LOADING...GASTROBRUNCH

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef over fully cooked ham steak in walk in cooler

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwashing sink next to ice machine in kitchen Operator turned on Corrected On-Site

Basic - Ceiling tile missing. 2 in kitchen, 1 over dish machine and 1 near ice machine Operator has replacements on hand Corrective Action Taken

Basic - Food stored on floor. Cases of bell peppers and tomatoes on floor in walk in cooler Operator moved onto shelf Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reusable drink container inside of reach in cooler underneath first make table on cookline

Basic - Standing water in bottom of reach-in-cooler. Inside of reach in cooler underneath make table at end of cookline Operator squeegeed water out of cooler Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license Expired April 1st 2025 Operator renewed during inspection Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 tuna fillets in walk in cooler fully thawed in intact reduced oxygen packaging - packaging has instructions to removed before thawing Operator discarded

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ James issued 2019

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwashing sink by walk in cooler

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room

Basic - Buildup of food debris/soil residue on equipment door handles. On make table lid on cookline

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 tuna fillets in walk in cooler fully thawed in intact reduced oxygen packaging See stop sale

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine at bar. Operator is not using this dish machine and has a work order in progress Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler underneath make table on cookline

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored over ice cubes at reach in freezer at storage room

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small red cutting board at bar

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chorizo in walk in cooler made Saturday per chef not date marked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Pink chemical in clear spray bottle in kitchen not labeled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored in between clean plates at cooks line Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door past storage room

Basic - Floors not maintained smooth and durable. Throughout kitchen Small hole in wall next to hand washing sink at backside of walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven handle door Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with sugar Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and pooled eggs stored over ready to eat in walk in cooler Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical in spray bottle not labeled on top of dish machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice flap in the interior of ice machine

Basic - Ceiling tile missing. At kitchen over prep area

Basic - Equipment in poor repair. Gaskets torn on door of walk in cooler Walk in cooler door does not seal when closed

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway that is shared with the hotel

Basic - Floors not maintained smooth and durable. Throughout kitchen

Basic - Food not stored at least 6 inches off of the floor. Large container of coffee stored directly on floor of walk in cooler Corrected On-Site

Basic - Hole in or other damage to wall. Around door frame at stock room

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding); pasta (60F - Cold Holding); pancake mix (65F - Cold Holding); sausage (68F - Cold Holding); cheese (58F - Cold Holding); pooled eggs (56F - Cold Holding); shrimp (60F - Cold Holding); diced tomatoes (56F) Per operator items were placed in reach in cooler less than an hour. Operators moved items to walk in cooler Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For hollandaise sauce,that is kept at room temperature. Per operator it was made less than an hour ago.Emailed operator time plan Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards through out kitchen

Basic - Equipment in poor repair. Reach in cooler at cooks line across from stove is not holding keeping food 41F and below Walk in cooler has torn gaskets

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway with storage and restrooms

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in small fridge at servers area No ambient thermometer in reach in cooler at cooks line across from stove

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at end of cooks line is leaking from the pipe

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar by cooks line no label

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2024-01-22: Time Extended - From follow-up inspection 2024-03-29: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling tile missing. Kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks

Basic - Equipment in poor repair. Black door to rt on reach in cooler

Basic - Floor area(s) covered with standing water. By walk in cooler Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked. Cookline Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour. Sugar

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-05-19: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Kitchen area near walk in cooler and dishwash area. Repeat Violation - From follow-up inspection 2023-05-19: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. - From follow-up inspection 2023-05-19: Time Extended

Basic - - From initial inspection : Basic - Food stored in undrained ice. Single service ice cube tray stored in drink ice. - From follow-up inspection 2023-05-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer shelves and nooks in doors heavily soiled. - From follow-up inspection 2023-05-19: Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom with black rub marks. - From follow-up inspection 2023-05-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in cooler at cookline ripped. Warning - From follow-up inspection 2023-03-27: Gasket still broken. Time Extended - From follow-up inspection 2023-04-26: Time extended. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In front of dishwasher at walk in cooler. Warning - From follow-up inspection 2023-03-27: Puddled water at walk in cooler and dish machine. Time Extended - From follow-up inspection 2023-04-26: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cookline and dishwash area. Warning - From follow-up inspection 2023-03-27: Time Extended - From follow-up inspection 2023-04-26: Tiles still in poor repair. Time Extended

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 dishwasher machine Repeat Violation

High Priority - Displayed food not properly protected from contamination. - celery, bacon sticks at bar Corrected On-Site

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. - sour cream

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. More than +400, 200ppmCorrected On-Site Corrected On-Site

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. - sour cream unable to determine (stop sale)

Intermediate - Handwash sink not accessible for employee use at all times. - blocked with trash can at bar area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - needs quaternary test strips Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink bar

Intermediate - No soap provided at handwash sink. - - hand wash sink bar

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. Brian, Alex,

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. Sara Artz

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. - dead roaches in glue traps under dry storage racks

Basic - Bowl or other container with no handle used to dispense food. - container inside flour

Basic - Covered waste receptacle not provided in women's bathroom. - is a share restroom with hotel, trash cans have to be covered

Basic - Equipment in poor repair. Reach in cooler cook line, not cooling using ice bath for TCS food Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back hall door

Basic - Floor tiles missing and/or in disrepair. Front of dishwasher

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets - ice scoop holder

Basic - Objectionable odors in bathroom or other areas of the establishment. - ladies restroom

Basic - Standing water in floor drain/floor drain draining very slowly. Dishwasher area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - mop sink wall

Basic - Waste line missing at soda gun holster.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler cook line ambient temperature 50 Warning - From follow-up inspection 2022-06-03: Observed on 6/3/22 reach in cooler is empty not in use, waiting for maintenance Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cook line reach in cooler Warning - From follow-up inspection 2022-06-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in ladies restroom. Is a share restroom. Warning - From follow-up inspection 2022-04-01: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 4/21 Warning - From follow-up inspection 2022-04-01: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open. Warning - From follow-up inspection 2022-04-01: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall / around where AC window unit is. Warning - From follow-up inspection 2022-04-01: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar Warning - From follow-up inspection 2022-04-01: Time Extended

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. At bar 0 ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47°, seasoning chicken 51°, shrimp 46° in reach in cooler, per manager employees was using that earlier, recommended to return to walking cooler to rapid chill 41° Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All Cutting boards heavy soiled; mixer head cover heavy soiled with old food; dicer in clean rack had stock old food; Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, risotto, seasoning chicken, in walking cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy soiled ice machine

Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dishes rack

Basic - Floor area(s) covered with standing water. In walking cooler, outside walking cooler, under clean dishes rack at kitchen

Basic - Floor soiled/has accumulation of debris. Heavy soiled under dishwasher machine; walking cooler; Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Boxes of chicken, pails with sauces in walking cooler, plastic containers with flours at kitchen area Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Sugar container is cracked

Basic - Heavy soiled Reach-in cooler interior/shelves have accumulation of soil residues. Cook line cooler Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air conditioner unit at kitchen window next to mixer heavy dusted; lids of all seasoning products; gaskets of reach in cooler cook line and walking cooler, hand wash sink next to walk-in cooler Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Cooler at cook line Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken In standing water at the sink Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment; 3 bay sink wall;

Basic - Wiping cloth sanitizing solution stored on the floor. At bar Corrected On-Site