- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / glass cooler / next to prep sink.
- Basic - Stored food not covered in walk-in cooler. / vegetable stock.
- Basic - Working containers of food removed from original container not identified by common name. / flour container.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / cook line / **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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / lasagna in walk in cooler.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door next to walk in cooler. **Warning**
- Basic - Paper towel used as liner for food container. Pancetta in reach in cooler on cookline. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pasta covered in reach in cooler on cook line. **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. Gnocchi in reach in cooler on cookline. **Warning**
- Intermediate - Slight Accumulation of substance in the interior of the ice machine. **Warning**
- Intermediate - Soda gun and soda gun holster soiled with old food debris by bar next to coffee machine. **Warning**
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4/18/2014 | Routine - Food | Call Back - Complied |
- Basic - 5 Spatulas stored in cracks between pieces of equipment by dry storage. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil on floor by kitchen cookline. **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. Wiping cloth wrapped around cooked asparagus in reach in cooler on cookline. **Corrected On-Site** **Warning**
- Basic - Dirty Cardboard used to line food-contact shelves. Bottle of oil on prep table on cookline. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door next to walk in cooler. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler. **Warning**
- Basic - Paper towel used as liner for food container. Pancetta in reach in cooler on cookline. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef stock 46f, tomato soup 41f **Warning**
- High Priority - Toxic substance/chemical improperly stored. Chemical next to beer by bar. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pasta covered in reach in cooler on cook line. **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. Gnocchi in reach in cooler on cookline. **Warning**
- Intermediate - Slight Accumulation of substance in the interior of the ice machine. **Warning**
- Intermediate - Soda gun and soda gun holster soiled with old food debris by bar next to coffee machine. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser under dish machine. **Corrected On-Site** **Repeat Violation** **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. Beef stock 46f, tomato soup 46f, custard 46f **Warning**
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4/14/2014 | Routine - Food | Warning Issued |
- Intermediate - Spray bottle containing toxic substance not labeled. One container with yellow liquid in the kitchen. **Corrected On-Site**
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives cookline
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Zero **Corrected On-Site**
- 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. Pasta 58 in make table due to overstock
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero
- High Priority - Raw animal food stored over ready-to-eat food. Beef over uncooked pasta in reach in cooler
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagne, pastas in walk in cooler
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef 110. Poultry 119 both left out in the prep area after cooking to cool at room temperature. Corrective action the items were moved to the walk. Cooler
- Critical - Handwash sink not accessible for employee use at all times. Large table blocking the hand sink in the kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on the reach in cooler on the cook line **Corrected On-Site**
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch and bands on wrist in the kitchen **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mozzarella 45. Ham 44 in the glass door reach in cooler on the cook line
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Mozzarella, mascarpone cheese, milk.
- Critical - Observed unlabeled spray bottle. Degreaser bottle (yellow liquid) **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna in the lower compartment of the reach in cooler on the cook line.
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Counter top cooler in disrepair and not in use at this time.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar area
- Critical - Observed unlabeled spray bottle. Warewashing area
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemaker filter dated 8-30-10
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. sink on the cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. chef picked up item of floor and failed to wash hands to break the contamination cycle Corrected On Site.
- Observed employee with no hair restraint. Cooks on the cookline
- Critical - Observed interior of microwave soiled. the unit on the top shelf on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Fresh mozerella open not dated in the storage reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. heavy cream open not dated in the storage reach in cooler on the cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta cooked not dated in the walk in cooler
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Counter top cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 58-60F. Cook states unit was turned off overnight and turned on 1 hour ago. Reccommended pre-chilling unit prior to stocking. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Warewashing area
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Employee handled bread with bare hands, bread discarded. Corrected On Site.
- Critical - Observed carrots stored on floor in walk in cooler
- Observed clean utensils(spoons) stored in stored in dirty containers/expo area
- Critical - Observed improper use of bowl used to dispense sugar and flour on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Gargonzola 58F, mushrooms 60F in top counter cooler for 15 minutes per operator. Moved to effective refrigerator for temperature recovery to 41F immediately
- Critical - Observed unlabeled chemical spray bottle at warewashing area
- Critical - Working containers of food removed from original container not identified by common name.Flour, cookline
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. On kitchen speedrack Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.Unpackaged veal over unpackaged fish in cookline cooler Corrected On Site.
- Critical. Observed cloth gloves contacting ready-to-eat food.Bar towels covering pastries in kitchen
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed residue build-up on exterior of microwave Corrected On Site.
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical. Food maintained at proper temperatures
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Water source safe, hot and cold under pressure
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Outside storage area clean, enclosure properly constructed
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Employee lockers provided and used, clean
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Fire extinguishers - proper and sufficient
- Critical. Exiting system - adequate, good repair
- Critical. Employee training validation
- Critical. Employee training validation
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2/25/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk soft cheeses in walk in cooler
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12/1/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued due to adulteration of food product.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.Bread pudding dated 9-18.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk soft cheeses in walk in cooler
- Critical. Working containers of food removed from original container not identified by common name.2 on speed rack by oven Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tiramisu 48F, cannoli fillling 48F. Advised. Repeat Violation. This violation must be corrected by : 12 1 09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Glass door cooler food temperature 48F. Do Not store potentially hazardous foods in this unit until maintaining 41F or colder. Repeat Violation. This violation must be corrected by : 12 1 09.
- Critical. Observed food stored in ice used for drinks at bar.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken over clams in reach in freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.In unlabeled containers on speed rack Corrected On Site.
- Critical. Observed buildup of slime/black moldlike substance in the interior of ice machine.
- Critical. Observed buildup of slime in soda gun holster at corner of bar.
- Critical. Hot water not provided/shut off at employee hand wash sink at server's area. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.Cookline handsink had temporary dippe well set up in handsink basin Corrected On Site.
- Critical. Observed handwash aids at a non-handwash sink.Hand soap at mop sink
- Critical. Hand wash sink lacking proper hand drying provisions.Warewashing area
- Critical. Outer openings(back door) not protected with self-closing doors.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gap at bottom of back door
- Critical. Observed unlabeled spray bottle.Warewashing area
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10/1/2009 | Routine - Food | Warning Issued |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/11/2008 | Routine - Food | Warning Issued |
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