- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep table. Corrected, manager moved. **Corrected On-Site**
- Basic - Food stored on floor. Barley for beer making in storage room. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. On main cook line, corrected cook removed. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Under back prep table.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. None in walk in cooler. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Throughout establishment.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
- High Priority - Live, small flying insects in food preparation area. In kitchen and bar area. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Reach in freezer pork over fries. Manager removed. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Lemon in sink by dish area. **Repeat Violation**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. In dry storage area.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleat liquid in service area. **Repeat Violation**
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/08/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. Handles of large reach in coolers in kitchen.
- Basic - Ceiling tile missing. Over mop sink, in dry storage, in server area, and in dry storage closet.
- Basic - Food stored on floor. Corn meal in dry storage area. **Repeat Violation**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filers back cook line.
- Basic - In-use tongs stored on oven door handle. In back cook line. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In several reach in cooler on front line. Thermometers added **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Several gaskets near pizza prep area. **Repeat Violation**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar.
- 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. Line cook observed bare hand touching hamburger buns prio to serving. Corrective action employee put on gloves.
- High Priority - Live flies in kitchen. 10-15 Small flies under dish machine, by floor drain
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler small make table area on back cook line cut tomatoes 50° cut lettuce 50° cheese 50° salsa 43° fish 47° shrimp 47° chicken 47° hamburger 45° Corrective action put ice bags on food. **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Inside and along door of ice machine in kitchen
- 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. Milk in bar cooler opened more than two days ago not marked.
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand sink by dish machine. Food items at front prep area, and ice in hand sink at bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in bar area.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small make table cooler on back cook line ambient thermometer reading 50°. Food temped at 43-50° **Admin Complaint** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging on ledge in bar area. **Repeat Violation**
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4/23/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Make table reach in cooler at cook line. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Reach in cooler holding product at temperatures of 47, corrective action - turned down thermostat, set too high. **Warning** At call back, ambient temperature in unit is 54. A call back, unit still down waiting on parts.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning** At call back, manager has only one original certificate. All other are color photo copies. She explained owner has the originals and will ask him to bring them in.
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12/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Make table reach in cooler at cook line. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Reach in cooler holding product at temperatures of 47, corrective action - turned down thermostat, set too high. **Warning** At call back, ambient temperature in unit is 54°
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, artichoke, and cooked onion all 47 in cooler by pizza oven next to dough roller. Corrective action - thermostat set too high, turned down. **Warning** At call back, shrimp 53°, steaks 50-52°, cooked plantains 47°, sour cream 49°, shredded cheese 50°, fries 49°, sweet potato fries 47°, fish 47°, raw burgers 51°, raw chicken 55°. Corrective action, ice down.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Side with red hose attached. **Warning**
- Intermediate - Encrusted material on can opener blade. Buildup of metal shavings. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning** At call back, manager has only one original certificate. All other are color photo copies. She explained owner has the originals and will ask him to bring them in.
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12/30/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Make table reach in cooler at cook line. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Boxes of soda syrup. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage racks in dish washing area. **Warning**
- Basic - Equipment in poor repair. Reach in cooler holding product at temperatures of 47°, corrective action - turned down thermostat, set too high. **Warning**
- Basic - In-use tongs stored on oven door handle. Moved. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink behind bar. **Corrected On-Site** **Warning**
- Basic - Pizza peel stored on top of soiled oven between uses. Placed on pan. **Corrected On-Site** **Warning**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. At dump sink behind bar. **Warning**
- Basic - Waste line missing at soda gun holster. Entrance to bar. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, artichoke, and cooked onion all 47° in cooler by pizza oven next to dough roller. Corrective action - thermostat set too high, turned down. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Side with red hose attached. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheeses 48° in top of reach in cooler next to steam tables. Corrective action - Sitting too high in unit, placed lower. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Cleaner spray bottles over clean glasses, server area. Moved. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. Buildup of metal shavings. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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10/21/2013 | Routine - Food | Warning Issued |
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Filters are new and in a box, have not been installed yet.
- Basic - Working containers of food removed from original container not identified by common name. 2 containers of salt.
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle hanging on dry storage shelf over bottles of oil. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small one door reach in cooler ambient air temperature at 50?F.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 65?F in bathrooms only.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees must be trained within 60 days of hire/opening.
- Intermediate - Water pressure lacking at fixtures that require the use of water. Water pressure gets low to other fixtures when dish machine is running.
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3/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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