- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, crab 46°, cut tomatoes 47°, cheese 46°. All food double panned. Corrective action taken, employee set up cooler correctly.
- High Priority - Vacuum breaker missing at hose bibb, mop sink.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing/out of place. ... In kitchen
- 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. ... REACH.IN.COOLER... mahi 46° chicken kabobs 46°
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment or utensils not designed or constructed in a durable manner......scoop with out handle in brown sugar. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....sauces, cheese, vegetable 47?, chicken , cheese, sauce45? , fish 49?. As per operator ,Food being held less than 4 hours. Ice down on food..some food moved to another acceptable cooler. **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. Grill station flip top cooler. Must not have stored any potentially hazardous food until maintain at proper temperature .
- Intermediate - Cold water not provided/shut off at employee handwash sink.....soda station.
- Intermediate - Handwash sink used for purposes other than handwashing....stored strainer, dumped ice by soda station . **Corrected On-Site**
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.....scoop without handle in breadcrumbs using plate like scoop . Corrected On Site.
- Observed scoop with handle in contact with food....flour .
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.....raw beef above raw fish in reach in drawer . Corrected On Site.
- Critical - Observed small flying insects in bar area.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......true one door refrigerator . Must Not have stored any potentially hazardous foid until maintain proper temperature at 41 degrees or below.
- Critical - Observed handwash sink used for purposes other than handwashing......food evidence in handwashing at bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......mushroom , cooked beef, burger , beef temperature 48 to 50 degrees . volentrailly discarded food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......chicken 47 degrees reach in cooler . Corrected On Site. chicken moved to freezer .
- Critical - Observed towel contacting ready-to-eat food.....lettuce cooler #1 Corrected On Site.
- Observed utensils stored in crevices between equipment......knives Corrected On Site.
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6/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee handwash sink......bar. Corrctive action taken .
- Critical - No proof of required state approved employee training provided. 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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4/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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