- Basic - Buildup of food debris/soil residue on equipment door handles. Observed RIC handles soiled in kitchen. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Corrected On-Site**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Observed rolls stored in garbage bags in reach-in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Observed containers not stored inverted from contamination. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Observed shelves in walk-in cooler soiled with food debris. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles near DM with no label. **Corrected On-Site**
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Observed RIC gaskets with a mold like subsatance. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles with pink and green liquid under the DM without labels. **Corrected On-Site**
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop sugar and flour.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In dessert cooler. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. At from wait station. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar DM 0 ppm after running it several times.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed two containers of cooked pasta cooling for two hours according to operator at 95?f and 85?f.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed lunchmeat at 51?f in salad prep reach in cooler.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Observed soup at 76?f sitting out at cookline.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Cooked pasta
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked pasta
- Intermediate - Reach-in cooler not 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. Observed salad prep reach in cooler at ambient temperature of 56?f. Operator plugged in unit. Retested in 10 minutes at 41?f. **Corrected On-Site**
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/18/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sauce at 47 degrees and another sauce at 46 degrees in walk-in cooler. This violation must be corrected by : 9/12/12. On callback observed milk at 46 degrees and cheese at 45 degrees in walk-in cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed walk-in cooler at ambient temperature of 45 degrees. This violation must be corrected by : 9/12/12. On callback observed walk-in cooler at ambient temperature of 45 degrees.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. observed raw veal stored over canned clam and canned clam juice in glass-doored cookline reach-in cooler. On callback observed same exact violation.
- Critical - Violation: 12A-13-1 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. observed dishwasher clean out slop sink manually and handle slop sink spray nozzle then directly handle clean food wares without washing hands inbetween tasks. On callback observed employee handle dirty food wares then directly grab new pair of gloves without washing hands first.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee remove gloves and not wash hands before grabbing new pair. On callback observed employee grab new gloves without washing hands first.
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9/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed walk-in cooler at ambient temperature of 45 degrees. This violation must be corrected by : 9/12/12.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handsink
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee remove gloves and not wash hands before grabbing new pair.
- 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. observed dishwasher clean out slop sink manually and handle slop sink spray nozzle then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee crack raw shell eggs then directly handle pinch of herbs without removing gloves and washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use pair of tongs to handle undercooked chicken then place it on oven door handle then use same tongs to handle fully cooked chicken to plate it up on a salad.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sauce at 47 degrees and another sauce at 46 degrees in walk-in cooler. This violation must be corrected by : 9/12/12.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw veal stored over canned clam and canned clam juice in glass-doored cookline reach-in cooler.
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9/11/2012 | Routine - Food | Warning Issued |
- OBSERVED 161 SEATS WITH ONLY 68 LISTED ON LICENSE
- Critical - OBSERVED CHICKEN STOCK @ 57 DEGREES F IN COOKLINE ICE BATH
- Critical - OBSERVED MEAT SAUCE @ 70 DEGREES F AND CHICKEN STOCK @ 67 DEGREES F IN WALK-IN COOLER. BOTH ITEMS COOLING SINCE 5PM YESTERDAY ACCORDING TO OPERATOR. OPERATOR VOLUNTARLY DISCARDED.
- Critical - OBSERVED MULTIPLE SAUCES IN WALK IN COOLER WITH NO DATE MARKING
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4/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed cooked pasta cooling 4 hrs according to operator at 76 degrees.
- Critical - Violation: 08A-11-1 Observed food stored in ice used for drinks. observed employee's bottle of water stored in ice machine ice bin. Corrected On Site.
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw chicken stored behind herbs and butter in cookline reach-in cooler top. Corrected On Site.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored above croutons in cookline reach-in cooler. observed raw veal stored above cooked conch and sauce in cookline glass-door reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw shrimp then directly grab garlic out of food tub without removing gloves or washing hands. observed employee grab raw shrimp then directly handle cooked sandwich without removing gloves or washing hands inbetween tasks.
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee in dishmachine area handle soiled food wares then directly handle clean pans without washing hands inbetween tasks.
- Critical - Violation: 12A-17-1 Observed employee improperly washing hands. washed gloves
- Critical - Violation: 12A-20-1 Observed employee wash hands with no soap. cookline employee.
- Critical - Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area. in pizza preparation alcove
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. observed many stacks of plates, bowls, and to-go containers stored with food-contact surface facing ceiling.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Observed addition of walk-in freezer with no plan review approved. This violation must be corrected by : 12/13/11.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Only CFM expired.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. Only CFM expired This violation must be corrected by : 12/13/11.
- Critical - Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Six employees on site and engaged in food preparation. This violation must be corrected by : 12/13/11.
- Critical - Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Giovanni Conigliaro expired 10/5/11.
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10/20/2011 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. observed many stacks of plates, bowls, and to-go containers stored with food-contact surface facing ceiling.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed salad prep reach-in cooler at ambient temperature of 58 degrees. food removed from unit. observed walk-in cooler at ambient temperature of 47 degrees. unit's fan only blowing out at 47 degrees. This violation must be corrected by : 10/18/11. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed cooked pasta cooling 4 hrs according to operator at 76 degrees.
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - Manager lacking proof of Food Manager Certification. Only CFM expired.
- Critical - No Certified Food Manager for establishment. Only CFM expired This violation must be corrected by : 12/13/11.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Six employees on site and engaged in food preparation. This violation must be corrected by : 12/13/11.
- Critical - No list of certified food service managers available at the establishment.
- No plan review submitted and renovations in progress. Observed addition of walk-in freezer with no plan review approved. This violation must be corrected by : 12/13/11.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. in pizza preparation alcove
- Critical - Observed employee improperly washing hands. washed gloves
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw shrimp then directly grab garlic out of food tub without removing gloves or washing hands. observed employee grab raw shrimp then directly handle cooked sandwich without removing gloves or washing hands inbetween tasks.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee in dishmachine area handle soiled food wares then directly handle clean pans without washing hands inbetween tasks.
- Critical - Observed employee wash hands with no soap. cookline employee.
- Critical - Observed expired Food Manager Certification. Giovanni Conigliaro expired 10/5/11.
- Critical - Observed food stored in ice used for drinks. observed employee's bottle of water stored in ice machine ice bin. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw chicken stored behind herbs and butter in cookline reach-in cooler top. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed chicken broth at 48 degrees in cookline ice bath. observed sliced cheese at 60 degrees in cookline reach-in cooler top at end nearest dining room. observed chicken stock at 47 degrees in cookline ice bath. observed lunchmeat at 60 degrees in salad prep area reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored above croutons in cookline reach-in cooler. observed raw veal stored above cooked conch and sauce in cookline glass-door reach-in cooler. Corrected On Site. Repeat Violation.
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10/14/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed salad unit at 55 degrees ambient. moved two potentially hazardous foods out of unit, remainder is produce and hard cheeses.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open drink observed on slicer on prep table across from dishmachine with ongoing food preparation
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeat at salad prep reach-in cooler observed at 56 degrees. Corrected On Site. moved potentially hazardous food to working unit
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken observed stored over red sauce in salad prep area glass-doored reach-in cooler. Corrected On Site.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/9/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken broth observed at 67 degrees on ice at cookline and cheese observed at 53 degrees in open cookline reach-in cooler top. observed lunchmeat at 53 degrees in salad reach-in cooler. Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed salad reach-in cooler at side prep area at 55 degrees ambient temperature
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken observed stored over raw scallops in cookline reach-in cooler with glass doors Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw veal over sauces in cookline reach-in cooler with glass doors. raw pooled shell egg liquid stored over sour cream in cookline reach-in cooler. raw shell eggs stored over whole carrotts in walk-in cooler Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sitting on slicer on prep table next to ongoing food preparation
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. at 3 sink observed 0 ppm. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. observed at 0 ppm.
- Critical. No handwashing sign provided at a handsink used by food employees. bar handsink
- Critical. Hand wash sink lacking proper hand drying provisions. bar handsink
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar handsink
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10/26/2010 | 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. sauces, stocks, cooked eggplant in walk-in cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken stock and raw scallops at cookline on reach-in cooler cutting board area. Corrected On Site. iced down Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw veal over raw fish in walk-in cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over ricotta cheese and sauce in glass-doored cookline reach-in cooler. raw shell eggs over carrots in walk-in cooler. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza prep employee handling shredded cheese and toppings with bare hands. back prep employees handling peppers with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee observed handling raw fish then handling customers' plates and lettuce without washing hands inbetween tasks
- Critical. Handwash sink not accessible for employee use at all times. metal pitcher in handsink by pizza prep station
- No copy of latest inspection report.
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4/16/2010 | 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. sauces, soups, cooked foods in WIC prepared yesterday must be date-marked Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meatball and tortillini soup sitting out at cookline. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over pasta in cookline RIC. raw fish over juice in glass-doored RIC on cookline. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked chicken in cookline RIC. Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. at 3 sink
- Critical. Observed toxic container reused for food storage. WIC Corrected On Site. Repeat Violation.
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk-in cooler. cooked meats, sauces, prepared foods. This violation must be corrected by : 8/4/09. Repeat Violation.
- Critical. Violation: 41A-05-1 Observed toxic container reused for food storage. soup cooling near dishmachine in reused ecolab chemical white buckets
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8/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/4/2009 | Routine - Food | Warning Issued |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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