- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- 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. Bar. **Warning** Dishmachine can not be use for sanitizing until is repaired and sanitizing properly. According to mgr everything is being washed on the kitchen dishmachine. 03/31/14
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3/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
- 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. Bar. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for the salmon served raw (salmon tartare). **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara sauce at 127°f on a Bain Marie reheated to 174°f **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. Outdoors **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. Bar **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**
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1/28/2014 | Routine - Food | Warning Issued |
- Intermediate - Hot water not provided/shut off at employee handwash sink, restrooms 82, needs to be 100
- 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.
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12/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, back door.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit, cookline.
- Basic - No copy of latest inspection report available.
- Intermediate - Hot water not provided/shut off at employee handwash sink, restrooms 82°, needs to be 100°
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cookline
- 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.
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10/9/2013 | Routine - Food | Warning Issued |
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Sauce stored in no food-grade "home depot" bucket.
- High Priority - Raw animal food stored over and with ready-to-eat food. Raw beef over, and raw seafoods with, seafood salad in tall reach in cooler in back prep room. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over raw shrimp, mussels and cooked shrimp. **Corrected On-Site** **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In container tightly covered. Pork at 126?f, dropped only 3 ?f in 30 minutes.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 58 degrees ambient air temperature. Blowing 54 degrees fahrenheit from fans. This violation must be corrected by : 10/12/2012.
- Critical - Handwash sink not accessible for employee use at all times. container / bowl inside handwash sink in server station. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed dead roaches on premises. 5 dead roaches under reach-in cooler in kitchen corner. Corrected On Site.
- Critical - Observed food stored on floor. mussels, seafoods, carrots, lemons, sauces in walk-in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all found in walk-in cooler: milk, ham, lunchmeats , butter, eggs, cooked pastas, meatballs , cooked vegetables, soup, sauces, dressings all at 50-54 degrees fahrenheit. stop sale issued.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw beef, beef roasts, beef steaks, comminuted beef, comminuted veal, veal rib eye steaks, scallops, seafoods , fish, all at 47-54 degrees fahrenheit in walk-in cooler. stop sale issued.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses, lunchmeats.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shell eggs over raw mussels. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. container with meatballs and raw beef and raw pork all together on same sheet pan on top of each other. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pastas, sauces, rice, meatballs in walk-in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/11/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked Prime Rib in walk-in cooler at 43 degrees from previous day. Prime Rib was wrapped tightly with clear wrap and shows condensation on interior of wrap. Prime Rib will be boiled when reserved. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. tightly wrapped Prime Rib in walk-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked Veal Osso Buco (veal shanks) on bottom of cookline reach-in cooler at 41-44 degrees fahrenheit . Reach-in cooler is packed tight and large sheet pans / containers with foods on shelf above Osso Buco --- No air circulation to cool foods properly on bottom of cooler ---. Note: Foods on middle shelfs and top shelfs at 38-39 degrees fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked Prime Rib in walk-in cooler. And: raw beef over cooked veal in reach-in cooler on cookline . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. in walk-in cooler: raw shell eggs over milk. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish/seafoods in walk-in cooler. Corrected On Site.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door reach-in cooler on cookline at 55 degrees. All foods were moved into cooler on cookline at 41 degrees or below. This violation must be corrected by : 11/14/2011.
- Equipment and utensils not properly air-dried.
- Critical - Observed buildup of slime on soda dispensing nozzles. bar.
- Observed gaskets with slimy/mold-like build-up. 2 door cookline reach-in cooler.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. fanguard missing in 3 door reach-in cooler on cookline. dangerous. This violation must be corrected by : 11/14/2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta at 48 degrees, raw beef at 48 degrees, cheeses at 46 degrees. all items moved into different cooler. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar container. Corrected On Site.
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9/13/2011 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Server line
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Bread warmer
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No handwashing sign provided at a handsink used by food employees.Bar area
- 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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10/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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