- No Violations Were Observed
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09/05/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food in cooler across from the stove top at a range of 46° to 48°F **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. Observed cooler across from stove top has a ambient temperature of 52°F, all TCS food moved to another cooler until unit can be repaired . **Warning**
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09/03/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed a Togo cup in the ice at the service station .
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dish washer wash dirty then not change gloves and touch the clean. Corrective action had dish washer wash hands and rewash dishes and educated to set up a couple of racks of dirty dishes, send them through and then wash hands and put on clean gloves.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed cream sauce cooling at room temperature , corrective action had operator put the sauce in the cooler to get to 70°F in the first two hours.
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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. Observed a cook on the salad side cut open a avocado .
- Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand wash sink at bar area. **Corrected On-Site**
- 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. Observed cooler across from grill not holding temperature , food had been there for 1 hour , and was moved to another cooler and will not be used until fixed.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Observed drink at bar area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand was sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth at bar area not in a sanitizer bucket. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dish washer move from dirty to clean without washing hands. **Corrected On-Site**
- 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. Observed cook handing toasted buns and tomatoes .
- High Priority - Quaternary ammonium sanitizer in bucket not at proper minimum strength on main kitchen line. **Corrected On-Site**
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizing bucket at over 200 ppm chlorine
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler drawers under grill with ambient air temperature at 55 degrees f. This violation must be corrected by : 08-14-2012 .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle toasted buns and plate them barehanded.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then put a new pair of gloves and begin food prep without washing hands.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. bartender indicated hands are washed in 3 compartment sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed shaker used as ice scoop behind the bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw basa 59 degrees f in reachin cooler with ambient air temperature at 35 degrees f. fish was thawing in sink before being placed in reachin cooler. observed raw chicken at 56 degrees f in reachin cooler drawers under grill with ambient air temperature at 55 degrees f. observed raw shrimp at 48 degrees f in reachin cooler with ambient air temperature at 41 degrees f.
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8/13/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then directly put on a new pair of gloves without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 55 degrees f and pulled pork at 50 degrees f in reachin cooler across stove. ambient air temperature at 41 degrees f. also observed cooked ribs at 50 degrees f in reachin cooler drawer under grill. with ambient air temperature at 38 degrees f.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. observed sanitizer solution at 0ppm in bucket off cookline.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed quesadilla mix (cooked chicken) at 46F. Corrected On Site. Items voluntarily discarded. On 7/29/2011 call back observed pasta at 44F and chicken qusadillas at 45F. Corrected on site.Items voluntarily discarded.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pasta in small bags at 45F, Preparation walk in cooler. ' Corrected On Site. Items voluntarily discarded . On 7/29/2011 call back observed pasta in small bags at 44F and chicken quesadillas at 45F, preparation walk in cooler. Corrected on site. Items voluntarily discarded.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 53F, cook-line by paper towels dispenser.
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7/29/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 53F, cook-line by paper towels dispenser.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 57F, reach in cooler drawees under grill.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pasta in small bags at 45F, Preparation walk in cooler. ' Corrected On Site.Items voluntarily discarded .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice in walk in cooler at 46F, preparation walk in cooler. Corrected On Site. Items voluntarily discarded .
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Observed chicken cooked to 98F. Corrected On Site. Item cooked to 190F.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw burger wiped gloved hands with wet cloth and then touched burger buns. Corrected On Site Employee washed hands.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken over raw pork, meat walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed quesadilla mix (cooked chicken) at 46F. Corrected On Site. Items voluntarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw burgers at 53F, reach in cooler drawers under grill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw scalops and cooked chicken at 53F, reach in cooler (saute cooler), by paper towels dispenser.
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7/28/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Expired employee training. 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.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Observed ice scoops on top of ice machines.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching bread with bare hands. Corrected On Site. Employee using tongs.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Observed in-use utensil stored in sanitizer water, cook line.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Must manually wash, rinse and sanitize all kitchen equipment.
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3/15/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked ribs in cookline reach-in cooler found at 53 degrees. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw pork in walk-in cooler. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. cookline employee observed using same spatula to handle raw beef and cooked potatoes
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill tools at cookline
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handled dirty food wares then handle clean without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee switch gloves without washing hands before grabbing the new pair
- Observed clean equipment stored on floor. observed dishwasher stacking clean plastic food bins on floor near dishmachine Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. by dishmachine Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in back prep sanitizer bucket found at concentration over 200ppm
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9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using cup with no handle to scoop ice.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing sanitizer on cookline.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees putting on gloves without washing hands on front cookline.
- Critical. Hand wash sink lacking proper hand drying provisions. bar handsink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar handsink.
- Critical. License expired more than 60 days, after expiration date. license expired 12/01/2009. can pay online at www.myfloridalicense.com/dbpr/hr, or call customer helpline at 850-487-1395.
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3/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed cloth used as a food-contact surface. on salads
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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