- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour bins. Kitchen **Warning**
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10/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. By bar area., corrected secured. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Plastic containers on storage shelf. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep. Table **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour bins. Kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 48° beef 38° chicken 48° black beans 52° pasta 50° cream cheese 48°. Corrected food less than 50° iced moved to other units, greater than 50° discarded. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over frozen vegetables. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walk in cooler beans 52° pasta 50°. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.h Blue liquid boy bar, corrected operator labeled. **Corrected On-Site** **Warning**
- 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. Butter 48° beef 38° chicken 48° black beans 52° pasta 50° cream cheese 48°, ambient 48°. **Warning**
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on coolers on cooks line have some old food built up in them **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in back storage room not secure **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen Buckets of food in floor in walk in cooler and in kitchen **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils In kitchen **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up on fan covers
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws in container on bar not protected **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Clams 53°, crab topping 46, pasta 50°, cabbage 50°, roasted chicken 48°, rice 46°, sour cream 47°, cut tomatoes 52°. Corrective aciton-placed product in ice bath
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams and mussel tags not marked with the dates as required
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Roasted chicken not cooling at proper rate
- Intermediate - Handwash sink not accessible for employee use at all times. Sink behind bar is full of towels, boxes, miscellaneous items. **Corrected On-Site**
- 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. Missing for some employees
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food dust on nonfood-contact surface. Fan cover in reach in cooler, cook line.
- Basic - Soiled reach-in cooler gaskets. Cook line.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling overnight in reach in cooler in cook line. ling. Full pans and tightly wrapped. Pasta bake 50°, mashed potatoes 50°, buerreblec 50°, sheered chicken 50-51°, black beans 52°, Demi glaze 53°. See Stop Sale. All other items are 39-41°. All food was voluntarily discarded on site.
- High Priority - Raw animal food stored over cooked food. Box of raw shelled eggs over Demi Glaze. Walk can cooler. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wine station.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Full pans and tightly wrapped. Pasta bake 50°, mashed potatoes 50°, buerreblec 50°, sheered chicken 50-51°, black beans 52°, Demi glaze 53°. All food was voluntarily discarded on site. **Repeat Violation**
- Intermediate - Soda gun soiled. Both. Bar. **Corrected On-Site**
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked. Salmon. Corrective action documentation faxed to restaurant during inspection. From JC Seafood farm raised.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken, raw chicken, raw seafood 44-46?F. In front of cooler, items in back of cooler are at 43?F, corrective action turned temperature of unit down, will check at end of inspection. Items temped at end of inspection down to 42-44?F.
- High Priority - Raw animal food stored over ready-to-eat food. Seafood over cooked vegetables, corrective action reversed storage.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw shrimp over vegetables in upright at end of cook line. Corrective action removed seafood.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At bar.
- Intermediate - Non-pitting surface rust on food-contact equipment. Inside ice machine where water drips into ice bin.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Veal jus in walk in cooler in plastic bucket with lid on it at 57?F, corrective action removed lid. Has been in cooler since late last night, time that cooling started is undetermined due to being unable to monitor throughout the night.
- 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. 2 certificates available.
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last review date 07-26-2011.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle, corrective action removed.
- Critical - Observed buildup of slime in the interior of ice machine. Behind deflector plate where ice dispenses. Repeat Violation.
- Critical - Observed employee food stored with restaurant food. Corrective action removed food. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. At wine bar dump ice in sink.
- Observed old labels stuck to food containers after cleaning. Bean container in walk in cooler.
- Observed personal care item stored with food. Back pack and hats hanging above dry storage items, corrective action removed items.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw duck over raw lamb, corrective action reversed storage.
- Critical - Working containers of food removed from original container not identified by common name. Panko bread crumbs and flour, corrective action labeled.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food items temped at 45-46F in reach in cooler next to hand sink at cookline. Corrected On Site. Turned down unit thermostat. Products retemped at 41F or below.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board, at cookline. Corrected On Site. Removed.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over make table across from colkline. Corrected On Site. Discarded.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed buildup of slime in the interior of ice machine. Behind bar. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple. Repeat Violation.
- Critical - Observed employee drink stored with restaurant food. Left reach in cooler at cookline. Corrected On Site. Removed.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bartender scooping ice with shaker. Corrected On Site. Discussed proper procedure with operator. Repeat Violation.
- Observed leaking pipe at plumbing fixture. Drain pipe at dish machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bleu cheese 45F, tofu 46F, both in reach in cooler near hand sink in kitchen. Corrected On Site. Unit turned up too high, turned down unit. Temped products again at 41F or below. Repeat Violation.
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4/11/2012 | Routine - Food | Administrative complaint recommended |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site.
- Critical - No COMPLETE 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. Certificates off site.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. On pasta in reach in cooler. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Critical - Observed food being cooled by nonapproved method. Soup tightly covered in walk in cooler. Corrected On Site. Uncovered.
- Critical - Observed food stored on floor. Containers of onions. Corrected On Site. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bartender scooping ice. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 47F, cheese 46F, cheese 45F, all in walk in cooler. Corrected On Site. Kept door closed, multiple people in and out of walk in cooler. Food temps started cooling down.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200+ chlorine, dish machine. DO NOT use unit to sanitize until it can be repaired and sanitize at a level of 50-100 ppm.
- Waste line missing at soda gun holster. Multiple.
- Critical - Working containers of food removed from original container not identified by common name. Spice in bucket. Corrected On Site. Labeled.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory./ wait station.
- Critical - Observed cloth used as a food-contact surface./ under chopping board.
- Critical - Observed employee improperly washing hands./ no hand sanitizer. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure./ all employees wear gloves. / AOP not approved./ not signed.. Corrected On Site.
- Critical - Observed food stored on floor./ cooking oil.
- Critical - Observed toxic item stored in food preparation area./ on top of prep table.
- Critical - Unlabeled toxic container does not bear the manufacturer's label./ soap in squeeze bottle.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food fresh eggs stored on top of ready to eat foods. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface./ under chopping board.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./ wiping cloths.
- Critical. Handwash sink not accessible for employee use at all times./ blocked with food container.
- Critical. Observed toxic item stored in food preparation area./ sanitizing bucket.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing bucket.
- 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/ certificate expired. required training for all employees.
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ cooked rice. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name./ flour container.
- Critical. No thermometer provided to measure temperature of food product.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./ kitchen area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing./ use for storing for sanitizing bucket.
- Critical. No handwashing sign provided at a handsink used by food employees./ kitchen handsink.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Corrected On Site.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ potentially hazardous cooked foods in walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name./ sour cream containers with different foods inside.. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface./ water pooling iinside under counter cooler in bar area.
- Critical. Handwash sink not accessible for employee use at all times. kitchen area /Corrected On Site
- Observed open dumpster lid. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizer. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured./ bar area.
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8/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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