- Basic - Bowl or other container with no handle used to dispense food. At chicken noodle soup stored at cook line reach in cooler. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. At cook line, under central reach in coolers.
- Basic - Stored food not covered in walk-in cooler. Salmon at walk in cooler. **Corrected On-Site**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Basic - Soil residue build-up on nonfood-contact surface. Near baffles at dish machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham at buffet line held at 48°f(less then 4 hours), Manager moved product to walk in cooler, bringing temperature to 38°f. **Corrected On-Site**
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at cook line. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Cook line. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets contact areas.
- 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. Salad dressings at all in cooler. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. Near ice machine, marked as "replace by 2/2013".
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) Observed old food labels on clean and stored dishes at dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Container of butter blend stored on floor. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Both managers.
- Basic - Equipment and utensils not properly air-dried - wet nesting. At dry storage area.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. At reach in cooler for salad bar. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed manager donning gloves without first washing hands.
- High Priority - Vacuum breaker missing at hose bibb. Under dish machine.
- 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. Half and half at bar area. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle resting in hand sink at bar area. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer''s instructions. 2 of 4 water filters at ice machine out of date.
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10/3/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A) Observed old food labels on clean and stored dishes at dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Container of butter blend stored on floor. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Both managers.
- Basic - Equipment and utensils not properly air-dried - wet nesting. At dry storage area.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. At reach in cooler for salad bar. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed manager donning gloves without first washing hands.
- High Priority - Vacuum breaker missing at hose bibb. Under dish machine.
- 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. Half and half at bar area. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle resting in hand sink at bar area. **Corrected On-Site**
- 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 - Water filter not changed according to manufacturer's instructions. 2 of 4 water filters at ice machine out of date.
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7/31/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cook line. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair. Cook line and dish room and cooler.
- 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. Candid pecans cook line.. All seasoning/spice scoops in dry storage. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items on salad bar between 46? F and 50? F, not held more than 4 hours.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 2 door tall stainless in kitchen.
- Intermediate - Chef knives on clean magnetic rack soiled with old food debris. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Ice cream freezer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All items in salad bar cooler. Several salad items and biscuit mix in walk in cooler.
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen sink. **Corrected On-Site**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has Safe staff booklets and ensured all staff will be trained upon next unannounced inspection.
- Critical - Observed buildup of slime in the interior of ice machine. **Repeat Violation**
- 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. Sugar bucket. **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Shrimp below hamburgers in 2 door tall reach in cooler. **Corrected On-Site**
- Critical - Observed soiled reach-in cooler gaskets. Make table 1.
- Critical - Observed uncovered food in holding unit/dry storage area. Almonds in dry storage. **Corrected On-Site**
- Critical - Vacuum breaker mising at hose bibb. Wall spicket at mop sink.
- Waste line missing at soda gun holster. **Corrected On-Site** **Repeat Violation**
- Wet mop not hung to dry. **Corrected On-Site** **Repeat Violation**
- Wet wiping cloth not stored in sanitizing solution between uses. At bar. **Corrected On-Site**
- plates/bowls not properly protected or inverted to prevent contamination in kitchen. **Corrected On-Site**
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; salad reach in cooler holding at 54F.
- Critical - Cook line hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold; Final Rinse Temperature 170F.
- Critical - No handwashing sign provided at a handsink used by food employees; cook line hand sink. Corrected On Site.
- Critical - Observed 2 food employees touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure; employees putting biscuits on serving plates with bare hands.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed case of soda syrup stored on floor. Corrected On Site.
- Critical - Observed employee engage in food preparation donning gloves without washing hands.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed old food stuck to clean dishware/utensils; metal pans with build up of grease on clean dish rack. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; noodles 46F in drawer reach in cooler on cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; rice 50F at make table on cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; waldorf (sour cream) 53F in salad cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation; chicken over shrimp in reach in cooler on cook line. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris at bar.
- Critical - Observed uncovered food in holding unit/dry storage area; bread crumbs in dry storage area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area; ice cream in reach in ice cream cooler. Corrected On Site.
- Waste line missing at bar soda gun holster.
- Wet mop not hung to dry.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed No handwashing sign provided at a handsink used by food employees. Observed sign missing at handwash sink at kitchen preparation table.
- Critical - Observed box of oil stored on floor of dry storage area. Corrected On Site.
- Observed ceiling soiled with accumulated dust at lobby area.
- Critical - Observed employee improperly washing hands. Observed employee wash hands for less than 20 seconds than turn the faucet off without using paper towel.
- Observed floor area(s) covered with standing water and food debris at mop sink and dish washing area.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw chicken stored over raw shrimp at reach in cooler at kitchen. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Observed containers of sun seeds and almonds uncovered at dry storage area near ice machine. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Observed lobster tails uncovered in walk in freezer. Corrected On Site.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- COLD HOLDING EUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURE - MAKE TABLE ON COOKLINE - REPEAT
- OBSERVED CASE OF CHICKEN STORED ON FLOOR IN WALK-IN FREEZER - CORRECTED ON SITE
- Critical - OBSERVED DEFLECTOR PLATE IN ICE MACHINE SOILED
- OBSERVED DRINK MACHINE SOILED WITH MILDEW-LIKE SUBSTANCE IN KITCHEN
- Critical - OBSERVED EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS
- Critical - OBSERVED NO HANDWASH SIGN AT HAND SINK ON COOK LINE AND MEN'S RESTROOM - CORRECTED ON SITE
- OBSERVED NO LABEL ON SEASON REMOVED FROM ORIGINAL CONTAINER (RUBY SEASON)
- OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41?F: YOGURT IN REACH-IN COOLER - 45?F
- OBSERVED POTENTIALLY HAZARDOUS FOODS COLD HELD AT GREATER THAN 41? F, RICE 63?, CHICKEN 79? AT MAKE TABLE ON COOK LINE - REPEAT - CORRECTED ON SITE
- OBSERVED SCOOP WITHOUT HANDLE STORED IN GRANOLA
- OBSERVED SODA GUN HOLSTER SLIMEY AT BAR
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (2) Examination and Condemnation of Food -- food may be examined by division personnel as often as necessary to determine freedom from unwholesomeness, adulteration or misbranding in accordance with the provisions of s. 509.032(4), FS.
- (A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions by dish area. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory in dish area. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding units on cook line. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing; bowls in handwash sink by dish area. Corrected On Site.
- Critical - Observed inaccurate/damaged gauges on dishmachine.
- Critical - Observed raw animal food stored over ready-to-eat food in walk in cooler. Raw steak stored over butter. Corrected On Site.
- Critical - Observed salt bag stored on ground. Corrected On Site.
- Critical - Observed uncovered water filtration in dry storage area. Corrected On Site.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
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- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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8/25/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; potato salad and eggs at 46 F. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit scoop handle in rt seqsoning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service items stored on floor; case of utensils in service area.
- Observed single-service articles stored without protection from contamination; invert all to go items.
- Critical. Observed handwash sink used for purposes other than handwashing; spoon in handsink. Corrected On Site.
- Critical. Observed toxic item improperly stored; windex on cooks line.
- Wet mop not hung to dry.
- No Heimlich maneuver sign posted. Corrected On Site.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted can.
- Critical. Working containers of food removed from original container not identified by common name. almonds and spices
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. make table on cooks line Corrected On Site.
- Critical. Observed food stored on floor.cases of ranch on walkin cooler floor
- Critical. Observed food stored on floor. cases of crackers on flooor in service area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop Corrected On Site.
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. behind bar
- Observed single-service items stored on floor. case of deli wrap
- Observed single-service articles stored without protection from contamination. to go boxes on cooks line
- Critical. Observed handwash sink used for purposes other than handwashing.ice in bar sink
- No Heimlich maneuver sign posted.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed eggs cold held at greater than 41 degrees Fahrenheit. 46
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Observed soda gun holster with accumulated slime/debris. bar
- Observed single-service items stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Wet mop not hung to dry.
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11/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Complaint Full | Inspection Completed - No Further Action |
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