- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats 70° **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Juice dispenser outside spigot area soiled **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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11/12/2014 | Routine - Food | Warning Issued |
- 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. Chili and open package of hot dogs need to be date marked if held over 24hrs.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.No date mark observed on water filter to ice machine. Please replace and date mark water filters at least once a year.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - Open dumpster lid.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Milk on buffet 60° f. Out of temperature less than 4 hours. ( breakfast 6:30-9:30 am)
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Safestaff certificate copies on site.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside oven - behind bar. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.White refrigerator. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Temperature of milk and butter in reach in cooler 46? f. Temperature of milk 57? f, butter on buffet 70? f . Operator using Time as a Public Health Control. Breakfast service 630-930 a.m. Only. **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date mark observed on water filter to ice machine. Please replace and date mark filter at least once a year. **Warning**
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed open dumpster lid.
- Observed single-service items stored on floor. box of disposable bowls on floor in storeroom
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed open dumpster lid. Dumpster too close to wall to close lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk on breakfast buffet 57 dEgrees F. Out of temperature less than four hours. Milk is discarded at end of breakfast service.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Two small electric deep fryers behind bar.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Keg cooler behind bar holding milk.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler at breakfast bar.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk on breakfast bar 54 degrees F. Held under time as a public health control, discardecd at end of breakfast service.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Two small deep fryers behind bar.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Milk, scream cheese on breakfast bar.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical - Cooking equipment that produces grease-laden vapors and that might be a source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-extinguishing equipment.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk on breakfast bar 45 degrees F.Buffet service less than 4 hours - discard milk at end of service.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Please replace and date mark water filter to ice machine every six months.
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2/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips needed.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small deep fryer in use - no hood system installed.
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/8/2010 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product.
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No plan review submitted and renovations in progress....extensive remodel has included the addition of an 8 seat, 2COP bar in a former excersise room, and the relocation of the 3 comp sink & handsink for the foodvservice area to that location. Plan review required. This violation must be corrected by : 06/19/10. This violation must be corrected by : 06/19/10.
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4/19/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine....need quat strips.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored....tongs at buffet line.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination....in drawer.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/4/2009 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit....reach in refrigerator/freezer.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions..l.water filte to ice machine in lobby.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions....at 3 comp sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory....at 3 comp sink in kitchen.
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9/4/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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7/31/2009 | Routine - Food | Call Back - Extension given, pending |
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