- Basic - Bowl or other container with no handle used to dispense food. Bleu cheese **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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment in poor repair. Interior lid of chest freezer in store room
- Basic - Food stored on floor. Oil jugs **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Salad station
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reachin freezer in outside hallway
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Service tech called
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 65° on counter. Discarded. Salsa 49° on counter at salad station. Returned to reachin.
- High Priority - Raw animal food stored over cooked food. Fish over prime rib
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw turkey over raw beef
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Slaw dated 9/4. Discarded
- High Priority - Toxic substance/chemical improperly stored. Can of butane hanging over salad station. Jug of chemical on top of reachin freezer **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Salad station **Corrected On-Site**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jesse
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared in a food establishment and dispensed in a vending machine not properly date marked.
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish wash area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Raw fruits/vegetables not washed prior to preparation. Celery
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cooks
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 50°, Provolone cheese 53°, pepper jack cheese 53°, bleu cheese crumbles 50° corrective action taken: iced
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Onion soup 122°F corrective action taken: place in metal pan and put into the walkin cooler
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.souffle cup in spinach dip, chopped eggs **Corrected On-Site** **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food stored on floor. Oil jugs, soy sauce
- Basic - Interior of reachin freezer in disrepair/has exposed insulation.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area, cookline
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline drawers, turkey 45, corned beef 47, ham 50, hamburger 45, beef 51. These products were traded for cold products in walkin. Do not leave food in drawers overnight.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Vegetable cream cheese dip. Discarded by mgr.
- Intermediate - Handwash sink not accessible for employee use at all times. Cambro pan in sink, salad area
- Intermediate - No soap provided at handwash sink. Dish 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.slasa, chopped eggs, cut lettuce **Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Souffle cup
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Chips
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels stuck to food containers after cleaning.
- 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. Limes
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/3/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. salad station
- Critical - No Certified Food Manager for establishment.
- Critical - No conspicuously located thermometer in holding unit. cookline reachin Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. salad station
- Observed cutting board grooved/pitted and no longer cleanable. on cookline reachin
- Critical - Observed employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee touching bread with bare hands Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reachin
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. eggs Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin drawers, fresh mozzarella 49, swiss cheese 53, chicken 47, hamburger meat 45, roast beef 53, ham 47, philly meat 45, turkey 44, beef 46-48. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw seafood over cooked chicken, walkin cooler
- Critical - Observed unlabeled spray bottles. dish area-cleaners
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. pasta dated 9-26, buffalo chicken filling 9-27, herb butter 9-27, crab rangoon filling 9-22.
- Critical - Vacuum breaker mising at hose bibb. splitter at mop sink Repeat Violation.
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10/3/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/16/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Equipment and utensils not properly air-dried. beverage glasses
- Critical - No conspicuously located thermometer in holding unit. cookline reachin cooler, wait station reachin
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. salad prep employee emptied trash w/ gloves on then resumed food prep w/ same gloves.
- Critical - Observed employee improperly washing hands. did not dry hands after washing, then picked up food w/ wet hands
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee picked up bread w/ bare, wet hands Repeat Violation.
- Critical - Observed food stored on floor. boxes of chicken, walkin cooler Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. chimmichurra, corn relish. Repeat Violation. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibbs, mop sink Repeat Violation.
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1/9/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/9/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 10 ppm Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. bar, dish area. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. buckets Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in chimmichurra Repeat Violation.
- Critical - Observed live flies in kitchen.
- Observed mop/service sink used for dishes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in ccokline reachin, hamburger meat 46, turkey 45, ham 44. in reachin, cream 54. in walkin unit, rice 45, chicken 44, stuuffed chicken 44, skirt steak 45. in salad reachin, eggs 52, chicken 48. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pastas, potatos, chicken, eggs Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
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10/6/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Displayed License expired within 30 days after expiration date.
- Critical - No handwashing sign provided at a handsink used by food employees. Mens restroom.
- Observed build-up of dust or dirt on walk-in cooler fan guards. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzle. Corrected On Site.
- Critical - Observed food stored on floor. 5gal bucket of chips. Jug of oil. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in glass reach-in. Heavy cream in kitchen reach-in. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Under dish sink. Corrected On Site.
- Observed utensils stored in crevice between conduit and wall. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibbs, mop sink
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1/12/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sauce, salad Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 46-50, beef 48, hamburger 46, chicken 45 in cookline drawers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in walkin, skirt steak 61, beef 47, pork 46
- Critical. No conspicuously located thermometer in holding unit. cookline reachin
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. no barrier between handsink and prep table on cookline and water splashes onto table
- Critical. Observed food stored on floor. buckets of sauce
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cups
- Critical. Vacuum breaker mising at hose bibbs, mop sink
- Critical. No handwashing sign provided at a handsink used by food employees. dish area
- Critical. Observed toxic item stored in food preparation area. butane
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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1/10/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats ( large portion of sliced deli meat)
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Boiled eggs
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef in walkin cooler.
- Critical. Observed food stored on floor. Walkin Cooler
- Observed utensils in poor condition. Basting brush
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical. Handwash sink not accessible for employee use at all times. Bar Area
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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6/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over cooked food. Reachin freezer Raw groundbeef over cooked mini chicken tacos. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food. Metal banded
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12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/3/2008 | Routine - Food | Administrative complaint recommended |
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