- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. COOKLINE chef.
- Basic - Hood filters in disrepair. Some filters near end of cookline
- Basic - Interior of microwave soiled with encrusted food debris.cookline
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single service knives near dish area in basket
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce cooked last Monday. Found in walk in cooler to be 47-49°.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Marinara sauce cooked last Monday. Found in walk in cooler to be 47-49°.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Chunk of raw steak not in original package stored on top of cheesecake.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Underside of broiler on COOKLINE has grease accumulation. Located directly above stove top where food is cooked.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/28/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Equipment in poor repair. Reach in cooler next to the hand washing sink, another reach cooler facing the deep fryer and walk in cooler
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
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6/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Reach in cooler next to the hand washing sink, another reach cooler facing the deep fryer and walk in cooler
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time.
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6/12/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Warning**
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2/14/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce with onions and mushrooms- at 52° f- cooling since previous day- see stop sale **Corrected On-Site** **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. TCS sauce and custard Flan - **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. Corrective action back in reach in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All food in reach in cooler by cook line - minimize the amount of time doors is open until maintenance called- **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Homemade flan- at 60 ° f - cooked since previous day - **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all 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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12/13/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Food stored in ice used for drinks. Drink bottle **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 chlorine buckets
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Bar **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Line HWS **Corrected On-Site**
- Intermediate - Spray bottle containing substance not labeled. Table cleaner at server station
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm CHLORINE, DO NOT USE UNTIL CAPABLE Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN FLOUR and BREADCRUMBS
- Critical - Observed raw animal food stored over cooked food. RAW CHICKEN OVER COOKED CHICKEN Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. SHRIMP OVER PRODUCE WALKIN COOLER
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.kitchen Corrected On Site.
- Critical - Observed dented/rusted cans.tomato sauce/storeroom
- Critical - Observed food stored on floor.bread/walk in cooler Corrected On Site.
- Observed ice scoop with handle in contact with ice.bar
- Observed ripped/worn tin foil used as shelf cover.cookline
- Critical - Observed soil residue in storage containers.flour/kitchen
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm, demonstrated how to test with employee . Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small reachin at cookline, all phfoods moved to walkin cooler. Corrected On Site.
- Critical - Hand sink missing soap and paper towels in bar room or area. at bar Corrected On Site.
- Critical - Hand sink missing soap and paper towels in food preparation room or area. catering room. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. trash can in front and place mats. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. at bar
- No copy of latest inspection report.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken and veal over cannolis and crepes, reachin drawer cookline . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at cookline , Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plant foods,beans and dairy at 56 degrees in reachin at cookline , moved to walkin cooler. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. seafood in prep sink. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. at bar Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta,seafood,cooked meat in walkin .
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen sink Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. prep area and kitchen reach-in coolers
- Critical - Observed hand wash sink used for purpose other than washing hands. kitchen Corrected On Site.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2011 | Routine - Food | Call Back - Complied |
- Critical. Cleaning Procedure. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under Paragraph 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical. Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
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9/15/2010 | Routine - Food | Warning Issued |
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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6/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed grease accumulated under cooking equipment.
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3/23/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. a bucket of onions Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Covered waste receptacle not provided in women's bathroom. all restrooms use for women
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11/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Call Back - Complied |
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