- Basic - Build-up of grease on nonfood-contact surface. Portable fryer
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment on the 3 compartment sink without sanitizing it.
- Intermediate - Encrusted, soiled material on slicer.
- 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. Bartender.
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils on cookline.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Used at 3 compartment sink. **Repeat Violation**
- Basic - Mop/service sink in disrepair. Leaking and water turned off. Used mop sink for prep sink, no other mop sink available.
- Basic - No Heimlich maneuver/choking sign posted. Google online **Repeat Violation**
- Basic - Unnecessary items on the premise. Unused slicer, Dishmachine and utensils not being used.
- High Priority - Radio improperly stored on slicer in kitchen.
- High Priority - Roach activity present as evidenced by live roaches found.one baby roach on prep table in prep area.
- High Priority - Roach excrement and/or droppings present. On floor in corner of prep area next to True glass cooler.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, bar. **Repeat Violation**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Need quaternary.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cold cuts in true cooler, cookline.
- 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. Melinda Dunn expired 6/25/11.
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1/8/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.3 compartment sink.
- Basic - No Heimlich maneuver/choking sign posted. Google online
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, cookline and bar.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit, 92°.
- Intermediate - Soda gun soiled, bar.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide tanks not adequately secured. At bar. **Repeat Violation**
- Basic - Hood, hood filters and cook line wall soiled with accumulated grease and dust. **Repeat Violation**
- Basic - In-use utensil (knife) wiped on dirty apron between uses and knife was not properly cleaned and sanitized between uses on ph foods (cutting sandwiches).
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knifes/forks/spoons at bar in cups.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 00ppm chlorine and tested. 00ppm quat. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on or changing gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook handling / cutting sandwich and plating it. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken and raw fish stored over bread and English muffins in reach in cooler on cookline. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over containers with chicken salad, tuna salad and pasta salad in reach in cooler on cook line. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid glass cleaner by bar hand wash sink in spray bottle.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tanks not adequately secured. bar. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. storage area. Repeat Violation.
- Observed attached equipment soiled with accumulated grease and dust. hoodfilters.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. turkey. Corrected On Site.
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. storage areas. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. repeatedly on cookline. Corrected On Site.
- Observed build-up of debris and mold-like substance on surface of nonfood-contact surface. exterior of kitchen reach-in coolers and reach-in freezer.
- Observed build-up of food debris, dust,grease and/or dirt on nonfood-contact surface. all shelfs throughout kitchen , storage area, dishwash area.
- Observed clean equipment stored on floor. pots on kitchen floor under 3 compartment dishwash sink.
- Observed gaskets with slimy/mold-like build-up. all reach-in coolers and reach-in freezers. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. several .
- Critical - Observed potentially hazardous food thawed at room temperature. fish in kitchen. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef and shell eggs over mayo,sauces and milk in cookline reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over tunasalad and chickensalad in cookline reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork sausages over tomatoes in tall cooler in storage area. Corrected On Site.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. in both dry storage areas.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach-in cooler gaskets on cookline. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over/on top of soup container in reach-icooler on cookline. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over tortillas and tomatoes in reach-in cooler on cookline. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. macandcheese on cookline at 88 degrees. Note: item was reheated immediately to above 135 degrees. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site / processed and held more than 24 hours with not properly date marked. eggsalad, tunasalad, cheeses, soup, chicken in reach-in coolers on cookline. Corrected On Site. Repeat Violation.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site
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2/7/2011 | 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.Au jus. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed build-up of grease on nonfood-contact surface.Side of cooking equipments
- Observed utensils stored in crevices between equipment. Corrected On Site. Repeat Violation.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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1/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Turkey roast in long terreach in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All items in rech in cooler on the north side Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler on the north side
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over cooked food. Ground beef over ready to eat in reach in cooler and eggs over ready to eat in long term reach in cooler
- Critical. Observed uncovered food in holding unit. Strawberries (ready to eat) in long term reach in cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. By microwave oven
- Nonfood-contact surfaces not properly located. Hot food table
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- Carbon dioxide/helium tanks not adequately secured.
- 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 This violation must be corrected by : 09-02-09.
- Observed smoking in an enclosed indoor workplace.
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7/2/2009 | Routine - Food | Warning Issued |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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