- High Priority - All potentially hazardous (time/temperature control for safety) foods cold held at greater than 41 degrees Fahrenheit. Milk held on ice at front counter wait station at 48° - employee added more ice to container. Corrective action taken. **Admin Complaint** **Repeat Violation** 38° a time of callback.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook Intel bakery station, front counter and prep station. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - Establishment not maintaining mussel tags for 90 days. **Admin Complaint** **Repeat Violation**
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10/02/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In prep station above foods behind prepped. **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. Outside ice machine. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods cold held at greater than 41 degrees Fahrenheit. Milk held on ice at front counter wait station at 48° - employee added more ice to container. Corrective action taken. **Admin Complaint** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Butter 45°f, milk 45°f, hummus 43°f, roasted chicken 45°f, cheese 44°f, noodles 43°f, chicken salad 45°f, cooked chicken 46°f, turkey 46°f, raw chicken 45°f, beef 45°f, salmon on ice 40°f, smoked salmon 45°f, buttermilk 45°f, goat cheese 44°f, steak tenderloin 45°f, sour cream 45°f, half and half 45°f, **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook Intel bakery station, front counter and prep station. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Garlic and oil 57°, butter 52°. Employee time marked. Corrective action taken , time marked. **Warning**
- High Priority - Vacuum breaker missing at hose bibb, mop sink. **Warning**
- Intermediate - Establishment not maintaining mussel tags for 90 days. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bakery area. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. Incorrectly date marked, with 4 different dates on the container of red pepper sauce. **Corrected On-Site** **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **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. Walk in cooler at 45-47°f ambient air temperature. **Warning**
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10/01/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/22/2014 | Complaint Full | Call Back - Complied |
- Basic - Dead roaches on premises, 1 by cookline across from pannini's press. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture, waitstation under ice bin and sink. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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, touching salmon. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen, bakery area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, milk at waitstation 54°. Server discarded. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted, soiled material on slicer, scoop in sugar. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Soil residue in food storage containers, sugar and flour. **Warning**
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11/14/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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8/26/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
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7/18/2013 | Complaint Full | Call Back - Complied |
- Basic - Equipment in poor repair, salad reach in on cookline ambient air temperature, 59°. **Repeat Violation** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken salad 59°, yogurt 59°, goat cheese 60°, blue cheese 58°, mozzarella 60°, red roasted peppers 60°, eggs 59°, rice 60°, and quiche 59°. **Repeat Violation** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found 50 dry under gelato and bakery case at front counter, 10 dry under ice bin at front counter. **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
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7/17/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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6/20/2013 | Complaint Full | Call Back - Complied |
- Basic - Observed hole in wall by kelvinator reach in cooler in bakery station and underneath 3 compartment sink.
- Basic - Salad reach in cooler by the microwave in kitchen , back side in walk in cooler incapable maintaining potentially hazardous food at proper temperature of 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....cheeses 49° to 50°, smoked salmon , sauce 50°, sour cream 49°. Food being held less than 4 hours. Food moved to another acceptable cooler. Sour cream, cheese, rice, sauce, eggplant 44° to 45° in back side in walk in cooler. Operator stated that for the rush hour cooler door was opening back and forth. Recommended to operator stored all potentially hazardous food in front side and non potentially hazardous food in back side to walk in cooler. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found....one live roach behind stove/ grill in kitchen.
- High Priority - Rodent activity present as evidenced by rodent droppings found......one fresh rodent dropping found by the sugar and flour bin, one by dough machine, one by reach in cooler . 50 fresh/ dry rodent dropping behind preparation table and behind reach freezer and cooler in bakery station. More than 20 rodent dropping some fresh some dried,underneath dishmachine and 3 compartment sink. 5 Fresh/ dry rodent dropping underneath microwave shelf in kitchen, 15 dried rodent dropping in back room underneath oven and preparation table.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.....panini press in kitchen.
- Intermediate - Handwash sink not accessible for employee use at all times......stored glass rack in handwashing sink, front line. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......kitchen
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.....bakery station.
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6/19/2013 | Complaint Full | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food.....cup use for nuts in bakery station.
- Basic - Cutting board has cut marks and is no longer cleanable.....speed rack in kitchen. **Repeat Violation**
- Basic - Floor area(s) covered with standing water.....bar.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours......soups 50°( 10:30am) in walk in cooler was reheated yesterday. Again take temperature at 11:10 was same temperature.Voluntarily discarded food. **Corrected On-Site**
- High Priority - Live flies in bar.....couple flies.
- High Priority - Live, small flying insects in food preparation area. ....bakery.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....soups 50°, liquid eggs 46°, cheeses 44° to 45° in walk in cooler. Operator stated that door was continueusly open for delivery . And then take temperature , it is dropping. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. ......spoon in hand washing sink at bar.
- Intermediate - Handwash sink used for purposes other than handwashing.....some food evidence ( leafs, slice apple) . Kitchen.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....bakery station.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.....and with covered.
- 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. ....Advised to operator keep all proof of food handler training in available .
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5/28/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface......underneath handwashing sink, cook line . **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. .......chicken, in walk cooler. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable....cooke line above extension shelfe. **Warning**
- Basic - Equipment in poor repair......reach in cooler door below juicer, front line. **Warning**
- Basic - Food stored on floor.....sweet potato, preperation area. Orange in front line. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit......reach in cooler , front line. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees......front line. **Warning**
- Basic - Stored food not covered in walk-in freezer.....bread. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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......making sandwich without gloves. Kitchen. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......milk 47?, half and half 50? reach in coolerand drawer below orange juicer, front line. Food moved to walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of 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. ...reach in cooler , drawer below orange juicer, frontline. Must not have stored any potentially hazardous food until maintain at proper temperature. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times........stored glass rack above handwashing sink, front line. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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1/30/2013 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees....cooke line. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.....prepared cooke dough with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.......waring glovs with out washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.....some food evidence in handwashing sink in bakery area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....butter 79 degrees in dishwashing area. Corrected On Site. volentrailly discarded food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....milk 59 degrees in frontline coffe station . food being held less than 4 hours . moved to acceptable cooler . Corrected On Site.
- Critical - Observed soil buildup inside ice machine .
- Critical - Observed uncovered food in holding unit/dry storage area......cold oat meal in walk in cooler . Repeat Violation.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. ......up stair storage area.
- Floors not maintained smooth and durable....throuhout kitchen and dishmachine area.
- Critical - No handwashing sign provided at a handsink used by food employees......kitchen
- Observed build-up of mold-like substance on surface of nonfood-contact surface.....under the ice bin throuhout coffe station .
- Critical - Observed cloth gloves contacting ready-to-eat food....ready to eat lettuce coverd by towel in walk in cooler . Corrected On Site.
- Observed floor area(s) covered with standing water.....underneeth ice bin, front line.
- Critical - Observed food stored on floor......bread in wa in freezer . Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......salmon 50 degrees , rose beef 52 degrees fliptop reach in cooler in kitcken . Corrected On Site. . food moved to freezer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....milk 54 degrees in front counter. Corrected On Site. moved to freezer .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....sour cream reach in cooler . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.......raw salmon above ready to eat tomato and tuna fliptop reach in cooler . Corrected On Site.
- Observed reach -in cooler gasket torn/in disrepair. kitchen .
- Critical - Observed small flying insects in coffe station area.
- Critical - Observed uncovered food in holding unit/dry storage area.......liquid egg in reach in cooler . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area....bread in walk in freezer . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....eggplant , cheese , in walk in cooler Corrected On Site.
- Wall not smooth and easily cleanable....wood wall kitchen and bakery
- Critical - Working containers of food removed from original container not identified by common name.......flour, sugar in bakery station .
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 ppm.
- Critical - Equipment food-contact surfaces and utensils not sanitized. --- item being manually warewashed that do not go through dishmachine are not sanitized Repeat Violation.
- No plan review submitted and renovations in progress. --- preproom area / walk-in-cooler added to rear of fafility without plan review.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- operator has no hard copy verification of proper treatment for parasite destruction OR use of 'aquacultured' farm-fed fish for the Smoked Salmon being served.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- exteriors of equipment, especially handles of reach-in-refrigeration equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- on undershelving of prep-tables in bakery, near bakery entry, and on cook line.(cook line areea partly covered with 'torn' foil. does not comply).
- Critical - Observed buildup of soiled material on mixer head. --- 'kitchen-aid' mixer in bakery.
- Observed clean utensils/equipment stored in dirty drawers, racks, or between equipment/walls. --- ice scoop stored on 'soiled-top' of ice machine. Repeat Violation.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- dishmachine operator completing manual warewashing and working the soiled, then clean end of the dish machine without washing hands.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- some servers bussing soiled dishware and flatware from tables then sorting same at dishmachine area and then handling /serving food without washing hands.
- Critical - Observed incorrect information on Hotel and Restaurant license. --- Seating listed on license is 35. In fact there are 92 Seats in total (56 Seats Inside, 36 Seats Outside and 15 Seats Upstairs = 107 Seats Total). Provided Operator Another Copy of Seating Change Evaluation Form HR5021-103. Repeat Violation. Repeat Violation. Repeat Violation. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. --- cook line reach-in-coolerr
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. --- 2 flat grills in use for cooking. One is approx. 12"x30" with 2 clamshells for cooking from above. The other is a flat grill approx 12"x24"
- Critical - Working containers of food removed from original container not identified by common name. --- dry storage bins in bakery area
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5/4/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. --- ice scoop for ice machine stored unprotected on soiled top of machine.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. --- manual warewashing taking place without a sanizizing step. some pots & pans washed and rinsed and put away without being run through dishmachine. som pans too large for dishmachine are being washed, rinced and put away. no sanitizing is taking place during manual warewashing. Provided & Reviewed Form HR5025-010 Manual Dishwashing Procedure
- Critical. Observed unlabeled spray bottle.
- Critical. Observed incorrect information on Hotel and Restaurant license. Repeat Violation. Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- 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. Corrected On Site.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. --- flatware in baskets at service counters, not protected from coughs/sneezes
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. --- cooking/grilling greating grease laden vapors as evidenced by grease on equipment, under shelving and on walls. Repeat Violation.
- Critical. Observed unlabeled spray bottle. --- in prep area.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. --- south Exit door locked while business in operation.
- Critical. Verified with D2 Office that current Hotel & Restaurant License still indicates incorrect information. --- current license lists seating as 35. Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed. --- current license not displayed or available.
- No copy of latest inspection report. --- acquired copy of last inspection report from D2 Office.
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in 3 door storage RIC
- Critical. Observed uncovered food in holding unit/dry storage area. --- in WIF
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- servers arriving and starting work without washing hands. --- servers clearing soiled tables, handling soiled dishes and glassware, then returning to handling/serving food without washing hands. no FOH employee was witnessed washing hands during entire period of inspection. NOTE: If Handwashing Violations are Repeated Additional Hand Sinks May Be Required. NOTE: PROVIDED FORMS HR5030-158
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. --- in server station.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. --- manual warewashing taking place without a sanitizing step. NOTE: PROVIDED OPERATOR SANITATION BULLETIN 2008-2 June 18,2008 and FORM 50250-10
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No mop/service sink installed/available at establishment. --- there is a mop sink installed in rear area but it is completely unaccessable - access bloked by metro shelving storage and stored 'in' mop sink are (4) 5 gal. buckets of cleaning/sanitizing solutions.
- Critical. Handwash sink not accessible for employee use at all times. --- in DISHMACHINE area
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. --- cooking/grilling creating grease laden vapors as evidenced by grease on equipment, under shelving and on walls.
- Observed personal care item stored with food. --- purse on shelf with food.
- Critical. Observed flammables and debris stored in boiler room. For reporting purposes only. --- CO2 tanks stored next to & abutting HWH.
- Critical. Observed incorrect information on Hotel and Restaurant license.
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9/24/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. --- tested @ 0 ppm.
- Critical. Observed the accumulation of dead trapped insects, in control device. --- ceiling light fixture in kitchen.
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/23/2009 | Routine - Food | Warning Issued |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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