- Basic - Food debris accumulated on kitchen floor at the bar area. **Warning**
- Basic - Wall in disrepair. Missing wall tiles at the cook line **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Original proof of training for some employees were not available upon request. **Warning**
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09/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean equipment stored on floor. Salad spinner / ice buckets **Warning**
- 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. Open glass drinking without a lid at the cook line and the wait line **Corrected On-Site** **Warning**
- Basic - Food debris accumulated on kitchen floor at the bar area. **Warning**
- Basic - Wall in disrepair. Missing wall tiles at the cook line **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Label breading containers at the cook line. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Corn beef cooked 9/4/14 **Repeat Violation** **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. Observed tray of corn beef cooked at 4:00pm on 9/4/14 per chef temped at 46°, cooling more than 4 hours. Wrapped in plastic and stacked on a tray. **Warning**
- 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. Cook line cooler temping 45° and higher / salad cooler 48° **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Hands sinks at cook line / prep area used to dump grease **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. The corn beef cooked on 9/4/14 portioned and wrapped in plastics cooling in the walk in cooler. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Original proof of training for some employees were not available upon request. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray solution bottles at the ware washing sink not labeled. **Warning**
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09/05/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. Wiping cloths stored underneath eggs in ref drawers
- Basic - Floor under dishmachine or three-compartment sink area soiled. BAD ODOR IN KITCHEN ,PER CHEF HAD PLUMBING COMPANY TO COME CLEAN OUT DRAINS.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen laying on counter , floors etc
- Basic - Working containers of food removed from original container not identified by common name. Bottles of mustard, BBQ sauce stored on front line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced chicken 48°
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Whipped butter stored at room temp 64°
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Diced chicken 48° stored on top panel main kitchen **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Shredded cheese stored in reach in cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep room **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. Old food residue left on slicer
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Observed on main service line. Spoke to chef Chef Cory will be resurface by next routine inspection.
- Intermediate - Hot water supply not maintained during peak periods. HANDSINK located near grill line Per Chef Corey HANDSINK not repaired
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1/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Observed on main service line.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Main dishmachine in kitchen spoke to manager notify dishmachine company.
- Basic - Old labels stuck to food containers after cleaning. Observed throughout kitchen on plastic pans.
- Basic - Water leaking from faucet/faucet handle. Observed in the dishmachine room
- Basic - Working containers of food removed from original container not identified by common name. Pepper and salt also bottles of containers located on cooks line
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Per manager placed product on main line at 9am **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork bread 47°f, crab cakes 47°f stored inside walk in cooler recommend manager to relocate products to cooler and freezer.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed mold like growth on the surface server area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Bulk containers of sugar and sage crust **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods. HANDSINK located near grill line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located behind bar
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Waffle and pancake mix stored at room temperature 5/8/13 **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in ice or ice water between uses. Saute area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Salad reach in cooler **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. See stop sale. Artichoke can stored on storage shelve
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. French toast mix 45?f and waffle mix 83?f
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Waffle mix stored at room temperature in kitchen area
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5/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Spoke to Manager will notify company concerning food handling training.
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3/27/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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