- Basic - Equipment in poor repair. Bottom of oven
- Basic - Plumbing system in disrepair. Hand wash sink in kitchen hot water handle needs to be repaired. Employees cannot wash hands with hot water because water is extremely hot.
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10/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment in poor repair. Bottom of oven
- Basic - Floor tiles missing.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Mop/service sink in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Repeat Violation**
- Basic - Plumbing system in disrepair. Hand wash sink in kitchen hot water handle needs to be repaired. Employees cannot wash hands with hot water because water is extremely hot.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Next to oven **Repeat Violation**
- Basic - Waste line missing at soda gun holster. At bar
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce70°f, spinach dip 61°f, ham 61°f, chicken breast52°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham croquette 77°f, spinach 109°f **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on walk in freezer not accurate
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation**
- 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.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At bar **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- 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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07/24/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor. Sugar
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 steak 51°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham croquettes 91°f
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At bar
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- Intermediate - Soil residue in food storage containers.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - No copy of latest inspection report available.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated grease.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floor tiles missing.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Wall soiled with accumulated grease.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed ceiling soiled with accumulated grease.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing. **Corrected On-Site** **Repeat Violation**
- Observed floor area(s) covered with standing water. **Repeat Violation**
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Critical - Observed live flies in kitchen.
- Observed residue build-up on nonfood-contact surface. Between equipment
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.soup, chicken , ham **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/30/2012 | Routine - Food | Warning Issued |
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. GRAB ONION FROM STORAGE COOLER AND PUT IT INTO LINE COOLER. Repeat Violation. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOLER and PREP TABLES Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WORKING CONTAINERS
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.SKIPPING RINSING STEP
- Observed floor area(s) covered with standing water. WALK_IN COOLER
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. STORAGE BINS (RICE, ETC)
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in an improper manner. SAUSAGES, WAFFLES, FROZEN RTE POTATOES SITTING ON TOP OF COUNTER Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Sanitizing solution not maintained clean. Corrected On Site.
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3/26/2012 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Electrical outlet missing cover plate. For reporting purposes only. BY COOKLINE
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. DISHMACHINE
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOLERS
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER CRACKING SHELLED EGGS Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. USE FOR WASHING BLENDER (FRONT LINE BY COFFEE MACHINE)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIVES AT FRONT LINE
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. TAKE_OUT MENU
- Critical - Working containers of food removed from original container not identified by common name. WATER
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. hood
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. STEAM TABLE Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. FRIES, CHEESE Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Sanitizing solution not maintained clean. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. SET_UP 3-COMPARTMENT SINK FOR SANITIZING
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOLERS
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Floors not maintained smooth and durable.
- Observed food debris accumulated on kitchen floor.
- Ceiling tile missing.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER PRODUCE
- Critical. Observed food stored on floor. WALK-IN COOLER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Utensils not designed or constructed with a handle.
- Observed cutting board grooved/pitted and no longer cleanable.
- Rinse solution not clean.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Wet mop not hung to dry.
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6/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 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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4/22/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed food stored in a prohibited area.NEXT TO DISH RACK AT WORK TABLE
- 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.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.DISHWASHER
- Observed nonfood-contact equipment in poor repairREACH IN COOLER DOOR
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed utensils stored in crevices between equipment.SPATULA AT COOK LINE
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed toxic item improperly stored.ROACH SPRAY IN EMPLOYEE BATHROOM
- Critical. Observed an uncovered electrical box. For reporting purposes only.AT COOK LINE
- Critical. Manager lacking proof of Food Manager Certification.
- 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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9/28/2009 | Routine - Food | Warning Issued |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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