BBS
1019 HENDRICKS AVE, Jacksonville FL 32207 · 9043060100
Last inspected Jul 20, 2026 · 10 visits since October 2023
SEP 24
FEB 25
SEP 25
OCT 25
JUL 26
— STEADY
5 inspections within 38 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemons for drinks, got gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority7 Intermediate10 Basic
Show 21 findings ▾
Employee washed hands with cold water. Observed employee wash hands with cold water. Employee left water running after washing and temp of water was less than 85F. Discussed with operator.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Employee ran dispenser until hose showed sanitizer in tube and refilled sink with sanitizer. Retest at 200ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed house made honey butter (68F-72F - Cold Holding) on shelf in prep area. Chef stated it was made with margarine but unable to provide proof of margarine in establishment. Operator stated it might be butter. It has been sitting on shelf overnight. See stop sale. Also, bleu cheese crumbles, house made hummus, bean sprouts, deli turkey, boursin cheese (47F-52F - Cold Holding) in top of reach-in cooler across from grill. Employee stated items were left in cooler overnight. Unsure when reach-in cooler stopped maintaining temperature of 41F and below. SeemStop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made honey butter (68F-72F - Cold Holding) on shelf in prep area. Chef stated it was made with margarine but unable to provide proof of margarine in establishment. Operator stated it might be butter. It has been sitting on shelf overnight. See stop sale. Also, bleu cheese crumbles, house made hummus, bean sprouts, deli turkey, boursin cheese (47F-52F - Cold Holding) in top of reach-in cooler across from grill. Employee stated items were left in cooler overnight. Unsure when reach-in cooler stopped maintaining temperature of 41F and below. See Stop sale. Also, raw salmon, raw fish, raw marinated chicken, raw beef, shredded cheddar cheese, cream cheese, house made cream sauce, ambient temperature of shelled eggs house made crab cake (47F-51F - Cold Holding) in walk-in-cooler. Chef stated they had 3 deliveries today so the door was left open for a bit. Chef will keep door closed to chill down walk-in-cooler. Rechecked temp at end of inspection and it dropped a few degrees.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards/ portable cutting boards on cook line soiled/ stained.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in front service station used to dump ice. Employee ran water to melt ice in hand wash sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator unable to provide chemical test strips to test sanitizer at 3CS or in sanitizer bucket.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed operator unable to provide a measuring device to test surface temp of high temp dishwashing machine to sanitize.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at end of cook line. Operator replenished paper towels.
No soap provided at handwash sink. Observed no soap at hand wash sink at end of cook line. Operator replenished soap at hand wash sink.
Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored under counter at bakery area. Operator labeled spray bottle of cleaner.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from grill on cook line unable to maintain temperature of 41F and below. Ambient temperature 47F. Observed water dripping from top aluminum plate. Operator removed foods to nearby cooler until able to be at 41F and below.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at pantry station has multiple knicks and no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on cutting board on cook line and on counter next to beverage garnish in bar area. Operator had employees remove beverages to properly store.
Equipment in poor repair. Observed interior of walk-in-cooler door in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on floor and on shelf in walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed top oven in prep area have an accumulation of black substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior of waffle baker and multiple fry pans on cook line soiled.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish being thawed in prep sink in bucket of standing water. Employee turned on faucet to run water on thawing fish.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in walk-in-cooler, front service area,and warewashing area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm). Operator had employees remake solution. Retest at 200ppm.
Oct 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority10 Intermediate8 Basic
Show 22 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 8 seconds after grabbing raw fish then put on gloves and scooped cooked fish, explained to him and he washed hands again properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Soft cheese opened on the 15th, employee discarded 1 oz
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f sprouts on double pan in prep reach in cooler, explained to employee, he moved it to reach in cooler, 67f butter on table, no time and blank procedure, explained to employee, he wrote time on
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket at cook line, test strip almost black and then turning white, employee diluted it to 100 ppm,
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For checking chlorine in bucket
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 at bar opened a couple of days ago, employee wrote date on
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with black build up, employee placed it by triple sink
Handwash sink used for purposes other than handwashing. Hand sink at bar has ice in it, explained to employee
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee couldn't find quat ones
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by stove, employee brought paper towels
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. For cooks here that don't have certificates, John, Raul, Derek, and 2 new employee Mark and Christian, one month here
No soap provided at handwash sink. Hand sink by stove at cook line and hand sink at server room, employee brought soap for both hand sinks, also hand sink in back prep area close to prep sink
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. For cooks here more than 2 months, John, Raul, Derek,
Spray bottle containing toxic substance not labeled. Blue substance at bar, employee labeled it cleaner
Clean utensils or equipment stored in dirty drawer or rack. Container is dirty for clean lids and utensils on shelf by triple sink
Employee with no beard guard/restraint while engaging in food preparation. Employee making sandwiches needs beard guard
Hood filter missing from automatic fire suppression/exhaust system. A couple of gaps in between filters, cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water at prep counter, cook line, employee placed it on grill
No conspicuously located ambient air temperature thermometer in holding unit. Display cooler at front counter, also drink cooler at server area with half and half, employee placed one in deli case
No copy of latest inspection report available. Manager doesn't have access to to it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dusty above ovens, back cook line, also vents with blackish build up in walk in cooler, brownish build up in hand sink at drink server area
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 6 high priority.
6 High priority9 Intermediate12 Basic
Show 27 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed dishes from sanitizer at bar after washing the dirty ones, explained to her and she washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemons for drinks, got gloves
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee just dipped glasses in sanitizer at bar, explained to her and she placed them back in
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage on shelf above sauces and raw sausage in container on top of cooked chicken, employee rearranged
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Soft cheese dated 9/2, employee discarded 1 oz
Toxic substance/chemical improperly stored. By clean glasses at bar, employee moved chemical
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink missing in warewashing or food preparation area. Employee cutting lemons on bar counter on dining area side, explained to her and she moved to inside bar area
Handwash sink used for purposes other than handwashing. Spoon in hand sink by prep area back kitchen and ice in hand sink at bar
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and hand sink by back prep area, employee placed some
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. For 2 new employees and all others that couldn't find their employee training certificates
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter with time on, cook line, has blank procedure, explained to manager
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. 8 employees here for more than 2 months, some since last inspection, no certificates found in binder or office
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. 3 employees expired on 2024,
Spray bottle containing toxic substance not labeled. Green bottle at bar, labeled cleaner by employee
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents by triple sink
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink by ice bin, employee discarded it
Employee with no beard guard/restraint while engaging in food preparation. Working with food
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensils, employee placed it on grill side that is on
No conspicuously located ambient air temperature thermometer in holding unit. Dessert case and drink cooler with dairy at server area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and vents
Single-service articles improperly stored. Catering trays on storage shelf, top, employee inverted them
Stored food not covered. Cooked potatoes 41f in walk in cooler, covered by employee
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall by slicer
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat, employee changed solution, 300 ppm
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 2 high priority.
2 High priority6 Intermediate15 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cheese, employee moved them, walk in cooler,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sprouts on double pan in prep cooler, 60f cooked lobster, cook line, explained time as public health control, employee wrote time on, employee rearranged
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened yesterday morning, she wrote date on
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed some
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. For employees that don't have certificates
No soap provided at handwash sink. All hand sinks in kitchen, employee brought some
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter with time, email procedure to fill up
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. Three expired on 2024 and a couple here for more than 2 months down have certificates
Bowl or other container with no handle used to dispense food. On rice in prep cooler, removed by employee
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In server/drink area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table at cook line, placed on bottom shelf by emplo
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go utensils, dessert area, employee rearranged
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods,
Hole in or other damage to wall. By triple sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for utensils by grill, placed on heat, got to 140f
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At dessert area, employee turned it faster
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior back ledge in prep cooler
Single-service articles improperly stored.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at cook line, made new solution, 300 ppm quat
Working containers of food removed from original container not identified by common name. Bulk flour, employee labeled it
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 3 high priority.
3 High priority7 Intermediate17 Basic
Show 27 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked broccoli, explained to him and he washed hands, discarded broccoli, employee cut undercooked tuna then changed gloves and scooped cheese, explained to him and he washed hands
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat, employee changed solution, 300 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sausage above prep cooler, employee placed it in cooler, 50f cheese on prep table, explained time as public health control, employee wrote time on
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jessica Stoia took test on 8/28/19
Handwash sink used for purposes other than handwashing. Ice in hand so at drink station
Manager or person in charge lacking proof of food manager certification. Mgr here couldn't locate it in his email, 2 years here
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 6 employees touching food
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed some
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. For several employees
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. 4 cooks here for a couple of years, couldn't find their certifications
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above triple sink
Cloth used as a food-contact surface. On raw fish filets, drawer unit
Current Hotel and Restaurant license not displayed. Old one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, employee moved them, one open soda under table,
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods,
Employee with no hair restraint while engaging in food preparation. Working with open foods, he put one on
Floor tiles missing and/or in disrepair. By cook line and beverage station
Hole in or other damage to wall. By triple sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 118f on grill, side off, employee placed it on side on
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at dessert station, employee cleaned it
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door is peeling in walk in cooler
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, manager placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame in dessert cooler, employee cleaned it, shelves in walk in cooler
Single-service articles improperly stored. Box with to go containers in shed
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Towels not immersed in sanitizer, not much sanitizer in bucket, cook line
Working containers of food removed from original container not identified by common name. White powder, sugar and flour, employee labeled them
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority1 Intermediate12 Basic
Show 17 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Raw salmon 120f in middle, not ordered undercooked, placed back into oven, got to 145f
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and stirred soup, explained to him and he washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Crab cakes with raw shelled egg on shelf above raw shrimp in reach in cooler, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f pico de gallo in container above fill line in prep cooler, employee rearranged
Handwash sink used for purposes other than handwashing. Ice in handsink at server drink area
Bowl or other container with no handle used to dispense food. On bean salad, employee removed it
Cloth used as a food-contact surface. On raw shrimp, employee removed it
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink on shelf by handsink in back
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Employee with no hair restraint while engaging in food preparation. Plating cakes
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for utensils on off grill, employee turned it on
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned it faster
No handwashing sign provided at a hand sink used by food employees. Hand sink by stove, employee placed some
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Too many towels, not all immersed in sanitizer, employees added more
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat, cook line, employee made new solution manually, dispenser not dispensing, 300 ppm
Working containers of food removed from original container not identified by common name. Bulk containers, labeles ripped
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 113f, cook said it was ready, customer didn't requested undercooked p, placed back on grill, 145f
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then he grabbed clean dishes, explained to him and he washed hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. Grabbed raw chicken, washed hands for 6 seconds then grabbed cooked chicken, explained to her and she washed hands properly
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cilantro for garnish and putting tomatoes on sandwiches, explained to them and they washed hands
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plans on file show a hand sink next to cook line and it's not there, mgr here fir 17 years doesn't remember one hand sink in that location, a hands sink must be placed back in the same place or plan review will need to be submitted with a new drawing not showing this hand sink
Oct 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 33 violations recorded, 6 high priority.
6 High priority6 Intermediate21 Basic
Show 33 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 113f, cook said it was ready, customer didn't requested undercooked p, placed back on grill, 145f
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then he grabbed clean dishes, explained to him and he washed hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. Grabbed raw chicken, washed hands for 6 seconds then grabbed cooked chicken, explained to her and she washed hands properly
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cilantro for garnish and putting tomatoes on sandwiches, explained to them and they washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked potatoes, drawer unit, employee rearranged
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Emailed one
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plans on file show a hand sink next to cook line and it's not there, mgr here fir 17 years doesn't remember one hand sink in that location, a hands sink must be placed back in the same place or plan review will need to be submitted with a new drawing not showing this hand sink
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area, employee placed some
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. For a couple of new employees and one old employee without employee training
No soap provided at handwash sink. Hand sink in server area
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. One employee here for almost a year, John
Bowl or other container with no handle used to dispense food. On panko, employee removed it
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on stove shelf by dish machine, employee inverted them
Clean linens stored on floor. By back prep area, employee placed it on shelf
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On slicer, cook line area, employee moved them
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack hanging above onions, back prep area, employee moved it
Employee with no beard guard/restraint while engaging in food preparation. Cutting raw meat
Employee with no hair restraint while engaging in food preparation. Cook cooking,he got a hat
Equipment in poor repair. One torn fryer basket
Food storage container/container lid cracked or broken. Container for cut tomatoes is cracked
Hood filter missing from automatic fire suppression/exhaust system. One missing
Ice scoop handle in contact with ice. Ice bin at bar, employee removed it
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70f water for utensils, employee placed it on grill
No Heimlich maneuver/choking sign posted. Emailed one
No conspicuously located ambient air temperature thermometer in holding unit. Long prep cooler, mgr placed one
No handwashing sign provided at a hand sink used by food employees. Hand sink by oven and hand sink at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by walk in cooler
Sanitizing solution for wiping cloths not free of food debris and visible soil. By prep area, employee got new solution
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Prep area, employee placed it in sanitizer
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, prep area, mgr changed solution, 200 ppm quat
Working containers of food removed from original container not identified by common name. Bulk container in back prep area, white powder, employee placed name on
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.