- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around wooden shelvings by kitchen
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cloth used as a food-contact surface.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Observed water dripping from AC vents onto floor and prep table at cook line
- Basic - Employee personal items stored in or above a food preparation area. Purse on shelf on top of oil
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood board used to hold bread
- Basic - Food stored in a location that is exposed to splash/dust. Observed water dripping from AC vent at cook line onto prep table contains food.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. At women's bathroom
- Basic - Old food stuck to clean dishware/utensils. On wooden boards
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At coffee station.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- 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. Observed white beans at 46-51 fon a deep plastic container inside reach in cooler date marked 9/16/14.
- High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef mixture over dressings **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical improperly stored. Cleaning supplies stored on top shelf where clean utensils are stored
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink missing in food preparation room or area. At coffee/iced tea station located between dining rooms.
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment serves tiramisu containing raw shell eggs
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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09/17/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by cookline
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Vacuum breaker missing at hose bibb.by bCk doir
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area. By drink station- in the middle of restaurant. At this location-servers are prepping coffee, tea
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3/7/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cloth used as a food-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable. By mixer
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by fryer
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by cookline
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked mushrooms 53 f cooked on 3/5/14, cooked mashed potatoes 54 date marked on 3/4/14 Cooked risotto 46-48 f date marked in 3/5/14
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. White rice 129 f
- High Priority - Vacuum breaker missing at hose bibb.by bCk doir
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Reach in cooler by cook line with the following products:cooked mushrooms 53 f, cooked mashed potatoes 54 f, Cooked rosotto46-48 f Another reach in cooler by cook line -mixed lettuce 56 f, sauce 53 f
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Water nozzle for water machine
- Intermediate - Handwash sink missing in food preparation room or area. By drink station- in the middle of restaurant. At this location-servers are prepping coffee, tea
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/6/2014 | Complaint Full | Warning Issued |
- Basic - Bathroom door not self-closing. Women's bathroom
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee personal items stored in or above a food preparation area. Purse on shelf with food containers next to each other
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warewashing area, inside walk in cooler
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- Basic - Old labels on containers
- Basic - Stored food not covered in walk-in cooler. Raw beef **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Provolone 75 f
- 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 grabbed rte breads with bare hands **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. See stop sale. Bottled wine
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use at all times. By a cart in front of hand washing sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar rea
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area
- Intermediate - No soap provided at handwash sink.bar area
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.(bar)
- Basic - Gaskets/seals on holding unit in poor repair.(front line)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(above dishwash area)
- Basic - No copy of latest inspection report available.
- Basic - Waste line missing at soda gun holster.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/19/2013 | Routine - Food | Call Back - Complied |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Nonfood-contact equipment not designed and constructed in a durable manner.(missing drainage holster for soda gun -rear bar)
- Observed employee with no hair restraint.
- Critical - Observed soiled reach-in cooler shelves.(rusty)
- Critical - Outer openings not protected with self-closing doors.(rear door left open)
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12/17/2012 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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5/9/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. three reach in cooler on the line.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/8/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IN FOOD PREP AREA (SALAD STATION
- Lights missing the proper shield, sleeve coatings or covers. FOOD PREP AREA
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair.RIC NEXT TO OVEN.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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9/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. PREP AREA
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No tag on fresh shellfish. Repeat Violation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.RAW CHICKEN NEXT TO PORK.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER BEEF.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Observed single-service items stored on floor. Corrected On Site.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
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5/25/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Observed cloth used as a food-contact surface.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed gaskets/seals on cold holding unit in poor repair. BY THE GRILL
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers. PREPARATION STATION.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle.
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.[cooler]
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler shelves.[rusted shelving]
- Critical. Observed encrusted material on can opener.
- Lights missing the proper shield, sleeve coatings or covers.[above prep table]
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. DRESSINGS
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACH_IN COOLER CHICKEN NEXT TO RIBS
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. WALK_IN COOLER
- Critical. Observed food stored on floor. WALK_IN COOLER
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. CONTINUOUSLY CRACKING EGGS AND HOLDING YOLK EACH TIME AN EGG IS CRACKED Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CRACKING EGGS AND HOLDING YOLK IN EACH CRACKING THAT IS PERFORMED WITH GLOVES ON Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. (SEE COMMENTS)
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination. ROUND ALUMINUM PANS ON TOP SHELF CLOSE TO A/C VENTS BY DISHMACHINE
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
- No copy of latest inspection report.
- 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 Repeat Violation. This violation must be corrected by : 2/22/10.
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12/22/2009 | Routine - Food | Warning Issued |
| No report available. | 2/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Administrative complaint recommended |
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