NEW YORK BEER PROJECT
9230 MILEY DR, Winter Garden FL 34787 · 407-798-8304
Last inspected Jul 29, 2026 · 19 visits since October 2023
MAY 25
AUG 25
SEP 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
One live small flying insect found in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026023434 | Jan 21, 2026 | May 6, 2026 | $800 |
| 4--2025091044 | Sep 10, 2025 | Feb 9, 2026 | $400 |
| 4--2025046694 | May 21, 2025 | Jul 1, 2025 | $200 |
Inspection history
19 visits, newest first
Jul 29, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted Interior of sprayer hose is soiled. Cutting boards are stained throughout the establishment.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters by upstairs ice machine.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 29, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Twenty five Live, small flying insects found at the main tap room and five small flying insects at the gastro bar
Vacuum breaker is not at correct location on hose Bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted Interior of sprayer hose is soiled. Cutting boards are stained throughout the establishment.
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 soap provided at handwash sink.Garden bar.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters by upstairs ice machine.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Interior of ovens has accumulation of black substance/grease/food debris.Pizza oven and other oven in kitchens.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe at kitchen dish machine.
May 28, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Twenty five Live, small flying insects found at the main tap room and five small flying insects at the gastro bar
Vacuum breaker is not at correct location on hose Bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted Interior of sprayer hose is soiled. Cutting boards are stained throughout the establishment.
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 soap provided at handwash sink.Garden bar.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters by upstairs ice machine.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Interior of ovens has accumulation of black substance/grease/food debris.Pizza oven and other oven in kitchens.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe at kitchen dish machine.
May 27, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Twenty five Live, small flying insects found at the main tap room and five small flying insects at the gastro bar
Vacuum breaker is not at correct location on hose Bibb.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted Interior of sprayer hose is soiled. Cutting boards are stained throughout the establishment.
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 soap provided at handwash sink.Garden bar.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters by upstairs ice machine.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Interior of ovens has accumulation of black substance/grease/food debris.Pizza oven and other oven in kitchens.
Objectionable odors in the kitchen.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
Sanitizer bottles stored next to salt in at cutlery station.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe at kitchen dish machine.
Working containers of food removed from original container not identified by common name.Flour,sugar,truffle oil is not labeled.
Feb 6, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pasta,52 f held from last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pasta,52 f held more than four hours.Stop Sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled. Cutting boards are stained throughout the establishment. Slicer is encrusted. Drink nozzles are soiled
Jan 29, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pasta,52 f held from last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pasta,52 f held more than four hours.Stop Sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled. Cutting boards are stained throughout the establishment. Slicer is encrusted. Drink nozzles are soiled
Ice buildup in reach-in freezer and walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue buildup under heat up by handwashing sink throughout the establishment. Wall is soiled throughout the establishment. Exterior of ice machine is soiled. Interior of fryer cabinets have grease build up. Gaskets are soiled throughout the establishment. Shelves by assembly station are soiled. Exterior of storage containers are soiled.
Single-service articles not stored inverted or protected from contamination.Lids at the assembly station. Sandwich picks at cooks line.
Unwashed oranges stored over ready-to-eat carrots in walk in cooler.
Jan 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pasta,52 f held from last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pasta,52 f held more than four hours.Stop Sale.
Toxic substance/chemical improperly stored.Sternos next to glass at upstairs bar.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Hummus in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled. Cutting boards are stained throughout the establishment. Slicer is encrusted. Drink nozzles are soiled
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Johnny R
Accumulation of lime scale on the inside of the dishmachine.
Accumulation of mold-like substance in the interior of the ice machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.10 pieces of salmon.
Ice buildup in reach-in freezer and walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.Interior of conveyor oven is soiled.
No conspicuously located ambient air temperature thermometer in holding unit.Cooks line by the fryer station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue buildup under heat up by handwashing sink throughout the establishment. Wall is soiled throughout the establishment. Exterior of ice machine is soiled. Interior of fryer cabinets have grease build up. Gaskets are soiled throughout the establishment. Shelves by assembly station are soiled. Exterior of storage containers are soiled.
Single-service articles not stored inverted or protected from contamination.Lids at the assembly station. Sandwich picks at cooks line.
Standing water in bottom of reach-in-cooler.Cooks line.
Unwashed oranges stored over ready-to-eat carrots in walk in cooler.
Working containers of food removed from original container not identified by common name.Sugar,flour in kitchen.
Sep 12, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2025Administrative complaint recommendedComplaint Investigation (Partial)
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 ▾
38 Live, small flying insects found on the ceiling in the kitchen at the back prep area.
Aug 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate12 Basic
Show 21 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm.Afterwards,100 ppm.
One live small flying insect found in kitchen area.
Stop Sale issued due to food not being in a wholesome, sound condition.
Toxic substance/chemical improperly stored.Sanitizer stored next to the gloves at bar area.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in reach in cooler.Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted. Cutting boards stained throughout the establishment
Handwash sink not accessible for employee use at all times.Blocked by containers.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Accumulation of lime scale on the inside of the dishmachine.
Avocados not washed prior to preparation.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.Raw salmon.
Dishmachine is in poor repair.Gastro bar.
Employee beverage container on a food preparation table.
In-use ice paddle stored on soiled surface between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris.Interior of the salamander and oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of mop bucket is soiled. Wall is soiled by the mop sink area. Side of grill has a residue build up. Exterior of ice machine is soiled. Top back of fryer cabinets are soiled. Milk reach in cooler gasket is soiled.
Old labels stuck to food containers after cleaning.
Sanitizer bucket stored next to clean dishes under prep table.
Water leaking from pipe throughput the establishment.
Working containers of food removed from original container not identified by common name.Flour,sugar in kitchen.
May 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than 4 hours per operator see stop sale cut cabbage (45F - Cold Holding) cooked pasta (47F - Cold Holding); cut lettuce (52F - Cold Holding); spring mix (45-46F - Cold Holding) Per operator less than 4 hours feta (50F - Cold Holding); shred cheese (50F - Cold Holding) cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) sour cream based dressing (57-59F - Cold Holding)
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.ServSafe - Jonathan Rivera.
May 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishroom Taproom bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than 4 hours per operator see stop sale cut cabbage (45F - Cold Holding) cooked pasta (47F - Cold Holding); cut lettuce (52F - Cold Holding); spring mix (45-46F - Cold Holding) Per operator less than 4 hours feta (50F - Cold Holding); shred cheese (50F - Cold Holding) cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) sour cream based dressing (57-59F - Cold Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior hot box Interior reach in cooler Interior reach in drawers Interior rotation toaster Interior ice bin next to ice machine
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.Pizza station area.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.ServSafe - Jonathan Rivera.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Ice buildup in walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks walk in cooler soiled. Sheet pan under cutting boards Exterior ice machine Interior can opener holder Gaskets soiled all drawers Filters soiled Hood Exterior hot box Back of fryer Exterior rotary toaster All shelves on front expo line Fan in beer cooler soiled
Wall soiled with accumulated grease, food debris, and/or dust. Under dishwasher in kitchen
Waste line missing at soda gun holster upstairs bar middle
May 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 34 violations recorded, 7 high priority.
7 High priority10 Intermediate17 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. Upstairs 0ppm
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishroom Taproom bar
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken strips over cauliflower
Raw animal food stored over/not properly separated from ready-to-eat food. RW bacon stored over ready to eat brownies upstairs kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than 4 hours per operator see stop sale cut cabbage (45F - Cold Holding) cooked pasta (47F - Cold Holding); cut lettuce (52F - Cold Holding); spring mix (45-46F - Cold Holding) Per operator less than 4 hours feta (50F - Cold Holding); shred cheese (50F - Cold Holding) cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) sour cream based dressing (57-59F - Cold Holding)
Toxic substance/chemical improperly stored. Ne t to alcohol bottles upstairs bar.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is scooping ice at the bar.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ambient cooling sealed containers
Food-contact surface soiled with food debris, mold-like substance or slime. Interior hot box Interior reach in cooler Interior reach in drawers Interior rotation toaster Interior ice bin next to ice machine
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored inside near 3 compartment Cart in front of hand sink in prep area
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.Pizza station area.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lexan
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.produce
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.ServSafe - Jonathan Rivera.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Floor soiled/has accumulation of debris under hot side equipment in kitchen Floor drains on main line heavily soiled
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit located in bar.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Light not functioning.
No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks walk in cooler soiled. Sheet pan under cutting boards Exterior ice machine Interior can opener holder Gaskets soiled all drawers Filters soiled Hood Exterior hot box Back of fryer Exterior rotary toaster All shelves on front expo line Fan in beer cooler soiled
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. Take out lid
Stored food not covered. Celery and sauces not covered walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauces
Wall soiled with accumulated grease, food debris, and/or dust. Under dishwasher in kitchen
Waste line missing at soda gun holster upstairs bar middle
May 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 42 violations recorded, 9 high priority.
9 High priority11 Intermediate22 Basic
Show 42 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. Upstairs 0ppm
Employee touched soiled dishes and then handled clean dishes without washing hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishroom Taproom bar
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken strips over cauliflower
Raw animal food stored over/not properly separated from ready-to-eat food. RW bacon stored over ready to eat brownies upstairs kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than 4 hours per operator see stop sale cut cabbage (45F - Cold Holding) cooked pasta (47F - Cold Holding); cut lettuce (52F - Cold Holding); spring mix (45-46F - Cold Holding) Per operator less than 4 hours feta (50F - Cold Holding); shred cheese (50F - Cold Holding) cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) sour cream based dressing (57-59F - Cold Holding)
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk
Toxic substance/chemical improperly stored. Ne t to alcohol bottles upstairs bar.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is scooping ice at the bar.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ambient cooling sealed containers
Food-contact surface soiled with food debris, mold-like substance or slime. Interior hot box Interior reach in cooler Interior reach in drawers Interior rotation toaster Interior ice bin next to ice machine
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored inside near 3 compartment Cart in front of hand sink in prep area
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.Pizza station area.
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. Brunch Menu Eggs Benedict x2 Avocado toast Smoked Brisket Hash and Eggs
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lexan
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.produce
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.ServSafe - Jonathan Rivera.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine in kitchen
Bowl or other container with no handle used to dispense food. In salt
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Cutting board has cut marks and is no longer cleanable in back storage area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Floor soiled/has accumulation of debris under hot side equipment in kitchen Floor drains on main line heavily soiled
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit located in bar.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Light not functioning.
No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks walk in cooler soiled. Sheet pan under cutting boards Exterior ice machine Interior can opener holder Gaskets soiled all drawers Filters soiled Hood Exterior hot box Back of fryer Exterior rotary toaster All shelves on front expo line Fan in beer cooler soiled
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. Take out lid
Stored food not covered. Celery and sauces not covered walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauces
Wall soiled with accumulated grease, food debris, and/or dust. Under dishwasher in kitchen
Waste line missing at soda gun holster upstairs bar middle
Working containers of food removed from original container not identified by common name. Large containers in prep area not labeled with dry ingredient
Nov 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than four hours. Manager moved to freezer for quick chill. Raw Shell eggs (55F - Cold Holding); Cut tomatoes (50F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. 5 white cutting boards at cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in prep area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back storage soiled.
Employee with no beard guard/restraint while engaging in food preparation. 2 male on cook line no beard guards.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
In-use tongs stored on equipment door handle between uses. On oven handle on cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. South end ovens in prep area.
Light not functioning. 2 light bulbs on cook line burned out.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine soiled Reach in cooler gaskets at cook line
Reach-in cooler interior/shelves have accumulation of soil residues. reach in coolers on cool line.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink soiled
Water leaking from pipe and/or faucet/handle. At hand washing sink across from 3 compartment sink.
Jun 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Ranch dressing,61 f held four hours.Operator transferred to walk in freezer for a quick chill.Afterwards,38 f.
Toxic substance/chemical improperly stored.Stainless cleaner stored next to gloves on storage rack.
Clam tags not marked with last date served.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in reach in cooler and walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment.
Handwash sink used for purposes other than handwashing.Container in handwash sink.
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Floor soiled/has accumulation of debris.Walk in freezer.
Interior of oven has accumulation of black substance/grease/food debris.Pizza oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled. Wall soiled throughout the establishment. Caulking is soiled by three comp sink. Ceiling is soiled with dust throughout the establishment.
Single-service articles improperly stored.Sandwich picks at cooks line and lids not inverted at servers station area.
Nov 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Serve Safe training.
Nov 6, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Tap room bar.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Serve Safe training.
Ceiling vents and walls soiled with accumulated dust throughout the establishment.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Oct 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority8 Intermediate11 Basic
Show 25 findings ▾
Three Live, small flying insects at bar area.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm at kitchen dishmachine.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Tap room bar.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Marinara,77 f held less than four hours is reheated.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw steak stored next to cooked ribs in walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink area.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Key lime pie,milk in kitchen.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Kitchen employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Ahi Tuna Steak.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Serve Safe training.
Spray bottle containing toxic substance not labeled. Operator discarded the liquid.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling vents and walls soiled with accumulated dust throughout the establishment.
Clean bowls not stored inverted or in a protected manner.
Employee beverage container on a food preparation table.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Ice scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris.Pizza oven and kitchen ovens.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up at top back of fryer cabinets.
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Unwashed lettuce stored over prepped Cole slaw in walk in cooler.
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.