HORSE & JOCKEY BRITISH PUB AND RESTAURANT

Name: HORSE & JOCKEY BRITISH PUB AND RESTAURANT
Address: 1155 PASADENA AVE S, SOUTH PASADENA, FL, 33707, US
Rating: 0

1155 PASADENA AVE S, SOUTH PASADENA, FL 33707

License #6210497

🍺 Bar/Pub ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 9 findings · 0 critical

Routine - Food (follow-up)

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Quick take

HORSE & JOCKEY BRITISH PUB AND RESTAURANT in SOUTH PASADENA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 216 total violations — 29 critical, 40 major, 147 minor.

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The latest inspection on September 14, 2026 shows 9 observation rows: no critical rows, 3 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

216

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HORSE & JOCKEY BRITISH PUB AND RESTAURANT has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

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Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. -reach in cooler on cookline and reach in freezer in kitchen have exposed insulation inside door
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -hood system soiled with grease buildup
[08B-61-5] Outdoor ice machine with inadequate overhead protection. -tarp being used to cover outdoor ice machine. Plan review contacted and said it should be a permanent durable covering. I advised operator on contacting plan review.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in kitchen stained
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on prep coolers and behind bar grooved
[50-09-4] Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/25
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bartender Chris Lowndes food handler training expired 6/22/25

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above beer kegs in walk in cooler
[14-74-7] 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. Prep cooler on cookline not keeping foods at 41F and below.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on prep coolers and behind bar grooved
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. -reach in cooler on cookline and reach in freezer in kitchen have exposed insulation inside door
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in kitchen stained
[35A-02-8] Live, small flying insects found. 1 live fly near kitchen entrance 1 live fly in dish pit 1 live fly behind bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -hood system soiled with grease buildup
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prep cooler on cookline- raw shrimp (53F - Cold Holding); chicken and mushroom (45F - Cold Holding); raw fish (47F - Cold Holding); shredded cheese (47F - Cold Holding); garlic in oil (60F - Cold Holding) Stored in this unit overnight- no temperature checks conducted today to ensure that foods were 41F or below. Temperatures in this unit varied seemingly with little rhyme or reason operator says she did not have the shrimp out today- yet they were 53F. Operator will discontinue Since amount of time out of temperature could not be determined, stop sales issued.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher behind bar (Chlorine 0ppm) Operator tried priming and ran several times, sanitizer level did not increase. Operator will discontinue use of machine until it is fixed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cookline- raw shrimp (53F - Cold Holding); chicken and mushroom (45F - Cold Holding); raw fish (47F - Cold Holding); shredded cheese (47F - Cold Holding); garlic in oil (60F - Cold Holding); sliced tomatoes (49F - Cold Holding) Sliced tomatoes were stocked today from walk in cooler, operator moved back to walk in to cool. Remaining foods were stored in this unit overnight- no temperature checks conducted today to ensure that foods were 41F or below. Temperatures in this unit varied seemingly with little rhyme or reason operator says she did not have the shrimp out today- yet they were 53F. Operator will discontinue Since amount of time out of temperature could not be determined, stop sales issued.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef in walk in cooler
[50-09-4] Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/25
[08B-61-5] Outdoor ice machine with inadequate overhead protection. -tarp being used to cover outdoor ice machine. Plan review contacted and said it should be a permanent durable covering. I advised operator on contacting plan review.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bartender Chris Lowndes food handler training expired 6/22/25

Disposition: Warning Issued
[14-74-7] 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. Walk in cooler is not functioning properly, not able to hold foods at 41F and below. Operator will discontinue use of this unit until it has been repaired and is able to hold foods at 41F and below. Cooler repair person arrived during inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards in kitchen grooved
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -walk in cooler does not have ambient thermometer to monitor temperature.
[35A-02-7] Live, small flying insects found 2 live flies near dish machine 3 live flies behind end of bar closest to restrooms
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs,chicken, and beef stored above beer kegs in walk in cooler -raw beef stored above mashed potatoes and egg rolls in walk in cooler -raw chicken stored above cooked beef and cooked diced potatoes in walk in cooler. -raw skirt steak stored above cooked curry chicken in walk in cooler
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cucumber sauce containing sour cream in walk in cooler labeled 4/18. Stop Sale issued.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cucumber sauce containing sour cream in walk in cooler labeled 4/18. Stop Sale issued.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. From the walk in cooler: green curry (46F - Cold Holding); pot pie mix (46F - Cold Holding); tika sauce (47F - Cold Holding); shepherds pie (46F - Cold Holding); chicken mushroom soup (51F - Cold Holding); short rib gravy (48F - Cold Holding); gravy (46F - Cold Holding); bread pudding (47F - Cold Holding); milk (49F - Cold Holding); steak and ale pie mixture (46F - Cold Holding); vindaloo curry (46F - Cold Holding); creamy chicken and rice (45F - Cold Holding); cooked rice (44F - Cold Holding); cooked French fries (48F - Cold Holding); pico de gallo (52F - Cold Holding); raw fish (52F - Cold Holding); Cole slaw (49F - Cold Holding); chicken fajita (47F - Cold Holding); mango salsa containing tomato (47F - Cold Holding); cooked wings (50F - Cold Holding); raw bacon (49F - Cold Holding); shredded cheddar and mozzarella (49F - Cold Holding); sour cream (48F - Cold Holding); butter blend spread containing butter (49F - Cold Holding); Cornish pastry containing cooked beef (49F - Cold Holding); raw chicken (46F - Cold Holding); raw sausage (47F - Cold Holding); cooked beef (47F - Cold Holding); cooked potatoes (47F - Cold Holding); roast beef (50F - Cold Holding); madras curry (47F - Cold Holding); pork pies (47F - Cold Holding); skirt steak (50F - Cold Holding); curry chicken (48F - Cold Holding); raw beef (46F - Cold Holding); curry containing heavy cream (48F - Cold Holding); raw egg, temped a cracked one (50F - Cold Holding); mashed potatoes (46F - Cold Holding); raw pork (47F - Cold Holding); egg rolls (48F Cold Holding) Operator says the temperature gauge outside the walk in cooler read 49F this morning when he came in. At the time of my inspection, the gauge read 55F. No secondary ambient thermometer provided in-unit. I left my thermometer in the cooler and it read 52F. Operator said he did not conduct any temperature monitoring inside the walk in cooler today. Because it cannot be determined how long the food temperatures have been elevated, I issued Stop Sales on all temperature sensitive foods in the walk in cooler excluding any foods that were in the process of cooling or had been prepared today or removed from the cooler for prep today. Upon the operators request, I calibrated my thermometer using ice water and it temped at 32F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline- Cut tomatoes (51F - Cold Holding) cut yesterday Operator moved items to freezer to rapid cool. Retemped at: In walk in cooler- green curry (46F - Cold Holding); pot pie mix (46F - Cold Holding); tika sauce (47F - Cold Holding); shepherds pie (46F - Cold Holding); chicken mushroom soup (51F - Cold Holding); short rib gravy (48F - Cold Holding); gravy (46F - Cold Holding); bread pudding (47F - Cold Holding); milk (49F - Cold Holding); steak and ale pie mixture (46F - Cold Holding); vindaloo curry (46F - Cold Holding); creamy chicken and rice (45F - Cold Holding); cooked rice (44F - Cold Holding); cooked French fries (48F - Cold Holding); pico de gallo (52F - Cold Holding); raw fish (52F - Cold Holding); Cole slaw (49F - Cold Holding); chicken fajita (47F - Cold Holding); mango salsa containing tomato (47F - Cold Holding); cooked wings (50F - Cold Holding); raw bacon (49F - Cold Holding); shredded cheddar and mozzarella (49F - Cold Holding); sour cream (48F - Cold Holding); butter blend spread containing butter (49F - Cold Holding); Cornish pastry containing cooked beef (49F - Cold Holding); raw chicken (46F - Cold Holding); raw sausage (47F - Cold Holding); cooked beef (47F - Cold Holding); cooked potatoes (47F - Cold Holding); roast beef (50F - Cold Holding); madras curry (47F - Cold Holding); pork pies (47F - Cold Holding); skirt steak (50F - Cold Holding); curry chicken (48F - Cold Holding); raw beef (46F - Cold Holding); curry containing heavy cream (48F - Cold Holding); raw egg, temped a cracked one (50F - Cold Holding); mashed potatoes (46F - Cold Holding); raw pork (47F - Cold Holding); egg rolls (48F Cold Holding) Operator says the temperature gauge outside the walk in cooler read 49F this morning when he came in. At the time of my inspection, the gauge read 55F. No secondary ambient thermometer provided in-unit. I left my thermometer in the cooler and it read 52F. Operator said he did not conduct any temperature monitoring inside the walk in cooler today. Because it cannot be determined how long the food temperatures have been elevated, I issued Stop Sales on all temperature sensitive foods in the walk in cooler excluding any foods that were in the process of cooling or had been prepared today or removed from the cooler for prep today. Upon the operators request, I calibrated my thermometer using ice water and it temped at 32F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in kitchen stained
[31B-03-4] No soap provided at handwash sink next to dish machine. Operator put out soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Steak and ale pie mixture made day before yesterday not date marked. Operator discarded product due to stop sale.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Kitchen and bar area floors soiled with food debris.
[36-17-5] Floor tiles missing and/or in disrepair walk-in cooler.
[36-24-5] Hole in or other damage to wall next to mop sink.
[16-03-4] Accumulation of debris inside warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks not secured in hallway to bathrooms, bar area and outside.
[36-03-4] Cove molding at floor/wall juncture broken/missing in kitchen bar area
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair door handles broken, multiple gaskets torn
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign in kitchen area.
[08B-61-5] Outdoor ice machine with no overhead protection. Ice machine located outside side door by bar area not secured or covered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris on cook line
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2013 numerous changes have been made
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for blanching fries. Emailed operator information

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks not secured in hallway to bathrooms, bar area and outside.
[14-05-4] Cardboard used to line food-contact shelves under microwave on cook line.
[36-03-4] Cove molding at floor/wall juncture broken/missing in kitchen bar area
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to coleslaw.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of prep table on cook line.
[14-11-5] Equipment in poor repair door handles broken, multiple gaskets torn
[36-73-4] Floor soiled/has accumulation of debris. Kitchen and bar area floors soiled with food debris.
[36-17-5] Floor tiles missing and/or in disrepair walk-in cooler.
[36-24-5] Hole in or other damage to wall next to mop sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign in kitchen area.
[08B-61-5] Outdoor ice machine with no overhead protection. Ice machine located outside side door by bar area not secured or covered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. White powered substance not identified. Employee labeled item sugar.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fish dip made 10-24-24 n cook line. Employee discarded item.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook potatos (58F - Cold Holding); tomato sauce (47F - Cold Holding); Employee placed items in walk-in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris on cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area. Employee placed paper towels
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2013 numerous changes have been made
[31B-03-4] No soap provided at handwash sink. No soap at hand sink on cook line.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for blanching fries. Emailed operator information
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes made 11-3-24 no date marking, employee dated fries.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle by mop sink not labeled.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line
[24-06-4] Clean utensils or equipment stored in dirty bins, racks in kitchen area and knifes hanging on magnetics
[36-03-4] Cove molding at floor/wall juncture broken/missing in kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable in kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[14-11-5] Equipment in poor repair. Door handle broken on reach-in coolers. Multiple gaskets torn in reach in coolers.
[36-73-4] Floor soiled/has accumulation of debris kitchen area and bar area.
[36-17-5] Floor tiles missing and/or in disrepair walk-in cooler
[36-24-5] Hole in or other damage to wall next to mop area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
[29-49-6] Standing water in bottom of reach-in-coolers in kitchen area.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food in walk-in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[03A-02-5] Fish 47f - cut tomatoes 48F Employee moved items to freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris Slicer and diced potato cutter soiled with food debris. Bar cooler soiled with food debris. Nozzles soiled at soda area.
[31B-05-4] Paper towel dispenser at handwash sink extremely soiled unable to dispense paper towels properly

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food in multiple food items in kitchen area. Employee removed items.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handle to walk-in soiled with food debris
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line
[24-06-4] Clean utensils or equipment stored in dirty bins, racks in kitchen area and knifes hanging on magnetics
[36-03-4] Cove molding at floor/wall juncture broken/missing in kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable in kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen area
[12B-01-4] Employee eating while preparing food. Employee eating in kitchen area on top of reach in cooler. Employee removed food
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Door handle broken on reach-in coolers. Multiple gaskets torn in reach in coolers.
[36-73-4] Floor soiled/has accumulation of debris kitchen area and bar area.
[36-17-5] Floor tiles missing and/or in disrepair walk-in cooler
[36-24-5] Hole in or other damage to wall next to mop area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
[29-49-6] Standing water in bottom of reach-in-coolers in kitchen area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ground beef out on prep table to thaw. Employee placed items in walk-in cooler.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food in walk-in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[41-07-4] Container of medicine improperly stored in kitchen in prep table. Employee moved items.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into the kitchen area and began preparing food without washing hands. Inspector educated employees on proper washing hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 live flies at bar area not landing on any food or food contact surfaces.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food in walk-in cooler. Eggs over ready to eat in walk-in coolers.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pot pie mixed made on 4-06-24 in walk-in cooler. Employee discarded items
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); fish (45F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (108F - Hot Holding); cook potatoes (55F - Hot Holding)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at mop sink in kitchen area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris Slicer and diced potato cutter soiled with food debris. Bar cooler soiled with food debris. Nozzles soiled at soda area.
[31A-11-4] Handwash sink used for purposes other than handwashing.
[31B-05-4] Paper towel dispenser at handwash sink extremely soiled unable to dispense paper towels properly
[41-17-4] Spray bottle containing toxic substance not labeled in kitchen and bar area. Employee labeled items.

Disposition: Warning Issued
[10-08-5] Ice scoop handle in contact with ice. At wait station, removed
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door handle
[16-03-4] Accumulation of debris inside warewashing machine. Behind bar
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins
[51-11-4] Carbon dioxide tanks not adequately secured. Behind bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over shelves in kitchen
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean knives stored on soiled knife magnet on cook line
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[14-71-4] Duct tape used to repair nonfood-contact surface. Exterior of microwave on cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on prep table next to clean plates
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
[36-73-4] Floor soiled/has accumulation of debris. Under bar
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of convection oven
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers Hood filters soiled on cook line Cooler gaskets soiled
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw fish thawing on speed rack, discussed other methods with chef
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Beer cooler behind bar interior soiled
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over frozen pastry in reach-in freezer, order corrected
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over raw beef in walk-in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (112F - Hot Holding) on grill, reheated to minimum 165F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Metal scraper in hand sink on cook line, removed
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-01-5] 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 food handler certificates available at time of inspection