- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves. Inside walk in freezer
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Floors not maintained smooth and durable. Inside walk in cooler
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Shelves used to stored pots., water heating device-heavily rusted
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons
- Basic - Soil residue build-up on nonfood-contact surface. Shelves storing clean pots and pans
- Basic - Stored food not covered in walk-in cooler. Soup **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter on top of prep table at 62 f
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at hose bibb.at three compartment sink
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
- 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 - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed pan on handwashing sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Men's bathroom
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. To cover leafy greens at reach in cooler
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop stored on top of dirty ice machine between uses. Ice machine is located outside.
- 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 - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Chicken stock **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By the bar
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Employee with no hair restraint while engaging in food preparation.(kitchen personnel)
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed an unprotected ice machine in a customer/nonsecure area[solid surface necessary to protect outsde dust,etc]
- Critical - Observed buildup of slime in the interior of ice machine.[front]
- Observed employee with no hair restraint.[dishwasher and chef]
- Critical - Observed food stored on floor.[walkin freezer]
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW MEAT OVER VEGETABLES Corrected On Site.
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4/13/2012 | Routine - Food | Administrative complaint recommended |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - No tag on fresh shellfish. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation. Repeat Violation.
- Critical - Observed employee eating while preparing food.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical - Observed employee wash hands with no soap.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 COMPARTMENT SINK.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.RAW EGGS OVER READY TO EAT FOOD
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW EGGS OVER READY TO EAT FOOD
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb.
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9/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No tag on fresh shellfish.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- 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 buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Working containers of food removed from original container not identified by common name.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic oil.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw eggs
- Critical. Observed uncovered food in holding unit/dry storage area. walk in freezer
- 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.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartments sink.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. on the floor.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed unlabeled spray bottle. by 3 compartments sink.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. electric fryer.
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10/1/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in an improper manner. LAMB LEGS THAWING AT ROOM TEMPERATURE ON TOP OF OVEN Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed clean equipment stored on floor. PANS Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- 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 This violation must be corrected by : 8/4/10. FAX EMPLOYEES CERTIFICATION TO MY ATTENTION AT 305-499-4079.
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6/4/2010 | Routine - Food | Warning Issued |
- 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.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employees using same utensil to handle raw and cooked product.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint. kitchen prep employee .
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Handwash sink not accessible for employee use at all times. blocked with food containers.
- Observed cardboard box used as garbage container.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. class k exTINGUISHERS .
- 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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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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