- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (cheese) in back line cooler.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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10/2/2013 | Complaint Full | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (potatoes - 47f). **Corrected On-Site**
- 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 (47f).
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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10/1/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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9/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean utensils stored in soiled bins. **Warning**
- Basic - Equipment in poor repair. Observed cooling cooler at 46f, 49f. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Pork hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cole slaw 48, 49f, potatoes salad 49f, 43f, ham 48f, chicken 48f, pork 46f. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purpose (storage) other than handwashing. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink at cook line. **Warning**
- Intermediate - Required employee training expired for all 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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7/9/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit at back line.
- High Priority - Displayed food (bacon) not properly protected from contamination. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (beef - 45) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product (bacon).
- 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 (45f).
- 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.
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food (cheese) cold held at greater than 41 degrees Fahrenheit (45f). **Corrected On-Site**
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (sauce) in cooler at rear of kitchen.
- 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. Unit observed at 45f. Repair in progress at time of inspection.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - Observed potentially hazardous food (cheese) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
- Critical - Observed potentially hazardous food (ham) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
- Critical - Observed raw animal food (eggs) stored over ready-to-eat food (tomatoes) in cookline cooler.
- Critical - Potentially hazardous food (beans) not held at 135 degrees Fahrenheit or above (114F). Corrected On Site.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed hand wash sink used for purpose (storage) other than washing hands. Corrected On Site.
- Critical - Observed raw animal food (eggs) stored over ready-to-eat food (tomatoes) in cookline cooler.
- Critical - Observed unlabeled spray bottle at cookline.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food (eggs) stored over ready-to-eat food (tomatoes) in cooler near grill. Corrected On Site.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed in-use utensils stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food (butter) cold held at greater than 41 degrees Fahrenheit (56F). Corrected On Site.
- Critical - Observed potentially hazardous food (ribs) cold held at greater than 41 degrees Fahrenheit (50F). Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food (potatoe salad) and the container.
- Critical. Observed hand wash sink used for purpose (storage) other than washing hands.
- Critical. Observed employee fail to wash hands between glove changes.
- Critical. Dishmachine chlorine sanitizer exceeds maximum concentration limit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed leaking AC vent at bar.
- Critical. Observed unlabeled spray bottle near grill.
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 4/13/10: Operator states part has been ordered.
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4/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (49F). 4/07/10: Unit found at 45F.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.
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4/7/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food (cheese) cold held at greater than 41 degrees Fahrenheit (49F).
- Critical. Potentially hazardous food (beans) not held at 135 degrees Fahrenheit or above (122F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (49F).
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (salad).
- Critical. Observed utensil stored with handle ibn contact with food (potatoe salad).
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed unlabeled spray bottle at three compartment sink.
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4/5/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food (soup) not held at 135 degrees Fahrenheit or above (115F). Corrected On Site.
- Critical. Potentially hazardous food (potatoe) not held at 135 degrees Fahrenheit or above (96F). Corrected On Site.
- Critical. Potentially hazardous food (beef) not held at 135 degrees Fahrenheit or above (109F). Corrected On Site.
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12/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Waste line missing at soda gun holster at bar.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
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