- High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef over lettuce in ric located in ac room.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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12/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving. Debris under reach in cooler.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meat being defrosted at room temperature.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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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5/28/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Food stored on floor. Bag of onions on the floor.
- 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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3/27/2013 | Complaint Full | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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8/7/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed food debris accumulated on kitchen floor.and server area , bar areas, and dry storage
- Observed grease accumulated on kitchen floor.behind equipment
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed residue build-up on nonfood-contact surface.shelves in kitchen
- Observed ripped/worn tin foil used as shelf cover.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
- Waste line missing at soda gun holster.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. vegetables reach in cooler.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. vegetables .
- Critical - Observed uncovered food in holding unit/dry storage area. reach in units.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Reach in unit.
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6/17/2011 | Complaint Full | Inspection Completed - No Further Action |
- Clean clothes and linen not properly stored in clean dry place until used.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. reach in units.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. table cloths used as shelving. kitchen shelves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Critical - Observed handwash sink used for purposes other than handwashing. washing silverware in it.
- Critical - Observed uncovered food in holding unit/dry storage area. reach in unit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in unit.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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2/15/2011 | 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. Food not stored in a clean/dry location that is not exposed to splash/dust. food left unprotected on range oven grills.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed build-up of grease on nonfood-contact surface. fryer .
- Observed reuse of single-service articles. aluminun cans.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed expired 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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8/10/2010 | 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.salad ready to eat.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in standing water. assorted meats.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. cutting board.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed reuse of single-service articles. aluminum cans.
- Critical. Observed expired 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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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed wall in disrepair. behind handsink in the kitchen .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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 | Inspection Completed - No Further Action |
| No report available. | 6/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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