- 14-01-5 - Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense dry seasonings In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk flour
- 51-11-4 - Basic - Carbon dioxide/helium tanks not adequately secured. -inside bar
- 24-05-4 - Basic - Clean glasses, cups, bowls, plates not stored inverted or in a protected manner. -expo station
- 29-18-4 - Basic - Drain cover(s) missing. -under dish machine
- 12B-07-4 - Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -opened employee water bottle on cutting board across from grill **Corrected On-Site**
- 14-11-5 - Basic - Equipment in poor repair. -gaskets to makeline cooler in expo statuon
- 36-73-4 - Basic - Floor soiled/has accumulation of debris. -grease behind fryers on floor
- 08B-47-4 - Basic - Food not stored at least 6 inches off of the floor. -box of crackers on floor -soda bib case on floor inside bar **Corrected On-Site**
- 10-20-4 - Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of salamander
- 29-49-6 - Basic - Standing water in bottom of reach-in-cooler. -inside bar, beer cooler under liquor display
- 29-20-5 - Basic - Standing water or very slow draining water in handwash sink. -next to 3 compartment sink in kitchen
- 14-15-4 - High Priority - Nonfood-grade containers used for direct contact with food. -home depot buckets used as ice buckets to transfer ice
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -precooked broccoli on inadequate ice bath next to stove 51-55F, less than 30 minutes. Advised to keep ice bath level up to surround depth of food stored inside metal pan or to keep in cooler below. Advised to consider use of time as public health control with 4 hour time marked if exposing TCS food to danger zone temperatures.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline hand sink **Corrected On-Site**
- 02C-02-5 - Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pizza sauce Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -precooked diced chicken -mozzarella cheese
- 53B-14-5 - Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2024-03-08 | Routine - Food | Met Inspection Standards During This Visit |
- 51-11-4 - Basic - Carbon dioxide/helium tanks not adequately secured.
- 10-20-4 - Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets for walk in cooler
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. -flour container
- 14-15-4 - High Priority - Nonfood-grade containers used for food storage - direct contact with food. -home depot bucket used for ice. Home depot buckets are not manufactured with food grade plastics.
- 02C-03-5 - Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -feta cheese inside lowboy across from grill, not date marked from when opened.
- 22-02-4 - Intermediate - Food-contact surface soiled with food debris. -inside mixer bowl, advised to cover mixer after routine cleaning
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2023-12-08 | Routine - Food | Met Inspection Standards During This Visit |
- 16-21-4 - Basic - Accumulation of debris on exterior of warewashing machine.
- 35B-02-4 - Basic - Insect control device placed over preparation area. -above hand sink in bar, employee removed. Advised to place below area if seeking control in that location.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2023-06-23 | Routine - Food | Met Inspection Standards During This Visit |
- 08B-47-4 - Basic - Food not stored at least 6 inches off of the floor. -cases of soda bibs inside bar
- 25-06-4 - Basic - Single-service articles not stored inverted or protected from contamination. -styrofoam containers inside dry storage **Corrected On-Site**
- 08A-11-5 - High Priority - Raw animal food stored over canned/bottled drinks. -raw shell eggs above bottled beer inside wall in cooler on shelf **Corrected On-Site**
- 08A-20-5 - High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw fish inside cooler, manager corrected **Corrected On-Site**
- 41-10-4 - High Priority - Toxic substance/chemical improperly stored. -wd40, oven cleaner, varipus toxic chemicals stored above coffee cups, clean bowls at dish pit **Corrective Action Taken**
- 02C-03-5 - Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open sliced deli meats, mozzarella cheese
- 02C-06-5 - Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -sausage, cheese
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2022-12-15 | Routine - Food | Met Inspection Standards During This Visit |
- 21-17-4 - Basic - Clean linens stored on floor. -dry storage
- 24-07-4 - Basic - Cleaned and sanitized equipment or utensils not properly stored. -pizza peel stored on top of pizza oven underneath hood
- 14-09-4 - Basic - Cutting board has cut grooves/marks and is no longer cleanable in some areas. -makeline cooler cutting board
- 08B-47-4 - Basic - Food not stored at least 6 inches off of the floor inside walk in cooler
- 10-20-4 - Basic - In-use tongs stored on equipment door handle between uses.
- 21-14-4 - Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable location. -stored in bag hanging on large mixer
- 29-49-6 - Basic - Standing water in bottom of reach-in-cooler. -across from grill
- 29-03-4 - Basic - Water draining onto floor surface. -pipe from under dish sink/dish machine is not correctly aligned with floor drain
- 12A-16-4 - High Priority - Employee/manager began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 08A-02-6 - High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw shell eggs stored over deli meats inside stand up cooler **Corrected On-Site**
- 02C-03-5 - Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -feta cheese inside reach in cooler -milk inside walk in
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2022-05-05 | Routine - Food | Met Inspection Standards During This Visit |
- 51-11-4 - Basic - Carbon dioxide/helium tanks not adequately secured.
- 10-20-4 - Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 29-11-4 - Basic - Water leaking from pipe and/or faucet/handle. -slow drip from hand sink in prep / warewashing area
- 29-44-4 - High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under 3 compartment sink, pipe is hanging
- 31A-11-4 - Intermediate - Handwash sink used for purposes other than handwashing. -plastic jug/container inside hand sink at end of cook line **Corrected On-Site**
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2021-12-02 | Routine - Food | Met Inspection Standards During This Visit |
- 23-03-4 - Basic - Build-up of grease on nonfood-contact surface. Hood filters **Warning**
- 29-18-4 - Basic - Drain cover(s) missing. Drain cover not attached at Mopsink and missing under dishmachine **Warning**
- 08B-38-4 - Basic - Food stored on floor. Walk in freezer **Warning**
- 21-04-4 - Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- 29-49-6 - Basic - Standing water in bottom of reach-in-cooler. Beer cooler **Warning**
- 06-04-5 - Basic - Time/temperature control for safety food thawed at room temperature. Ribs placed in walk in cooler **Corrected On-Site** **Warning**
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. Panko ,flour **Corrected On-Site** **Warning**
- 41-10-4 - High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals by utensils **Corrected On-Site** **Warning**
- 27-16-4 - Intermediate - Hot water not provided/shut off at employee handwash sink. Men's room **Warning**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site** **Warning**
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2021-03-25 | Routine - Food | Met Inspection Standards During This Visit |
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food. Portion cup used in several food containers **Corrected On-Site**
- 32-12-5 - Basic - Covered waste receptacle not provided in women's bathroom.
- 10-20-4 - Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 22-05-4 - Intermediate - Cutting board(s) stained/soiled.
- 02C-02-4 - Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Grilled chicken In cooler, manager states from 2 days prior.
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled. Manager states fabuloso in unlabeled bottle. **Corrected On-Site**
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2020-04-13 | Routine - Food | Met Inspection Standards During This Visit |
- 32-12-5 - Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-12-4 - Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 08B-38-4 - Basic - Food stored on floor. French fries on floor in walk in freezer.
- 36-31-4 - Basic - Hole in ceiling. Small hole in kitchen near entrance to dining area
- 10-01-4 - Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrective Action Taken**
- 25-05-4 - Basic - Single-service articles improperly stored. Pizza boxes on floor **Corrective Action Taken**
- 03B-01-5 - High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Butter on grill at 90°F for less than 1 hour, employee moved to more warmer area of grill. Reached 140°when rechecked ° **Corrective Action Taken**
- 29-37-4 - High Priority - Spray hose at dish sink lower than flood rim of sink.
- 22-05-4 - Intermediate - Cutting board(s) stained/soiled.
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2020-02-04 | Routine - Food | Met Inspection Standards During This Visit |
- 24-05-4 - Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pans, dry storage.
- 14-09-4 - Basic - Cutting board has cut marks and is no longer cleanable.
- 23-05-4 - Basic - Soil residue build-up on nonfood-contact surface. Stove.
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. Container of flour.
- 22-05-4 - Intermediate - Cutting board(s) stained/soiled. Cook line.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 41-17-4 - Intermediate - Spray bottle containing blue substance not labeled.
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2019-04-15 | Routine - Food | Met Inspection Standards During This Visit |
- 16-23-4 - Basic - Accumulation of lime scale on the inside of the dishmachine.
- 24-05-4 - Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 22-05-4 - Intermediate - Cutting board(s) stained/soiled.
- 02C-02-4 - Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, marinara sauce inside walk in cooler.
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2018-12-28 | Routine - Food | Met Inspection Standards During This Visit |
- 16-21-4 - Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food. Bulk food.
- 14-69-4 - Basic - Ice buildup in reach-in freezer.
- 38-07-4 - Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ware washing area.
- 05-09-4 - Basic - No conspicuously located ambient air temperature thermometer in the front line cooler.
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name.
- 22-28-4 - Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
- 41-17-4 - Intermediate - Spray bottle containing purple substance not labeled.
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2018-05-02 | Routine - Food | Met Inspection Standards During This Visit |
- 16-21-4 - Basic - Accumulation of debris on exterior of warewashing machine.
- 08B-30-4 - Basic - Food stored in dry storage area not covered. Pepper.
- 14-69-4 - Basic - Ice buildup in reach-in freezer.
- 23-09-4 - Basic - Soiled reach-in cooler gaskets.
- 41-08-4 - High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- 16-35-4 - Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
- 16-34-4 - Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- 22-18-4 - Intermediate - Soil residue in food storage containers. Cook line.
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2017-12-05 | Routine - Food | Met Inspection Standards During This Visit |
- 21-05-4 - Basic - Cloth used as a food-contact surface. Glassware at bar.
- 50-09-4 - Basic - Current Hotel and Restaurant license not displayed.
- 14-69-4 - Basic - Ice buildup in reach-in freezer.
- 51-18-6 - Basic - No copy of latest inspection report available.
- 14-17-4 - Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 16-35-4 - Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at the warewashing machine.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
- 16-34-4 - Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- 53B-13-5 - Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2017-05-25 | Routine - Food | Met Inspection Standards During This Visit |
- 16-03-4 - Basic - Accumulation of debris inside warewashing machine.
- 16-21-4 - Basic - Accumulation of debris on exterior of warewashing machine.
- 14-09-4 - Basic - Cutting board has cut marks and is no longer cleanable.
- 14-69-4 - Basic - Ice buildup in reach-in freezer.
- 22-41-4 - 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. **Corrected On-Site**
- 41-09-4 - High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- 16-35-4 - Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 16-34-4 - Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- 02C-02-4 - Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, Cooked ham, Beef.
- 53B-14-5 - Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2016-10-31 | Routine - Food | Met Inspection Standards During This Visit |
- 14-09-4 - Basic - Cutting board has cut marks and is no longer cleanable.
- 14-69-4 - Basic - Ice buildup in reach-in freezer.
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name.
- 16-31-4 - Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. QUAT strips.
- 16-34-4 - Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- 31B-05-4 - Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- 53B-13-5 - Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 29-28-4 - Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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2016-06-07 | Routine - Food | Met Inspection Standards During This Visit |
- 08B-12-4 - Basic - Food stored in holding unit not covered. Reach in freezer.
- 14-69-4 - Basic - Ice buildup in reach-in freezer.
- 14-67-4 - Basic - Reach-in cooler gasket torn/in disrepair.
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2015-12-11 | Routine - Food | Met Inspection Standards During This Visit |
| No report available. | 2015-04-17 | Routine - Food | Met Inspection Standards During This Visit |
- 23-15-4 - Basic - Accumulation of food debris/soil residue on handwash sink. Cook line.
- 12B-07-4 - Basic - Employee beverage container on a food preparation table. **Corrected On-Site**
- 25-04-4 - Basic - Single-service items stored on floor.
- 42-01-4 - Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-38-4 - Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen.
- 29-35-4 - High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink.
- 16-35-4 - Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
- 53B-01-4 - Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 16-31-4 - Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. QUAT strips.
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2015-02-13 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 14-69-4 - Basic - Ice buildup in reach-in freezer.
- 35A-08-4 - High Priority - Live flies in kitchen.
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2014-07-25 | Routine - Food | Met Inspection Standards During This Visit |
- 16-21-4 - Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4 - Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 14-69-4 - Basic - Ice buildup in reach-in freezer.
- 22-19-4 - Basic - Interior of microwave soiled with encrusted food debris.
- 51-18-4 - Basic - No copy of latest inspection report available.
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2014-02-13 | Routine - Food | Met Inspection Standards During This Visit |
- 51-11-4 - Basic - Carbon dioxide/helium tanks not adequately secured.
- 21-32-4 - Basic - Cloth used as a food-contact surface. Glassware at bar.
- 38-07-4 - Basic - Light missing the proper shield, sleeve coatings or covers. Walk in cooler.
- 51-18-4 - Basic - No copy of latest inspection report available.
- 35B-04-4 - Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door to kitchen.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Corrected On-Site**
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2013-09-13 | Routine - Food | Met Inspection Standards During This Visit |
- 38-07-1 - Lights missing the proper shield, sleeve coatings or covers. Dishwasher sanitizer.
- 22-22-1 - Critical - Observed encrusted material on can opener.
- 41B-03-1 - Critical - Observed unlabeled spray bottle.
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2012-12-19 | Routine - Food | Met Inspection Standards During This Visit |
- 16-03-1 - Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- 12B-07-1 - Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- 22-24-1 - Critical - Observed buildup of slime on soda dispensing nozzles.
- 10-08-1 - Observed ice scoop with handle in contact with ice.
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2012-07-13 | Routine - Food | Met Inspection Standards During This Visit |
- 32-10-1 - Critical - Covered waste receptacle not provided in women's bathroom.
- 09-05-1 - Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- 22-28-1 - Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- 14-35-1 - Observed ripped/worn tin foil used as shelf cover.
- 41B-03-1 - Critical - Observed unlabeled spray bottle with blue substance.
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2012-04-20 | Routine - Food | Met Inspection Standards During This Visit |
- 51-11-1 - Carbon dioxide/helium tanks not adequately secured.
- 20A-10-1 - Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. 50 ppm.
- 50-09-1 - Critical - Hotel and Restaurant license not properly displayed. NOTE: Current Active.
- 22-28-1 - Critical - Observed interior of 2 door reach-in cooler soiled with accumulation of food residue.
- 23-05-1 - Observed residue build-up on shelves under spices.
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2011-12-09 | Routine - Food | Met Inspection Standards During This Visit |
- 50-09-1 - Critical - Hotel and Restaurant license not properly displayed.
- 16-03-1 - Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- 36-13-1 - Observed grease accumulated under cooking equipment. Fryers.
- 22-28-1 - Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. HOBART cooler.
- 03A-07-1 - Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hamburger 47 degrees Fahrenheit. Corrected On Site. Operator discarded.
- 23-05-1 - Observed residue build-up on spice containers.
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2011-08-26 | Routine - Food | Met Inspection Standards During This Visit |
- 50-09-1 - Critical - Hotel and Restaurant license not properly displayed.
- 05-09-1 - Critical - No conspicuously located thermometer in holding unit. Front line cooler.
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2011-04-22 | Routine - Food | Met Inspection Standards During This Visit |
- 35A-08-1 - Critical - Observed live flies in kitchen.
- 41B-03-1 - Critical - Observed unlabeled spray bottle.
- 42-03-1 - Wet mop not hung to dry.
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2010-10-05 | Complaint Full | Met Inspection Standards During This Visit |
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