- 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. / next to grill / drinks discarded / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / flour container under slicer / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk 48F overnight / wait station reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / egg wash 46F / reach in cooler / cook line / product was out for preparation / product was iced.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / milk 48F / overnight / wait station reach in cooler.
- Intermediate - Proof of required state approved employee training not available 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / ham sliced / reach in cooler by kitchen hand sink / **Corrected On-Site**
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. 2 wiping clothes on cutting boards in kitchen and 1 cloth under pan on grill.
- Basic - Opened employee beverage container in reach in freezer with food to be served to customers. Bottle of ice. **Corrected On-Site**
- Basic - Wall in disrepair. Wall next to exit door in kitchen crumbling and in disrepair.
- Basic - Water dripping from ceiling ac unit onto floor and boxes of coffee in dry storage.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce at 50f for 2 hours on salad prep table. Corrective action: items were place in reach in cooler fort temperature recovery.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes 50f for 2 hours in salad prep table in kitchen. Corrective action: item was placed in ice bath fort temperature recovery.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Sausage 50f for 2 hours in salad prep table in kitchen. Corrective action: items were placed in an ice bath for temperature recovery.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food handler cracked raw shelled eggs and went on to a different task with no glove change nor hand wash in between. Corrective action: advised operator.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Next to ice and water by waiter station in kitchen and in the dining room. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Food handler washed hands in dump sink and then changed gloves. Corrective action: Advised operator.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Lettuce and carrot salad 50f for 1 hour covered in plastic, cheddar cheese 48f for 30 min, potato hash 45f for 2 hours in reach in cooler. Corrective action: plastic wrap was removed to allow for airflow
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked spaghetti temped 80°f, cooked mashed potatoes temped 90°f, cooked meatballs temped 93°f, real butter temped 90°f. Products were not in the process of preparation or cooling. Chef stated that products had been sitting out for approximately one hour. All products were temped on top of the stove.inspector recommended and provided time procedure. Corrective Action: operator turned on the stove to properly reheat the products.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat turkey in stand up cookline reach in cooler next to stove. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Both of the establishments probe thermometers were off by approx 20°f.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Storage area
- Basic - Nonfood-grade bags used in direct contact with food. Rolls, storage area **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes, pasta in reach in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sausage 88 cooling less than 2 hrs. Shallowed and placed in freezer for quick chill to 70 within 30 minutes
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No conspicuously located thermometer in holding unit. At the reach in cooler (glass door) in the bar
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting boards are soiled.
- Critical - Observed handwash sink used for purposes other than handwashing. The hand sink at the bar was being used as storage **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk 44, 44 in the wait staff reach in cooler on the expo line. Milk 44 in the reach in cooler at mother bar
- Observed soiled dry wiping cloth in use. Several towels store on the cutting board on the cook line
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Slicer dustcaps missing.
- Observed attached equipment soiled with accumulated dust. Vent, dry storage
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.Liquid shortening,dry storage
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Thermometer reads 20 degrees. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer is handling both soiled dishes and clean dishes without washing hands to break the contamination cycle. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff bussing tables and serving customers without washing hands to break the contamination cycle Corrected On Site.
- Observed employee with no hair restraint. cooks on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken salad 44 and tuna salad 46 f degrees on the top portion of the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 44 f degrees in the storage reach in cooler wait staff area
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk containers open not dated in the storage reach in cooler wait staff area
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored inverted, spoons at bar area.
- Critical - Hand wash sink lacking proper hand drying provisions.Bar
- Lights missing the proper shield, sleeve coatings or covers.Light lens hanging over cookline Corrected On Site.
- Critical - Observed 4 dead roaches on premises in dry storage room. Operator removed during inspecion Corrected On Site.Okay per Gary Reid.
- Observed build-up of grease on shelving below flat grill
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken salad 47F in overstocked pan in makeline cooler, shallow panned and quick chilled.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked potatoes 117F on cookline for 2 hours, advised to reheat to 165F for hot holding
- Critical. Observed cloth used as a food-contact surface.Cook blotting cooked bacon and sausage with wiping towel on cookline
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.Cook cracked shell eggs with gloves on then handled diced tomatoes without washiing hands and changing gloves.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.Bar area
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed buildup of slime in the upper interior of ice machine.
- Critical. Observed buildup of soiled material on mixer head.
- Observed residue build-up on microwave door handle
- Observed build-up of food debris, dust on makeline cooler gaskets
- Critical. Observed handwash sink used for purposes other than handwashing.Service area, used as a dumpsink
- Observed attached equipment soiled with accumulated dust.Vent in dry storage area
- Observed kitchen ceiling soiled with accumulated grease.
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken on top of beef in makeline cooler.
- Critical. Violation: 22-28-1 Observed interior of makeline reach-in cooler soiled with accumulation of food residue and beef blood.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink by ice bin in server's area
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Bar area
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7/13/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Bacon fat 84F on shelf over stove for 3 hours per cook. Moved into cooler for temperature recovery
- Critical. Observed food being cooled by nonapproved method.Sausage cooling in too large quantity. Shallow panned for proper cooling Corrected On Site.
- Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.Cooks must stack foods on top of, rather than inside existing steam well due to space limitation
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken on top of beef in makeline cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed both makeline cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.Cookline Corrected On Site.
- Critical. Observed interior of microwave heavily soiled.
- Critical. Observed interior of reach-in cooler doors soiled with accumulation of food residue and black moldlike substance
- Critical. Observed interior of makeline reach-in cooler soiled with accumulation of food residue and beef blood.
- Observed build-up of food debris, dust or dirt on shelf over makeline
- Observed build-up of food debris, dust or dirt in ice cream freezer
- Critical. Hot water not provided/shut off at employee hand wash sink by ice bin in server's area
- Critical. No handwashing sign provided at a handsink used by food employees.Bar area
- Critical. Observed bleach stored in a drinking water bottle at bar area
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5/11/2010 | Routine - Food | Warning Issued |
- Violation: 33-11-1 Missing drain plug at dumpster.
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2/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked meats, vegetables.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Deli meats soft cheeses.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 67F held ineffectively on ice. Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Broccoli 94F, hashbrowns 86F on cookline.Advised. Repeat Violation.
- Critical. Observed food stored on floor.Beef roasts,kitchen Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook preparing french toast with bare hands Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook handling bacon with bare hands Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Prior to putting on clean gloves,cook.
- Critical. Observed buildup of slime in soda gun nozzle holster at bar
- Critical. No handwashing sign or soap provided at a handsink used by food employees.Bar
- Missing drain plug at dumpster.
- Grease receptacle not on proper pad.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.Bebbie Ryan This violation must be corrected by : 2 8 10.
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12/7/2009 | Routine - Food | Warning Issued |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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