- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 47 portioned and placed on top of other foods in the prep are of the reach in cooler on the cook line. Corrective action taken. The food was moved to the walk in freezer for cooling.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 110 left under the coil warmer on the cook line. The item was discarded at 10 am. Recommend placing this item on the approved time control plan
- 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. Milk at the front counter area.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Multiple items covered: Tuna 63. Sandwiches 55. Cole slaw 50. Lettuce 55. Corrective action taken. The items were uncovered, sandwiches placed n the walk in freezer, other were placed in the walk in cooler **Corrected On-Site**
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lime scale build-up inside ice machine.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 43-44 located in an area in the walk in cooler where it wasn't receiving enough air to keep cool. Corrective action taken. Moved to cool equally in the walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter 80 left on the prep table in the kitchen. The General Manager discarded the product.
- 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. The unit at the front counter failed to turn the strip black temperature 159.
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Open dumpster lid.
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ventilation inadequate as evidenced by smoke in kitchen area.
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Cream at the front counter
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Creamer at the front counter 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. Both machines in the kitchen and at the front service area
- Insurance inspectorys boiler report not posted in boiler room. For reporting purposes only. Fl122390 and fl93823
- Intermediate - Food manager certification expired. Kitchen manager
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cut melons 44 covered while cooling **Corrected On-Site**
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only. Fl122390
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Boiler certificate not posted in boiler room. both units fl122390 and fl93823. For reporting purposes only.
- Ceiling tile missing. by the rear door
- Critical - No current boiler certification provided/available. fl 93823 For reporting purposes only.
- 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. Approved corporate training was not available Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. cut melons covered tightly while cooling in the walk in cooler Corrected On Site.
- Critical - Observed food stored on floor. cantelopes in the walk in cooler
- Critical - Observed food stored on floor. syrup in dry storage
- Critical - Observed incorrect information on Hotel and Restaurant license. expired license displayed Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packs 75, butter 64 f degrees left out on or by the prep reach in cooler on the cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons 50 f degrees at the front counter
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. at the dish machine located at the front counter
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical - Displayed food not properly protected from contamination. apples unprotected at the bistro Corrected On Site.
- Critical - No current boiler certification provided/available. FL93823. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. required at both restrooms on the ground floor
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half n half 51, milk 55 f degrees both items left out at the bistro sekf serve area. provided DBPR HR Form
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk at the bistro Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. Red extinguisher on the floor in a cabinet at bistro. For reporting purposes only.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Thin wine glass was used at the bistro dish machine, ran system twice. no change in color
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Boiler certificate not posted in boiler room. Two boilers on 6th floor. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. hand sink on center wall in the kitchen
- Critical - No conspicuously located thermometer in holding unit. Single door reach in cooler on the cookline
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor and wall junctures not coved. c-bar half walls behind the front counter and behind all the plumbing
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy kitchen open held 24 hrs or greater not dated
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk open held 24 hrs or greater not dated at the c-bar reach in cooler
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. On the floor by the water heater in dry storage For reporting purposes only.
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12/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only. fl122390
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five provided form HR 5030 160
- Critical - Displayed food not properly protected from contamination. lack of sneeze guards at the temporary breakfast setup room A.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Requesting a seating increase to 80 seats. provided form hr 5021-103
- Critical - No current boiler certification provided/available. For reporting purposes only. FL092347 expired 4.9.11
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. two fuel tanks in maintenance storage room. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts 45, 46 f degrees cold held walk in cooler. Employee unaware if product was used today.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese 51 f degrees at the buffet line (cold held). no time control on food.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cottage cheese open not dated from previous day.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. 159 f degrees. Asked employee if unit is ready she stated yes. ran unit twice it is not sanitizing. see comments section.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. Employees break room.
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license. License expired 4/1/11.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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6/23/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler. This violation must be corrected by : 6/23/11.
- Critical - Covered waste receptacle not provided in women's bathroom. Employees break room.
- Critical - Establishment operating without a current Hotel and Restaurant license. License expired 4/1/11.
- No Heimlich maneuver sign posted.
- Critical - Observed food stored on floor. Bottled water dry storage. Corrected On Site.
- Critical - Observed food stored on floor. Walk-in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta cheese,cooked chicken and turkey cold holding at 46 degrees farenheit.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Thermometer reading 28 degrees farenheit in ice water.
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6/22/2011 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
- Critical - Observed dish machine not working. Establishment using 3 cs wit quat sanitizer.
- Observed single-service items stored on floor. To go boxes on floor in dry storage. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Vacuum breaker installation improper at hose bibb. mop sink.
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1/28/2011 | 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. cream ric
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed lettuce over rte wic
- Observed residue build-up on nonfood-contact surface. wash tube
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed a locked fire extinguisher box missing a breaking device. For reporting purposes only.
- Critical. Observed the stair signage is inadequate/not provided. For reporting purposes only.
- Critical. Observed dirt/dust/debris in boiler room.
- Critical. Observed a boiler certificate is not posted in the boiler room under framed glass. For reporting purposes only.
- Observed no notice of a telephone surcharge posted near a phone in the guest room. rm 630
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1/25/2010 | 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.wic cheeses & deli meats open not date marked
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwiche in mini refrigeration by office @ 45 degrees;
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. mellons over turkey rte wic
- Critical. Observed food stored on floor. wic
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Observed single-service items stored on floor.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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