- No Violations Were Observed
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3/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Phone in bakery area sitting on clean plates. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Raw meat on cooks line being held in take out bags. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs being stored over sauce and cheese on cooks line maketable. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose Bibb at mop sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. On left side of ice bin out at bar. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. In prep room. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing out calamari. **Corrected On-Site** **Warning**
- 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. **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 tanks by reach in freezer in back. **Warning**
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1/21/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Observed 1 pan octopus and 1 box sausage links stored on rear storage room walkin cooler floor.
- Basic - Three Employee with no hair restraint while engaging in food preparation and one dishwasher employee engaged in clean dishware storage and handling without hair restraint.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Displayed food not properly protected from contamination.observed frontline cooked bread loaves displayed above existing sneeze guard and exposed to patron contamination.
- High Priority - Vacuum breaker missing at rear establishment utility room mopsink split hosed bibb.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed only kitchen employees handwashing sink completely blocked by 4 metal cooking utensils.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at a rear food prep walkin cooler room handwash sink and at a frontline pizza oven employees handwashing sink. Observed only kitchen employees handwashing sink without hand drying provisions.
- Intermediate - No soap provided at a rear food prep walkin cooler room employees handwash sink and at a frontline pizza oven area employees handwashing sink. Observed only kitchen handwashing sink without handwashing soap.
- Intermediate - Observed one frontline pizza prep /pizza oven area lowboy 2 door reachin cooler thermometer damaged without available temperature read out.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed 4 pasta containers and 2 sauces containers not date marked in rear food prep room walkin cooler.
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. observed 3 stacks of front line waiting station area plates storage without proper protection or sneezeguards and directly exposed to patron contamination .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed 1 kitchen food preparation employee repeatedly touching rte vegetables salad toppings barehanded and repeatedly touching rte sandwiches breads barehanded . Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed one kitchen food preparation employee wearing sanitary gloves touching soiled dishware in walkin the dishwasher area, then continue touching cleaned dishware andvrte food without required handwashing and gloves change. Corrected On Site.
- Critical - Observed food including 1 bag potatoes and 1 onions bag located on rear dry storage room stored floor.
- Critical - Observed raw animal food stored over ready-to-eat food. observed kitchen upright 2 door stainless reachin cooler raw beef storage over rte cooked pasta. Corrected On Site.
- Plumbing system in disrepair. observed rear dry storage room employee handwashing sink drain pipe leaking onto floor .
- Critical - observed Covered waste receptacle not provided in establishments only women's bathroom.
- Critical - observed Handwashing cleanser lacking at front line counter /pizza oven area handwashing lavatory.
- Critical - observed Potentially hazardous food including cookline cooked poultry not held at 135 degrees Fahrenheit or above. observed cookline hot holding poultry at 130 degrees f . Corrected On Site. observed poultry at 175 degrees f after hot holding temps increased .
- Critical - observed front line counter/pizza oven area Hand wash sink lacking proper hand drying provisions.
- Critical - observed incomplete 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. observed 4 of 6 onsite food preparation employees without approved food handler training documentation .
- Critical - observed rear dry storage room /walkin cooler room /dough preparation room Hand wash sink lacking proper hand drying provisions.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - NO CFM DOCUMENTATION
- Critical - NO COOKLINE 3 DOOR LOW BOY COOLER OR FROTNLINE COUNTER 2 DOOR LOW BOY REACH IN COOLER THERMOMETERS AVAILABLE OR COMPSPICUOUS
- Critical - NO EXTERIOR DRY STORAGE SINK PROPER DRYING (HAND) PROVISIONS
- Critical - NO PROOF OF FOOD HANDLER TRAINING
- Critical - OBSERVED EXTERIOR DRY STORAGE 2 DOOR REACH IN FREEZER RAW CONMINUTED MEATS STORAGED OVER RTE BREADS (BUNS)
- Critical - OBSERVED NO CONSUMER ADVISORY ON UNDERCOOKED FOODS
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2/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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