- No Violations Were Observed
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07/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. Storage room **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Floors not constructed to be easily cleanable.dishwash area **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce at make table 44 d.f. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese at make table 45 **Warning**
- High Priority - Vacuum breaker missing at hose bibb.need back flow at dish area hose bib **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.utensils in sink **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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 - Potentially hazardous (time/temperature control for safety) food covered while cooling.rice in cooler **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. **Warning**
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4/30/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.missing end cap. Kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees.dish wash area
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sausage in vegetable cooler . Discarded by mgr. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.dishwash area
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by electrical cord
- Intermediate - Handwash sink used for purposes other than handwashing.food debris in sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen
- Observed electrical wiring in disrepair. For reporting purposes only.missing cover plate in dishwash area.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese, cut tomatoes, cut lettuce at 47-48 d.f.. Rapid chilled to 41 d.f. Or below before inspection end. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.cook line
- Intermediate - Handwash sink not accessible for employee use at all times.have to walk around table to access hws.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar
- Intermediate - No soap provided at handwash sink.bar
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.bar
- Critical - Hot water not provided/shut off at employee hand wash sink.server area, dish wash area and back bar.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.chest freezer.
- Critical - Observed food being cooled by nonapproved method.uncover foods when cooling.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.raw meat over ice cream in reach in freezer. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/23/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Critical - Handwash sink not accessible for employee use at all times.kitchen
- Lights missing the proper shield, sleeve coatings or covers.storage room
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. no cardboard allowed on shelves in storage area.
- Observed build-up of grease on nonfood-contact surface.hood filters.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.screens torn on back screen door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice Corrected On Site.heated to 165 in microwave.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory.dishwash area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.clean dish area
- Critical - Observed buildup of slime on soda dispensing nozzles.
- 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. glove change requires hand wash.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Front bar area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.screen door in dish area must be sealable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors in backroom not constructed easily cleanable; standing water present.
- Food-contact surface not smooth and easily cleanable. Wooden shelving for canned goods.
- Critical - Hand wash sink at wait station lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink in kitchen. Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Critical - No handwashing sign provided at a handsinks used by food employees. Bars.
- Critical - No handwashing soap at handwashing sink in warewashing area. Corrected On Site.
- Critical - No paper towels at hand wash sink in warewashing area. Corrected On Site.
- Critical - No soap at handsinks in bars.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden step at handsink in kitchen and wood shelves in back near dish drop area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling lettuce with barehands. Corrected On Site.
- Observed build-up of food debris on canned goods shelves.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed cloth used to hold cutting board steady.
- Critical - Observed dead roaches on premises. 2 on floor by white chest freezer.
- Observed food debris accumulated on floor under beverage dispenser.
- Critical - Observed food stored on floor. Bagged rice.
- Observed reac-in cooler gaskets torn/in disrepair.
- Critical - Observed the presence of flying insects near hot water heater and in backroom near door.
- Critical - Observed unlabeled spray bottles. Corrected On Site.
- Wall not smooth and easily cleanable. Warewashing area.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.screen door.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Must submit plans for renovations. All plans done hws not installed.
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10/1/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name.bulk containers.
- Critical. Observed raw animal food stored over ready-to-eat food.r/I freezer. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.r/I freezer Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelving near 3 sink.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Must wash/rinse/sanitize.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.screen door.
- Lights missing the proper shield, sleeve coatings or covers.storage room
- Wet mop not hung to dry.
- No plan review submitted and renovations in progress. Must submit plans for renovations.
- 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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7/13/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.squirt bottles
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Counter top in dirty dish area.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.dirty dish area.
- Critical. Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present.dirty dish area.
- Violation: 36-12-1 Floors not constructed easily cleanable. storage room. Must have a smooth and easily cleanable surface.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.storage room.
- Critical. Violation: 53B-08-1 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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11/9/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.squirt bottles
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable. Counter top in dirty dish area.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.dirty dish area.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.dirty dish area.
- Floors not constructed easily cleanable. storage room. Must have a smooth and easily cleanable surface.
- Lights missing the proper shield, sleeve coatings or covers.storage room.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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11/4/2009 | Routine - Food | Warning Issued |
- Critical. Manager lacking proof of Food Manager Certification. New establishment
- 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 new establishment
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7/23/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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