- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing. Over pan storage area
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee personal items stored in or above a food preparation area. In salad prep area
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. In dry storage area **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cooks line **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Large party tray lids not inverted over reach in freezer
- Basic - Wall in disrepair. Under employee hand wash sink in kitchen area
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under sink in dish wash area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Can of harts of palm. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Peeling hard boiled eggs
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut fruits **Repeat Violation**
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In snack bar area
- Basic - Nonfood-contact equipment in poor repair. Chest freezer lid
- Basic - Single-service articles not stored inverted or protected from contamination. In snack bar area
- Basic - Soda gun holster with accumulated slime/debris. At bar area
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. In reach in cooler
- High Priority - Dented/rusted cans present. 3 cans
- High Priority - Food with mold-like growth. See stop sale. Container of strawberries
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over Gumbo in walk in cooler
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At snack bar area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- 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 - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish wash area
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Can of mustard
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over milk **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. In dish wash area
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by glass racks in dishwash area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In wait station area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent
- Intermediate - Soil residue in food storage containers.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. In dry storage area
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. Can of evaporated milk and can tomatoes
- High Priority - 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. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. In dry storage area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/13/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Clean equipment stored on floor. Large clean trays. **Warning**
- 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. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food stored on floor.in walk in freezer **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.ham **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Paint brush **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.not consistent **Warning**
- 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. **Warning**
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3/26/2013 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Near 3 comp sink.
- Critical - No handwashing sign provided at a handsink used by food employees. Restrooms.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed dented/rusted cans. can of pear halves.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor. in walk in freezer .
- Critical - Observed food stored on floor. onions stored on floor in dry storage area .
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in an improper manner. out on counter,
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. not inverted over cooks line .
- Critical - Observed toxic item stored in food preparation area. can of Raid on top of ice machine .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. exposed .
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed dented/rusted cans. can of tomatoes sauce , dry storage area .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. bag off brown sugar , dry storage area .
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant .
- Critical - Observed toxic item stored by utensils.
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. back dry storage area .
- Critical - Hand wash sink lacking proper hand drying provisions. in wait station area .
- Critical - Observed dented/rusted cans. Marinara sauce .
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed food stored on floor. carrots , walkin cooler .
- Critical - Observed food stored on floor. walkin cooler .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in crab meat.
- Critical - Observed potentially hazardous food thawed in an improper manner. shrimp , out on counter.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. not constant .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. mashed sweet potatoe .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked gumbo.
- Critical. Observed food stored on floor. in dry storage .
- Critical. Observed food stored on floor. in walkin freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles improperly stored. in waite station .
- Critical. Handwash sink not accessible for employee use at all times. in salad prep.
- Critical. Observed live flies in kitchen.
- Ceiling tile missing. in kitchen area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers. in kitchen area.
- Wet mop not hung to dry.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. can of white tuna.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walkin cooler.
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 01/21/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over cocktail sauce in reachin cooler.
- Critical. Observed food stored on floor. walkin freezer.
- Critical. Observed food stored on floor. boxes of royal cup coffee.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. coffee.
- Observed ripped/worn tin foil used as shelf cover. end of cooks line.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed single-service articles stored without protection from contamination. to go containers not inverted , by coffee area.
- Critical. Observed handwash sink used for purposes other than handwashing. at back employee handwash sink by walkin coolers.
- Ceiling tile missing.
- Lights missing the proper shield, sleeve coatings or covers. over prep area.
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1/20/2010 | Routine - Food | Warning Issued |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- 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. 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. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- 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.
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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