- Disposition: Administrative complaint recommended
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[02C-03-5]
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cooler at downstairs bar with no date marked. Unable to determine when it was opened.
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[13-04-4]
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line. Put on guard during this inspection.
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[24-08-4]
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
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[35A-02-7]
Live, small flying insects found Five flies in kitchen and dish area.
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[08B-17-4]
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: unwashed cantaloupes and pineapples on shelf over sliced tomatoes and lettuce. Manager moved to proper order.
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[10-01-5]
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 ice at downstairs bar. Manager removed.
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[31A-11-4]
Handwash sink used for purposes other than handwashing. Sink in downstairs bar used as a dump sink by bar tender. Pitcher in hand wash sink on cook line.
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[21-38-4]
Wiping cloth sanitizing solution stored on the floor. On cook line. Manager picked up.
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[14-11-5]
Equipment in poor repair. Duct tape on door on downstairs ice machine. Alto sham missing gasket on cook line. Broken container in use with fish in walk in cooler.
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[40-06-5]
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Unopened drink in reach in cooler in server station. Manager removed.
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[08B-38-4]
Food stored on floor. Several cases of food on floor in walk in freezer. Manager picked up cases.
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[53B-03-5]
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided in orange serve safe food safety training.
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[03G-53-1]
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Bags of beans and soup cooked then placed in sealed bags and cooled in ice bath are not labeled with production date and time. Manager stated all bags were made yesterday.
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[23-03-4]
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior top of ice bin near walk in cooler soiled with mold like substance. Shelf at end of cook line soiled with dust. Around gaskets in server station soiled with slimy substance.
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[12A-28-4]
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee tied apron then put on gloves without washing hands. Male employee touched employee drink then continued to put on gloves and cook without washing hands.
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[22-02-4]
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris Interior of ice machine lid soiled with mold like substance. Interior of oven soiled with grease and food debris.
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[36-22-4]
Floor area(s) covered with standing water. In walk in cooler.
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[01B-17-5]
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. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cooler at downstairs bar with no date marked. Unable to determine when it was opened.
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[22-41-4]
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. 0 ppm, employee attempted to refresh then 0 ppm.
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[31B-02-4]
No paper towels or mechanical hand drying device, soap, or handwashing sign provided at handwash sink. Handwashing sink at downstairs bar missing all items.
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[03A-02-5]
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: Egg wash 55F placed in ice bath 4+ hours prior. In server station: blue cheese 67F. Double panned, manager stated it was in unit overnight. Stop sale issued.
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[03B-01-6]
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet on cook line: pork 124-128F and Rice 110-116F. Both items have been in unit 4+ hours. Reach in alto sham does not have gaskets.
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[14-01-5]
Bowl or other container with no handle used to dispense food. Bowl in pecans. Removed.
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[36-34-5]
Ceiling/ceiling and/or floor tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under prep table on cook line soiled with grease. Vents and tiles soiled with dust on cook line.
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[01B-02-5]
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: Egg wash 55F placed in ice bath 4+ hours prior. In server station: blue cheese 67F. Double panned, manager stated it was in unit overnight. 2.) Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet on cook line: pork 124-128F and Rice 110-116F. Both items have been in unit 4+ hours. Reach in alto sham does not have gaskets.
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[12B-07-4]
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on cutting board on cook line. One on prep table near ice machine. Manager removed.
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