- Basic - Bowl or other container with no handle used to dispense food.Rice container.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potato.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Fan cover in RIC, has accumulation of dust/debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.Bar"
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Plantains.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Small flying insects in bar area.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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5/13/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - Food manager certification expired. **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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1/9/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tomatoes.
- Basic - Ceiling tile missing.Kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
- 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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10/28/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.
- 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. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Slicer blade guard soiled with old food debris.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment operating without a current Hotel and Restaurant license.
- Observed incorrect information on Hotel and Restaurant license.
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1/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- 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.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed incorrect information on Hotel and Restaurant license.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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10/29/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing.
- Critical - Displayed food not properly protected from contamination.
- Critical - Hand sink missing in food preparation room or bar area.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed small flying insects in bar area.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Displayed food not properly protected from contamination. Repeat Violation.
- No Heimlich maneuver sign posted.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Waste line missing at soda gun holster. Corrected On Site.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation.
- Critical - Violation: 02-12-1 Establishment using reduced oxygen packaging without a proper HACCP plan. PRECOOKED PORK FOR CUBAN SANDWICHES and COOKED SHREDDED CHICKEN FOR EMPANADAS PACKAGED BY REDUCED OXYGEN WITHOUT A PROPER HACCP PLAN
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. HANDSINK ON COOK LINE
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. HANDSINK ON COOK LINE
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. HOODSYSTEM
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 42-02-1 Walking surfaces not maintained. SIDE ALLEY NOT CLEAN OLD EQUIPMENT STORED ON SIDE OF BUILDING BY DRY STORAGE WATER STANDING BY WALK WAY
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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6/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing.
- Critical - Establishment using reduced oxygen packaging without a proper HACCP plan.
- Critical - Hand wash sink lacking proper hand drying provisions. HANDSINK ON COOK LINE
- Critical - Handwash sink not accessible for employee use at all times. HANDSINK ON COOK LINE
- Critical - Handwashing cleanser lacking at handwashing lavatory. HANDSINK ON COOK LINE
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. HOODSYSTEM
- Critical - Observed food stored on floor. RECEIVING AREA
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CREAM CHEESE IN BUFFET AREA Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. BEEF andCHICKEN OVER CHEESE
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Probe-type thermometer not used to ensure proper food temperatures. ONLY THERMOMETER AVAILABLE IS 50 F AND ABOVE
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Walking surfaces not maintained. SIDE ALLEY NOT CLEAN OLD EQUIPMENT STORED ON SIDE OF BUILDING BY DRY STORAGE WATER STANDING BY WALK WAY
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4/7/2011 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COLDCUTS ON BREAKFAST BUFFETT
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. HOT FOOD
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed damaged thermometer provided on dishmachine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Hand wash sink lacking proper hand drying provisions. HANDSINK ON COOKLINE
- Critical. Handwashing cleanser lacking at handwashing lavatory. HANDSINK ON COOKLINE
- Observed attached equipment soiled with accumulated dust. HOOD SYSTEM
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Waste line missing at soda gun holster.
- Ceiling tile missing.
- No copy of latest inspection report.
- 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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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- No Heimlich maneuver sign posted.
- 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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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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