- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee eating at a prep table in kitchen.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Door t the outside in the back of the kitchen has a gap underneath.
- Basic - Food stored on floor. Bag of cheese on cooks line floor.
- High Priority - Dented/rusted cans present. Operator separated to return.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine in sanitizer bucket.
- 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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07/03/2014 | Complaint Full | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee eating at a prep table in kitchen.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Door t the outside in the back of the kitchen has a gap underneath.
- Basic - Food stored in undrained ice. Shrimp and fish stored in ice and water mixture in reach in cooler in kitchen. **Repeat Violation**
- Basic - Food stored on floor. Bag of cheese on cooks line floor.
- Basic - In-use tongs stored on garbage can with trash in it on cooks line. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. In kitchen area by reach in cooler. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Cooked potatoes and quiche stored and not covered in walk in cooler.
- High Priority - Dented/rusted cans present. Operator separated to return.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Corrected employee, but kept making hand washing mistakes.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 52°F , tuna salad 54°F, cut melon 52°F, feta cheese 58°F in reach in cooler near grill on cooks line. Bread pudding 47°F
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Bread pudding in reach in cooler from previous night cook was 47°F .
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Operator reheating food on a steam table. At the time of an hour and a half chicken, lasagna and stuffing were all at 95°F . Operator put food in oven to bring the temperature up to 165°F. Rechecked and temperatures were 200°F within 20 minutes. **Corrected On-Site**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Salmon and tilapia stored in reduced oxygen packaging after being thawed. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine in sanitizer bucket.
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink used to dump food by front cooks line. Pasta remnants in drain.
- Intermediate - Refrigerator 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. Sliced tomatoes 52°F , tuna salad 54°F, cut melon 52°F, feta cheese 58°F in reach in cooler on cooks line near grill.
- 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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6/30/2014 | Complaint Full | Warning Issued |
- Basic - Food stored in undrained ice. Fish , cook line **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Under dishwashing area
- Basic - Plumbing system in disrepair. Hot water faucet, hand wash sink, at entrance to kitchen
- Basic - Silverware/utensils dried with a towel/cloth., Run back through dishmachine **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Urinal not flushing/functioning properly. 0 me of 2 not working
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken above smoked ham
- High Priority - Reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. Salmon , removed from pouches **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water measured at 73° , cook line
- Intermediate - Interior of chest freezer soiled with accumulation of food residue. Ice cream freezer
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Salad prep cooler, cleaned during inspectn **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Turkey , unwrapped **Corrected On-Site**
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3/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Damaged/spoiled/recalled food not properly segregated. One severely dented can, mashed potatoes **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Cook lne
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Hot dogs 34°, water drained , placed into refrig,
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 0ppm, recheck 100ppm **Corrected On-Site**
- High Priority - One severely Dented cans present. Mashed potatoes, segregated for return to vendor **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw intact beef above skewered raw beef with vegetables **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket of water in handwash sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Multiple locations
- Intermediate - Slicer blade soiled with old food debris. To be cleaned within 4 hrs of use
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. potentially hazardous food - rice pudding - moved to working cooler ; thermostat adjusted to colder setting Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cook line Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cook line Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. women's restroom Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cook line Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice pudding 51 F Corrected On Site. moved to working cooler
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. stuffed cabbage in hot box measured at 72 F ; reheating 1 hr Corrected On Site. placed into convection oven for rapid reheating ; recheck 165 F
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. faucet broken; prep area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cook line Corrected On Site.
- Observed clean equipment stored on floor. SAF T ICE buckets on floor next to ice machine
- Critical - Observed food being cooled by nonapproved method. no active cooling method applied - sausage patties 73 F cooling on rack at ambient room temp Corrected On Site. reheated on flattop grill; cooling process restarted
- Critical - Observed raw animal food stored over cooked food. raw ground beef above sauteed onions ; cook line Corrected On Site.
- Plumbing system in disrepair. cold water faucet broken at handwash sink - prep area
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by cooler Corrected On Site. unit moved
- Critical - Observed container of flammable material over 5 gallons stored in establishment. LP tank For reporting purposes only. Corrected On Site. moved to outdoor shed
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hours of use
- Critical - Observed food with mold-like growth. 2 individ green bell peppers Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. ice cream freezer
- Critical - Observed raw animal food stored over ready-to-eat food. pooled eggs above sliced ham ; cook line Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. chemical spray can on shelf above salad prep table Corrected On Site.
- Plumbing system in disrepair. toilet in men's restroom - Corrected On Site. repair underway during inspection
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne; quiche - walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. garlic butter sauce
- Critical - Working containers of food removed from original container not identified by common name. bulk flour bin
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. wiping cloths; 200ppm Corrected On Site. recheck 100ppm
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. cook line Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed food with mold-like growth. one individ sweet potato Corrected On Site.
- Critical - Observed food with mold-like growth. one individ white potato Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ceramic bowl inside bulk sugar bin Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic portion cup in rice pudding Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water meadured at 85 Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flat of raw shell eggs 70 Corrected On Site. time as a public health control implemented
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef above raw fish - cook line Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. reach in freezer Corrected On Site.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. bicycle blocking handsink Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed food stored on floor. case of bread product walk in freezer Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. utensil and food debris in handsink Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mashed potatoes, walk in cooler 44 degr F Corrected On Site. tray placed into freezer
- Critical - Observed raw animal food stored over cooked food. raw chicken on shelf above ckd meatloaf - cook line Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw liver on shelf above jugs of orange juice , walk in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. unwrapped meat - walk in freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice pudding, tapioca
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. one individ lemon Corrected On Site. stop sale
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice pudding; tapioca
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lasagne 44 degr F walk in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water mdasured at 66 degr F [cook line]
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical. Hot water not provided/shut off at employee hand wash sink. cook line
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by correct name. bin labelked 'flour' contains sugar Corrected On Site. items relabeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad 44 degr F [walk in cooler, dated 8/2]
- Critical. No thermometer provided to measure temperature of food product. missing from cook's line Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. pooled eggs on shelf above ckd spaghetti [cook's line] Corrected On Site.
- Critical. Observed food stored on floor. iced tea dispenser Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table . kitchen Corrected On Site. moved to lower shelf & cove ed
- Wet wiping cloth not stored in sanitizing solution between uses. cook's line Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. salad prep cooler
- Observed build-up of grease on nonfood-contact surface. under countertop range
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine measured at 200 ppm [wiping cloths] Corrected On Site. recheck 50ppm
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. puddings in reach in cooler 48/49 degrees note operator moved product to working cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler in front service area
- Critical. Observed condiments stored in unapproved dispensers. oil stored in tin can on grill
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in flour food bin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. in 68 degree water on cooks line
- Observed utensils in poor condition. bowl on cooks line broken
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Observed old labels stuck to food containers after cleaning.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door has gap in bottom portion
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine more than 100 ppm sanitizing solution
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in line cooler under counter product 47/49 degrees note operator moved product to working cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw shell eggs on cooks line 75 degrees note operator moved to cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. under counter cooler on cooks line
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in cooked potatoes
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. utensils on cooks line in water 80 degrees
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. wearing gloves touching raw foods than ready to eat foods
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cooks line
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. on cooks line
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/26/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 1/15/2009 | Routine - Food | Warning Issued |
| No report available. | 9/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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