- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
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10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Poultry 46. Corn beef 44. Fish 46. 46. The reach in cooler under the cooking equipment **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Eggs 47. Lettuce 48. Tomato 45. Cut melon 53. The tall unit on the cook line. See stop sale **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- 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. The tall unit and the unit under the cooking equipment in the kitchen **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Bar **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. At least 12 employee were present n the premises without a CFM on duty. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
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10/10/2014 | Routine - Food | Warning Issued |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese 46. Air flow: shelves blocked by sheet trays, the unit is overstuffed.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Blacken chicken and grilled chicken by the flat grill. (11 am)
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef with hot dogs, additionally chicken should be closest the employee when opening the drawer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. New boiler no inspection or certificate
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Additionally this bucket was being stored on the storage reach in cooler on the cook line
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Poultry 74 3hrs, item moved to the main kitchen walk in freezer
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Fixed glasses and proceeded to handle food containers **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46. Tomato 58. In the stand up unit. The use of tray and overstocking the units impedes the air flow. Melon 48. Turkey slices 48 this unit is overstuffed it has no air flow
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At the bar
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage at the bar
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form provided for items on the cook line
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Fl 121433 expired 9/11
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen draining slowly
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Turkey meat raw behind hot dogs **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. At the bar **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Food by the cooking equipment, chicken three varieties, etc
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only. Current certificate was not available
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwash sink not accessible for employee use at all times. blocked and used as storage at the bar Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server hands in contact with scooped ice
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. bar staff not washing hands when attending to customers in the dining area
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. poultry behind beef in the storage reach in cooler on the cookline Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 46, beef 48 f degrees in the storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food thawed at room temperature. beef
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. Expired 9.11.11 For reporting purposes only.
- Critical - Observed accumulation of debris in three-compartment sink.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed buildup of slime in the interior of ice machine. at the bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pastrami 47, cheese cubes 46 f degrees in the storage reach in cooler on the cookline Single door (soda)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 44 f degrees in the prep reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in the storage reach in cooler on the cookline
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. The three compartment sink at the bar 0 ppm chlorine
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. see comment section
- Critical - Displayed food not properly protected from contamination. apples were not individually wrappped when displayed on the bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory at the bar hand sink
- Critical - No current boiler certification provided/available. For reporting purposes only. boiler expired 9.11
- 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. no proof of any kind.
- Observed floor area(s) covered with standing water. by the dish machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese crumbled 47 f degrees left out in the prep area.
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Make unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on make unit.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris on gaskets of make unit.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ph salads in ric
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food unwashed veggie with prep in tall ric
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken; next to rte in drawer
- Critical. Observed raw animal food stored over ready-to-eat food. ri drawer raw meat over fries; raw eggs over rte in ric maker
- Critical. Observed cloth used as a food-contact surface.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. not dated
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. glasses in dirty cold unit
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. not handle to handle in dispenser
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by food. sani buckets
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4/30/2010 | 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.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. ie; lettuce unwashed & box lettuce on rte fruit
- Observed ice scoop with handle in contact with ice.
- Critical. Observed hand wash sink used for purpose other than washing hands. brown water on hws
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Equipment or utensils not designed or constructed in a durable manner. water bottle used for dressing
- Observed gaskets/seals on cold holding unit in poor repair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing. blocked
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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