- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Beverage station **Repeat Violation**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Container of forks under soap dispenser at beverage station **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping dough **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above 3 compartment sink **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Dough room **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. To-go containers under steam table **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. Inside bar at end area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle next to bottle of liquor , inside bar **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Coffee filter , beverage station and strainer in inside bar handsink **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Employee restroom **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside bar **Corrected On-Site**
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09/25/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Bowl or other container with no handle used to dispense food inside spices in dough room
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Beverage station
- Basic - Clean knives/utensils stored in crevices between equipment. Behind faucet at Handsink , dough room **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Front kitchen
- Basic - Old labels stuck to food containers after cleaning.on shelf Above 3 compartment sink **Repeat Violation**
- Basic - Single-service items stored on floor., dough room **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Sauce **Corrected On-Site**
- 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. Lunchmeat , walk in cooler **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Mens restroom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Women's restroom **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Dishwashing area **Corrected On-Site**
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets/seals on holding unit in poor repair.reach in - new coolers ordered
- 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. **Warning**
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3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. In the dough area
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.all coolers in outside bar, last cooler broken glass inside
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.in indoor bar area
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In dough area **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris.under coolers
- Basic - Gaskets/seals on holding unit in poor repair.reach in
- Basic - In-use ice scoop stored on soiled surface between uses. One on top of machine other in soiled blue holder
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soil residue build-up on nonfood-contact surface.in dough cabinet
- Basic - Spray bottle containing a food product not labeled.white substance in dough area
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice 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. Luncheon meats
- Intermediate - Handwash sink not accessible for employee use at all times.mixer and table in the way in the dough area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in dough room
- Intermediate - No soap provided at handwash sink.indoor bar
- 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. **Warning**
- Intermediate - Slicer blade soiled with old food debris.
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1/8/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A)old labels on containers
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Case/container/bag of food stored on floor in dry storage area.cases of cans
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions
- Basic - Clean equipment stored on floor.dough pans in dough make area **Corrected On-Site**
- Basic - Equipment in poor repair.exposed insulation at floor behind dough in walk in
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.also second walk in cooler
- Basic - Working containers of food removed from original container not identified by common name.sugarin dough make area
- Intermediate - Handwash sink not accessible for employee use at all times.dough make area
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. customers walking through waitstaff area for restroom
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5/9/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Outside bar on top of ice bin inside bar also **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.outside bar **Warning**
- Basic - Uncovered food stored near sink exposed to splash.reach in butted up to hand wash sink needs splash guard **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.garlic in oil 78? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.pizza 106? **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.shelves above prep areas **Warning**
- 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. Desserts **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.reach in at inside bar soiled and broken glass **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.at new outside bar **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.condensation **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. customers walking through waitstaff area for restroom
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2/22/2013 | Routine - Food | Warning Issued |
- Critical - Observed food stored in ice used for drinks. beverage mixers in bar ice bin
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.[wall by hot sauces--falling down, stapled up, possible entry for vermin]
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.[top and top of doors]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee wash hands with no soap.[server just rinsed hands under water after handling money]
- Critical - Observed food stored in undrained ice.[red bull] Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.[front hand sink clogged with food debris] Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[3 compartment sink exceeds 300ppm manufacture recomends 200ppm ]
- Critical - Observed soiled reach-in cooler gaskets.[throughout]
- Observed wall soiled with accumulated black debris in dishwashing area.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[desserts in evian cooler, milk at bar cooler]
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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1/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.[being used as a dump sink] Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[stored on top of ice machine, outside ]
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.[in kitchen ]
- 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 This violation must be corrected by : 1/17/11.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[after drinking beverage from capped bottle] Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.[holding slice pizza]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[making pizza] Corrected On Site.employees must wear gloves until employee training is done and Alternative Operating Procedure can be addressed]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[fresh garlic in oil on counter 70 degrees F Corrected On Site. moved to cooler]
- Observed residue build-up on nonfood-contact surface.[condensation in keg cooler]
- Observed single-service articles stored without protection from contamination.[open straws on the bar, need to be wrapped]
- Critical - Observed soiled reach-in cooler gaskets[through out].
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[desserts in evian cooler, milk at bar cooler]
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11/16/2011 | Routine - Food | Warning Issued |
- Ceiling tile missing.above pizza oven
- 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
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over ready to eat foods in reach in cooler Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorene sanitizing solution more than 100 ppm
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. dining room back door has small gap in bottom area
- Waste line missing at soda gun holster. in bar area
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5/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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