- Basic - Ceiling in disrepair. ... ceiling directly outside of kitchen walk.in.cooler damaged to point that opening and closing cooler door could case debris to drop from ceiling into food.
- Basic - Interior of microwave soiled with encrusted food debris. ... cook line microwave. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... In dry food storage area. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - No copy of latest inspection report available. **Repeat Violation** Corrected on site at 12:09
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. ... Server touching French fries who adding hem to final service plates.
- 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. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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 Corrected on site at 12:06pm **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In walk n cooler, sauces in stainless BAIN MARIE pans.
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. ... Heavy build-up ... throughout kitchen and entire back of the house area ... Through cocktail bar.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean equipment stored on floor. ... Pots and Pans stored on kitchen floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless bowls on top shelf at end of cook line.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. ... Cleaned utensils stored in soiled tub atend of cook line.
- Basic - Dumpster overflowing garbage.
- Basic - Equipment in poor repair. KITCHEN LEVEL WALK IN COOLER.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Interior of microwave soiled with encrusted food debris. ... On cook line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... Some ceiling light bulbs.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpsters lids.
- Basic - Shelf under preparation table soiled with food debris. ...shelves under cook line.
- Basic - Wall soiled with accumulated food debris. ... Behind cook line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... KITCHEN WALK.IN.COOLER... Cut fruit 45° raw chicken breasts 460 sliced deli-meats 46° cheeses 45° cole slaw 45° cooked chicken 45° **Corrective ActionTaken**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer. ... **Repeat Violation**
- 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. **Repeat Violation**
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3/31/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... Case of chicken. **Corrected On-Site**
- Basic - Dead roach on premises. ... One dead roach on floor in dry food storeroom. **Corrected On-Site**
- Basic - Equipment in poor repair. REACH.IN.COOLER... (Cook Line CokaColaCooler) bleu cheese 52°egg wash 52° and ambient temp read 51°
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REACH.IN.COOLER... (Cook Line CokaColaCooler) bleu cheese 52°egg wash 52° **Corrective Action Taken**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. ... only photocopies available.
- Intermediate - Slicer blade guard soiled with old food debris.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the stove. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad bainmarie cooler.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. True refrigerator.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Raw chicken and raw shell eggs in the outside walkin cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken in the outside walkin cooler at 54?F.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at 61?F in the outside walkin cooler.
- 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 - Encrusted material on can opener blade.
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Outside walkin cooler. Another working walkin cooler is located in the kitchen.
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar
- Critical - No conspicuously located thermometer in holding unit. Prep reachin cooler on the cook's line. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. BAR
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plate used to scoop flour.
- Critical - Observed interior of microwave soiled. Inside top of the microwave oven on the cook's line.
- Observed open dumpster lid.
- Observed waste line passing through ice storage bin at the front of the bar.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. No tag on an ABC extinguisher at the entrance to the kitchen from the bar.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. No tag on an ABC extinguisher downstairs from the kitchen.
- Unwrapped single-service utensils not presented so that only the handles are touched. Plastic ware at the bar.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded as specified under Section 2-201.12 shall be discarded.
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12/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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