- Basic - Build-up of mold-like substance on nonfood-contact surface. Behind soda nozzles in server area. **Warning**
- Basic - Dead roaches on premises. Two dead roaches in ice bin by bar window left side, cleaned up by bar tender. **Corrected On-Site** **Warning**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar. Throughout bar area in corners along baseboard especially to right of dish washer, trash and dirt on floor. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler gasket ripped and has slimy debris, one door cooler across from oven **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. End of cook line by hand sink **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Large bulk container of flour per employee in back prep area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawers under cook line - chicken, meatloaf, blue cheese 42°, cooked onions, sauerkraut, cooked vegetables 42°, raw hamburger, raw rib eye 42°. In reach in cooler end of cook line by hand sink: cooked pasta 47°, pot roast 49°, Irish stew 46°, gravy 52°, pork 53° in reach in cooler, guacamole with tomatoes 45°, cut sausage 46°, potatoes cooked 46° in reach in cooler prep. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw calamari over container of RTE orange sauce in reach in cooler across from fryers, chef corrected storage **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach in ice bin on outside of single service cups wrapper in ice bin by bar window left side **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In reach in cooler end of cook line by hand sink: pot roast 49°, gravy 52°, pork 53° in reach in cooler next to handsink, chef stated items had been in cooler overnight **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical improperly stored. Aerosol stainless steel cleaner directly next to clean metal pans across from dish machine, removed by chef. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice chute in large ice machine back prep area, also in ice machine by back door interior top front of shield has black spots on top **Repeat Violation** **Warning**
- 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. Reach in cooler ambient 50-51° next to hand sink end of cook line. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. At end of cook line next to reach in cooler **Warning**
- Intermediate - Metal stem-type thermometer soiled. Manager was taking multiple temperatures of RTE TCS food in reach in cooler next to hand sink prep cooler top, wiping off with paper towel in between uses without sanitizing. **Warning**
- 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. Manager could not show any employee training cards **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of orange substance Hanging by dump sink in bar, bar tender labeled. **Corrected On-Site** **Repeat Violation** **Warning**
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10/03/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/03/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SAFESTAFF certificate for only 1 employee, the cook. **Repeat Violation** **Warning**
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07/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor soiled/has accumulation of debris. Floor on right of dish machine in bar area has heavy accumulation of debris. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler across from grill. **Warning**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler across from grill. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken, tomatoes, pastrami 47°, middle reach in cooler across from grill. egg wash 45° on prep, reach in cooler end of cookline, pulled pork, spinach dip, ground beef 47°,cooked onion, cooked peppers 53° top reach in cooler drawer under grill. Buffalo chicken soup, liquid cheese, refried beans, salsa homemade, marinara homemade, au jus, creamy cayenne ranch dressing , buffalo dip, cheese, shredded cheese, cooked chicken, 48-50° in walk in cooler overnight, turkey breast, shredded cheese, dressing, buttermilk, mozzarella, sauerkraut 47°, raw beef, raw chicken 45-46° **Warning** At callback - end of cookline prep tomatoes, blue cheese, pico de gallo 42-43°, cut tomatoes 53° cooling ambient 41° in reach in cooler. Reach in cooler drawers: cooked peppers 53°, sauerkraut 46°, pastrami 47°, turkey 47°. Reach in cooler end of cookline by hand sink prep top cut tomatoes, guacamole with tomatoes 43°, grilled chicken 49°-51°, spinach dip in reach in cooler 43°. In beer cooler- chicken 43°, whole shell eggs 45-46° ambient, butter milk 42° ambient. No TCS Food is stored in main walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine back of kitchen interior top, also in ice bin in server area. **Warning**
- 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. Middle Reach in cooler ambient 51-55°, reach in cooler end of cookline ambient 50°, refrigerated drawer (top drawers) under grill all TCS food above 50°, back walk in cooler ambient 55-60° by ice machine, Walk in freezer not all TCS food frozen solid. **Warning** At callback- walk in cooler is still down ambient 50°, manager stated unit is still not holding temperature, reach in cooler drawers are not functioning ambient 65° manager was aware they were not working, iced down food, but ice was not adequate to bring down temperature. Middle reach in cooler ambient 30°, end of cook line reach in cooler ambient 42°.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SAFESTAFF certificate for only 1 employee, the cook. **Repeat Violation** **Warning**
- Intermediate - Soda gun soiled. Soda gun to right of entrance of bar area. **Warning**
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07/16/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy food debris build up on fryer handles on cookline. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks next to ice machine. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards along prep. **Repeat Violation** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. **Warning**
- Basic - Floor soiled/has accumulation of debris. Floor on right of dish machine in bar area has heavy accumulation of debris. **Warning**
- Basic - Food stored in holding unit not covered. Box of peas uncovered in walk in freezer. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler across from grill. **Warning**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler across from grill. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on prep, corrected during inspection by employee. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Under steam table. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes, cooked meatloaf in walk in cooler 49°, made earlier this morning according to manager. **Warning**
- 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. Dish machine 0 ppm, correct to 25-50 ppm. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken, tomatoes, pastrami 47°, middle reach in cooler across from grill. egg wash 45° on prep, reach in cooler end of cookline, pulled pork, spinach dip, ground beef 47°,cooked onion, cooked peppers 53° top reach in cooler drawer under grill. Buffalo chicken soup, liquid cheese, refried beans, salsa homemade, marinara homemade, au jus, creamy cayenne ranch dressing , buffalo dip, cheese, shredded cheese, cooked chicken, 48-50° in walk in cooler overnight, turkey breast, shredded cheese, dressing, buttermilk, mozzarella, sauerkraut 47°, raw beef, raw chicken 45-46° **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Buffalo chicken soup, liquid cheese, refried beans, salsa homemade, marinara homemade, au jus, creamy cayenne ranch dressing , buffalo dip, cheese, shredded cheese, cooked chicken, meat loaf, cooked potatoes 48-50° in walk in cooler overnight, turkey breast, shredded cheese, dressing, buttermilk, mozzarella, sauerkraut 47° **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine back of kitchen interior top, also in ice bin in server area. **Warning**
- 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. Middle Reach in cooler ambient 51-55°, reach in cooler end of cookline ambient 50°, refrigerated drawer (top drawers) under grill all TCS food above 50°, back walk in cooler ambient 55-60° by ice machine, Walk in freezer not all TCS food frozen solid. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Back of kitchen hand wash sink in prep area. **Warning**
- Intermediate - Encrusted material on can opener blade. On back kitchen prep table. **Repeat Violation** **Warning**
- Intermediate - Encrusted, soiled material on slicer. Below blade, old food debris, on slicer back prep area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sandwich wrappers stored in hand sink next to dishwasher. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink back of kitchen prep area, paper towels unable to dispense at hand sink next of dish washer. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. Cook stated he does not have a thermometer to check temperatures. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SAFESTAFF certificate for only 1 employee, the cook. **Repeat Violation** **Warning**
- Intermediate - Soda gun soiled. Soda gun to right of entrance of bar area. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle In dishwashing area on shelf, corrected by manager. **Corrected On-Site** **Repeat Violation** **Warning**
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting plastic bins on dish rack.
- Basic - Old labels stuck to food containers after cleaning. Old labels on plastic bins on dish rack in rear food prep area.
- Basic - Reach-in cooler gasket torn/in disrepair. Gaskets of the cooler on the cook line that has a heat lamp on top of it.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths along cook line. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor throughout restaurant. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. French fries on cook line 101°. Operator discarded French fries.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose next to dish machine.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of sanitizer above make table at end of cook line. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. Can opener along prep line in rear prep area. **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles of chemicals on cook line and in dish washing area. **Corrected On-Site**
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Bar tender hair touched ice while scooping for drink
- Basic - Soda gun holster with accumulated slime/debris. At bar
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 57'F in ice bath on prep line suggested time as a public health control emailed form
- 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. 0 ppm chlorine
- High Priority - Live flies in kitchen. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. Make table near wall at end of cookline
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Glass at wait station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- Intermediate - No soap provided at handwash sink. At bar
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. At wait station
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs at bar **Corrected On-Site**
- High Priority - Live flies in kitchen. Drain flies
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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1/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Walk in cooler **Corrected On-Site**
- Basic - Clean cups/glasses not properly air dried - wet nesting. At wait station
- 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. Soda bottle
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs at bar **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage 50-53'F drawer cooler on line, corrective action less than 4hrs moved to freezer
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings, walk in cooler, 46'F - 47'F stop saled Stew 44'F
- 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. 0ppm chlorine **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. Waitress bare handed limes **Corrected On-Site**
- High Priority - Live flies in kitchen. Drain flies
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Ambient temp 45'F phf's moved to other cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both sinks on cookline **Corrected On-Site**
- Intermediate - Walk-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.
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1/23/2013 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No copies of original certificates of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed cutting board grooved/pitted and no longer cleanable. at prep table reach in cooleers
- 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. dishwasher handled soiled dishes then clean ones without washing hands Corrected On Site. washed hands rewashed dishes
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. line cook with watch
- Observed leaking pipe at plumbing fixture. at dish machine
- Critical - Observed live flies in kitchen.
- Critical - Observed toxic item stored by utensils. cleaners on shelves with box of straws
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8/21/2012 | Routine - Food | Administrative complaint recommended |
- Equipment and utensils not properly air-dried. plastic tubs stacked wet
- Critical - Hand wash sink lacking proper hand drying provisions. outdoor bar Corrected On Site.
- Critical - No original certificates 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. Pro
- Observed cutting board grooved/pitted and no longer cleanable. cutting boards at all the prep table reach in coolers Repeat Violation.
- Critical - Observed dented/rusted cans. can of cocktail sauce badly dented on seam Corrected On Site. Stop Sale issued.
- Critical - Observed encrusted material on can opener.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. swiss cheese, provolone, pastrami, 49'F Corrected On Site. front of drawer was open products were moved to walkin cooler
- Observed single-service items stored on floor. plastic drink cups
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. pork tenderloins dated 3/15/2012 voluntarily discarded
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm at bar Use 3 compartment sink for sanitation until functional
- Equipment or utensils not designed or constructed in a durable manner. cup used as scoop in bulk sugar at wait station
- Observed cutting board grooved/pitted and no longer cleanable. at prep table coolers
- Critical - Observed food stored on floor. drink ice stored on floor inside walk in freezer Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. buttermilk, ice bath on cookline, 48'F Corrected On Site. Volutarily discarded suggested time as a public health control
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. bulk breading Corrected On Site.
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro
- Observed hood filters not installed at time of inspection.
- Critical - Vacuum breaker mising at hose bibb.
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4/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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