- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottles containing toxic substance not labeled.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Working containers of food removed from original container not identified by common name. Bulk items.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Gloves available. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No soap provided at handwash sink. **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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta. Walk in cooler. **Repeat Violation**
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ceiling tile missing. Kitchen.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cloth used as a food-contact surface. Dry storage.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No copy of latest inspection report available.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Pasta.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **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 - Spray bottle containing toxic substance not labeled.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cloth used as a food-contact surface.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Toxic substance/chemical improperly stored.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 pasta.
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7/26/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored on floor. Sauce, walk in cooler.
- Basic - Light not functioning. Walk in freezer.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Bar.
- Ceiling tile missing in the kitchen.
- Clean stainless steel mixing bowls not stored in an inverted, protective manner.
- Critical - No conspicuously located thermometer in holding unit. Front line cooler.
- Critical - Observed a splitter/multi-plug adapter in use, plugged into slicer. For reporting purposes only.
- 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 soiled material on mixer head.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employee rinsing utensils in it.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed in an improper manner. Raw Chicken. **Corrected On-Site**
- Critical - Observed unlabeled spray bottles on shelf above the three compartment sink.
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on hood filters.
- Observed cloth used as a shelf cover.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Critical - Observed a dented can of mushrooms.
- Critical - Observed buildup of soiled material on mixer head.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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4/25/2012 | Complaint Full | Inspection Completed - No Further Action |
- Handle missing at plumbing fixture. C0ld water handle at three compartment sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Cook line cooler.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen area.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cloth used on shelves in storage area under clean glassware.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee rinsed wiping cloth in handwashing sink.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed residue build-up on hood filters.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm chlorine, wiping cloths.
- Observed utensils stored in crevices between equipment. Knives, cook line.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/18/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized glasses an plates stored over cloth napkins.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10ppm. Corrected On Site. 100ppm.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Bar.
- Critical - Hot water not provided/shut off at employee hand wash sink. Men's restroom. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Pizza cooler.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen. Corrected On Site.
- Critical - No proof of required employee training provided.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment not designed and constructed in a durable manner. Shelves by dish machine.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor under mixer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. Sauce.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meats.
- Observed single-service articles stored without protection from contamination. Straws.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed toxic item stored by utensils above 3 compartment sink.
- Critical - Observed uncovered food in holding unit. Sauce.
- Critical - Observed unlabeled spray bottle. Bar.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta.
- Critical - Working containers of food removed from original container not identified by common name.
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8/9/2011 | Routine - Food | Warning Issued |
- Violation: 10-06-1 Souffle cup with no handle stored in salt on cookline. Corrected On Site.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hood filters.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. end caps missing over 3 compartment sink
- Critical - Violation: 46-02-2 Observed lock on exit door that requires a key, tool or special knowledge to open. Hasplock on walk in cooler, freezer. For reporting purposes only.
- Critical - Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date.
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5/9/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. in bar
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Lights missing the proper shield, sleeve coatings or covers. end caps missing over 3 compartment sink
- Critical - No Certified Food Manager for establishment. Corrected On Site.
- No copy of latest inspection report.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelving across from coke and RC coolers contructed of unfinished plywood.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated grease. hood filters.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cooked dough. Corrected On Site.
- Critical - Observed dead roaches on premises. 1 under grill, 3 under shelving nextt to double cooler on cookline.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interior of microwave soiled.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. Hasplock on walk in cooler, freezer. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. block of cheese in drop 9n cooler at 61F. Advised operator to remove cloth and plastic wrap barrier and place cheese on metal pan.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter on cookline at 66F. Advised operator to keep refrigerated
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic butter on cookline at 63F. Advised operator to keep refrigerated
- Critical - Observed potentially hazardous food thawed in standing water. Veal, fish, shrimp. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw beef stored over lasagna, raw fish in walk in cooler
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. milk, cream, cheeses, sliced meat in walk in and reach in coolers.
- Critical - Observed roach activity as evidenced by live roaches found. 1 live roach on can opener on cookline.
- Observed wall in disrepair. wall crumbling above handsink on cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna, pasta, other prepared items in walk in cooler.
- Souffle cup with no handle stored in salt on cookline. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
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5/6/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk and half in bar cooler at 49 degrees. transferred to adjacent cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.bar reach in cooler . milk and half and half products transferred to adjacent cooler.cooler will be used for alcohol beverages untl repaired.
- Observed cutting board grooved/pitted and no longer cleanable.large jagged misding pieces and numerous cracks on the marble pizza make table.
- Observed nonfood-contact equipment in poor repair missing plastic strip on dooe jamb of pizza make table.
- Wiping cloth chlorine sanitizing solution not at proper strength.found at 0 ppm at cookline. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Hand wash sink lacking proper hand drying provisions.in kitchen. Corrected On Site.
- Twenty (20) foot-candles of light not provided inside walk in cooler equipment where food is stored.
- Critical. Observed misalignment of hood suppression system nozzles over gas stove area.. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.reach in make table cooler.
- Critical. Observed raw animal food stored over cooked food.frozen filet mignon storedover smoked salmon in walk l in freezer.
- Critical. Observed uncovered food meatballs in walk in cooler. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper strength.found at 0 ppm.must use 3 compartment sink methid until machine is repaired.
- Critical. Observed interior of reach-in 3 cooler soiled with accumulation of food residue.
- Observed build-up of grease on hood filters nonfood-contact surface.
- Observed water dripping from ceiling compressor .in the walk in cooler.
- Light not functioning.walk in cooler.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.on meat sauce in walk in cooler.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.galon of milk at bar reach in cooler.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.canned crabmeat.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.panchetta 63 degrees on cookline area.for 40 minutes Corrected On Site.transferred to number 3 cookline cooler.
- Critical. No conspicuously located thermometer in holding unit.cooler number 3 cookline area. Corrected On Site.
- Food-contact surface not smooth and easily cleanable.wooden unsealed cutting board used on cookline area. discarded in trashCorrected On Site.
- Observed build-up of grease on hod filters nonfood-contact surface.
- Critical. No handwashing sign provided at a kitchen handsink used by food employees.
- Observed floor area(s) covered with standing water.under cooler number 2.
- Light not functioning.in water heater room.
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only.capped wires touching water on floor under cooler number 2.
- Critical. Observed an uncovered electrical box.behind cooler number 2.For reporting purposes only.
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.true number 1 cooler. Corrected On Site.
- Observed nonstick kitchenware used without utilizing nonscoring or nonscratching utensils and cleaning aids.fry pans discarded by owner.
- Food-contact surface not smooth and easily cleanable.unsealed wood cutting board on the number 1 cooler.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine test kit.
- Critical. Observed unlabeled spray bottle.on shelf above 3 compartment sink.
- Critical. Observed frayed/spliced electrical wires on light near true cooler number 1.. For reporting purposes only.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in salad cooler holding unit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.on the Cookline prep table.
- Food-contact surface not smooth and easily cleanable. pasta stored in cracked plastic bin in reach in cooler.
- Critical. Dishmachine chlorine sanitizer not at proper strength.found at 0 ppm. Corrected On Site.
- Clean pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. No handwashing sign provided at a mens handsink used by food employees.
- Critical. No handwashing sign provided at a womens restroom handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.at bar.
- Critical. Handwashing cleanser lacking at bar handwashing lavatory. Corrected On Site.
- Observed food debris accumulated under cookline area floor.
- South west stairs blocked by overgrown tree limbs.
- 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. For reporting purposes only. Corrected On Site.
- Critical. Observed an uncovered electrical box. near mixer area.For reporting purposes only.
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/5/2008 | Routine - Food | Warning Issued |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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