- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. In bar area. **Warning** ice scoop on top of dirty ice machine.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** wet towel under cutting board while prepping sandwiches.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In food prep area. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Smoke salmon, no parasite destruction. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. **Warning** rice in walk in cooler at 47°.
- Intermediate - Handwash sink not accessible for employee use at all times. Tray and utensils in hand sink. **Corrected On-Site** **Warning** observed employee places tray on top of Gand sink while cooling potatoes.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Warning**observed cooked rice wrapped in plastic while cooling in walk in cooler 47°.
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09/12/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes on the floor in walk in freezer. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils stored inside oven. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Pancake mix exposed to water splash by hand sink. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. In bar area. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In food prep area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching bread with bare hand. **Corrected On-Site** **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed cheese stored right by raw beef. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Smoke salmon, no parasite destruction. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chef station: cheese 56°, garlic 58°, pick De gallo 49°. Salad station: cheese 58°, crab meat 49°, hard boiled eggs 52°. Seared tuna 52°, cooked chicken 52°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken in kitchen area at 81° **Warning**
- High Priority - potentially hazardous (time/temperature control for safety) food due to temperature abuse. Marinated pork 43°.Cuban sandwich 59°, pork 54°, 53°, 57°.Tomatoe sauce 63°. Items were discarded. Warning** **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee does know beef cooking temperature. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Observed food residue being dumped in hand sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Tray and utensils in hand sink. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Warning**
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09/09/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
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4/22/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Hand sinks in bar area soiled and slimey. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dead roaches on premises. About 10 plus dead roaches in glue trap bar area. **Warning**
- Basic - Floor area(s) covered with standing water. Water under prep tables and shelves in food prep area. **Warning**
- Basic - Floor soiled/has accumulation of debris. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Storage cabinet in bar area soiled and filthy. **Warning**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Ice bucket/shovel stored on floor between uses. Trays on the floor behind reach cooker. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Leaking pipe at plumbing fixture. Pipe at hand sink is broken. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Shelf under preparation table soiled with food debris. Observed shelves under prep table soiled and filthy. **Warning**
- Basic - Soda gun holster with accumulated slime/debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. Gasket of reach in coolers soiled. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Wall soiled with accumulated food debris. Wall is soiled and slimey by dishwasher and behind shelves front of reach in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table by slicer. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Flammables stored near a source of ignition. For reporting purposes only. Matches between PVC ceiling in food prep area. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mango 51°, cooked chicken 48°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. Pork at 44° in walk in cooler. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 15 plus live roaches in glue beneath prep table located by reach in cooler food prep area. 3 plus live roaches in glue beneath hand sink in food prep area. 1 live roach beneath prep table front of walk in freezer. 1 live roach beneath table of dishwasher food prep area. 5 plus live roach behind small reach in cooler in salad station food prep area. 4 live roaches behind reach in cooler and freezer located outside of kitchen. 2 live roaches on the floor beneath reach in cooler cook line. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in coolers at cook line soiled with food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. No soap at hand sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
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4/21/2014 | Complaint Full | Emergency order recommended |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board on the floor beneath counter.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at bar area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at coffee bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hand to reach for cooked French fries to serve customer. **Corrected On-Site**
- 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 on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled. Stored on the floor beneath cabinet, bar area.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pasta covered I walk in cooler while being cooled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Salad station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at coffee bar.
- Intermediate - No soap provided at handwash sink. Hand sink at coffee bar.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Observed trash under cabinets and equipments in bar area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoop in dirty standing water.
- Basic - Interior of microwave soiled with encrusted food debris. Observed microwave in food prep area soiled.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled linen on the floor under small ric.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. In wic.
- High Priority - Small flying insects in bar area. Observed small flies in bar area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed soda nozzle slimy in front bar area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Salad station chef ric.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed pasta and sauce covered in wic while above 41 degrees.
- Intermediate - Soda gun soiled.observed soda gun slimy.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Observed single service spoons and knives not inverted. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed food that is in the process of cooling down in the ic covered.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- OBSERVED DRAIN UNDER SINK IS SLIMEY AND FLIES ARE BREEDING FROM IT.
- Critical - Observed buildup of slime in the interior of ice machine. FOOD DEBRIS INSIDE MICROWAVE. Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. IN KITCHEN AREA.
- Critical - Observed small flying insects in bar area. OBSERVED FLIES IN BAR AREA.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED FRUITS LEFT UNCOVERED IN BAR WHIOE FLIES LAY ON THEM. Corrected On Site.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit.
- Observed soda gun holster with accumulated slime/debris.
- Waste line missing at soda gun holster.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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3/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Displayed food not properly protected from contamination.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.140F.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. all refrig units.
- 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. Pro
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit.
- Critical - Observed handwash sink used for purposes other than handwashing. washing uteNSILS .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/4/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Critical. Observed raw animal food stored over cooked food. raw shrimp over cut fruits .
- Plumbing system in disrepair. 3comp sink. hot water faucet .
- Critical. Handwash sink not accessible for employee use at all times. dishwasher room.
- Critical. Handwashing cleanser lacking at handwashing lavatory. dishwasher room.
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9/14/2010 | 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 nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. ice machine. front counTER .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hot water not provided/shut off at employee hand wash sink. front bar.
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No current boiler certification provided/available. For reporting purposes only.
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11/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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