- Basic - Uncovered food stored near sink exposed to splash. Cooling cheese sauce under ice buckets **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. License paid online **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse under prep table by utensils
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Under HWS at dish area
- Basic - No handwashing sign provided at a hand sink used by food employees. No sign at sink by dish area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected with self-closing doors.doors leading out to back dock area on lower floor **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks for service rolls not stored handles up
- Basic - Walk-in coolershelves soiled with encrusted food debris. **Corrected On-Site**
- Basic - Wall in disrepair. Rear door threshold in employee bathroom broken **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On kitchen prep table and under garnish tray at bar
- Basic - Working containers of food removed from original container not identified by common name. Containers at cook line
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chil at 71 at 2 hr mark . Product reheated **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish did not wash h a nds before handling clean dishes
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over potatoes
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Dirty pans placed by and on clean pans **Corrected On-Site**
- Basic - Hole in wall. Noted by restroom in wall and at baseboard
- Basic - Ice bucket not stored inverted between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Lower door by dry storage
- Basic - Single-service articles not stored inverted or protected from contamination. Paper containers not covered
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Noted cheese pan under raw fish/ beef **Corrected On-Site**
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Refer to comments section for items labeled for holding on 4 hour time control **Warning** CB: on time control: taco station, tall RIC on cookline, RIC in dining area as informed by chef on 3/14 - procedure provided to operator and 4 hour and 6 hour options discussed
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Safe staff certificates expired February 2013 **Warning** CB: this violation must be complied by 5/13/13 CB: 5/14/13: Safestaff books purchased but no training completed - no certificates provided
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5/13/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Downstairs and handsink by dishmachine - only hot water, handsink by WIC **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep kitchen **Repeat Violation** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Refer to comments section for items labeled for holding on 4 hour time control **Warning** CB: on time control: taco station, tall RIC on cookline, RIC in dining area as informed by chef on 3/14 - procedure provided to operator and 4 hour and 6 hour options discussed
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Safe staff certificates expired February 2013 **Warning** CB: this violation must be complied by 5/13/13
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3/14/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Metal container lids hanging above 3 compartment sink - raw beef prep observed then sink washed down - splash contamination on clean lids stored above sink. COOKLINE: lined containers for orders of fries stored on cart next to handsink/under soap dispensers **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots - dishwash area **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.red wrist bracelet **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Server station **Warning**
- Basic - Old food stuck to clean dishware/utensils. Mixing bowl **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. Server station **Warning**
- Basic - Stored food not covered in walk-in cooler. Corn 3/12 **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef taco 47?, Mac and cheese 47?, chicken taco 45?, cheese sauce 58? - WIC **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon is farm raised but no proof of aquaculture and parasite free feed provided - salmon may be served undercooked upon request by customer as informed by chef - letter obtained from supplier **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOKLINE cooler drawers: chicken 45?, beef 45?, cheese slices 49? (less than 4 hours), enchilada 44? **Warning**
- 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 - taco station and make table, container of cooked carrots - COOKLINE **Warning** **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked onions WIC **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Short ribs - dated 3/2, beef for enchilada 3/6, carbonara sauce 3/6 (cooked onions) **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling WIC **Warning**
- Intermediate - Cold holding equipment incapable of 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. COOKLINE cooler drawers below stovetop holding at 49?, COOKLINE cooler drawers near grill holding at 52? **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Downstairs and handsink by dishmachine - only hot water, handsink by WIC **Warning**
- Intermediate - Cutting board(s) stained/soiled. Alongside stovetop **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep kitchen **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Refer to comments section for items labeled for holding on 4 hour time control **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Safe staff certificates expired February 2013 **Warning**
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3/13/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean knives stored in container of water. Corrected On Site.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink outside employee restroom.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing gun - bar.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. One employee touching face with gloves; one employee picked up label off kitchen floor while wearing gloves - gloves were not changed/hands washed as required. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Bar. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Under handsink [outside employee restroom].
- Critical - Observed raw animal food stored over ready-to-eat food. Cookline cooler drawers: containers of cooked chicken and beef stored in front of container of raw beef. Recommend storing raw beef container at front of drawer. Tray of raw shell eggs stored above cheese - walk in cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Self under prep table - soiled - used to store clean kitchen equipme.
- Observed wall soiled with accumulated dust. Above 3 compartment sink.
- Critical - Prep surface not sanitized after contamination and prior to use. Observed cutting knife wiped with soiled wiping cloth then placed in drawer for storage. Corrected On Site. Instructed employee to wash, rinse, sanitize.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cheese sauce had incorrrect date. 55F and labeled 8/9 - employee states sauce was made 8/10.
- Critical - Working containers of food removed from original container not identified by common name. Flour. Corrected On Site.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. main bar both lines are extremely hot water
- Lights missing the proper shield, sleeve coatings or covers. outside of the walk in cooler bottom area by managers office
- Critical - Nonexempt fish has not undergone proper parasite destruction or proof of being aquacultured. Fish must be served cooked or discarded.
- Observed build-up of grease on nonfood-contact surface. coils to the fry station storage reach in cooler
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body wait staff area . Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board kitchen
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. tilt skillet
- Observed leaking pipe at plumbing fixture. hole on the p trap of the drain ppipe at the hand sink. located at the main bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese 47 f degrees. management discarded item.
- Observed single-service articles improperly stored. stored under unprotected sewer lines in storage room bottom area
- Critical - Outer openings not protected with self-closing doors. bottom area closest the managers office
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and not properly air-dried. At storage shelf.
- Critical - Observed an open beverage container stored by food. At cook line. Corrected On Site. Drink was discarded. Repeat Violation.
- Observed build-up of sticky food debris/syrup under all bar equipment.
- Observed cutting boards located at front cook line grooved/pitted and no longer cleanable. Repeat Violation.
- Observed employee with no hair restraint. Bartender cutting fruit with no hair restraint. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. At storage shelf.
- Critical - Observed raw animal foods not properly separated from each other in holding unit. Raw beef stored over raw pork. In walk in cooler. Corrected On Site. Raw pork was removed and stored over raw beef.
- Critical - Observed raw beef stored over ready-to-eat hot dogs. In walk in cooler. Corrected On Site. Hot dogs were removed and stored with other ready to eat food.
- Critical - Observed small flying insects in bar area.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large prep top
- Food-contact surface not smooth and easily cleanable.many broken lids observed / lexan
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.all observed
- Critical - Observed damaged thermometer provided on dishmachine.
- Observed employee with no hair restraint.front line cook
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method.cooked corn at 108 degress fahrenheit in kitchen Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.large prep guac 50f,corn 47 Corrected On Site.
- Critical - Observed soil buildup inside ice bin.light build up
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.fries Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.on the 'y' connection at the mop basin hose bibb
- Critical - Working containers of food removed from original container not identified by common name. oil and a clear liquid on the cook line
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. For ribs deep pans. Corrected On Site. Ribs spread on sheet pans and place on a rack inside the walk in cooler.
- Equipment or utensils not designed or constructed in a durable manner. For lids that are chip and crack.
- Critical. Chlorine sanitizer not at proper minimum strength for bar warewashing.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. On a containers that is soiled at the bottom, for lids ect. Corrected On Site. remove and rewash.
- Observed single-service articles stored without protection from contamination. For coffee filters att the servers bar. Corrected On Site.
- Critical. Observed small flying insects in bar area.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.Cover. Corrected On Site.
- Critical. Food preparation being done in a non prep area, for chicken in the storage room in front of the elevator. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Temperature at 110 f Corrected On Site.
- Observed leaking pipe at plumbing fixture.At the hand sink in the grill area.
- Critical. Observed unlabeled spray bottle. At the bar. Corrected On Site.
- Critical. Observed expired Food Manager Certification.For Renea Drew.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Chilli at walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name.bottles of oil.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic and oil mix at cookline .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at cold well, out less than 4 hours. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked onions and clarified butter at cookline . Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Wine and alcohol stored in attic room with insulation exposed, waste lines and unclean floor, this can only be aceessed through the employee restroom .
- Critical. Observed food stored in a prohibited area.Boxes of wine and alcohol stored on the floor in the employee restroom .
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Bag of rice.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw shell eggs touching container of sweet cream butter at walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area.Container of sangaria at beer walk in cooler.
- Critical. Observed employees using same utensil to handle raw and cooked product.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.At steamwells .
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.BEFORE DONNING GLOVES .
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.At upstairs icemachine .
- Food-contact surface not smooth and easily cleanable.The top of the icemachine located upstairs has a gap allowing potential contamination to enter the icemachine .
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Chemical changed during inspection . Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.Single service items stored under numerous waste and water pipes, discussed with manager other areas to store single service items, items being moved during inspection .
- Critical. Hot water not provided/shut off at employee hand wash sink.At employee restroom 88 degrees . Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb.At mopsink double spiket . Repeat Violation.
- Critical. Observed small flying insects in bar area.
- Critical. Observed live flies in kitchen.
- Observed food debris, heavy drink spillage accumulated on beer walk in cooler floor.
- Clean clothes and linen not properly stored in clean dry place until used.Clean mass towels stored at attic room accessed through restroom that has exposed waste lines, insulation, dust, unsealed wood rafters.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.At front cookline .
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.For light in attic room, extesion cord goes through restroom and connected outside of restroom .
- Critical. Observed gasoline cans larger than 5 gallons stored on premises. For reporting purposes only.1 gasoline can of 5 gallons and 1 gasoline can of 2 gallons .
- No Heimlich maneuver sign posted.
- Critical. Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.No approved employee training available .
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12/16/2009 | Routine - Food | Warning Issued |
| No report available. | 6/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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