- Basic - Fan cover in RIC has accumulation of dust/debris.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name.Sauces.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.Sugar.
- High Priority - Raw animal food stored over ready-to-eat food.Shell eggs over bread.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Raw animal food stored above unwashed produce.Shell eggs over produce.
- Basic - Stored food not covered in reach-in cooler.Ham.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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11/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container in ice machine/ice bin.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in reach-in cooler has accumulation of dust/debris.
- Basic - Food stored in holding unit not covered.Shrimp.
- Basic - Hole in ceiling.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.Chicken over Lemons.
- High Priority - Raw animal food stored over ready-to-eat food.Salmon over vegetables
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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9/18/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated dust.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Hole in wall.
- Basic - Wall in disrepair.
- 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.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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5/22/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Food stored on floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Small flying insects in bar area.
- Intermediate - Slicer blade guard soiled with old food debris.
- 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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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Working containers of food removed from original container not identified by common name.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Observed hole in ceiling.
- Observed hole in wall.
- Critical - Working containers of food removed from original container not identified by common name.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. PROVOLONE AND PROCCIUTTO (BLOCKS). Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Corrected On Site.
- Observed wall in disrepair. REMODELING /COSMETIC ON FINAL STAGE.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PASTA AND RISSOTO. Corrected On Site.
- Wet mop not hung to dry.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.0 ppm/ corrected: 100 ppm.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. LABELS ON OPEN BLOCKS/PIECES OF HAM , CHEESE.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site. LADY IN KITCHEN .
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED RICE AND NOODLES (COOLER).
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1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed floor area(s) covered with standing water. FROM ICE MACHINE .
- Light not functioning. ONE AREA OF STORAGE.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/18/2010 | Complaint Partial | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). BLACK BEANS , MUSHROOM SOUP , MARINATING BEEF (STEAKS), SAUCES, FISH : TUNA , SEAFOODS (LOBSTER TAILS).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS AT 56F .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF (54F) SEAFOOD COOKED (53F) SAUCES( 56F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER (ALL FOODS OVER 52F) .
- Critical. Displayed food not properly protected from contamination. OF CONSTRUCTION AT PREMISES.
- Critical. Observed uncovered food in holding unit/dry storage area. WHILE COOKING AND CONSTRUCTION WORKERS PASSING BY THE KITCHEN .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Equipment food-contact surfaces and utensils not sanitized. NO READING (ZERO).
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. ZERO READING .
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. DUE TO WORKERS INSIDE KITCHEN .
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. WALK IN SHELVES.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. SIDE OF KITCHEN (WHERE PIZZA (FOCCACIA /FLAT BREAD WERE DONE). EVIDENCED CROSS CONTAMINATION IN KITCHEN AREAS FROM CONSTRUCTION AT PREMISES .
- Observed exposed utility lines and pipes installed horizontally on the exposed floor due to missing floor in kitchen area.
- Floors not maintained smooth and durable.
- Floors not constructed easily cleanable.
- Dustless cleaning methods not utilized. DUE TO CONSTRUCTION AT PREMISES .
- Observed floor area(s) covered with standing water. KITCHEN AREA AND BACK ENTRANCE THRU ALLEY.
- Ceiling tile missing.KITCHEN AREAS.
- Observed hole/opening in wall of kitchen where preparation and storage areas placed. WALL OPENING AT CONCRETE WALL , CONECTING INNER KITCHEN AND PREPARATION AREAS WITH OUTSIDE ALLEY WHERE DUMPSTER ARE LOCATED.
- Observed wall soiled with accumulated dust.
- Observed hole in ceiling. KITCHEN AREAS.
- Observed ceiling in disrepair. KITCHEN AREAS.
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8/12/2010 | Routine - Food | Emergency order recommended |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed gaskets with slimy/mold-like build-up.
- Observed wall soiled with accumulated dust.
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Critical. Violation: 35A-03-1 Observed dead roaches on premises.
- Critical. Violation: 53B-08-1 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
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10/27/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed equipment in poor repair.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed dead roaches on premises.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- No copy of latest inspection report.
- 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
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8/26/2009 | Routine - Food | Warning Issued |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/2/2008 | Routine - Food | Warning Issued |
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