- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Anchovies 48° date 9-26-14, garlic mayonnaise dressing 47° dated 9-17-14.Raw chicken 55°, 56°, burger 52°.Hot dogs 39°. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Liquid egg at 46° in walk in cooler.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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09/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 49°, cheese 47° from reach in cooler. Items were removed and placed in another cooler.
- 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. Chopped garlic and mixed tomatoes in reach in cooler. Items were discarded.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Marinated chicken 45° placed in reach in freezer. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Open shell eggs and cracked shell eggs together whither whole eggs **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cream sauce in deep container
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Observed PHF wrapped in plastic while still in cooling process.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. Three compartments sink leaking. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No snease guard at buffet line. **Warning**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. **Warning**
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4/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled residue beneath prep table. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Debris, trash behind wine cooler. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates are not inverted at buffet line **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook has no hair restraint. **Warning**
- Basic - Food debris accumulated on kitchen floor. Food debris under cooking equipment. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice machine. In ice bin by coffee maker. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Leaking pipe at plumbing fixture. Three compartments sink leaking. **Warning**
- Basic - Shelf under preparation table soiled with food debris. Shelves under prep table by coffee maker dirty. **Warning**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled linens stored under prep table. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wall soiled with accumulated grease. Behind prep table around cook line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Food at buffet line above 41°. Ham 52°, turkey ham 57°. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed raw poultry and raw burger above 41° in reach in cooler. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Three small live roaches under prep table sink. Observed 10 plus live roaches beneath prep table front of hood behind cook line. Observed 5 plus live roaches within tiles joints beneath two compartments sinks. Observed 6 plus live roaches beneath ovens under hood. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No snease guard at buffet line. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Wine cooler filthy. **Warning**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Liquid egg covered while cooling. **Warning**
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4/2/2014 | Routine - Food | Emergency order recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All tcs food that were novel 41 degrees were placed in the main wic that was functioning properly. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken in ric above 41 degrees. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Prep tics food placed in ric not reached 41 degrees.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed PHF in ric by cook line below 41 degrees.
- 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.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOLERS ARE NOT MANTAINING FOOD BELOW 41 DEGREES.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN MISSI G FROM SINK.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. MANAGER INFORMED THAT HUMAN RESOURCES IS IN THE PROCESS OF HAVING ALL EMPLOYEES CERTIFIED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED MEAT PRODUCTS ABOVE 41 DEGREES IN RIC.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPING CLOTH ON PREP TABLES. Corrected On Site.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.AND RUSTY WALK IN COOLER FANS
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed floor area(s) covered with standing water. Corrected On Site.
- Critical - Observed food stored on floor.WALK IN FREEZER
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.WALK IN COOLERS AND FREEZER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. handwashing sink. hot water faucet . waitstaff area. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed empolyee wash hands with no hot water. two handwashing sinks in two different waitstaff rooms.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. waitstaff desk.
- Critical - Observed interior of microwave soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Critical - Working containers of food removed from original container not identified by common name.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product. cooks.
- Observed grease accumulated under cooking equipment.
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4/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 3 reach in units. kitchen .
- Critical - Observed raw animal food stored over cooked food. walkin cooler.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Critical. Observed buildup of slime in the interior of ice machine. serviCE station .
- Critical. Hot water not provided/shut off at employee hand wash sink. waitstaff area.
- Critical. Hot water not provided/shut off at employee hand wash sink. service station .
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoopers.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. meat slicer. banquet kitchen .
- Plumbing system improperly repaired. faUCETs in all kitchen sinks.
- Plumbing system in disrepair. mop sink.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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