- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean containers over refrigerator
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over soup in cooler, employee rearranged **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Ham opened on 8/21/14, and hot dogs opened on 8/18, employee discarded it **Corrected On-Site**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup made on Wednesday, employe dated it **Corrected On-Site** **Repeat Violation**
- 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. Dawn
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing and rinsing utensils and containers
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Not washing , rinsing and sanitizing dishes
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site** **Repeat Violation**
- Intermediate - Pet dog allowed inside food service establishment. In dining area, owner got him out. **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. Chili made on Saturday **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dusty fan
- Basic - Employee personal items stored in or above a food preparation area. Owner food on top of customer's food in reach in cooler
- Basic - Food stored on floor. Drinks
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Hot dogh opened 9.11.13
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- High Priority - Vacuum breaker missing at hose bibb. Handsink in kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple pans throughout kitchen. **Repeat Violation**
- High Priority - Small flying insects in bar area. In corner of bar around 3 compartment sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink across from 3 compartment sink.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Kitchen.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Establishment needs chlorine strips.
- Critical - No handwashing sign provided at a handsink used by food employees. At handwash sink behind bar next to 3 compartment sink.
- Observed equipment in poor repair. Inteior of microwave in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef stored over pan of soup in uprignt reach in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pan of soup in upright reach in cooler.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris on nonfood-contact surface. bottom of reach-in cooler
- Critical - Observed toxic item stored in bar area. wasp/horrnet spray
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed dumpster off pad.
- Observed kitchen wall soiled with accumulated grease near stove.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathrooms not enclosed with self-closing doors.
- Critical - No conspicuously located thermometer in cold holding units.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet wiping cloths not laundered daily.
- Floors not constructed easily cleanable.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, WHITE REACHIN COOLER . Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed open dumpster lid.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION ILLNESS POLICIES .
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, sugar.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, gravy at 126 degrees.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed employee engage in food preparation without washing hands. Entered kitchen, put on gloves without washing hands and handled burger. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb, mop sink.
- Critical. Observed toxic item, bleach, improperly stored with pans.
- Critical. Owner/operator failed to verify employee health, exclusions or restrictions. Corrected On Site.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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