- Intermediate - Cold water not provided/shut off at employee handwash sink near dish station. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Proof of required state approved employee training not available for most employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Food (beef) stored on floor in walk-in freezer. **Warning**
- Basic - Food (rice) stored in dry storage not covered. **Warning**
- Basic - In-use utensil (rice scoop) stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Working containers of food (sugar, flour) removed from original container not identified by common name. **Warning**
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit (51f). Operator instructed to place item into cooler. **Warning**
- High Priority - Pooled eggs held at room temperature with an ambient air temperature greater than 41 degrees Fahrenheit (56f). Operator instructed to ice item. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (corn starch - 73f). Operator instructed to place item on ice. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (egg rolls - 82f). Operator instructed to reheat item. Item observed at 155f. **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit (54f). Operator instructed to place item into cooler. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink near dish station. **Warning**
- Intermediate - Employee rinsed wiping cloth in handwash sink. **Warning**
- Intermediate - Handwash sink used for purpose (storage) other than handwashing. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Proof of required state approved employee training not available for most employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Cardboard used to line food-contact shelves. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Cardboard used to line food-contact shelves. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Back door. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
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6/9/2014 | Routine - Food | Warning Issued |
- Basic - Beef stored on floor... Walk in freezer.
- Basic - Hood filters in disrepair... holes.
- Basic - No handwashing sign provided at a hand sink used by food employees....wait station.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food... beef, walk on freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
- 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.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Soil residue build-up on nonfood-contact surface. On top of sugar container.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (fish) stored on floor in walk in freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food (lemons).
- High Priority - Potentially hazardous (time/temperature control for safety) food (chicken - 46f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor, chicken prep area/beef onions walkin cooler correct on site/chicken walkin freezer.
- Critical - Observed toxic item stored by food, floor cleaner on food shelf cookline. **Corrected On-Site**
- Critical - Observed trays of wontons stacked on top of each other without protection in walkin freezer. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area, vegetables in walkin cooler.
- Critical - Working containers of food removed from original container not identified by common name, flour.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Observed food debris accumulated on bar floor.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. WIC door.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under rear exit door.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Employees has a bucket and food tray in front of handwash sink.
- Critical - No conspicuously located thermometer in holding unit.
- Observed food debris accumulated on floor under ice machine..
- Critical - Observed food stored on floor, by 3 compartment sink. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. WIC door.
- Critical - Observed toxic item improperly stored.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under rear exit door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In dishwash room.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Lemons.
- Critical - Observed handwash sink used for purposes other than handwashing. Sink behind bar had utensils/metal scrubber.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area. WIC.
- Critical - Observed unlabeled spray bottle.
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at side exit door.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under resr exit door.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knives stored between equipment.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On ice tub lid at waitress station.
- Critical - Observed food stored on floor. Dry storage.
- Critical - Observed food stored on floor. In WIF.
- Observed personal care item stored with food. Jackets.
- Observed residue build-up on nonfood-contact surface. WIC door.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. To go plastic containers stored inverted.
- Critical - Observed toxic item improperly stored.
- Critical - Observed toxic item stored by utensils.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at rear exit door.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gap st side exit door.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Side exit.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Rear exit.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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. Pro
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1/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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