- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over ready to set vegetables. **Corrected On-Site**
- Intermediate - Cutting board(s) stained.
- Intermediate - Employee used handwash sink as a dump sink at the bar and wait station.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At pizza station **Corrected On-Site**
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11/05/2014 | 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 - Employee personal items stored in or above a food preparation area. Phone on prep table **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Raw Beef and raw roasts were not covers **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Beef on bottom shelf . **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic 71°, chef discarded .
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. 18 in deep round 10 gallon container and tomato sauce at 134° sitting at room temperature ion top of ice will not cool in allow time allotted. Manager moved to freezer to finish the cooling process.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair......reach in top cold table in cook line . Must not have stored any potentially hazardous food until maintain temperature at 41° or below. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.........200 . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter , chicken, cooked pepper, spinach 52° to 54° in reach in top cold table in cook line. Food being held less than 4 hours . Food moved to another acceptable cooler. Mozzarella cheese , cooked pepper 46° in flip top reach in cooler in salad station. Operator states was uncovered and closed to oven cause high temp.on food. Advised covered food all the times. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw sea food above cooke ground beef in cook line . **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Small flying insects in bar area.....server station, salad station, pizza station. **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can....pizza station . **Corrected On-Site** **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. **Warning**
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12/9/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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2/21/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....both walk in cooler . must not have stored any potentially hazardous foid maintain at proper temperature of 41 degrees or below.
- Critical - Observed food stored on floor.....onion dry storage area. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods...... raw sea food above ready to ean can meats in reach in cooler , kitcken . Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......sauces 52 degrees , tuna , eggplant 47 degrees , soup 48 degrees in walk in cooler . Corrected On Site. stop sale issued .
- Critical - Observed roach activity as evidenced by live roaches found...one live roaches found in dry storage room.
- Critical - Observed small flying insects in bar, kitcken dry storage room.
- Critical - Observed soil buildup inside soda nozzles , bar. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name......salt, flour , bread crumbs , underneeth slicer machine .
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11/26/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
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8/24/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....salad and dessert reach in cooler (bottom). .Must not have stored any potentially hazardous food until maintain proper temperature at41 degrees or below.
- Critical - Hand wash sink lacking proper hand drying provisions.....server station , kitcken . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times......obstructed by garbage can, duster pan by table clot shelf. Corrected On Site.
- Light not functioning......dry storage area.
- Lights missing the proper shield, sleeve coatings or covers....dry storage area.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed cloth gloves contacting ready-to-eat food.....cheese on non food grade paper towel in reach in cooler ,preperation area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....dumping ice in handwashing sink, server station , kitcken .
- Critical - Observed improper vertical separation of raw animal foods. raw chicken above raw lobster in reach in cooler , kitchen Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......prosciutto, cheese, shrimp , clams 48 degrees , salad in reach in cooler . preperation area.food being less than 4 hours . food moved another acceptable cooler . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw fish above ready to eat food mushroom sauce in reach in cooler , kitchen
- Critical - Observed soil buildup inside soda nazale , server station , kitcken ...and bar.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....fliptop cross from stove. must not have stored food untill maintained acceptable temperature .
- Critical - Hand sink missing in men's rest room.,without plan reviewed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine....wrong test kit.
- Critical - No handwashing sign provided at a handsink used by food employees....by preperation sink. pizza bar.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......butter 70 degrees , cheese 65 degrees , garlic in oil 72 degrees F. kitchen . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......grilled chicken , mushroom , cheese temperature 48/50 degrees F. dauble stocked . pizza bar reach in cooler . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....chicken , cooked onion , cooked green paper , butter 45 degrees F. reach in cooler cross from stove. food being held less than 4 hours .ice down on food. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....cheese, dressings walk in cooler . Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.....raw beef over cooked nodles, reach in cooler kitchen . Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation....raw beef above ready to eat desert in maximum freezer . Corrected On Site.
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1/30/2012 | Routine - Food | Warning Issued |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bread Crumbs
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2011 | Routine - Food | Call Back - Complied |
- 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. --- reach-in-cooler in salad station not holding foods near required temperatures.
- Critical - Food-contact surfaces not cleaned after being contaminationed. --- dry food bins not cleaned and sanitized after heavy food spils and soilings.
- Critical - No conspicuously located thermometer in holding units throughout restaurant.
- No copy of latest inspection report.
- Critical - Observed buildup of soiled material on mixer head.
- Observed debris and grease accumulated under cooking equipment and around perimeters of all baack of the house areas.
- Observed gaskets/seals on cold holding unit in poor repair. --- in salad station reach-in-coolers AND in cook line reach-in-coolers.
- Critical - Observed handwash sink used for purposes other than handwashing. --- at cocktail bar, handwash sink used as dump sink
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- at cook line pasta station. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. --- in walk in cooler, comminited raw meats (prrepared raw meatballs and sausage stored aabove raw seafoods
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- dessert station. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cooked shrimp on cook line - cooling Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in salad station. Stop Sale Issued. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. --- in walk-in-cooler, raw shell eggs above milk and dairy Repeat Violation.
- Observed single-service articles improperly stored. --- not inverted.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. --- tested at 0 PPM 10 minutes after set-up. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cooked shrimp, calamari salad, mussels
- Waste line missing at soda gun holster. --- cocktail bar. Repeat Violation. --- holster drainage dripping into drink ice.
- Critical - Working containers of food removed from original container not identified by common name. --- dry good containers in kitchen.
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2/10/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk-in-cooler, containers of prepared sauces and raw seafoo not labeled and dated. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in #2 walk-in-cooler, 10+ large containers of sauces/soups not dated or labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in prep area, an estimated 30 lbs chicken breasts being trimmed/butterflied are at 47 degrees F, the trimmed breasts being held to the side on a tray, waiting to be pounded to cutlets are already at 55 degrees F. Repeat Violation.
- Critical. Observed food stored in ice used for drinks. --- at cocktail bar. Repeat Violation.
- Critical. Observed food stored in undrained ice. --- at cocktail bar.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. --- dry food storage bins soiled.
- Critical. Observed raw animal food stored over ready-to-eat food. --- in walk-in-cooler, 33 dozen raw shell eggs out of case stored on shelving directly above uncovered perled sliced potatoes, uncovered stuffed peppers and abutting loaves of cheeses. Repeat Violation.
- Critical. Observed food stored on floor. --- in 3alk-in-freezer, calamari. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk-in-freezer, breaded mozzerella and calamari. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in #2 walk-in-cooler, cooked vevetables, roasted peppers,
- Critical. Observed cloth used as a food-contact surface. --- in #2 walk-in -cooler cloth atop cut greens/vegetable (spinach salad?) not labeled Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- plastic bowel used in lieu of scoop with handle in flour/meal dry food bin. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- on cook line.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- employee at pizza make-up-satatio contacting bread with bare hands Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 ppm.
- Critical. Observed buildup of soiled material on mixer head. --- large hobart type mixer. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- exteriors of equipment: hobart mixer, reach in refrigeration, door and other handles of equipment.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. --- can not see to identify product on rear shelving wit out assistance of flashght. Repeat Violation.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. --- storage areaoutside of office.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. --- deep fryer on center of cook line rrquires 16" seperation on both sides to protect fron open flames.
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7/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- calamari on cook-line & fresh mozzarella receiving temperatire. Both Corrected on Site.
- Critical. Observed food stored in ice used for drinks. --- botyles of beer in drink ice at cocktail bar (N end).
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- inspector washed hands upon arrival. no other handwashing observed throughout period of inspection.
- Observed utensils stored in crevices between equipment. --- at pizza station, knives stored between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions. --- at pizza station hand wash sink.
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5/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. --- in walk-in-freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler, raw chicken, raw shrimp, raw fish filets. Repeat Violation. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- server scooping grated cheese using small plate/saucer with no handle which was left in the container of cheese. the cheese was coning in contact with servers bare hands.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. ---- cook removed and reapplied velcro armsupport/bandage and continued to work with foods on line 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. ---one cook barehanded dicing onions on cook line, another cook barehanded handling and chopping anchovies on cook line.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- server handling and slicing bread with bare hands. --- server handling with fresh lemon slice for ice tea.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- server preparing soups for service adding crutons with bare hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed single-service articles improperly stored. --- unprotected and not inverted.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation. Repeat Violation.
- 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. --- training was provided after a violation was recordrd last year. operator cannot locate original certificates today. operator commits to have original documentation by next unannounced inspection.
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2/15/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in WIC
- Critical. Observed raw animal food stored over ready-to-eat food. --- raw shell eggs above uncovered peeled onions in WIC. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. --- breading, peeled vegetables, cooked seafood, deli-salami in WIC. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. ---a top sliced mushrooms in in brick oven kitchen area. Repeat Violation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. --- open drinking water 'bottles' in use on cook-line.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. --- tested barely above 0 ppm. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on mixer head. --- large Hobart mixer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Waste line missing at soda gun holster. --- cocktail bar.
- Critical. Observed handwash sink used for purposes other than handwashing. --- kitchen. Repeat Violation.
- Observed wall soiled with accumulated dust. --- cooling unit & fan blade protectors in WIC.
- Observed dusty ceiling tiles and/or air conditioning vent covers. --- in kitchen.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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9/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/2/2009 | Routine - Food | Warning Issued |
| No report available. | 1/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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