- Basic - Attached equipment soiled with accumulated dust. / above dish machine.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / cook wearing a watch / **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. / cook line / **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine. / **Corrected On-Site**
- Basic - Wall in disrepair. / under hand sink by the walk in cooler.
- Basic - wiping cloth/towel used under cutting board. / cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked shrimp 45F / reach in cooler / salad station / moved to reach in freezer / 36F. **Corrected On-Site**
- Intermediate - Required employee training expired 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. / a blue liquid bottle / **Corrected On-Site**
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled tin foil used as food-contact shelf cover, on cookline. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of dry spice in dry storage area. **Warning**
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5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Knives stored in santizer bucket in. Kitchen. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Rack above reach in cooler was dusty. On cookline. **Warning**
- Basic - Soiled tin foil used as food-contact shelf cover, on cookline. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of dry spice in dry storage area. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated that salmon would be served raw or undercooked to a customer if they requested it. **Warning**
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3/21/2014 | Routine - Food | Warning Issued |
- Basic - In-use ice scoop stored on standing water in scoop holder **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Beef over sauces in walk in freezer **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid **Corrected On-Site**
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glasses stored too close to hand sink **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Soiled scoop holder
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 52, shallower chilled. Goat cheese 52 chilled
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.make table
- Critical - Observed light buildup of slime in the interior of ice machine. **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in standing water.shrimp in sink **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.raw shrimp over pepperoni in reach in freezer,raw fish over rte ribs**Corrected On-Site**
- Observed single-service articles stored without protection from contamination.coffee filters **Corrected On-Site**
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Women's employee restroom
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated grease.Hoid filters.
- Critical - Observed buildup of soiled material on underside of mixer head.
- Observed grease accumulated on kitchen floor.Under fryer
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Soft cheeses,walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Bacon over ice cream in walk in freezer
- Observed residue build-up on walk in cooler shelving
- Critical - Observed slight buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Butter blend Corrected On Site.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored on a smoith easily cleanable surface. Spoons in wicker basket at expo Corrected On Site.
- Observed single-service items stored on floor. Drink cups, storage area
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory.By soups area
- Critical - Observed buildup of soiled material on mixer head/splatter shield.
- Observed clean knives stored in dirty containers, expo area
- Critical - Observed clorox wipes stored by food opposite mixer Corrected On Site.
- Observed dust build-up on wiring above clean plates, expo area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands pror to glove change Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.Chicken 50 and 53F cooling covered and quantity over 2 inches deep for 3 hours per cook. Shallow panned and placed into cooler for temperature recovery to 41F within 3 hour.
- Critical - Observed food being cooled by nonapproved method.Diced chicken in closed container over 2 inches deep at 60F in top of makeline cooler
- Critical - Observed handwash sink used for purposes other than handwashing.Server's line, used as a dumpsink for coffee
- Critical - Observed interior of microwave soiled.Expo/server's area
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.Hasp lock and padlock on walk in cooler door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 60F on cookline for 2.5 hours per cook, shallowed and placed into cooler for temperature recovered. This violation must be corrected by : 4 25 11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 60F in top of makeline cooler for 15 minutes per cook, shallowed and placed into cooler for temperature recovery. Cut melon 50F for 30 minutes per cook, double panned in top of makeline cooler and caesar dressiing 45F in top of makeline cooler. Advised to discontinue double panning foods and use pans with direct cooler contact for improved temperature control This violation must be corrected by : 4 25 11.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Sour cream,cottage cheese in reach in cooler
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.Corn/beans mixture dated 1-25 and sour cream dated 2-8 in walk in cooler. Dated incorrectly per chef.
- Observed residue build-up on interior and door of reach in cooler
- Observed residue build-up on interior of single door reach in cooler
- Critical - Observed slight buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.For steak, ahi tuna, burgers Corrected On Site.
- Wall not smooth and easily cleanable.By 6 burner stove
- Wall not smooth and easily cleanable.Preparation sink.
- Critical - Working containers of food removed from original container not identified by common name.Dry storage
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2/22/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Cottage cheese.
- Critical. Working containers of food removed from original container not identified by common name.Seasonings on top of steamer, cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ground beef 45F, shallow pannec, placed into effective cooling unit for temperature recovery
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Food temperature 46F in walk in cooler, beef,sauces, soft cheese. Advised to lower temperature to 41F or colder. This violation must be corrected by : 9 15 10.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Soup 126F on cookline, discarded by cook
- Critical. Grill area low boy cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43-46F. Advised to lower temperature to 41F or colder.
- Critical. Salads cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42-46F. Advised to lower temperature to 41F or colder.
- Critical. Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 9 15 10.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested 300 ppms. Recommended 200 ppm
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9/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Soft deli cheeses in walk in cooler.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Clarified butter, cookline made 1 hour ago per cook. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Unpackaged beef over unpackaged fish in grill reach in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor.Breads in walk in cooler Corrected On Site. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed cook handling burger bun with bare hands. Corrected On Site. Repeat Violation.
- Critical. Observed upper interior of microwave soiled. Corrected On Site.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter held at 67F on cookline. Advised.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Clarified butter 121F on cookline. Advised
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Beef over fish in cookline upright reach in cooler
- Critical. Observed raw animal food stored over ready-to-eat food.Oysters over desserts in upright reach in cooler
- Critical. Observed food stored on floor.Breads in cookline walk in cooler and freezer
- Critical. Observed food stored on floor.Liquid shortening in dry storage
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler preparing artichoke with bare hands
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero. Do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired. Repeat Violation. Corrected On Site.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.By cookline
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/17/2009 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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