- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. No ceiling in employee bathroom.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Operator stated there are 50 seats outside on patio and 200 seats inside. Seating change form was e-mailed.
- Basic - Hole in ceiling. In kitchen above next to ac vent.
- Basic - Hole in wall. Storage upstair.
- Basic - Walk-in freezer gasket torn/in disrepair. Gasket torn and have build up of mold.
- 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.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In kitchen next to back exit door. **Corrected On-Site**
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / near back door, bar.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / salad cooler / **Corrected On-Site**
- Basic - Old labels on containers / clean dish rack.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / cook line / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / spinach dip at 50F / salad cooler overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. / seared tuna at 50F, spinach dip at 50F / salad cooler overnight / more than 12 hours.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / seared tuna at 50F / salad cooler overnight.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. / cooked sausage made 11 days ago.
- 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. / blue liquid bottle / bar / **Corrected On-Site**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warewashing
- Basic - No handwashing sign provided at a hand sink used by food employees.bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.ham **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws at bar
- Basic - Wall in disrepair.by back door
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing ham **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.chicken, walk in cooler **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook chopping lettuce with bare hands Corrected On Site.
- Critical - Violation: 28-14-1 Observed evidence of mop/cleaning waste water dumped onto ground.Per employee, mop waste water is dumped outside back door This violation must be corrected by : 7 20 12.
- Violation: 29-08-1 Plumbing system in disrepair. Outside mop sink not draining properly, no backup inside facility.
- Violation: 34-02-1 Grease receptacle not on proper pad.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Gaps at bottom of back door
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7/20/2012 | Routine - Food | Call Back - Extension given, pending |
- Grease receptacle not on proper pad.
- Critical - Hand wash sink lacking proper hand drying provisions. Warewashing area
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook chopping lettuce with bare hands Corrected On Site.
- Observed build-up of grease on hood filters
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.Per employee, mop waste water is dumped outside back door This violation must be corrected by : 7 20 12.
- Observed in-use utensil stored in standing water, icemaker ice scoop
- Observed nonfood-contact equipment in poor repair, microwave splaater guards missing/damaged.
- Critical - Observed slight buildup of slime in the interior of ice machine.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gaps at bottom of back door
- Plumbing system in disrepair. Outside mop sink not draining properly, no backup inside facility.
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7/19/2012 | Routine - Food | Warning Issued |
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Icemaker scoop
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemaker filter, no date of last service indicated
- Violation: 14-37-1 Observed flatbread makeline cooler cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Gap at bottom of back door
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. End caps missing, dry storage area Repeat Violation.
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4/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Grill cooler incapable of maintaining potentially hazardous food at proper temperatures. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 4 23 12.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Icemaker scoop
- Lights missing the proper shield, sleeve coatings or covers. End caps missing, dry storage area Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. 2 separate foodhandlers handling/cutting produce with bare hands 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, failure to break contamination chain. Corrected On Site.
- Critical - Observed employee improperly washing hands, dishwasher, with gloves on Corrected On Site.
- Observed flatbread makeline cooler cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.Pizza dough, walk in cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chili 50F, beef 54F in grill cooler less than 3 hours, shallow panned and placed into refrigeration for temperature recovery
- Critical - Observed raw animal food stored over ready-to-eat food. Seared tuna over cheeses in salads cooler.
- Observed single-service items stored on floor. Dome containers, dry storage
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at bottom of back door
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 4 23 12.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemaker filter, no date of last service indicated
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4/20/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored protected. Cup storage too close to handsink.
- Lights missing the proper shield, sleeve coatings or covers. End caps missing in dry storage
- Critical - No handwashing sign provided at a handsink used by food employees.Bar
- 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. Provide training within 60 days of hire.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk in cooler door frames.
- Critical - Observed buildup of lime/rust in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soup, mashed potatoes 44F in walk in cooler. Advised
- Critical - Outer openings not protected with self-closing doors. Back door.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Advised to indicate raw next to tuna sashimi.
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 44F, advised to lower temperature to 41F or colder.
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12/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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