LITTLE VENICE
911-913 N BROADWALK, Hollywood FL 33019 · 407.900.1874
Last inspected May 4, 2026 · 18 visits since August 2023
NOV 24
JUN 25
DEC 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on floor in right unisex bathroom. Employee, killed roach, cleaned and sanitized floor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024051172 | Aug 28, 2024 | Feb 26, 2025 | $800 |
| 2--2024017945 | Feb 27, 2024 | May 9, 2024 | $1,200 |
| 2--2022051563 | Oct 5, 2022 | Nov 18, 2022 | $600 |
Inspection history
18 visits, newest first
May 4, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands then dried hands with soiled towel. Instructed employee to use single use paper towels.
Employee washed hands with no soap. Employee washed hands waits no soap. I stocked employee to wash hands wash soap. Employee washed hands with soap.
Toxic substance/chemical improperly stored. At bar, sanitizer stored on bar counter where drinks are being made. Operator removed sanitizer
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dishwasher sink. Discussed with operator that that sink was not to be used to wash hands.
Show the remaining 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels provided. Operator supplied paper towels.
No soap provided at handwash sink. On kitchen, no soap provided at handwashing sink. Operator supplied soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. On cook line, whole shell eggs held out for less than two hours. Suggested to operator to use time as a public health control. Emailed form to manager on duty.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In dining room area by bar, ice machine soiled with mold like substance.
Food stored on floor. In kitchen, shrimp stored on floor in plastic bucket. Employee moved bucket to counter. In dining room by back door, fryer oil stored on floor.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. By back door, two propane tanks stored indoors. Operator moved tanks to outdoors.
Jan 7, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at pizza station hand sink. Operator provided
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen
Hole in or other damage to wall. Hole in wall at dry storage area
Jan 6, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat sausage in silver stand up cooler. Employee seperated foods
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler Under unit; butter (51F - Cold Holding); packaged cheese (50F - Cold Holding); (50F); heavy cream (53F - Cold Holding). Per operator food cold holding in unit less than four hours. Food not prepared or portioned today. Operator placed food in freezer to quick chill
Handwash sink used for purposes other than handwashing. Hand sink used to store cooking containers
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/ Manager arrived during inspection
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at pizza station hand sink. Operator provided
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. Observed employee drinking from open container in kitchen. Employee threw out drink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen
Employee with no hair restraint while engaging in food preparation. Employees working in kitchen without hair restraint
Hole in or other damage to wall. Hole in wall at dry storage area
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Observed at cook line, flip top cutting board has cut marks and is no longer cleanable. has cut marks and is no longer cleanable.
Dec 15, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 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. Observed: Dish machine chlorine sanitizer not at proper minimum strength reading 0ppm chlorine. Advised operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. Operator will be serving customers in single service containers/ utensils until dish machine is repaired.
Cutting board has cut marks and is no longer cleanable. Observed at cook line, flip top cutting board has cut marks and is no longer cleanable. has cut marks and is no longer cleanable.
Dec 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate2 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. Observed: Dish machine chlorine sanitizer not at proper minimum strength reading 0ppm chlorine. Advised operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. Operator will be serving customers in single service containers/ utensils until dish machine is repaired.
Operating with an expired Division of Hotels and Restaurants license.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No chemical test kit when using chlorine as the main sanitizer.
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.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at cook line, flip top cutting board has cut marks and is no longer cleanable. has cut marks and is no longer cleanable.
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority5 Intermediate3 Basic
Show 14 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. Observed: Dish machine chlorine sanitizer not at proper minimum strength reading 0ppm chlorine. Advised operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. Operator will be serving customers in single service containers/ utensils until dish machine is repaired.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator touched raw chicken then picks up cooked pasta and continued engaging in food preparation. Educated operator on proper hand washing procedures. Operator discarded gloves, washed hands properly and puts on new pair of gloves.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. In 3 door low boy cooler opposite fryer, raw chicken stored over cooked chicken wings. Educated operator on proper storage. Operator reorganized storing raw chicken to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line, Lower flip top - cooked pasta (63F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in unit over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. At cook line, Left flip top - provolone cheese (51F - Cold Holding); house made Alfredo sauce (54F - Cold Holding); beef bolognese (54F - Cold Holding). Per operator item was held in unit less than 4 hours ago. Operator placed items in freezer to quick chill. 2. At cook line, Lower flip top - cooked pasta (63F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in unit over night exceeding 6 hours. See stop sale.
Handwash sink used for purposes other than handwashing. As evidenced by baking pan in sink. Operator removed during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No chemical test kit when using chlorine as the main sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to dish machine. Operator provided during the inspection.
No soap provided at handwash sink. At hand wash sink next to dish machine. Operator provided during the inspection.
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.
Bowl or other container with no handle used to dispense food. At pizza station, cup with no handle stored in flour. Operator discarded during inspection.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at cook line, flip top cutting board has cut marks and is no longer cleanable. has cut marks and is no longer cleanable.
Jun 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers.
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/ manager on duty, with five employees working in food preparation. Alejandra Hurtado
Soap dispenser at handwash sink not working/unable to dispense soap. Bar area- broken soap dispenser
Current Hotel and Restaurant license not displayed. No available on site.
Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed not ventilation fans on kitchen area, back entrance door is open at all times.
Jun 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 9 high priority.
9 High priority8 Intermediate4 Basic
Show 21 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects by cook line, no landing in food. Observed back entrance door open because there is not AC or fan available in kitchen area. Employee closed door, killed, clean and sanitized area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Two doors freezer- loafs of ground beef over bags of snapper fish. Employee placed ground beef under sea food.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. bar area- Sliding glass door lower cooler; raw shells eggs (61F - Cold Holding), per employee eggs held for two hours, employee placed eggs on next working cooling unit for a quick chill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today Cook line-Flip top-; butter (51F - Cold Holding); sliced yellow cheese (53F - Cold Holding); bolognese sauce (64F - Cold Holding); raw pool eggs (60F - Cold Holding); heavy cream (55F - Cold Holding); marinara sauce (52F - Cold Holding), per employee food held overnight. -2) -pizza station- flip top-; cut tomatillos (52F - Cold Holding); cut lettuces (50F - Cold Holding); meat balls (53F - Cold Holding). Per employee food held overnight. See stop sale Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today Cook line-Flip top-; butter (51F - Cold Holding); sliced yellow cheese (53F - Cold Holding); bolognese sauce (64F - Cold Holding); raw pool eggs (60F - Cold Holding); heavy cream (55F - Cold Holding); marinara sauce (52F - Cold Holding), per employee food held overnight. -2) pizza station- flip top-; cut tomatillos (52F - Cold Holding); cut lettuces (50F - Cold Holding); meat balls (53F - Cold Holding). Per employee food held overnight. See stop sale 1) Pizza station-; riccota (52F - Cold Holding); lasagna (61F - Cold Holding), per employee food held less than two hours, food moved to chest freezer for a quick chill.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza station-1) flip top-ham; (50F - Cooling from ambient); meat balls (55F - Cooling); sliced cheese (50F - Cooling);feta cheese(62F -Cooling from ambient) since 8:00 am. Current time 1:00 pm. Employee discarded.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza station-1) flip top-ham; (50F - Cooling from ambient); meat balls (55F - Cooling); sliced cheese (50F - Cooling);feta cheese(62F -Cooling from ambient) since 8:00 am. Current time 1:00 pm. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza oven-liquified butter (68F - Hot Holding)-per employee food held less than 2 hours, employee reheated on stove to (167F).
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. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine 50 ppm.
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. Poster provided.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Handwash sink used for purposes other than handwashing. Bar area- observed plastic pitcher, cleaner spray bottle inside, employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers.
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/ manager on duty, with five employees working in food preparation. Alejandra Hurtado
No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided.
No soap provided at handwash sink. Bar area, employee provided.
Soap dispenser at handwash sink not working/unable to dispense soap. Bar area- broken soap dispenser
Current Hotel and Restaurant license not displayed. No available on site.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle inside container of ricotta cheese. Employee removed.
Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed not ventilation fans on kitchen area, back entrance door is open at all times.
Reach-in cooler interior/shelves have accumulation of soil residues. Pizza station- observed inside cover of flip top, build up of black like substance.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw fish stored over unwashed produce inside reach in cooler in kitchen. Operator moved raw fish to another reach in cooler and stored correctly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine. Operator remade to 100ppm Chlorine.
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/. Manager took training course from AAA Food Manager on 11/03/2024, pending examination.
1. Storage shelf with rust that has pitted the surface next to hand washing sink in cook line. 2. Top of chest freezer door with rust that pitted the surface in kitchen.
Cutting board has cut marks and is no longer cleanable.
Hole in or other damage to wall. In dining room under Venice sign.
Ice scoop handle in contact with ice inside ice machine. Operator moved ice scoop to be washed, rinsed and sanitized.
Aug 29, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Hole in or other damage to wall. Next to hallway exit.
Aug 28, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority4 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza station flip top left; meat sauce (46F cooling overnight per manager). Observed meat sauce cooling in deep covered container. See stop sale
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Dish machine is the only means to sanitize dishes. No three compartment sink available inside establishment.
Live, small flying insects in kitchen, food preparation area, food storage area and /or bar. 3 live flying insects around mop sink in kitchen. 4 live flying insects flying around dish machine area and cook line. No live flying insects landing on food contact surfaces. Operator killed flies during inspection, no flies observed at the end of inspection.
Nonfood-grade bags used in direct contact with food. Retail shopping bag used to store raw meat in kitchen Operator removed and prepped food item.
Raw animal food stored over or with unwashed produce. Raw beef and raw fish stored over unwashed produce in reach in cooler in kitchen. Operator moved raw foods and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza station flip top left; meat sauce (46F cooling overnight per manager). Observed meat sauce cooling in deep covered container. See stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1.DISPLAY FRIDGE; at 10:40 am milk received at 10 am, ambient cooling at ( 54F since 10 am to 55 at 11:45am). At this rate cooling will not be met. Observed display case does not close. Operator placed milk on ice to facilitate for proper ambient cooling. 2. FLIP TOP; all foods prepared and portioned at 8: 30am (diced tomatoes 60F - ambient Cooling to 62F at 11:40 am ); cheese (69F - ambient Cooling to 69F at 11:40 am ); ham (64F - ambient Cooling to 62 at 11:30 ); garlic in oil (64F ambient cooling to 62F at 11:40 am ) (portioned chicken soup (62F - ambient Cooling to 60 at 11:40 am) At this rate ambient cooling will not be met. Operator placed foods on ice to facilitate proper cooling.
Handwash sink not accessible for employee use at all times. Bowls stacked in sink, operator removed.
Handwash sink used for purposes other than handwashing. Rags and flower petals inside sink at bar area. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag on flip top cooler at pizza station. Operator moved bag
Hand washing sign broken, part of the sign displayed in employee's restroom.
Hole in or other damage to wall. Next to hallway exit.
Wall soiled with accumulated dust behind ice machine.
Water draining onto bucket from ac unit at entrance to kitchen.
Apr 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels near the following areas 1) Pizza station 2) Bar area 3) Kitchen area Operators stored paper towels in their respective areas.
Current Hotel and Restaurant license not displayed.
Apr 1, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live,small flying inspects flying above hand wash sink in ware washing area. Operator killed, cleaned and sanitized area during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces and produce in low boy reach in cooler in front of flat top grill In cook line. Reviewed with operator proper storage method. Operator properly stored food items.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken, in low boy cooler behind flat top grill, over raw beef. Operator stored food items to proper order.
Handwash sink not accessible for employee use at all times. Hand Sink blocked by storage shelf near dish machine. Operator made accessible
Handwash sink used for purposes other than handwashing. Hand Sink in bar area used for bar utensil storage Operator removed utensils.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels near the following areas 1) Pizza station 2) Bar area 3) Kitchen area Operators stored paper towels in their respective areas.
No soap provided at handwash sink. Observed no soap near the following areas 1) Pizza station area 2) Bar area 3) Kitchen area Operators stored soap in their respective areas.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator opened can of soda stored next time clean dishes in kitchen. Operator moved drink
Ice scoop handle in contact with ice. Operator washed, rinsed, sanitized and stored ice scoop in proper manner.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food residue and grease in microwave in pizza bar. Operator cleaned.
Uncovered food stored near sink exposed to splash. Cut limes in bar area left uncovered. Operator covered
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on top of cutting board in bar. Operator moved to be washed.
Feb 28, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment/ware washing machine or wiping cloths.
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/. Phillip Robertson
No probe thermometer provided to measure temperature of food products.
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.
Current Hotel and Restaurant license not displayed.
Feb 27, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority9 Intermediate5 Basic
Show 20 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. Dish machine at 0ppm,establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. At end of inspection dish machine sanitizing at 50 ppm chlorine
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects flying under hand wash sink in cook line next to dish machine.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2023
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked ground beef inside Frigidaire reach in cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Case of raw shelled eggs 80F ambient temperature stored under prep table in cook line under no temperature control for food safety. Raw shelled eggs held less than 4 hours ago. Operator moved to reach in cooler to quick chill. Corrective Action TakenWarning**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line; American cheese (59F - Cold Holding); pooled eggs (55F - Cold Holding) foods pulled from another reach in cooler less than 4 hours ago. Operator placed on ice to quick chill. Foods not prepared or portioned today.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lower flip top cooler in cook line, at 11:45 am; Cooked rice (50F - heated Cooling), cooked pasta( 55F heated cooling,)cooked noodles (49F heat cooling ) foods cooling since 8am to 50F, 55F and 50F respectively at 12:35pm. At this rate cooling will not be met. Operator moved foods to reach in freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. 1.Soda nozzles in bar soiled, operator cleaned and sanitized during inspection. 2. Ice machine wall soiled in pizza station. Operator cleaned and sanitized during inspection.
Handwash sink not accessible for employee use at all times. 1.Pots and pans inside hand washing sink in cook line. Operator removed * corrected on site * 2. Storage Shelf blocking hand wash sink in cook line. Operator made accessible.
No chlorine chemical test kit provided when using sanitizer at three-compartment/ware washing machine or wiping cloths.
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/. Phillip Robertson
No paper towels or mechanical hand drying device provided at handwash sink in pizza station. Operator provided
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink in pizza station. Operator provided
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.
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. Lower flip top cooler in cook line.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable 1. Red cutting board in pizza station 2.Blue cutting board in cook line.
Food not stored at least 6 inches off of the floor. Containers of fryer oil on floor in kitchen.
Time/temperature control for safety food thawed in an improper manner. Raw frozen shrimp thawing at room temperature in kitchen. Operator placed under cold running water.
Aug 3, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white reach in freezer in kitchen, packages of raw bacon above bags of pepperoni and commercially packaged spinach dip.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In pizza station at front prep area, pizza sauce (83F - Cold Holding); raw bacon (76-79F - Cold Holding). Per employee, bacon pulled from cooler at 8:30-9:00am. Employee moved bacon back to freezer. 2) in kitchen FLIPTOP LOWER - cooked linguine (58F - Cold Holding); cooked penne (57F - Cold Holding); cooked spaghetti (57F - Cold Holding); cooked rice (61F - Cold Holding). Per employee all items prepared day before and in unit overnight. See stop sale. 3) In FLIPTOP UPPER - sliced cheddar cheese (64F - Cold Holding); pancake batter (68F - Cold Holding); butter (54F - Cold Holding); pooled raw shell eggs (64F - Cold Holding); diced tomatoes (56F - Cold Holding). Observed top to unit open at start of inspection. Per employee all items prepped at 7:30-8:00am. Items moved out of unit to different cooler to rechill.
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/ PIC Louisa Joseph
Food stored on floor. Containers of fryer oil, boxed soda syrups, bags of flour, open bag of sugar, bags of raw onions, and case of plastic chocolate syrup bottles in storage area by pizza station.
Aug 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 7 high priority.
7 High priority8 Intermediate15 Basic
Show 30 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees not washing hands before putting on gloves between tasks. No hot or cold water at hand sink in kitchen.
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. Dishwasher handled raw smoked salmon to put on plate without washing hands and putting on gloves. Stopped employee and discarded smoked salmon. Employee put on gloves (no hand wash due to sink inoperable) and remade plate.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen area, one observed landing in trash can. Back door to kitchen open with no prevention device to keep insects out.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white reach in freezer in kitchen, packages of raw bacon above bags of pepperoni and commercially packaged spinach dip.
Roach activity present as evidenced by live roaches found. One live roach on floor in right unisex bathroom. Employee, killed roach, cleaned and sanitized floor.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen FLIPTOP LOWER - cooked linguine (58F - Cold Holding); cooked penne (57F - Cold Holding); cooked spaghetti (57F - Cold Holding); cooked rice (61F - Cold Holding). Per employee all items prepared day before and in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In pizza station at front prep area, pizza sauce (83F - Cold Holding); raw bacon (76-79F - Cold Holding). Per employee, bacon pulled from cooler at 8:30-9:00am. Employee moved bacon back to freezer. 2) in kitchen FLIPTOP LOWER - cooked linguine (58F - Cold Holding); cooked penne (57F - Cold Holding); cooked spaghetti (57F - Cold Holding); cooked rice (61F - Cold Holding). Per employee all items prepared day before and in unit overnight. See stop sale. 3) In FLIPTOP UPPER - sliced cheddar cheese (64F - Cold Holding); pancake batter (68F - Cold Holding); butter (54F - Cold Holding); pooled raw shell eggs (64F - Cold Holding); diced tomatoes (56F - Cold Holding). Observed top to unit open at start of inspection. Per employee all items prepped at 7:30-8:00am. Items moved out of unit to different cooler to rechill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In prep area 3 door lowboy cooler, opened containers of spinach artichoke dip, fresh mozzarella, and sour cream not date marked from when opened. Per employee some items opened more than 24 hrs. Reminded to date mark all items if not used within 24 hrs.
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. Bulletin printed and provided.
Handwash sink does not have enough water pressure to properly wash hands. No water (hot or cold) at hand sink in kitchen.
Handwash sink not accessible for employee use at all times. 1) Hand sink by ice machine blocked by brooms and bar pour spout and knife in sink. Brooms moved to allow access. 2) Kitchen hand sink blocked by container of potatoes on top of bucket and bowls in sink. Bucket and potatoes moved to allow access.
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/ PIC Louisa Joseph
No paper towels or mechanical hand drying device provided at handwash sink. At ice machine, kitchen, and bar hand sinks. Employee replaced at bar.
No soap provided at handwash sink. At kitchen, bar, and ice machine hand sinks.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at ice machine hand sinks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Baffle in ice machine has mold like build up.
Current Hotel and Restaurant license not displayed.
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. Employees in kitchen both drinking from open containers with straws while behind cook line. Advised employees to leave cook line area and place tops on drinks. Employees did so.
Employee eating in a food preparation or other restricted area. Employees in kitchen eating while behind cook line between orders. Advise employees to move out of kitchen area to eat and they did so.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bluetooth speaker on top of fliptop back shelf.
Employee with no hair restraint while engaging in food preparation. Two employees in kitchen cook line not wearing hair restraints.
Faucet/handle missing/ damaged at plumbing fixture. Hand sink beside ice machine hot water faucet damaged.
Food not stored at least 6 inches off of the floor. Cases of limes and lemons at the bar sitting directly on the ground.
Food stored on floor. Containers of fryer oil, boxed soda syrups, bags of flour, open bag of sugar, bags of raw onions, and case of plastic chocolate syrup bottles in storage area by pizza station.
In-use wet wiping cloth/towel used under cutting board. Under three cutting boards on cook line.
No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets and interior of black three door cooler in pizza station prep area have build up of food debris. 2) Kitchen stovetops have food debris buildup. 3) Soda gun distributor hub at front bar has mold like build up.
Single-service articles not stored inverted or protected from contamination. Stacks of plates and bowls on top of 3 door lowboy cooler in pizza station area not inverted or covered for protection.
Soiled dry wiping cloth in use. Four Soiled dry wiping clothes around kitchen.
Stored food not covered. Bulk container flour in pizza prep area missing top and opened bag of sugar sitting on floor.
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.