- High Priority - License expired within 30 days after expiration date. **Warning**
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6/30/2014 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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6/30/2014 | Routine - Food | Call Back - Complied |
- High Priority - License expired within 30 days after expiration date. **Warning**
- Intermediate - No proof of required state approved employee training provided for any 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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6/18/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (tomatoes - 53f) operator instructed to place item into cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (cheese - 46f). Operator instructed to move item to another cooler. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 20 old/dry droppings in ceiling above preperation area, three old/dry at wait station, two old/dry at cook line. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Reach-in cooler 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. Unit observed at 46f. **Warning**
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6/17/2014 | Complaint Full | Warning Issued |
- Intermediate - No proof of required state approved employee training provided for any 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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4/28/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Live knats observed around plumbing fuxture at wait station hand sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler 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. Observed unit at 49f. **Warning** 4/23/14: Operator states repair is in progress.
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4/23/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit (cheese - 51f). Operator instructed to ice items. **Corrected On-Site** **Warning**
- High Priority - Live knats observed around plumbing fuxture at wait station hand sink. **Warning**
- High Priority - Observed batter mix cold held at 75f. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (cole slaw - 51f). Operator instructed ro ice item. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (potato - 125f). Operator instructed to heat item. **Corrected On-Site** **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit (49f). Operator instructed to ice item. **Warning**
- Intermediate - Handwash sink at bar used for purpose (storage) other than handwashing. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler 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. Observed unit at 49f. **Warning**
- Intermediate - Walk-in cooler 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 (51f). **Warning**
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4/21/2014 | Routine - Food | Warning Issued |
- Basic - Food (sugar) stored on floor in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food (spinach dip - 44f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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