- Basic - Equipment in poor repair. Bar area reach in cooler 46°f cooler with dairy beverages, ambient air temperature 46°f.
- Basic - Food stored on floor. In walk in freezer.
- Basic - Working container of food not labeled in English. Container of sugar was labled in Spanish only.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.46°f cooler with dairy beverages, ambient air temperature 46°f. Pia colada mix in same cooler 46°f.Products were not in the process of preparation or cooling. Operator stated that products had been in cooler overnight. Corrective Action: operator was asked to place products in an environment of 41°f or lower for cold holding. Products were not being controlled by time either.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of in house made salsa. Product was date labeled 10/1.
- Intermediate - Ice scoop holder on top of ice machine was soiled.
- Intermediate - Spray bottle containing toxic substance not labeled. Several bottle near kitchen exit door.
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / cup lids
- Basic - Case/container/bag of food stored on floor in walk-in cooler/. Water bottles
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / a backpack and hat on rack with food items in dry storage area/room
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees./ in men's room **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cut melon 50F, salsa 46F, cheese 48F at buffet bar
- High Priority - Toxic substance/chemical stored by or with single-service items. /. Wiping cloth sanitizing solution bucket hung on rack next to paper towel, outside walk in cooler
- 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. / gallon of milk in kitchen reach in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. / ice inside kitchen hand wash sink
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. / at bar
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /. Jacket stored with food/onion and to go foam cups, outside walk in cooler **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. / at kitchen wait station, at bar
- Basic - In-use ice scoop stored on soiled surface between uses. / on top of ice machine
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. /. At bar **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. / in walk in cooler **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb / at mopsink.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. /. Unprotected chips at buffet line
- 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. / cooked rice, cooked ground beef, refried bean in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. /. At dishroom **Repeat Violation**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling vent cover missing. By dishroom
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / BACKPACK
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. /. IN WALK IN COOLER
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / (1). CUT WATERMELON WAS 52F AT BUFFET. LESS THAN 6 HOURS. (2). HOMEMADE TOMATO SALSA WAS 67F, AT WAIT STATION, LESS THAN 6 HOURS
- High Priority - Toxic substance/chemical stored by or with food. /. PEST SPRAY CAN ON OP OF SODA SYRUP OX AT BAR **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. /. ON SHELF OUTSIDE OFFICE
- Intermediate - Cut lemon at wait station in kitchen not provided with proper dispensing utensils.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / AT BAR, STANDING WATER
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - PLAN REVIEW PROVISO#4 WAS NOT COMPLIED. "THE CUSTOMER HAS STATED THEY WILL PROVIDE AN AIR CURTAIN WHICH PRODUCES A CONTROLLED PANE OF MOVING AIR AT A MINIMUM VELOCITY OF 500 FEET PER MINUTE WHICH CAN PROTECT THE SERVING WINDOW AT THE BAR FROM THE ENTRANCE OF INSECTS OR OTHER VERMIN". THE OPERATOR STATED THAT THE AIR CURTAIN WILL BE INSTALLED AT A LATER DATE. ADVISED THE SERVING WINDOW MUST BE CLOSED AT ALL TIME UNTIL THE AIR CURTAIN IS INSTALLED.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. /. AT MOPSINK
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. / AT BAR
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5/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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