- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor. Cooking area
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- 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 - Encrusted material on can opener blade.
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Paint falling off by lunch and dinner cook line and walk in cooler.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. At server's station .
- 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. Sauce plastic containers (no handles) used to scoop sauces at Reach in cooler drawers (Lunch and Dinner cook line).
- Basic - Open condiments used at lunch and dinner cook line not properly protected (uncovered).
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Temperatures at 49°f inside reach in cooler used for Lunch and Dinner cook line. Cooked poultry 49°f, plant foods 48°f, stuffed meats 49°f. Corrective action: Foods to be taken out and placed at another cooling device at 41°f or below.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Diced potatoes 56°f. Left at room temperature . No time used as a public health control. Must used time as a Public Health Control for foods that are potentially hazardous (TCS/PHF) that are kept or left at room temperature . Cooked plant foods (diced potatoes, butter at cook line) . Portioned product and used time labels on it. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs flats (a raw food) stored over Cheeses at walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
- Intermediate - Clam tags not marked with last date served. No tag kept inside container and no recording of last date of sale. **Repeat Violation**
- Intermediate - Clams tag removed from original container prior to container being emptied. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Deli and Bar area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For diced potatoes 56°f.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Packaged portioned poultry (cooked) at reach in cooler. Over 24 hrs since making.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employee using hand mixer.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil stored not stored in water at 135 degrees Fahrenheit or above. Cook line used for Lunch preparation. Utensils used laying on cook line , not placed in water at required temperature.
- Basic - Uncovered food stored near sink exposed to splash. Cut and seasoned diced potatoes container near hand sink .
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Container next to cook line (flat grill ) Clarified butter 89°f.
- High Priority - Cooked tomatoes hot held at less than 135 degrees Fahrenheit. Marinara sauce at steam table ( commercially prepared) 83°f.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Hand mixer not washed and sanitized properly . Kitchen employee just rinsed it with water.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Nova platter ( Salmon). **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. TUNA TATAKI offered on Menu . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut and seasoned diced potatoes 79°f in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Marinara sauce used for pastas. Commercially prepared sauce 83°f placed in hot holding.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Waiter station.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it . By rear cook line .
- 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.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- High Priority - Small flying insects in bar area.
- Intermediate - Soda guns soiled at bars
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5/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. For the ice at bar.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Small flying insects in bar area.
- 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.
- Intermediate - Soda guns soiled at bars
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2/27/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. UNITS 3-7
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed buildup of slime on soda gun. FRONT BAR
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. STOP SALE ISSUED
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. ABC. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. BREAKFAST MENU
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FOOD REMOVED (SERVICE CALLED)
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. MEN'S
- Critical - No proof of required employee training provided for all employees. 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. TRAINING SCHEDULED THIS MONTH
- Critical - Observed an ice machine with no overhead protection.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER SAUSE. BAKERY AREA
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DISCARDED. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation. PLATE WITH FOOD ON TOP OF UNCOVERED LASAGNA.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed food stored on floor. WALK IN FREEZER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. ON BREAKFAST MENU
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Floors not maintained smooth and durable.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed soda gun holster with accumulated slime/debris.
- Observed unnecessary items on the premise. discarded boxes interfering with cleaning
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Straws at bar areas
- Critical. No handwashing sign provided at a handsink used by food employees.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salad dressing
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.potatoes Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.DRESSING COOLED IN LARGE COVERED PLASTIC BUCKET, APPROXIMATELY 10 gallons
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.BULK HOUSEMADE CAESAR SALAD DRESSING COOLING 16 HOURS STORED IN WALKIN & HELD AT 51 DEGREES F Corrected On Site.STOP SALE
- Critical. No thermometer provided to measure temperature of food product in uncovered prep reachin coolers
- Critical. Observed improper vertical separation food.garnish food container stored inside in-use crouton container Corrected On Site.
- Critical. Observed food stored on floor.flour containers Corrected On Site.
- 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.dishwasher Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Observed toxic item stored by utensils.can of WD40 Corrected On Site.
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6/23/2010 | Complaint Full | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.ice bins bar and waitstaff .
- Critical. Observed soil residue in storage containers.kitchen ,food pass thru.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bins.all.
- Observed residue build-up on nonfood-contact surface.2 small shelves under food pass thru.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelving .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.food pass thru.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws.
- Critical. No handwashing sign provided at a handsink used by food employees.bar.
- Critical. Hand wash sink lacking proper hand drying provisions.bar.
- Observed grease/debris accumulated under cooking equipment.debris under bar equipment .
- Observed wall soiled with accumulated black debris/slime in dishwashing area.underneath .
- Observed ceiling/walls/attached equipment/light covers soiled with accumulated dust.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.shell eggs
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.top
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.fire extinguishers.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed food debris accumulated on bar floors.
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10/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/30/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 3/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/13/2009 | Routine - Food | Warning Issued |
| No report available. | 7/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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