- Basic - Accumulation of debris inside warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. In bulk container broken handle, no handle on scoop
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Lexan
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Container of medicine improperly stored. In prep area **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Whisk stored in hand sink by cook line **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and hand sink by 3 compartment sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. BY cook line
- 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. Only 3 employee training certificates
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.0 ppm CL
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200PPM corrected to 150ppm CL **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by crash cart **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal scrubbers in sink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Container of medicine improperly stored. Above make line **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shelled eggs over ham/sauce in walk in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On white deflector shield.
- 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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by crash cart.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Only one completed employee training certificate on site.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Two door reach in cooler unable to maintain a temperature of 41° or below. Ambient temperature 55° See temperatures below of TCS foods.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hole in ceiling. Around piping/conduit.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bulk container, cook line bottles.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Dressing 55° Dressing 55° milk 56°
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken salad 50°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 54° Egg salad 51°
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large plastic container on top of sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. Only 1 employee trained.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filters at ice machine.
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/23/12.
- No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 10/23/12.
- Observed container of medicine improperly stored....Ibuprofen on shelve with sauces.
- Observed food stored on floor....bag of onions in prep area
- Observed food stored on floor....box of broccoli flouretts in walk in cooler
- Observed food stored on floor....box of rolls in beer walk in cooler
- Observed food stored on floor....pan of chicken in walk in cooler.
- Working containers of food removed from original container not identified by common name.....sauces on prep table and large white container near hot plates in kitchen
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1/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/23/12.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 10/23/12.
- Critical - Observed container of medicine improperly stored....Ibuprofen on shelve with sauces.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor....bag of onions in prep area
- Critical - Observed food stored on floor....box of broccoli flouretts in walk in cooler
- Critical - Observed food stored on floor....box of rolls in beer walk in cooler
- Critical - Observed food stored on floor....pan of chicken in walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name.....sauces on prep table and large white container near hot plates in kitchen
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8/23/2012 | Routine - Food | Warning Issued |
- Critical - Observed food stored on floor....boxes in walk in cooler
- Critical - Observed food stored on floor....boxes in walk in freezer
- Observed ice scoop with handle in contact with ice.
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9/1/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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