- Basic - Reach-in cooler gasket torn/in disrepair. Drawer style make table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 48°. Cut lettuce 44°. Ground beef 51°, 50°. Sprout 52°. Cut lettuce 46°. Mozzarella 44°.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at kitchen hand wash sink does not flow with enough pressure.
- 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. One card May 2014
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09/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack on top of container of rice. Moved. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Drawer style make table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 55°. Cut leafy 47°. Voluntarily discarded.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On diffuser plate. **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at kitchen hand wash sink does not flow with enough pressure.
- 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. One card May 2014
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09/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. At down stairs server station. Moved. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack on top of container of rice. Moved. **Corrected On-Site**
- Basic - Food stored on floor. Large bins of rice and chips. Moved to racks. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Drawer style make table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 52°, 52°, 45°. Chicken wings 44°. Mozzarella 44°. Fish 45°. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Salmon 45° overnight. Red fish 46° overnight.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On diffuser plate. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Washed. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by chairs. At server station. Moved. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at kitchen hand wash sink does not flow with enough pressure.
- 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. One card May 2014
- Intermediate - Soda gun soiled. At down stairs bar. Cleaned. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Container for pumpkin seeds. Replaced. **Corrected On-Site**
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09/08/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In feta. Removed. **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. Two drinks on counter. Disposed. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Large cambro. Disposed. **Corrected On-Site**
- Basic - Silverware/utensils dried with a towel/cloth. Dishwasher drying dishes.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spinach dip 110°. Reheated.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. HiC upstairs.
- 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 pasta from 3/5. Added date. **Corrected On-Site**
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Mountain Dew. Disposed. **Corrected On-Site**
- Basic - Food stored on floor. Sugar packets at server station. Moved to shelf. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Coffee bar and bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 48°. 46°. Cheese 54°. Lettuce 50°. On make line. Corrective action. Iced down or moved to time as a public health control.
- High Priority - Raw animal food stored over ready-to-eat food. Tuna under salad table above dressings. Moved to walk-in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In kitchen on diffuser. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. At bar. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Washed. **Corrected On-Site**
- Intermediate - Soda gun soiled. Diffusers at bar.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Baking/pizza pans have accumulation of black debris. Pans.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cookie dough. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans above storage area.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items.
- Basic - Employee personal items stored in or above a food preparation area. Jackets on soda boxes. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on kitchen staff.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Make tables. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Make tables. **Repeat Violation**
- Basic - Stored food not covered in reach in freezer. Cookie dough.
- Basic - Wall soiled with accumulated grease. Next to cookline.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda guns at bar.
- Intermediate - Employee used handwash sink as a dump sink. Food debris in sink. **Repeat Violation**
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Outside near walk in cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Below 10ppm. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine sanitizer. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler, make table near ice machine. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary Ammonia.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee drink on shelf with clean pitchers above dish machine.
- Critical - Observed food stored on floor. Cooking oil near walk in cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Chip buckets with buildup on interior and exterior.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer on cookline.
- Critical - Observed handwash sink used for purposes other than handwashing. Handwash sink on cookline with food debris. Repeat Violation.
- Observed personal care item stored with food. Cell phone above prep area next to microwave. Repeat Violation.
- Critical - Observed soil buildup inside ice bin. Main ice machine. Repeat Violation.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean pitchers stored below bug-light.
- Equipment or utensils not designed or constructed in a durable manner. Untreated wood used to support shelves in reach in cooler.
- Food-contact surface not smooth and easily cleanable. Using wiping cloth under cutting board.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on top of machine.
- Lights missing the proper shield, sleeve coatings or covers in dish washing area.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic food bin cracked in flip-top on cookline.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Missing cholrine test strips.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler below soups
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Handling sliced fruit with bare hands.
- Observed cutting board grooved/pitted and no longer cleanable prep area on cookline.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed equipment in poor repair. interior lid of cookline reach in cooler coming apart and has tape on it.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand wash sink on cookline used for food preparation.
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food. Cell phone in prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna, Bleu cheese, aioli reach in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. Macaroni and cheese on cookline. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Fish in bin, thawing in sink.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over french fries in Reach in freezer.
- Observed reach-in cooler gasket torn/in disrepair on cookline.
- Critical - Observed soil buildup inside ice bin in kitchen.
- Critical - Observed toxic item stored in food preparation area. Sanitizer bucket above flip top cooler. Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Kitchen door propped open. Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Aioli, Black beans, spinach dip, tempeh, grits cakes.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 175ppm.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/31/2011 | Routine - Food | Call Back - Complied |
- Cutting boards grooved pitted, no longer cleanable.
- Critical - Dishmachine chlorine at 0 ppm. Must use triple sink for sanitizing until dishmachine operates properly.
- Floors are soiled in hard to reach areas.
- Critical - Ice machine has build-up in interior.
- Critical - Improper cooling. Mahi cooling in walk-in cooler covered with lids.
- Critical - Managers did not ensure dishmachine was operating (sanitizing) properly. Managers did not ensure foods are held at 41F or below for cold holding in walk-in cooler.
- Critical - No date marking on heavy cream, turkey in walk-in. COS
- Critical - No thermometer in reach-in coolers. COS
- Critical - Ranch 44F, roasted red pepper sauce 44F, pork 44F in walk-in cooler.
- Critical - Raw alligator over ready-to-eat food in reach-in freezer. (Opened from original packages). COS
- Walk-in cooler racks soiled.
- Critical - Walk-in cooler unable to maintain all food products at internal temperature of 41F or below.
- Wet wiping cloth solution dirty. COS
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10/27/2011 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.ICE BUCKETS not stored inverted .
- Critical - No conspicuously located thermometer in holding unit.WALKIN COOLER found NO THERMOMETER inside.
- Observed build-up of dust or dirt on WALKIN COOLER FANS.
- Critical - Observed buildup of slime in the interior of ice machine.HEAVY BLACK MOLD LIKE SUBSTANCE inside drink ice ICE MACHINE UNIT. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.CLOTH TOWELS used to hold cutting boards in place.
- Observed cutting board grooved/pitted and no longer cleanable.SOME HAVE HEAVY BLACK substance . Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed reach-in cooler gasket torn/in disrepair.SALAD UNIT back area preparation .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.TO GO HINGED FOAM CONTAINERS not inverted .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.MARINATED MEAT inside waLKIN cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code/foodbourne illness questions. Corrected On Site.
- Critical - Employee training training materials photo copied .
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen area .
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of mold like substance in the interior of ice machine. Kitchen .
- Critical - Observed buildup of mold like substance in the interior of ice machine.OUTSIDE BAR .
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham sandwich /cheese inside reach in cooler holding at 45-48 F. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/1/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Designation. (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES' routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- Critical. (b) Public food service employees must receive training which relates to their assigned duties. Employees who prepare foods must be knowledgeable about safe methods of thawing, cooking, cooling, handling, holding and storing foods. Service personnel must be knowledgeable about safe methods of serving food. Employees who clean equipment and facilities must be knowledgeable about proper cleaning and sanitization methods. Employees responsible for maintaining the premises must be knowledgeable about proper vermin control methods as specified in the Food Code.
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1/27/2010 | 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.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.RIC. Repeat Violation.
- Critical. Observed food stored in undrained ice.
- Critical. Observed food stored on floor.WIF.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.SCOOP ON STOVE HANDLES.
- Observed nonfood-contact equipment in poor repairCOVER ON MICROWAVE .
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on cold plate .
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS.
- Observed single-service articles improperly stored.UPSTAIRS .
- Observed reuse of single-service articles.
- Critical. Handwash sink not accessible for employee use at all times.TWO SINK. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed ceiling soiled with accumulated grease.WIC.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
- Critical. Exit signs not visible from any direction. For reporting purposes only.PARTILY BLOCKED BY T V. (UPSTAIRS)
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
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7/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/19/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/17/2008 | Routine - Food | Warning Issued |
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