HASS KITCHEN
1220 W UNIVERSITY AVE., Gainesville FL 32601 · 5037523159
Last inspected Jun 24, 2026 · 20 visits since July 2023
FEB 25
SEP 25
FEB 26
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Employee touching cooked steak with one hand while slicing no glove on the hand touching the steak.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023017694 | Dec 7, 2022 | Apr 20, 2023 | $360 |
Inspection history
20 visits, newest first
Jun 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum seals seared steak with herbs and cold smokes salmon in house.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals seared steak with herbs and cold smokes salmon in house.
Apr 29, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum seals seared steak with herbs and cold smokes salmon in house.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals seared steak with herbs and cold smokes salmon in house.
Mar 5, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs into pan, did not change gloves or wash hands before touching reach in cooler door handles.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw bacon on flat top and did not change gloves before touching clean utensils.
Mar 4, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 8 high priority.
8 High priority4 Intermediate13 Basic
Show 25 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee taking orders at computer terminal, immediately started making coffee without first washing hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs into pan, did not change gloves or wash hands before touching reach in cooler door handles.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee stepped out restroom, walked onto cooks line and immediately put on gloves and cut bread.
Evidence of mop/cleaning wastewater dumped onto ground. Puddles of dirty mop water outside of back door, employee also stated they take mop water outside.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw bacon on flat top and did not change gloves before touching clean utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (70F - Cold Holding); item at beginning of cooks line, employee placed ice on item. buttermilk (67F - Cold Holding) by fryer at room temperature, employee placed on ice.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter on cooks line no time mark, time as a public health control application has all options checked, unsure how employees really track time. Employee stated item has not been out of cooler for 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (112F - Hot Holding); spicy hollandaise (114F - Hot Holding); gravy (112F - Hot Holding) items in steam table, employee states the items are discarded every 4 hours, items not listed on time as a public health control application and no time mark.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment vacuum seals steak and herbs and cold smokes salmon in house. Establishmenton open warning from 2/19/26.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior sliding door reach in cooler soiled with syrups.
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/ 4 employees present no certified manager.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals steak and herbs and cold smokes salmon in house. Establishment on open warning from 2/19/26.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine with the food contact facing upwards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of ice cooler next to tog boxes.
Equipment in poor repair. Interior small reach in freezer on cooks line exposed insulation and gasket torn.
Food stored on floor. Panko, cornmeal, and oil on floor in outside storage shed.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in both small reach in freezers on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers gasket soiled under flat top. Syrup bottles in outside storage shed soiled with white powder. Dry storage shelf in back kitchen soiled with dust. Sliding door tracks soiled on reach in cooler by coffee.
Raw fruits/vegetables not washed prior to preparation. Banana sliced in half with sticker still attached to peel, spoke to employee about removing sticker and washing fruit before cutting.
Standing water in bottom of reach-in-cooler. In double door reach in cooler in kitchen.
Time/temperature control for safety food thawed in an improper manner. Salmon and chicken thawing in Three compartment sink at room temperature.
Uncovered food stored near sink exposed to splash. Buttermilk/flour next to Handwash sink on cooks line exposed to splash.
Unnecessary items/unused equipment on the premises. Reach in cooler outside back door.
Wall soiled with accumulated grease, food debris, and/or dust. At end of cooks line between small reach in freezers.
Working containers of food removed from original container not identified by common name. Container with white granulated substance under counter in cooks line, no label.
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. 1 can of pineapple.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone with gloved hands then immediately touched raw onions into pan.
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. Employee touching cooked steak with one hand while slicing no glove on the hand touching the steak.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. arugula (68F - Cold Holding); bean sprouts (68F - Cold Holding) items sitting by pass through window, employee placed items on ice. Retemped items below 41F. buttermilk (64F - Cold Holding) item sitting by Handwash sink on cooks line, spoke to employee about adding ice or placing on time as a public health control.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter on cooks line no time mark, employee wrote time mark.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum seals seared steak with herbs and cold smokes salmon in house.
Handwash sink used for purposes other than handwashing. Spoons, jiggers, coffee stirrers in Handwash sink behind front counter, employee moved items.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals seared steak with herbs and cold smokes salmon in house.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee sprite by cutting board where employees are prepping onions on cooks line, employees moved drinks.
Equipment in poor repair. Small reach in freezer interior exposed insulation on cooks line in front of prep counter also the gasket is torn. Small cracked container containing yellow/orange powder at coffee/drink station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior small reach in freezer by Handwash sink on cooks line. Bulk panko container exterior soiled. Dry storage shelf soiled.
Uncovered food stored near sink exposed to splash. Buttermilk battering station directly next to Handwash sink on cooks line exposed to splash when employees wash hands.
Wall soiled with accumulated grease, food debris, and/or dust. Walls and floor soiled by small reach in freezers on cooks line.
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
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. Tested at 0ppm, operator primed line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over deli meat in reach in cooler in hallway.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (66F - Cold Holding) item sitting on cooks line at room temperature, operator stated they don't last more than 3 hours, inspector emailed time as a public health control application.
Toxic substance/chemical improperly stored. Bottle of medication on shelf above clean utensils. Soap above container of oats in outside storage shed.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior plate in ice machine.
Handwash sink used for purposes other than handwashing. Handwash sink on cooks line with a pan inside. Handwash sink by tea station a funnel and muddle in sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves salmon and eggs undercooked no consumer advisory on wall or menu. Operator posted at front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep cutting board on cooks line.
Equipment in poor repair. Small cutting board by tea station with deep cut marks. Small reach in freezer on cooks line the interior has exposed insulation and gasket torn. Double door reach in cooler in hallway the gasket is torn. Multiple spatula handles on cooks line the handles are in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The area under/by sneeze guard is soiled.
Unclean building components, attachments or fixtures. Air vent soiled on wall in back storage area.
Apr 25, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing egg yolk in house.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cold smoking salmon in house. Vacuum sealing cooked steak.
Feb 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Both employees on cooks line cracked eggs onto flat top and changed gloves then started playing other food orders no Handwashing occurred.
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing egg yolk in house.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cold smoking salmon in house. Vacuum sealing cooked steak.
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 34 violations recorded, 12 high priority.
12 High priority9 Intermediate13 Basic
Show 34 findings ▾
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. 0ppm, colored tubes not in correct chemical buckets, operator swapped detergent and sanitizer tubes correctly, primed sanitizer line and retested at 50ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Both employees on cooks line cracked eggs onto flat top and changed gloves then started playing other food orders no Handwashing occurred.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee battered raw chicken on cooks line changed gloves then started cutting bread, no handwashing occurred.
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. Employee cooking on cooks line wiped gloved hands on pants then continued cooking food on stove top.
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. Employee prepping thyme off of twigs, thyme is used for garnishing food items, employee placed on gloves.
Evidence of mop/cleaning wastewater dumped onto ground. When asked where the mop sink is located the person in charge stated they throw mop water outside on the ground. Inspector pointed out the mop sinks location by Handwash sink in dry storage area.
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. In house cold smoked salmon, cured egg yolk, and vacuum sealed beef. Operator has been placed on warning multiple times for the special processes but has not submitted any process waiver or haccp plan for these same items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice dated 2/9, cooked veggies 2/12, cooked mushrooms 2/12, and feta 2/10.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (81F - Cold Holding) item at room temperature on cooks line. beef (47F - Cold Holding); item in bag inside cooler drawer on cooks line. butter (54F - Cold Holding); on cooks line at room temperature. lettuce (52F - Cold Holding); tomatoes (48F - Cold Holding) items in flip top portion of cooler, cold air vents are not covered therefore when cooler is open the cold air is just escaping into the air of the restaurant.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese gravy (128F - Hot Holding); hollandaise (132F - Hot Holding) items in steam table for 2 hours, gaps in steam table to where the steam is escaping.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 20pm, operator added water to dilute solution, retested at 100ppm.
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing egg yolk in house.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on back prep area stained black. Interior deflector plate inside dish machine.
Handwash sink used for purposes other than handwashing. Fork inside Handwash sink in coffee area, employee removed fork.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working at the time of inspection.
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. 2 employees working at time of inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cold smoking salmon in house. Vacuum sealing cooked steak.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cooks line.
Accumulation of debris on exterior of warewashing machine. On the top of dish machine.
Duct tape used to repair nonfood-contact surface. Pipes under Three compartment sink and top part on ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler holding ice for making drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging on rack next to bag of onions in back storage area.
Equipment in poor repair. Silver double door produce cooler both gaskets are torn. Multiple cutting boards throughout all of kitchen with deep cut marks.
Food offered in a way that misleads/misinforms the consumer. Menu states steak is cooked sous vide,
Food stored in a location that is exposed to splash/dust. Battering station of buttermilk and flour by Handwash sink on cooks line.
Food stored on floor. Oil on floor on cooks line and in outside storage shed, flour on floor in outside storage shed, can of beans, mustard, and hot sauce on floor in storage area of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Both small reach in freezers on cooks line.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on drawers under cook top. Sliding door tracks on reach in cooler in middle prep area.
Standing water in bottom of reach-in-cooler. Silver cooler on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine.
Sep 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing raw egg yolk.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steak. Cold smoking salmon. Vacuum sealing steak.
Jul 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing raw egg yolk.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steak. Cold smoking salmon. Vacuum sealing steak.
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon (salmon is cold smoked) over prosciutto in reach in cooler. Raw shell egg whites stored above other ready to eat items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheeses (58-72F - Cold Holding); cut leafy greens (70F - Cold Holding); tomato (60F - Cold Holding); salmon (73F - Cold Holding); cabbage mix (64F - Cold Holding); cheese butter (81F - Cold Holding) butter (79F - Hot Holding) items out of temperature more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheeses (58-72F - Cold Holding); cut leafy greens (70F - Cold Holding); tomato (60F - Cold Holding); salmon (73F - Cold Holding); cabbage mix (64F - Cold Holding); cheese butter (81F - Cold Holding) items in reach in cooler at the end of cooks line, employee stated items have been in cooler for more than 4 hours. The top portion of cooler is full on plastic containers instead of metal container and dividers so the coolers cold air is escaping out of the top of cooler. See stop sale. buttermilk (81F - Cold Holding) at room temperature located at battering station, establishment was closing at time of inspection so item was voluntarily discarded. butter (79F - Hot Holding) item at room temperature by grill, operator stated item had been out for more than 4 hours. See stop sale.
Toxic substance/chemical improperly stored. Soap stored over jugs of vinegar in outside storage shed.
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing raw egg yolk.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cooks line and in drink area. Interior deflector plate soiled inside ice machine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steak. Cold smoking salmon. Vacuum sealing steak.
Dead roaches on premises. 1 dead roach behind ice machine.
Equipment in poor repair. Reach in freezer gasket torn on cooks line. Interior small reach in freezer exposed insulation.
Floor soiled/has accumulation of debris. Under dry storage shelves. Air vent cover soiled on wall in dry storage area. Wall soiled behind dish machine area.
Ice buildup in reach-in freezer and/or walk-in freezer. Small reach in freezers on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler sliding door track is soiled. Bulk storage containers the handle areas is soiled.
Old food stuck to clean dishware/utensils. On plastic containers on clean dish rack.
Raw fruits/vegetables not washed prior to preparation. Avocado that is cut with original sticker on fruit.
Uncovered food stored near sink exposed to splash. Battering flour and milk wash next to Handwash sink by fryers.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Curing egg yolks.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steaks and holding them in cooler for 3 days.
Nov 30, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
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. 0ppm, operator changed sani bucket.
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Curing egg yolks.
Manager or person in charge lacking proof of food manager certification.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Housemade mayo containing raw shell egg yolk.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steaks and holding them in cooler for 3 days.
Nov 17, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
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. 0ppm, operator changed sani bucket.
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Curing egg yolks.
Manager or person in charge lacking proof of food manager certification.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Housemade mayo containing raw shell egg yolk.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steaks and holding them in cooler for 3 days.
Nov 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 6 high priority.
6 High priority9 Intermediate10 Basic
Show 25 findings ▾
Container of medicine improperly stored. Bottle of pills on shelf next too and above clean utensils.
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. 0ppm, operator changed sani bucket.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee licked finger and continued touching clean utensils no Handwash.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Any sushi fish and in house cold smoked salmon no proof of parasite destruction.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (45F - Cold Holding)retemped 41; garlic oil herb mix (54F - Cold Holding)no change; mayo homemade (46F - Cold Holding)40; items in plastic containers set in large metal container in reach in cooler on cooks line, operator stated item was moved to that area 2 hours previous he placed ice on items. buttermilk (70F - Cold Holding)retemped at 40; butter (64-71F - Cold Holding) no change. items on cooks line, operator placed milk in ice bath and butter he needs softened, inspector provided time as a public health control application.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (124F - Hot Holding)retemped at 166; hollandaise (122F - Hot Holding) no change. items made fresh 3 hours previous and set on steam table, operator reheated items.
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Curing egg yolks.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen and cooks line stained.
Manager or person in charge lacking proof of food manager certification.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Housemade mayo containing raw shell egg yolk.
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 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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steaks and holding them in cooler for 3 days.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw sushi fish in reach in cooler no date mark items held overnight in reach in cooler.
Bowl or other container with no handle used to dispense food. Cups in flour, sugars, corn starch, etc bulk seasoning containers.
Ceiling/ceiling tile shows damage or is in disrepair. Tile near dish machine with hole.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back kitchen.
Employee eating in a food preparation or other restricted area. Employee stuck finger in personal food and licked finger on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on top of brown Sugar container.
Employee preparing food in customer section of dining area. On table across from cashier employee pulling thyme leaves off of stem.
Equipment in poor repair. Cutting board on reach in cooler with burn marks. Interior reach in freezer on cooks line with exposed insulation. Reach in freezer gasket torn on cooks line. Ice build up in reach in freezer on cooks line.
Food stored on floor. Coconut cream on floor in shed. Flour container on floor on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. Air vent next to dry storage. Can opener holder. Exterior bulk seasoning containers.
Uncovered food stored near sink exposed to splash. Buttermilk batter next to Handwash sink on cooks line. Operator covered. Bread used for croutons on top of reach in cooler no cover.
Jul 13, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (84F - Cold Holding) feta (48F - Cold Holding); salmon (51F - Cold Holding); sour cream (50F - Cold Holding); mushroom paste mix (38F - Cold Holding); cheese (50F - Cold Holding); hummus (49F - Cold Holding) operator added ice to some items and also called cooler tech to come look at cooler. Items in front reach in cooler and front line.
Jul 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority2 Intermediate9 Basic
Show 19 findings ▾
Container of medicine improperly stored. Bottle of ibroprofein in container above prep table on cooks line.
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. Observed 0ppm, operator changed sanitizer bucket. Three compartment sink set up at 200ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked egg then started touching clean plates/utensils.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then started cutting bread.
Nonfood-grade bags used in direct contact with food. Cooked rice in Togo white bag in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish items in both reach in coolers over ready to eat drinks and sauces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (84F - Cold Holding) feta (48F - Cold Holding); salmon (51F - Cold Holding); sour cream (50F - Cold Holding); mushroom paste mix (38F - Cold Holding); cheese (50F - Cold Holding); hummus (49F - Cold Holding) operator added ice to some items and also called cooler tech to come look at cooler. Items in front reach in cooler and front line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauce (116F - Hot Holding) operator started closing at time of inspection item discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Bread basket soiled.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee working on the cooks line with no food handler card.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above dry storage racks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink bottle on prep table next to mixer and reach in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. In small reach in freezer on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and chop sticks in water at 54F. Water is also heavily soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bulk containers.
Time/temperature control for safety food thawed in an improper manner. Pork gyoza thawing at room temperature on top of reach in freezer.
Uncovered food stored near sink exposed to splash. Milk wash stored on top of reach in freezer next to Handwash sink no partition.
Wall soiled with accumulated grease, food debris, and/or dust. Air vent on wall next to Three compartment sink soiled.
Wiping cloth sanitizing solution stored on the floor. On cooks line.
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.