- Basic - Accumulation of debris on top of warewashing machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at outside bar.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw shrimp thawing in standing water.
- 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.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of gray-like substance inside soda dispensing nozzles.
- Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to food prep sink blocked by cart.
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at beverage/wait station used to store soiled ice scoop.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in corner next to food prep sink near dishwash area. Handwash sink at outside bar.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean equipment stored on floor. Observed dish racks and reach in cooler lid stored on floor.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee wearing soiled apron. Cook at cookline.
- Basic - Food stored on floor. Boxes of food stored on floor in walk in freezer.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Insect control device installed over food preparation/dishwash area.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind three compartment sink between dishmachine and cookline area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. End of cookline.
- Basic - Working containers of food removed from original container not identified by common name. Flour bins.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sundried/marinated tomatoes 62°F in reach in cooler across from cookline. Sour cream 44°F and coleslaw 46°F in ice box in middle kitchen. Items iced down. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in corner next to three compartment sink and slicer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Precooked pasta 64°F in deep plastic containers. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory posted on menus. Raw animal foods must be fully cooked prior to service.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface (cook line equipment s).
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed pickles container and another food container stored on floor in walk in cooler. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers at cook line.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open plastic glass above prep area, and a glass with lid and straw on cutting board. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation for the two men at cook line. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Observed one floor tile missing at cook line, and water inside the broken part.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line (no thermometers in any coolers).
- Basic - No handwashing sign provided at a hand sink used by food employees (near walk in cooler).
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping clothes not stored in sanitizing solution between uses and stored on prep area and cutting board. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Can voluntarily discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 50?Fans raw hamburger at 48?F in drainers at cook line. Corrective action taken; foods move to reach in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored behind raw hamburgers in drawer at cook line. **Corrected On-Site**
- High Priority - Small flying insects in bar area. Observed about twenty small flies at bar.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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 (drawers at cook line, ambient temperature 53?F).
- 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.
- Intermediate - Employee used handwash sink as a dump sink for sauce. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink near walk in cooler blocked by a cart and bread containers.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to rinse a food container. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification (Renee).
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled near ice bin.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Critical - No proper chemical test kit (quaternary ammonium) provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed potentially hazardous food (fish and shrimps) thawed in standing water.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Observed no quaternary ammonium test kit or chlorine test kit.
- Critical - Observed about fifteen live flies in kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing (knife stored in hand wash sink near main kitchen door) Corrected On Site.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. containers stacked wet on warewash area shelf
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing - sani. spray Bottle at bar.
- No plan review submitted and renovations in progress - inside bar moved over.
- Critical - Observed raw animal food stored over ready-to-eat food - partially raw beef stored over fully cooked beef in reach-in cooler. Corrected On Site.
- Critical - Observed toxic item stored by food - sani. bucket splashing onto bread crumbs on cookline.
- Critical - Observed toxic item stored by utensils - unlabeled chem. bottle stored by clean dishes on dish rack. Corrected On Site.
- Critical - Observed unlabeled spray bottle - dishmachine area, bar.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions and soap close to dishmachine , bar handsink Missing papertowels.
- Critical - Handwash sink not accessible for employee use at all times - slicer station.
- 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 - dishwasher must wash hands after handling dirty equipment and before putting away clean.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up - reach-in coolers on cookline.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw beef over raw seafood in reach-in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle - at bar.
- Wet wiping cloth not stored in sanitizing solution between uses - at bar.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper maximum strength for manual warewashing - sanitizing bucket found at 200+ppm. Corrected On Site.
- Equipment or utensils not designed or constructed for intended purpose and does not minimize contact with food - non-handled bowl stored in cooked rice on cookline and in black sesame seeds on dry storage rack.
- Critical - Hand wash sink lacking proper hand drying provisions - next to cookline, employee restroom.
- Critical - Handwash sink not accessible for employee use at all times - blocked by container of aprins.
- Lights missing the proper shield, sleeve coatings or covers , dry storage room Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - wash hands before putting on gloves.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method - large platic 'bus' bucket full of cooked chicken wings - bottom wings at 62 F cooked at 12pm.
- Observed ice scoop with handle in contact with ice - server station, bar.
- Observed personal care item stored with toothpicks on cookline, cigarettes on reach-in, sweaters on mixing machine. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - liquid eggs on cookline found at 72 F. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - baked potatoes on cookline found at 106 F, soup in steam well found at 124 F. Corrected On Site.
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice - server's station and bar. Corrected On Site.
- Critical. Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on cookline. Corrected On Site. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions - at bar. Repeat Violation.
- Observed personal care item stored with food - cell phone stored on reach-in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed toxic item stored in food preparation area - sanitizing buckets on reach-in cooler cutting board. Corrected On Site.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans - one 10oz casa solana can of beans dented. Corrected On Site. product will be disgarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - butter in reach-in cooler. Corrected On Site. moved to a cooler with PHF at 41 or below. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food - flat of eggs stored on dressings and above milk cartons. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee handle bread bun with glove on only one hand. Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice - at bar. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.-before putting on gloves. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on cookline. Corrected On Site.
- Waste line missing at soda gun holster - at bar.
- Critical. Hand wash sink lacking proper hand drying provisions - at bar.
- Critical. Observed the presence of insects, rodents, or other pests - two dead flies found in ice. Please do not utilize ice for consumption.
- Observed personal care item - car keys stored on clean plate on cookline. Corrected On Site.
- Critical. Observed unlabeled spray bottle - on cookline and at bar. Corrected On Site.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Working containers of food removed from original container not identified by common name - white powder bucket under spice buckets.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - shredded cheese for lunch found at 59 F. Product was iced. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach-in cooler across from steam table in cookline found at an air temp. of 54 F. All PHF was iced. Please fax in report.
- Critical. Observed potentially hazardous food thawed in standing water - shrimp in 3 comp. sink.
- Critical. Observed raw animal food stored over ready-to-eat food - raw beef stored above cooked beef in reach-in cooler by cookline handwash sink. 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 - ice at bar is scooped with drink cup.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - employee handled raw meat with bare hands, consumer advisory is in place.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands - employee must change gloves before handling spices and working with raw meats. Corrected On Site.
- 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 - dishwasher must wash hands after handling soiled equipment and Before handling clean equipment. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - employees must wa h hands before putting on gloves, especially after handling raw meat. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - employee must switch gloves/dispose them after handling raw meat and before handling clean equipment - spice Buckets. Corrected On Site.
- Critical. Observed employee eating while preparing food - cutting celery. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles - beverage machine at s rver's station.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination - black single service straws at cunsumer's reach and unwrapped at bar.
- Plumbing system in disrepair - hand wash sink by walk-in cooler missing water head.
- Critical. Handwash sink not accessible for employee use at all times - storage of "foodsaver' machine. and blocked by large grey buckets - by walk-in cooler.
- Critical. Observed handwash sink used for purposes other than handwashing - disposing ice.
- Critical. Covered waste receptacle not provided in women's bathroom - unisex employee restroom.
- Critical. No handwashing sign provided at a handsink used by food employees - employee restroom, bar handwash sink.
- Critical. Hotel and Restaurant license not properly displayed.
- 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.
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1/21/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/27/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor. walkin freezer
- Observed food employee with no hair restraint.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. filter missing
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm chlorine, ran 3x need to manually wash, rinse, sanitize in 3 compartment sink until unit is serviced, technician called.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
- Critical. Observed buildup of slime on soda gun dispensing nozzles. inside bar area
- Observed build-up of grease on nonfood-contact surface. hood system and filters
- Equipment and utensils not properly air-dried. containers on shelf by warewash area
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Warning Issued |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Warning Issued |
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