Feb 28, 2022
Routine - Food
Call Back - Admin. complaint recommended
50-17-2
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired as of 12/1/2021. Admin Complaint - From follow-up inspection 2022-02-28: Admin Complaint
53B-01-5
Intermediate - - From initial inspection : 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. No proof of food handler staff training. Warning - From follow-up inspection 2022-02-28: Time extended to allow operator time to train employees. Time Extended
Feb 25, 2022
Routine - Food
Administrative complaint recommended
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. Bar Area dishwasher (Chlorine 0ppm) operator using kitchen dishwasher until dishmachine is repaired. Corrective Action Taken Warning
50-17-2
High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired as of 12/1/2021. Admin Complaint
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler across grill-whole shell eggs (60F - Cold Holding); cheddar cheese (56F - Cold Holding); cut tomato (58F - Cold Holding); cut lettuce (60F - Cold Holding); cut melon (58F - Cold Holding); Reach in cooler under flat top grill-american cheese (55F - Cold Holding); provolone cheese (56F - Cold Holding); beef patties (55F - Cold Holding); hot dogs (54F - Cold Holding); mahi mahi (55F - Cold Holding); chicken (57F - Cold Holding) Reach in cooler across ovens-ham (62F - Cold Holding); turkey (55F - Cold Holding); tuna salad (60F - Cold Holding); chicken salad (50F - Cold Holding) All items cold holding overnight in coolers as per operator. Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across grill-whole shell eggs (60F - Cold Holding); cheddar cheese (56F - Cold Holding); cut tomato (58F - Cold Holding); cut lettuce (60F - Cold Holding); cut melon (58F - Cold Holding); Reach in cooler under flat top grill-american cheese (55F - Cold Holding); provolone cheese (56F - Cold Holding); beef patties (55F - Cold Holding); hot dogs (54F - Cold Holding); mahi mahi (55F - Cold Holding); chicken (57F - Cold Holding) Reach in cooler across ovens-ham (62F - Cold Holding); turkey (55F - Cold Holding); tuna salad (60F - Cold Holding); chicken salad (50F - Cold Holding) All items cold holding overnight in coolers as per operator. Warning
53B-01-5
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. No proof of food handler staff training. Warning
16-21-4
Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine in kitchen area with debris accumulation. Warning