- Basic - Employee with no hair restraint while engaging in food preparation. COOKLINE chef
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. COOKLINE butter pan 61° for less than one hour. CORRECTIVE ACTION TAKEN: butter pan was reduced and placed on an ice bath
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Inside bar drain hose and pipe; outside ice machine drain pipes
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- 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** **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. COOKLINE hand sink
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food contaminated by unsanitized equipment. Metal bowl of lettuce stored directly on top of cut washed lettuce in COOKLINE lid cooler **Corrected On-Site**
- Basic - Silverware/utensils dried with a towel/cloth. Dish area **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cookline
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Rear corridor
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at room temperature 78° sitting on dishes as garnish on COOKLINE. Corrective action taken: operator discarded lettuce
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna in upright cooler prepared last Saturday. **Corrected On-Site**
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. COS.
- Intermediate - Observed: No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Observed: No temp kit provided when using quaternary annonium chemical sanitizer at three-compartment sink/warewashing machine.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. all food in reach in cooler 44 f - corrective action lowered thermostat.
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food covered while cooling. COS.
- High Priority - Observed: employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.fan blades/kitchen
- Basic - Working containers of food removed from original container not identified by common name.oil/wine vinegar/cookline
- High Priority - Raw animal food stored over ready-to-eat food.reach in freezer/hamburgers/beef **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.back room
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.kitchen
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 10/02/12.
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10/4/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.by dishmachine Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.by dishmachine Corrected On Site.
- 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. This violation must be corrected by : 10/02/12.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.kitchen
- Observed ice scoop with handle in contact with ice.frontline
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.blue cheese crumble/cookline Corrected On Site.
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8/3/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times, blocked by bucket. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, whole eggs over tomatoes in reach in cooler. Corrected On Site.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint. preping food on the cookline
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed improper storage of maintenance tools that interferes with cleaning.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. at bar
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Wet mop not hung to dry.
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed employee with no hair restraint.
- Observed dusty air conditioning vent covers.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/13/2009 | Routine - Food | Warning Issued |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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