- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Dead roaches on premises. **Corrected On-Site**
- Basic - Equipment in poor repair.
- Basic - Food stored in holding unit not covered.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Unnecessary items on the premise.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - 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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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition. Ice scoop handle missing.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs
- Intermediate - Hot water not provided/shut off at employee handwash sink. At bar area
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No mop sink or curbed cleaning facility provided.
- 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. Only one certificate provided -Saira Rodriguez expired on 1/6/13.
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4/14/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean utensils stored between equipment and wall. Knives by coffee station.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over unwashed green peppers
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. By cook line
- Basic - Soil residue build-up on nonfood-contact surface. Dish machine racks
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw fish.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Employee filled water pitcher/cup at handwash sink. By cook line
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar area,
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Only one certificate provided -Saira Rodriguez expired on 1/6/13.
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12/12/2013 | Routine - Food | Warning Issued |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- 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.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Packaged food not labeled as specified by law.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Establishment operating without a current Hotel and Restaurant license. **Admin Complaint**
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed uncovered food in holding unit/dry storage area.inside walk in cooler
- Observed wall in disrepair. Ware washing sink area
- Observed wall soiled with accumulated grease.cookline area
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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12/11/2012 | Routine - Food | Administrative complaint recommended |
- Food-contact surface not smooth and easily cleanable. RUSTY CAN OPENER
- Critical - No conspicuously located thermometer in holding unit.
- No mop/service sink installed/available at establishment.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW FISH OVER VEGETABLES INSIDE WALKIN COOLER
- Critical - Observed toxic item stored by food. CLEANING SPRAY STORED WITH COOKING OIL ON COOKLINE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use microwave oven not meeting mandated safety requirements.[microwave oven located too high, must be lower]
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No Certified Food Manager for establishment.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[eggs over fruit]
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- 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.
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8/31/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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