Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Front shelving area
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.back storage area
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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02C-03-4
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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.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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35A-03-4
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Basic - Dead roaches on premises. **Corrected On-Site**
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12B-12-4
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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.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
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29-07-5
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Basic - Plumbing system improperly installed or repaired.handsink in bar area
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
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25-02-4
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Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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41-07-4
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High Priority - Container of medicine improperly stored. **Corrected On-Site**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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02C-03-4
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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.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.bar area
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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02C-02-4
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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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Violation
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Observation
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32-04-4
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Basic - - From inspection on 2015-12-21: Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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24-05-4
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Basic - - From inspection on 2015-12-21: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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14-11-4
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Basic - - From inspection on 2015-12-21: Basic - Equipment in poor repair. Cooler in cookline - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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35B-01-4
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Basic - - From inspection on 2015-12-21: Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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36-14-4
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Basic - - From inspection on 2015-12-21: Basic - Grease accumulated on kitchen floor and/or under cooking equipment - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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42-02-4
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Basic - - From inspection on 2015-12-21: Basic - Improper storage of maintenance equipment that interferes with cleaning. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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22-19-4
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Basic - - From inspection on 2015-12-21: Basic - Interior of microwave soiled with encrusted food debris. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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14-31-4
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Basic - - From inspection on 2015-12-21: Basic - Nonfood-grade bags used in direct contact with food. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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14-67-4
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Basic - - From inspection on 2015-12-21: Basic - Reach-in cooler gasket torn/in disrepair. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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42-01-4
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Basic - - From inspection on 2015-12-21: Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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21-03-4
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Basic - - From inspection on 2015-12-21: Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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35A-02-5
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High Priority - - From inspection on 2015-12-21: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. By bar area - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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22-20-4
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Intermediate - - From inspection on 2015-12-21: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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02C-03-4
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Intermediate - - From inspection on 2015-12-21: 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. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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22-28-4
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Intermediate - - From inspection on 2015-12-21: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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16-34-4
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Intermediate - - From inspection on 2015-12-21: Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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22-16-4
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Intermediate - - From inspection on 2015-12-21: Intermediate - Reach-in cooler shelves soiled with food debris.rusted - From follow-up inspection on 2016-02-22: **Time Extended** - From follow-up inspection on 2016-03-24: **Time Extended**
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Violation
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Observation
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32-04-4
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Basic - - From inspection on 2015-12-21: Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection on 2016-02-22: **Time Extended**
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24-05-4
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Basic - - From inspection on 2015-12-21: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - From follow-up inspection on 2016-02-22: **Time Extended**
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14-11-4
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Basic - - From inspection on 2015-12-21: Basic - Equipment in poor repair. Cooler in cookline - From follow-up inspection on 2016-02-22: **Time Extended**
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35B-01-4
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Basic - - From inspection on 2015-12-21: Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection on 2016-02-22: **Time Extended**
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36-14-4
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Basic - - From inspection on 2015-12-21: Basic - Grease accumulated on kitchen floor and/or under cooking equipment - From follow-up inspection on 2016-02-22: **Time Extended**
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42-02-4
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Basic - - From inspection on 2015-12-21: Basic - Improper storage of maintenance equipment that interferes with cleaning. - From follow-up inspection on 2016-02-22: **Time Extended**
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22-19-4
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Basic - - From inspection on 2015-12-21: Basic - Interior of microwave soiled with encrusted food debris. - From follow-up inspection on 2016-02-22: **Time Extended**
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14-31-4
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Basic - - From inspection on 2015-12-21: Basic - Nonfood-grade bags used in direct contact with food. - From follow-up inspection on 2016-02-22: **Time Extended**
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14-67-4
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Basic - - From inspection on 2015-12-21: Basic - Reach-in cooler gasket torn/in disrepair. - From follow-up inspection on 2016-02-22: **Time Extended**
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42-01-4
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Basic - - From inspection on 2015-12-21: Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection on 2016-02-22: **Time Extended**
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21-03-4
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Basic - - From inspection on 2015-12-21: Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. - From follow-up inspection on 2016-02-22: **Time Extended**
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35A-02-5
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High Priority - - From inspection on 2015-12-21: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. By bar area - From follow-up inspection on 2016-02-22: **Time Extended**
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03A-02-4
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High Priority - - From inspection on 2015-12-21: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beef 52, chicken 51 in reach in cooler. - From follow-up inspection on 2016-02-22: **Time Extended**
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22-20-4
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Intermediate - - From inspection on 2015-12-21: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection on 2016-02-22: **Time Extended**
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02C-03-4
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Intermediate - - From inspection on 2015-12-21: 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. - From follow-up inspection on 2016-02-22: **Time Extended**
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27-19-4
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Intermediate - - From inspection on 2015-12-21: Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Bar area - From follow-up inspection on 2016-02-22: **Time Extended**
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22-28-4
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Intermediate - - From inspection on 2015-12-21: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. - From follow-up inspection on 2016-02-22: **Time Extended**
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53B-01-5
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Intermediate - - From inspection on 2015-12-21: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection on 2016-02-22: **Time Extended**
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16-34-4
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Intermediate - - From inspection on 2015-12-21: Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. - From follow-up inspection on 2016-02-22: **Time Extended**
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22-16-4
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Intermediate - - From inspection on 2015-12-21: Intermediate - Reach-in cooler shelves soiled with food debris.rusted - From follow-up inspection on 2016-02-22: **Time Extended**
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Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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14-11-4
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Basic - Equipment in poor repair. Cooler in cookline
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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42-02-4
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Basic - Improper storage of maintenance equipment that interferes with cleaning.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. By bar area
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beef 52, chicken 51 in reach in cooler.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11-07-4
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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**
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02C-03-4
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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.
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27-19-4
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Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Bar area
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any 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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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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22-16-4
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Intermediate - Reach-in cooler shelves soiled with food debris.rusted
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Violation
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|
Observation
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32-04-4
|
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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14-11-4
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Definitions
- High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
- Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
- Basic violations are those which are considered best practices to implement.
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