- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Under hand wash sink on front counter.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef pattie 48°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions 73°f
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm
- Intermediate - Cold water not provided/shut off at employee handwash sink. On front counter
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Top of microwave in inside
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Lids and cups
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Top of microwave in inside
- Basic - Soil residue build-up on nonfood-contact surface. 3 comp sink plastic hose **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef pattie 51°f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No handwash sink for employees. In front area where drink station and bar area located
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Required employee training expired for some 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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3/19/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. No ceiling in the kitchen.
- Basic - Employee eating while preparing food.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Eating burger.
- High Priority - Raw animal foods not properly separated from ready to eat in cold holding drawers. **Corrected On-Site**
- Intermediate - Certified food manager fails to exhibit active managerial control. Raw in same drawer as ready to eat.
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.eggs over lettuce **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. Walki in cooler
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed floor area(s) covered with standing water. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. WALK-IN COOLER
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in an improper manner. SAUSAGES AND SALMON PATTIES AT ROOM TEMPERATURE. Corrected On Site.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. FRONT AREA COFFEE MACHINE INSTALLED
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. PLEASE VISIT WWW.MYFLORIDALICENSE .COM OR CALL 850-487-1395 TO PAY LICENSE RENEWAL.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed food stored on floor. WALK_IN FREEZER
- Critical - Observed raw animal food stored over ready-to-eat food. WALK_IN COOLER
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed in an improper manner. BEEF DEFROSTING ON COUNTER
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Violation: 03C-07-1 Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Critical. Violation: 08A-28-1 Observed food stored on floor. Corrected On Site.
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Violation: 41A-10-1 Observed toxic item improperly stored.
- Critical. Violation: 49-12-2 Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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11/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed toxic item improperly stored.
- Critical. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. 38 SEATS ONSITE. SEATING CHANGE EVALUATION APPLICATION MUST BE COMPLETED BY EACH RESPECTIVE DEPARTMENT AND FAX IT TO MY ATTENTION AT 305-499-4081. This violation must be corrected by : 11/27/10.
- Carbon dioxide/helium tanks not adequately secured.
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9/27/2010 | Routine - Food | Warning Issued |
- 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 uncovered food in holding unit/dry storage area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits (cutting board).
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Wet mop not hung to dry.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Carbon dioxide/helium tanks not adequately secured.
- 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
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3/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. No handwashing sign provided at a handsink used by food employees.restroom
- 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
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8/14/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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