- Basic - Clean utensils, pots and pans not stored inverted or in a protected manner. Salad station.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- Basic - Fan cover and wall in walk-in cooler has accumulation of dust/debris. Beer walk in cooler.
- Basic - Gaskets/seals on holding unit in poor repair. Upright cooler on cookline.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at salad station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dairy holding at 47°F. in waitstation cooler. Corrective Action: operator placed all potentially hazardous foods into proper refrigeration.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw seafood stored over shredded cheese.
- 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. Waitstation cooler holding at 47°F.
- 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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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked soups, sauces, pastas, meats in walk in cooler.
- 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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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle stored in ready to eat food. Portion cups in Parmesan cheese and spices.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Potatoes.
- Basic - Hoods soiled with accumulated grease and dust.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at dessert station.
- Basic - Interior of microwave soiled with encrusted food debris. Bread station.
- Basic - Working containers of food removed from original container not identified by common name. Flour.
- High Priority - Container of medicine improperly stored. On top of grill station cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over cheese in walk in cooler.
- High Priority - Toxic substance/chemical stored by or with food. Soap in dry storage area
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. waitstation
- Observed a scoop with no handle stored in ready to eat foods. portion cup in parmesan cheese. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop in prep are. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken stored over sliced mushrooms in saute station cooler. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour
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8/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. waitstation cooler holding at 47 degrees F.
- Observed gaskets with residue build-up. salad station cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. saute station and dessert station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy holding at 47 degrees F. in waitstation cooler. Corrective Action: operator placed all potentially hazardous foods into proper refrigeration.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken stored over sliced mushrooms in saute station cooler. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour, breadcrumbs
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot and cold water not provided/shut off at employee hand wash sink. cookline
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline and salad station. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. salad station cooler
- Critical - Observed raw animal food stored over ready-to-eat food. saute station and walk in cooler. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. steel cleaner at grill station. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. waitstation cooler holding at 52 degrees F.
- Critical - Hot and cold water not provided/shut off at employee hand wash sink. prep area
- Observed attached equipment soiled with accumulated grease. hoods
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products holding at 52 degrees F. in waitstation cooler. Corrected On Site. operator discarded products
- Critical - Observed raw animal food stored over ready-to-eat food. saute and grill station coolers
- Critical - Observed toxic item stored by food and single service items. waitstation
- Critical - Raw animal food not properly separated from ready-to-eat food. walk in cooler
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler holding at 45 degrees F.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook slicing mushrooms. Corrected On Site.
- Critical - Observed dented cans. artichoke hearts
- Critical - Observed interior of microwave soiled. bread station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood holding at 45 degrees F. in reachin cooler. Corrected On Site. all potentially hazardous foods placed into proper refrigeration.
- Critical - Observed raw animal food stored over ready-to-eat food. beef in walk in cooler. Corrected On Site.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy holding at 46 degrees F. in waitstation cooler. Corrected On Site. products placed into proper refrigeration
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. waitstation cooler holding at 46 degrees F.
- Critical. Observed raw animal food stored over ready-to-eat food. cookline and walkin coolers
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop at salad station
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
- Critical. Observed toxic item stored by food. waitstation
- Critical. Observed toxic item stored by clean utensils. prep area
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed opened container of dairy (half & half) at bar that has passed its sell/use by date. Corrected On Site. product discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressing holding at 46 degrees F. in salad station cooler. Corrected On Site. all potentially hazardous foods removed and placed into proper refrigeration.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad station cooler holding at 46 degrees F.
- Critical. Observed raw animal food stored over ready-to-eat food. cookline cooler and grill station cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Observed employee with no hair restraint engaged in food preparation. cooks
- Critical. Observed toxic item stored by clean utensils. kitchen and waitstation
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6/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site chef reheated allitems to prope temp
- Critical. Observed food stored on floor.walkin cooler
- Critical. Observed improper use of wiping cloth direct contact on pasta
- Wet wiping cloth not stored in sanitizing solution between uses.
- Plumbing system in disrepair. bar area
- Plumbing system in direpair. ladies room
- Critical. No handwashing sign provided at a handsink used by food employees.ladies room
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No list of certified food service managers available at the establishment.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.glass bx
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. wait arez
- Carbon dioxide/helium tanks not adequately secured.walkin-beer
- Critical. No list of certified food service managers available at the establishment.
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12/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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