- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top has mold like accumulation. Priority: Intermediate
- Intermediate - Observed: 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. Prep cooler and drawers by hand sink across from cook line is ambient temperature. Priority: Intermediate
- Basic - Observed: Covered waste receptacle not provided in women's bathroom. In family restroom. Priority: Basic
- Basic - Observed: Fan cover in walk-in cooler has accumulation of dust/debris. Walk in cooler fan cover has heavy accumulation of dust. Priority: Basic
- Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche needs to be identified as raw on menus. Priority: Intermediate
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish machine. Priority: Intermediate
- Basic - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at outdoor handsink. Priority: Intermediate
- Basic - Observed: Old labels stuck to food containers after cleaning. On metal containers across from dish washing area. Priority: Basic
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. 2 spray bottles on ground in dish washing area. Priority: Intermediate
- Basic - Observed: Walk-in cooler/walk-in freezer floor soiled. Walk in freezer floor has slight accumulation of food debris. Priority: Basic
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women''s bathroom. Family rest room. **Warning**
- Basic - Toilet not flushing/functioning properly. Women''s room. Not in service sign on door. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by dry storage. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. In outside bar. **Repeat Violation** **Warning**
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5/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in ice at bar used as scoop. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Family rest room. **Warning**
- Basic - In-use tongs stored on equipment piping above grill between uses. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Unit in pizza station pizza make station. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Stored food not covered in walk-in cooler. Chicken. **Warning**
- Basic - Toilet not flushing/functioning properly. Women's room. Not in service sign on door. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt in dry storage. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Make table by pizza make table in pizza station. Shrimp and crab dip 51°F, mozzarella cheese 52°F, spinach dip 52°F, meatballs 50°F, butter 51°F, macaroni 52°F, seviche 51°F. All have been in unit overnight per manager. **Warning**
- High Priority - Cheese with mold-like growth. Cheddar cheese in make tale in kitchen. Discarded by manager. **Corrected On-Site** **Warning**
- 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. Shrimp and crab dip 51°F, mozzarella cheese 52°F, spinach dip 52°F, meatballs 50°F, butter 51°F, macaroni 52°F, seviche 51°F in reach in cooler in pizza station next to pizza make table unit. **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food. Shell egg with sun dried tomatoes in make table on prep line. Removed by manager. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. Kitchen behind make line. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Multiple items in hand sink in pizza station. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by dry storage. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. In butter in pizza station. **Warning**
- Intermediate - Reach-in cooler not 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. Unit in pizza station next to pizza make table. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. In outside bar. **Repeat Violation** **Warning**
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5/13/2014 | Routine - Food | Warning Issued |
- Basic - Clean linens stored in improper location. Clean linens on floor in dry storage area. **Corrected On-Site**
- Basic - Drain cover(s) missing. Mop sink.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins wet nesting on dish rack.
- Basic - Food stored on floor. Bag of rice stored on floor in dry storage area. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Clean knives on wall.
- Basic - Old labels stuck to food containers after cleaning. Bins on dish rack.
- Basic - Working containers of food removed from original container not identified by common name. Bulk dry containers in dry storage room.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Dumped onto ground outside restaurant. Water can be seen running from bar area to ground outside restaurant. Employee also dumped bucket of ice in grass outside restaurant.
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked pork in walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In drink area.
- Intermediate - Encrusted material on can opener blade. Can opener in kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various items in cold holding throughout restaurant.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles unlabeled in dry storage area and in server area.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. J cups **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. Potatoes, oil, vinegar **Corrected On-Site**
- Basic - Clean cups/glasses not properly air dried - wet nesting. At wait station; glasses were rewashed complaint issue was resolved at time of inspection
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table unit near pizza oven
- Basic - Raw fruits/vegetables not washed prior to preparation. Shiitake mushrooms
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No letter for salmon
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *pasta, 51'F, stacked over chill line in top of reach in cooler; corrective action moved to walkin cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know soup needed to be reheated to 165'F for hot holding
- Intermediate - Employee used handwash sink as a dump sink. At wait station has ice in it
- Intermediate - Handwash sink not accessible for employee use at all times. In ware wash area used to hold various items
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station
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2/28/2013 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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