- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface. Inside wooden wine storage cabinets.
- High Priority - Live, small flying insects in food preparation area.
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Proof of required state approved employee training not available for some employees (Stephen Rigsby). 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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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit (ambient). **Corrected On-Site**
- 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.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit (45f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (crab - 48f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food (crab-49f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Observed cutting board at frontline grooved/pitted and no longer cleanable.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - Observed hand wash sink at bar used for purpose (food disposal) other than washing hands.
- Critical - Observed unlabeled spray bottle at cookline.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment at frontline incapable of maintaining potentially hazardous food at proper temperatures (46F). Corrected On Site.
- Critical - No handwashing sign provided at handsink at cookline.
- 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.
- Critical - Observed potentially hazardous food (liver patte) cold held at greater than 41 degrees Fahrenheit (46F). Corrected On Site.
- Critical - Observed uncovered food (shrimp) in holding unit at frontline. Corrected On Site.
- Critical - Observed unlabeled spray bottle at bar.
- Critical - Observed unlabeled spray bottle at cookline.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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.
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11/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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