- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Underside of stainless steel shelf for microwave soiled)
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Shield missing on cook line) **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. (No sign @ sink in bar area) **Corrected On-Site** **Repeat Violation**
- Basic - Walk-in cooler/walk-in freezer floor soiled. (Walk-in cooler floor soiled under shelves)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. (License expired 6/1/2014. Owner paid fees on-line during inspection) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. (Area around soda nozzles soiled)
- Intermediate - Accumulation of encrusted food debris on/around mixer head. (Small mixer soiled)
- Intermediate - Hot water not provided/shut off at employee handwash sink. (Hot water shut off at hand wash sink next to ice machine) **Corrected On-Site** **Repeat Violation**
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09/24/2014 | 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. (On shelf directly above cold table) **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (In cook line area)
- Basic - No handwashing sign provided at a hand sink used by food employees. (Sink in bar area missing hand wash sign)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (In server drink station along upper back edge of ice bin)
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Sink next to prep sink)
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No barrier between hand sink and prep sink in rear prep area.
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2/7/2014 | Routine - Food | Call Back - Complied |
- Basic - No barrier between hand sink and prep sink in rear prep area.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf below cookline, fryer exterior, backsplash on stove.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee personal items stored in or above a food preparation area. Hanging on food shelves **Corrected On-Site**
- Basic - Grease and food accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding units. All
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. Licensee paid on line during inspection. Viewed verification but couldn't find a confirmation number. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 46, chicken 44, chicken salad 48, salad reachin.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food manager certification expired. Gordon
- Intermediate - Hot water not provided/shut off at employee handwash sink and prep sink next to it. Prep area
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wings, prime rib
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Sides of deep fryer
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Near 3 comp sink
- Basic - Grease accumulated under cooking equipment. Deep fryer
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Hand wash sinks in kitchen **Corrected On-Site**
- Basic - Roast reheated for hot holding using different time/temperature and/or oven parameters than were used to originally cook the roast. Corrective action oven temp turned to cook at original temp
- High Priority - Live flies in kitchen.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint. Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
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10/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline Reachin cooler and Walkin cooler
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site. Paid online.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food stored on floor. oil Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cookline Cooler: Shrimp 45F, Butter 54F, 44F, Garlic and oil 45F, Beef 46F; Salad Reachin cooler: Eggs 48, Tuna 52F; Walkin cooler: Tuna 46F, Chicken Salad 46F, Ham 45F, Chicken Wings 45F, Cooked Potatoes 45F, Ham 46F, Cream 46F.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats
- Critical - Observed raw animal food stored over cooked food. Raw beef over cooked meatloaf.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. meatloaf Repeat Violation.
- Critical - Observed soil buildup inside ice bin. mold-like buildup
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9/27/2012 | Routine - Food | Warning Issued |
- 03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. Cookline Reachin Cooler: Shrimp 45F, Butter 54F, 44F, Garlic and oil 45F, Beef 46F; Salad Reachin Cooler: Eggs 48F, Tuna 50F, Turkey 52F; Walkin Cooler: Tuna 46F, Chicken Salad 46F, Ham 45F, Chicken Wings 45F, Cooked Potatoes 45F, Ham 46F Cream 46F.
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9/27/2012 | Complaint Full | Admin. Complaint Callback Not Complied |
- Critical - No conspicuously located thermometer in holding unit. upright freezer
- Critical - Observed cloth used as a food-contact surface. Cutting board on a cloth towel
- Observed cutting board grooved/pitted and no longer cleanable. Wait Area
- Observed employee with no hair restraint.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. wait area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in 83 degree F water Repeat Violation.
- Critical - Observed paper used as a food-contact surface. Chips in bowl on papertowel
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin Cooler: shrimp 49 degrees F, ham and turkey 47 degrees F . Cookline: butter 64 degrees F Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. heavy cream and large portions of deli meats
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over bacon and salmon in freezer
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2/9/2012 | Complaint Full | Administrative complaint recommended |
- 10-07-1: OBSERVED IN-USE UTENSILS STORED IN STANDING WATER LESS THAN 135 DEGREES F. Callback: 83 degrees F Repeat Violation
- 36-13-1: OBSERVED GREASE ACCUMULATED UNDER COOKING EQUIPMENT.
- 3A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. Callback: shrimp 49, butter 64, ham and turkey 47 degrees F Repeat Violation
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2/9/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler across from stove. ( All potentially hazardous food removed from unit during this inspection.)
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on fire suppression pipes.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Critical - Observed employee improperly washing hands. Less than 20 seconds.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 83 degrees f Repeat Violation.
- Critical - Observed interior of reach-in freezer soiled with accumulation of ice residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reachin cooler: phily meat 46 and grit cakes 45 degrees f Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. Raw salmon stored above cooked foods in the walkin cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over vegetables in the walkin cooler. Repeat Violation.
- Critical - Observed soil buildup inside ice bin. heavy mold-like buildup Repeat Violation.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Haile Village maintenance man.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Phily meat and grit cakes Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/26/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin. mold-like buildup
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7/29/2011 | Routine - Food | Call Back - Complied |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives in crevice between equipment
- 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Interior of reachin freezer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of cooking and cold holding equipment
- Observed cutting board grooved/pitted and no longer cleanable. throughout restaurant
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing and putting on gloves
- Observed food debris accumulated on kitchen floor. Hard to reach places under, like under shelving
- Critical - Observed food stored on floor. bread in trays
- Critical - Observed food stored on floor. Walkin Cooler
- Critical - Observed food stored on floor. oil
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. kitchen
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food and non-reafy-to-eat food. sugar and flour
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ( 107 degrees f)
- Critical - Observed interior of ovens soiled. (all ovens)
- Critical - Observed paper used as a food-contact surface. Fried chips drained onto papertowels.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin Cooler: sprouts 49 degrees f
- Critical - Observed raw animal food stored over cooked food. Raw fish and beef stored above cooked food in the walkin cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. meatloaf
- Observed single-service items stored on floor. cups
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing produce box to store cooked meatloaf in the freezer.
- Critical - Observed soil buildup inside ice bin. mold-lije buildup
- Critical - Observed soil residue in storage containers. sugar and flour
- Observed wall soiled with accumulated food debris. kitchen walls
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5/13/2011 | Complaint Full | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food fish above cooked products.
- Critical. Observed food stored on floor buckets in walkin, oil in dry storage. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands put on apron then gloves. Corrected On Site.
- Observed employee with no hair restraint both kitchen employees.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue one by ice machine.
- Observed residue build-up on nonfood-contact surface outside of sugar container.
- Observed single-service articles stored without protection from contamination large cups. Repeat Violation.
- Observed food debris accumulated on kitchen floor hard to reach areas, between cooler and can shelf.
- Observed dusty ceiling tiles and/or air conditioning vent covers in kitchen. Repeat Violation.
- Critical. Observed toxic item stored by food next to salt/pepper. Corrected On Site.
- Critical. Observed unlabeled spray bottle yellow stuff. Corrected On Site. Repeat Violation.
- Critical. Portable fire extinguisher(s) obstructed from view. by rack and hood tag 2/10.For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period to microwave on cookine. For reporting purposes only.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area bread. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled went to cooler with gloves on and went right bsck to handling salads. Corrected On Site. Corrected On Site.
- Observed nonfood-grade containers used for food storage flour/sugar.
- Observed single-service items stored on floor.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. License expired within 30 days after expiration date.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food fish above buns.
- Observed nonfood-grade containers used for food storage flour.
- Critical. Air gap installed improperly, pipe inside gsp.
- Critical. No handwashing sign provided at a handsink used by food employees at all handsink.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- 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.
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3/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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