- Basic - Floors soiled behind soda fountain.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In main cookline reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Product was not in the process of preparation or cooling. Inspector could not determine how long product had been sitting out of temperature.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. For tcs/phf dressing it was dated labled 9/12. Operator discarded of product on site. **Corrected On-Site**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/24/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / on slicer
- Basic - Ice scoop stored with handle in contact with ice in ice bin. / at wait station
- Basic - Single-service items stored on floor. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. (1). Worktable with can opener (2) build-up of grease inside fryer cabinet
- Basic - Wall soiled with accumulated residue /. Around ice machine area
- Basic - Working containers of food removed from original container not identified by common name. / bulk flour container in kitchen
- High Priority - License expired within 30 days after expiration date.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. /. Raw shell eggs above hard boiled eggs
- Intermediate - Encrusted material on can opener blade.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. /. SERVSAFE PROGRAM USED **Warning**
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2/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. / AT WAIT STATION BY BAR **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Wall soiled with accumulated food debris. /. At cookline
- Basic - Wet mop not stored in a manner to allow the mop to dry. **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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. Butter 60 F at cookline **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. /. DELI MEAT IN WALK IN COOLER **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. /. IN WALK IN COOLER **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. /. SERVSAFE PROGRAM USED **Warning**
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12/13/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease INSIDE FRYER CABINET
- Basic - Ceiling soiled with accumulated residue/stains. In kitchen
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. IN KITCHEN
- Basic - Employee personal items stored in or above a food preparation area. / RADIO, CELL PHONE, CLOTHING ON FOOD PREP TABLE IN KITCHEN **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - OBSERVED WATER-LIKE LIQUID DRIPPING FROM CEILING TILES IN KITCHEN
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Soil/dust/residue build-up on front of ice machine, above ice bin
- Basic - Unwashed fruits/vegetables stored above ready-to-eat food. **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. AT END OF COOKLINE
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. OBSERVED CHEF HANDLING/CHOPPING VEGETABLE WITH BARE HANDS **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BUTTER CUPS WERE 70?F AT COOKLINE, DISCARDED BY OPERATOR
- High Priority - Toxic substance/chemical stored by or with food. IN DRY STORAGE ROOM/AREA
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. CORNED BEEF, SAUSAGE IN WALK IN COOLER **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. UNAPPROVED SERVSAFE WAS USED AS FOOD EMPLOYEE TRAINING PROGRAM
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored. /observed a bag of clean wiping cloths on floor in storage room
- Lights missing the proper shield, sleeve coatings or covers. / at ceiling in dry storage room
- Observed build-up of grease on inside fryer cabinets at cookline.
- Observed cutting board grooved/pitted and no longer cleanable./T cookline
- Critical - Observed cutting board with a build up of soil deposits. /at cookline
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor./ oil containers on floor in dry storage, **Corrected On-Site**
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. /raw shell eggs stored above ready to eat food, inside cook line reach in cooler **Corrected On-Site**
- Observed in-use aprons stored with food. /in dry storage
- Observed old food stuck to clean dishware/utensils.
- Observed single-service articles stored without protection from contamination. /open bags of to-go containers not stored inverted, some stored on a dirty surface of the ice machine **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. /prime rib in walk in cooler
- Critical - Vacuum breaker mising at hose bibb. /at mops sink hose Bibb splitter
- Waste line missing at soda gun holster./at bar
- Wet mop not hung to dry.
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized spoons stored by handsink and under soap dispenser and towel dispenser / possible cross contamination from soap dispensing and dripping water from hands / Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / RIC at cookline with ambient air temperature of 55 F
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / less than 50 ppm / Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. / in kitchen
- Critical - Observed interior of reach-in cooler soiled with accumulation of residue. / at bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / Observed sausage, ham, shell eggs, roast beef, pancake batter, all at 50 F-55 F, in cookline RIC
- Observed purse stored on top of coffee package / in dry storage
- Observed residues / debris accumulated on bar floor. / under counter and equipment
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. / mopsink faucet
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop. Corrected On Site.
- Critical - Observed buildup of slime inside soda gun dispensing nozzles.Bar area. Repeat Violation.
- Critical - Observed buildup of soiled material on dishwashing .racks
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor.Oil in kitchen . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.Ice is inside handwashing sink.
- Critical - Observed interior of microwave soiled.
- Critical - Observed toxic item stored by food.Odor remover next to hot pepper on storage shelf.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door .
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions. / a purse stored next to to-go boxes at cookline
- Critical - Observed boxes of soda syrup stored on floor. / in kitchen, dry storage
- Critical - Observed drink cups located on a food preparation table/area in kitchen
- Critical - Observed encrusted material on can opener. / in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cheese 45 F, at salad station cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / cheese in WIC
- Observed residue build-up on exterior of salad cooler, in kitchen
- Observed residue build-up on plastic table top in kitchen
- Observed residue build-up on shelving in walk-in cooler.
- Observed single-service items stored on floor. / in dry storage / Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. / at bar
- Critical - Observed soil buildup inside ice bin. / at bar area / Repeat Violation.
- Critical - Observed toxic spray bottle stored in food preparation area. / at cookline / Corrected On Site. Repeat Violation.
- Critical - Observed toxic spray paint cans stored by food. / in dry storage / Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. / at mopsink faucet splitter
- Wet wiping cloth not stored in sanitizing solution between uses. / in kitchen
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / hotdogs in WIC / Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / mashed potato was 47 F, raw wing was 45 F, in WIC
- Critical. Observed food being cooled by nonapproved method. / potato container was covered during cooling process in WIC
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.
- Critical. Observed an open beverage container in WIC / Corrected On Site.
- Observed female server with no hair restraint. / manager states that server duty including cutting lemon and scooping soup
- Observed cutting board grooved/pitted and no longer cleanable. / at cookline
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. / less than 50 ppm
- Critical. Observed soil buildup inside ice bin/machine , by dry storage .
- Observed build-up of grease on hood filters.
- Observed residue build-up on and around the small cooler at kitchen .
- Observed residue build-up on shelving in WIC.
- Clean silverwares not stored in a protected manner. / all eating parts facing upward in a round holder, at cookline
- Critical. Observed toxic item stored by food. / inside handsink cabinet at frontline / Corrected On Site.
- Critical. Observed toxic item stored by utensils. / in kitchen / Corrected On Site.
- Critical. Current Hotel and Restaurant license not properly displayed. Corrected On Site.
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11/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Cans stored on storage shelves V8 can dented bad on rim
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. taco meat stored with sliced deli meats
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Employee with watch
- Observed equipment reach in freezer large build up of ice accumulation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom of reach in freezer has food crumbs spilled on surface.
- Observed build-up of grease on nonfood-contact surface. Observed side of oven has terriible grease.
- Observed build-up of grease on nonfood-contact surface. Observed grease dripping underneath hood system.
- Observed grease accumulated under cooking equipment. Observed underneath oven
- Lights missing the proper shield, sleeve coatings or covers. Observed dry storage room missing shield.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Observed used for toaster
- Observed no child labor law poster.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. High stacking at cookline sandwich make table, sliced ham/turkey at 45-47 Degrees F. Corrected On Site.
- Critical. No conspicuously located thermometer in all reachin freezer units. Two Corrected On Site.
- Critical. Observed food stored on floor. Boxes of buillion in storage room.
- Critical. Observed interior of cookline reach-in freezer soiled with accumulation of food residue at bottom.
- Observed build-up of grease on inside and sides of fryers, side of cookline reachin freezer, must be cleaned.
- Observed single-service items stored on floor in storage area.
- Observed grease accumulated under cooking equipment.
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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