- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Napkins inside dry storage room.
- Basic - Food stored on floor. Chicken and beef base inside dry storage room **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham51°f, turkey 53°f on buffet line
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. ( Cheeseburger listed on children's menu offered with a consumer advisory)
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Waste line missing at soda gun holster.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.bararea
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Waste line missing at soda gun holster.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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 - 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. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Required employee training expired 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 - Slicer blade guard soiled with old food debris.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.apples
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.wood cutting board
- Basic - Plumbing system in disrepair.hand wash sink broken at line
- Basic - Raw animal food stored above unwashed produce.in walk in cooler chicken over fruits
- Basic - Reach-in cooler shelves with rust that has pitted the surface.by the line next to fire extinguisher
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled dry wiping cloth in use.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Between equipment
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2/4/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.calcium
- Observed build-up of grease on nonfood-contact surface. Between equipment
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Next to hand wash sink
- Critical - Observed live flies in kitchen. Fruit flyes
- Critical - Observed raw animal food stored over cooked food.beef over soup
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled..
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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12/4/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Employees not informed of acceptable sanitary practices. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.EMPLOYEE DO NOT KNOWN HOW TO CALIBRATE THERMOMETER
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.AT BAR AREA.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed ice scoop with handle in contact with ice.STORED ON TOP OF MACHINE
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH_IN COOLER COOKLINE AT 50F. DO NOT USE REACH_IN COOLER UNTIL FIXED.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. STAGNANT WATER IN REACH_IN COOLER COOKLINE
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELF
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. BOWL OF SPICES STORED IN SHELF
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. OVEN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only. EXPIRED
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11/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only. EXPIRED
- 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 FAX CERTIFICATION TO MY ATTENTION AT 305-499-4079 This violation must be corrected by : 11/22/10.
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9/23/2010 | Routine - Food | Call Back - Extension given, pending |
- 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. DISCARDED
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE PREP TABLE REACH_IN COOLER AT AMBIENT TEMPERATURE OF 59F. DO NOT USE REACH_IN COOLER UNTIL REPAIRED.
- Critical. No conspicuously located thermometer in holding unit.
- 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 foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. AFTER HANDLING RAW BURGER MEAT AND THEN SALT Corrected On Site.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKLINE PREP TABLES
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKLINE SHELVES
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OVEN
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. SOILED
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed the presence of insects, rodents, or other pests. LIVE 20+ INSECTS IN FLOUR BOWL LOCATED IN KITCHEN Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed toxic item stored by food. GREASESTRIPS CHEMICAL NEXT TO BUNS Corrected On Site.
- Critical. No current boiler certification provided/available. For reporting purposes only. EXPIRED
- 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 FAX CERTIFICATION TO MY ATTENTION AT 305-499-4079 This violation must be corrected by : 11/22/10.
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9/22/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. most reach in coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical. No current boiler certification provided/available. For reporting purposes only.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.FRYER & OVEN EQIPMENT
- 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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5/27/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- 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 food stored on floor.
- Observed nonfood-contact equipment in poor repairFRYERS & OVENS
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.FRYER & OVEN EQIPMENT
- Observed grease accumulated on kitchen floor.
- 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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9/29/2009 | Routine - Food | Warning Issued |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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