- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor drains/drain covers heavily soiled. Under 3 compartment sink **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor drains/drain covers heavily soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Phone
- Basic - Single-service articles not stored inverted or protected from contamination. Catering trays
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Front reach in cooler is not capable of maintaining tcs foods below 41°
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front left reach in
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front left reach in
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing lexan pan
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Chicken scoop handle in food.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler chicken 46? turkey 48? tuna 45? chicken 46? tcs foods out of temp less than 2 hours. Cooler lid left open.
- 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 - Handwash sink used for purposes other than handwashing. Filling up containers with water in hand sink .
- Intermediate - Reach-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.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/14/2011 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried.
- No Heimlich maneuver sign posted.
- 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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9/14/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. prep
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed sanitizing solution exceeding the maximum 3 compartment sink Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper strength for manual warewashing.tested over 400ppm Corrected On Site.
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding meat holding reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Handwash sink not accessible for employee use at all times. utensils stored in sink
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corrective action talen
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53B-08-1 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.
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10/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed raw animal food stored over cooked food. eggs over deli meats
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Hotel and Restaurant license not properly displayed. Repeat Violation.
- No copy of latest inspection report.
- 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.
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8/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken strips 53F; steak 49F; teriyaki chicken 49F; chicken breast 49F.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.kitchen and front prep area
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. Ashley Bernard
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6/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. dining room display cooler reading 60F
- Observed single-service articles stored without protection from contamination.coffee/tea filters uncovered on storage shelf
- Critical. No handwashing sign provided at a handsink used by food employees.kitchen and front prep area
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. No Certified Food Manager for establishment.
- Critical. No Certified Food Manager for establishment.
- Critical. Food Service Manager not certified after 30 days of employment. Ashley Bernard
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4/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. cooler in dining room
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. drinks on storage shelf next to sleeves of napkins.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. dated 11-3-08; over a year ago filters were changed
- Observed single-service articles stored without protection from contamination. pan liners uncovered and exposed on storage shelf
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. space under back door
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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