspection report available.
- Intermediate - Employee used handwash sink as a dump sink.
- 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. **Corrected On-Site**
- Intermediate - Nonservice animals in the food establishment or on premises. DOG IN THE DINING ROOM
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. PREPARED PORK PREVIOUS DAY NOT DATE MARKED
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.BAR
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.WIC FAN GRATE
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.BOWL IN FLOUR
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.ROLL CART BLOCKS HANDSINK END OF COOKSLINE
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.meatballs Awic
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.END OF COOKSLINE CONNECTED TO WOOD SMOKER
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions.BAR
- Critical - Hand wash sink lacking proper hand drying provisions.KITCHEN
- Critical - Handwash sink not accessible for employee use at all times.STACK OF BUCKETS AND BROOM KITCHEN HANDWASH
- Observed ceiling soiled with accumulated food debris.
- Critical - Observed food stored on floor.BAG OF ONIONS
- Critical - Observed iCUTTING BOARD STAINS
- Observed nonfood-contact equipment in poor repairPLASTIC COVER BROKEN TO BULK CONTAINER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.POTATOE SALAD ICED Corrected On Site. less than 5hrs ADDED ICE 41242 end of inspection
- Observed residue build-up on nonfood-contact surface.WALKIN FAN GRATES
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED CHICKENS TURKEYS WALKIN
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
- Critical - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE WATER Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE BULK FOOD CONTAINER
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. bar area .
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no beard guard/restraint.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. preping unit 1 at 55 degrees F . relocate PHFto other cooling units until repaired . service call advised .
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat.
- Violation: 21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. sanitizer dispenser malfunctioning. service call advised .
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Violation: 23-05-1 Observed residue build-up on undersurface of soda nozzles housing .
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris. Corrected On Site.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. unwrapped straws - bar area.
- 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 : 7/19/11.
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7/22/2011 | Routine - Food | Call Back - Extension given, pending |
- 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 : 7/19/11.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. preping unit 1 at 55 degrees F . relocate PHFto other cooling units until repaired . service call advised .
- Observed residue build-up on undersurface of soda nozzles housing .
- Observed single-service articles stored without protection from contamination. unwrapped straws - bar area.
- Observed soda gun holster with accumulated slime/debris. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. sanitizer dispenser malfunctioning. service call advised .
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5/19/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen .
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. food debris - kitchen .
- Critical - Observed potentially hazardous food thawed in an improper manner. chicken at ambient temperature in container in 3 compartment sink. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. have 60 days from date of hire to complete training .
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10/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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