- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Floor tiles missing. Approximately 1 dozen floor tiles missing by three compartment sink. **Repeat Violation**
- Basic - Food stored in holding unit not covered. Reach in freezer.
- Basic - Ice buildup in chest freezer.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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10/15/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. Front line cooler. **Repeat Violation**
- Basic - Floor tiles missing. Approximately 1 dozen tiles by three compartment sink.
- Basic - Ice buildup in chest freezer.
- Basic - Stored food not covered in chest freezer.
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6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cloth used as a food-contact surface. Front line cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Gloves available. Employee was cutting and handling lettuce.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/27/2014 | 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.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Employee rinsed utensil in handwash sink.
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6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site**
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed handwash aids at a non-handwash sink.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed aprons stored with canned food items.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed utensils stored in crevices between equipment.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED AN UNLABELED SPRAY BOTTLE.
- OBSERVED EMPLOYEE CHANGE TASKS WITHOUT CHANGING GLOVES - HANDLING BOXES THEN GO BACK TO HANDLING FOOD.
- Critical - OBSERVED FIRST AID SUPPLIES IMPROPERLY STORED - BANDAGES WITH FOOD PRODUCTS.
- OBSERVED IN-USE UTENSIL STORED IN STANDING WATER - PREP AREA.
- OBSERVED MISSING LIGHT SHIELD IN KITCHEN AREA AND STORAGE AREA.
- Critical - OBSERVED MOLD-LIKE SUBSTANCE ON GASKETS TO FRONT LINE COOLER.
- Critical - OBSERVED RESIDUE INSIDE SODA NOZZLE BEHIND BAR.
- Critical - OBSERVED RESIDUE ON TOP OF DISH MACHINE.
- OBSERVED UTENSILS STORED BETWEEN CREVICES/WALL and PREP SINK.
- OBSERVED WET WIPING CLOTHS NOT STORED IN SANITIZER.
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9/27/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, butter, cheese in reach in coolers.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. filet mignon and rice in walk in cooler at 45F. Other temperatures in unit 42-44F. Operator adjusted thermostat.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. cigarette butt / ashes
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. both on cookline.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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5/11/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Double glass cooler holding butter at 52F, milk at 49F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 20 ppm. Machine may be used to wash but a separate hand dip sanitizer must be used until machine is sanitizing properly.
- Critical - Hot water not provided/shut off at employee hand wash sink. bar. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. spatula stored in crevice behind handsink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. double glass cooler Corrected On Site.
- No copy of latest inspection report.
- 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. both on cookline.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. cigarette butt / ashes
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. next to clean plates, prep area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting lemons
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. lemons. 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. shredded cheese Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. cookline.
- Critical - Observed employee improperly washing hands. washed hands with gloves on. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Cigarette butt/ashes on top of warewash machine.
- Critical - Observed handwash sink used for purposes other than handwashing. used to rinse knife
- Critical - Observed handwash sink used for purposes other than handwashing. used to store sponge/draincover. bar.
- Critical - Observed handwash sink used for purposes other than handwashing. used to thaw shrimp.
- Critical - Observed handwash sink used for purposes other than handwashing. used to thaw. Corrected On Site.
- Observed personal care item stored with food. Clothes on powdered sugar, and hanging on rack with food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crab cakes on cookline at 48F. Advised operator to keep refrigerated until ready to prep item.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. filet mignon and rice in walk in cooler at 45F. Other temperatures in unit 42-44F. Operator adjusted thermostat.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 49F, butter at 52F in double glass cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken at 57F, butter at 45F, left out on cookline. Operator returned items to cooler
- Critical - Observed potentially hazardous food thawed at room temperature. Fish, shrimp, lobster in handsink. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. fish Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, butter, cheese in reach in coolers.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mushroom sauce at 101F on cookline. Advised operator to reheat to 165F to hot hold at 135F or above.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/6/2011 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor.bag of potatoes,bag of oniins.on floor near walk in cooler. Corrected On Site.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. Corrected On Site.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.milk,sour cream.
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.Manager Dario Perez took FRA exam on 2/17/10.and is awaiting results.
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2/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food stored on floor.pan of fish on floor of walk in cooler Corrected On Site.
- Clean multiuse spoons utensils,pans not stored inverted at bar area. Corrected On Site.
- Observed leaking pipe at plumbing fixture.under 3 compartment sink at bar.
- Critical. Handwashing cleanser lacking at kitchen handwashing lavatory. Corrected On Site.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/11/2009 | Routine - Food | Warning Issued |
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