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Continental Flambe

Continental Flambe
936 E New Haven Ave
Melbourne, FL 32901
(321)768-2445

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Emergency Closure Orders Since October 2008

Notice According to Florida Statute 509.035; an emergency closure is not a disciplinary action, but rather an action taken to mitigate conditions that pose an elevated risk to the health, safety or welfare of the public or the establishment's employees. The licensee is closed until the conditions are corrected. Examples of conditions warranting immediate closure include: lack of approved utilities or hot water, sewage backups or overflows, fire damage, pest infestation or inadequate refrigeration.

A 24-hour callback inspection will be performed after an emergency closure or emergency suspension of license. The establishment may reopen only when a division inspection shows that all critical violations that caused the suspension are corrected.


Continental Flambe, Melbourne was ordered Closed on August 08, 2014 due to Rodent Activity and was allowed to Reopen on August 09, 2014

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2 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Continental Flambe either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Continental Flambe or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2009015103 - On March 21, 2011 Continental Flambe, Melbourne was ordered to pay $500 for violations observed during its March 06, 2009 inspection.

Case Number: 4--2014034636 - On September 19, 2014 Continental Flambe, Melbourne was ordered to pay $400 for violations observed during its August 08, 2014 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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6 Food Service Inspections Since July 1, 2014
Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 5483378
Inspection Date: Monday, December 29, 2014
Inspection Number: 2471204
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. Guest restroom and employee **Warning**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Storage drawers back cookline **Warning** cleaner stained and sticky
23-12-4 Basic.Walk-in cooler shelves moderately soiled with encrusted food debris. **Warning**not clean

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 5482627
Inspection Date: Tuesday, December 23, 2014
Inspection Number: 2471204
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 26
Number of High Priority Violations: 6
Number of Intermediate Violations: 6
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. Guest restroom and employee **Warning**
11-12-4 Basic.Employee experiencing persistent coughing and sniffling working with food, clean equipment or utensils, and/or unwrapped single-service items. Servers employees state one has a tickle and the other one is allergies. **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation chef. **Warning**
13-01-4 Basic.Employee with soiled clothing. **Warning**
08B-38-4 Basic.Food stored on floor. Case of bottled water stored on floor storage room at Lexi, case raw shrimp and tray raw beef in WIF **Corrected On-Site** **Warning**
36-13-4 Basic.Grease accumulated under cooking equipment. Throughout back kitchen cookline **. Repeat Violation** **Warning**
22-19-4 Basic.Interior of microwaves heavily soiled with encrusted food debris. Front and back kitchen **Corrected On-Site** **. Repeat Violation** **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler **Warning**
25-07-4 Basic.Single-service items stored on floor. Cups in back kitchen **Warning**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Storage drawers back cookline **Warning**
29-20-4 Basic.Standing water in handwash sink/ handwash sink draining very slowly. Front line kitchen **Warning**
08B-14-4 Basic.Stored food not covered in walk-in freezer. Raw pork **Corrected On-Site** **. Repeat Violation** **Warning**
23-12-4 Basic.Walk-in cooler shelves moderately soiled with encrusted food debris. **Warning**
41-02-4 High Priority.Degreaser stored by food and clean dishes front line kitchen **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid egg yolks 46° sour cream 46° cook states had the door opened to clean cooler. Recommend to rapid chill. **Warning**
08A-08-4 High Priority.Raw animal food stored in same container as ready-to-eat food. Cooked chicken with raw pork, and comminuted beef with steaks in cooler drawer at back kitchen cookline **Corrected On-Site** **Warning**
35A-02-4 High Priority.Several Live, small flying insects observed throughout facility. Massey pest control on site **. Repeat Violation** **Warning**
41-13-4 High Priority.Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Back kitchen **Warning**
01B-13-4 High Priority.Stop Sale issued due to food not being in a wholesome, sound condition. Dented seam 15 oz pumpkin purée, rusted can yams,Seam dented puréed chestnut 15 oz. **Warning**
22-22-4 Intermediate.Heavily soiled and Encrusted material on can opener blade. **. Repeat Violation** **Warning**
22-21-4 Intermediate.Moderate Accumulation of black/green mold-like substance inside the ice bin. Front line kitchen **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen all HWS **Corrected On-Site** **Warning**
31B-03-4 Intermediate.No soap provided at handwash sink. All HWS at back kitchen **Corrected On-Site** **. Repeat Violation** **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Front kitchen container falaffel **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Spray bottle of degreaser at flambé station **Warning**

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 5390617
Inspection Date: Thursday, October 09, 2014
Inspection Number: 2394884
Visit Number: 4
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 5389699
Inspection Date: Saturday, August 09, 2014
Inspection Number: 2394884
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency Order Callback Not Complied - Corrections to violations that resulted in an emergency order were not completed at the time of inspection. Violations may not be noted again on these inspection reports.
Total Number of Violations: 25
Number of High Priority Violations: 3
Number of Intermediate Violations: 9
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
36-32-4 Basic.Ceiling tiles in the mens and ladies restrooms are soiled with old water stains **Warning**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. Side east door in the back kitchen **Warning**
36-73-4 Basic.Floor soiled/has heavy accumulation of debris. Under cook line equipment **Warning**
36-15-4 Basic.Front dining room kitchen has a heavy build up of grease and debris under equipment **Warning**
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave in back kitchen **Warning**
36-47-4 Basic.Hood heavily soiled with accumulated grease. **Warning**
22-19-4 Basic.Interior of microwave heavily soiled with encrusted food debris. **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler and protein cooler in back kitchen **Warning**
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) veal and beef thawed at room temperature. **Warning**
23-08-4 Basic.Soda gun holster with heavy accumulated slime/debris. Lexi bar **Warning**
08B-13-4 Basic.Stored food not covered in walk-in freezer. Artichoke fritters and ice cream. **Corrected On-Site** **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Brown sugar and flour **Warning**
08A-05-4 High Priority.Raw scallops over apples in the walk in cooler. **Corrected On-Site** **Warning**
35A-04-4 High Priority.Rodent activity present as evidenced by semi fresh rodent droppings found. Several dozen on the floors next to equipment at the front kitchen 3 on shelf at the front kitchen, several dozen at the front bar next to stainless cooler, several dozen in the server ally next to 2 door cooler,1 dropping on wall behind oven in the back kitchen several dropping on shelves where dishes,single service items are stored, several dropping on the bag n box sodas in the back kitchen. **Warning** as of 8-9-14 found dozen of fresh droppings in front kitchen, 8 droppings under prep table,3 fresh droppings in hand sink in kitchen
35A-07-4 High Priority.Several Small flying insects in bar area. Lexi bar **Warning**
22-05-4 Intermediate.Cutting board(s) stained/soiled. Back kitchen **Warning**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. **Warning**
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. Derrick . Found **Corrected On-Site** **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Prep / kitchen **Corrected On-Site** **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
31B-03-4 Intermediate.No soap provided at handwash sink. Back kitchen, prep area and front punter kitchen **Corrected On-Site** **Warning**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Dinner maker cooler found at 50° **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in the walk in cooler **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4-17-09 **Warning**

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 5390613
Inspection Date: Saturday, August 09, 2014
Inspection Number: 2394884
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency Order Callback Time Extension - Return visit indicates establishment operator is attempting to comply, but is unable at this time due to circumstances beyond control. Violations may not be noted again on these inspection reports.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 5279117
Inspection Date: Friday, August 08, 2014
Inspection Number: 2394884
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency order recommended - Conditions have been found that endanger the health and safety of the public requiring immediate closure of the establishment.
Total Number of Violations: 26
Number of High Priority Violations: 4
Number of Intermediate Violations: 9
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
36-32-4 Basic.Ceiling tiles in the mens and ladies restrooms are soiled with old water stains **Warning**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. Side east door in the back kitchen **Warning**
36-73-4 Basic.Floor soiled/has heavy accumulation of debris. Under cook line equipment **Warning**
36-15-4 Basic.Front dining room kitchen has a heavy build up of grease and debris under equipment **Warning**
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave in back kitchen **Warning**
36-47-4 Basic.Hood heavily soiled with accumulated grease. **Warning**
22-19-4 Basic.Interior of microwave heavily soiled with encrusted food debris. **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler and protein cooler in back kitchen **Warning**
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) veal and beef thawed at room temperature. **Warning**
23-08-4 Basic.Soda gun holster with heavy accumulated slime/debris. Lexi bar **Warning**
08B-13-4 Basic.Stored food not covered in walk-in freezer. Artichoke fritters and ice cream. **Corrected On-Site** **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Brown sugar and flour **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dinner make cooler: c. H crab cake mix 48° raw shrimp 50° butter 48° cooked chicken crepes 48°. Recommend chill to 41° **Warning**
08A-05-4 High Priority.Raw scallops over apples in the walk in cooler. **Corrected On-Site** **Warning**
35A-04-4 High Priority.Rodent activity present as evidenced by semi fresh rodent droppings found. Several dozen on the floors next to equipment at the front kitchen 3 on shelf at the front kitchen, several dozen at the front bar next to stainless cooler, several dozen in the server ally next to 2 door cooler,1 dropping on wall behind oven in the back kitchen several dropping on shelves where dishes,single service items are stored, several dropping on the bag n box sodas in the back kitchen. **Warning**
35A-07-4 High Priority.Several Small flying insects in bar area. Lexi bar **Warning**
22-05-4 Intermediate.Cutting board(s) stained/soiled. Back kitchen **Warning**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. **Warning**
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. Derrick . Found **Corrected On-Site** **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Prep / kitchen **Corrected On-Site** **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
31B-03-4 Intermediate.No soap provided at handwash sink. Back kitchen, prep area and front punter kitchen **Corrected On-Site** **Warning**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Dinner maker cooler found at 50° **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in the walk in cooler **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4-17-09 **Warning**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 5203343
Inspection Date: Thursday, May 08, 2014
Inspection Number: 2322043
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. / cooks line kitchen **Warning**
14-11-4 Basic.Equipment in poor repair. / front line cooler which isn''t in use- needs to be cleaned/ standing water in one of the drawers operator had removed **Warning**/ still not using
36-11-4 Basic.Floors not maintained smooth and durable. / bar area **Warning**
08B-12-4 Basic.Food stored in holding unit not covered. / salt in bar area **Warning**
36-24-4 Basic.Hole in wall. / in the employee restroom where the paper towel holder was/ operator is having it replaced **Warning**
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer''s instructions. **Warning**

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 5236123
Inspection Date: Thursday, May 08, 2014
Inspection Number: 2381814
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.All Cutting board has cut marks and is no longer cleanable. **. Repeat Violation**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **. Repeat Violation**
14-11-4 Basic.Equipment in poor repair. / front line cooler cooks line draws not in use at this time **. Repeat Violation**
14-38-4 Basic.Food storage container/container lid cracked or broken. / product in hot holding
36-24-4 Basic.Hole in wall. / employee restroom
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / cooks line cooler
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / raw chicken temperature re- educated **Corrected On-Site**
36-10-4 Basic.Worn, torn and/or soiled floors/carpeting. / bar araea **. Repeat Violation**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. / whole shell eggs over cooked rice **Corrected On-Site**
31B-03-4 Intermediate.No soap provided at handwash sink. / cooks line **Corrected On-Site**
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer's instructions. **. Repeat Violation**

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 5010277
Inspection Date: Friday, March 07, 2014
Inspection Number: 2322043
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 16
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment. / roll/ bread area **Corrected On-Site** **Warning**
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. / cooks line kitchen **Warning**
14-11-4 Basic.Equipment in poor repair. / front line cooler which isn't in use- needs to be cleaned/ standing water in one of the drawers operator had removed **Warning**
36-11-4 Basic.Floors not maintained smooth and durable. / bar area **Warning**
14-38-4 Basic.Food storage container/container lid cracked or broken. **. Repeat Violation** **Warning**
08B-12-4 Basic.Food stored in holding unit not covered. / salt in bar area **Warning**
23-07-4 Basic.Gaskets with moderate slimy/mold-like build-up. / cook line **Warning**
36-24-4 Basic.Hole in wall. / in the employee restroom where the paper towel holder was/ operator is having it replaced **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / front line **Warning**
22-41-4 High Priority.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. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / raw beef, chicken, fish cooks line draw 49-53 degrees f **Warning**
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit. / raw chicken behind fish cook lines draw **Warning**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine 200 **Warning**
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Establishment has several other refrigeration units to maintain the product at 41 degrees or below- will not utilize until it is properly maintaining the 41 degrees f or below **Warning**
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 5010278
Inspection Date: Monday, October 07, 2013
Inspection Number: 2322044
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of High Priority Violations: 0
Number of Intermediate Violations: 7
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
16-46-4 Basic.4-603. 15(A) old labels stuck on clean containers
32-07-4 Basic.Bathroom facility not clean. Ladies at the Lexi bar and employees. Operator states they didn't get to clean from night before. **Corrected On-Site**
08B-45-4 Basic.Case/containers of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **. Repeat Violation**
21-32-4 Basic.Cloth used as a food-contact surface.
14-09-4 Basic.Cutting boards through out has sever cut marks and is no longer cleanable. **. Repeat Violation**
14-11-4 Basic.Equipment in poor repair. Has several coolers not in use at this time on front line kitchen and several in the back kitchen. **. Repeat Violation**
14-38-4 Basic.Food storage container/container lid cracked or broken.
36-47-4 Basic.Hood/ filters moderately soiled with accumulated grease.
22-19-4 Basic.Interior of microwaves heavily soiled with encrusted food debris.
02D-05-4 Basic.Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Soups and sauces in the walk in cooler and glass cooler. And flour and sugar **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Home made sauce and soups in glass RIC **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Food debree in hand sink **Corrected On-Site**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade.
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. Glass cooler **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice made Saturday **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Lexi bar **Corrected On-Site** **. Repeat Violation**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 5010278
Inspection Date: Monday, October 07, 2013
Inspection Number: 2322044
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of High Priority Violations: 0
Number of Intermediate Violations: 7
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
16-46-4 Basic.4-603. 15(A) old labels stuck on clean containers
32-07-4 Basic.Bathroom facility not clean. Ladies at the Lexi bar and employees. Operator states they didn't get to clean from night before. **Corrected On-Site**
08B-45-4 Basic.Case/containers of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **. Repeat Violation**
21-32-4 Basic.Cloth used as a food-contact surface.
14-09-4 Basic.Cutting boards through out has sever cut marks and is no longer cleanable. **. Repeat Violation**
14-11-4 Basic.Equipment in poor repair. Has several coolers not in use at this time on front line kitchen and several in the back kitchen. **. Repeat Violation**
14-38-4 Basic.Food storage container/container lid cracked or broken.
36-47-4 Basic.Hood/ filters moderately soiled with accumulated grease.
22-19-4 Basic.Interior of microwaves heavily soiled with encrusted food debris.
02D-05-4 Basic.Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Soups and sauces in the walk in cooler and glass cooler. And flour and sugar **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Home made sauce and soups in glass RIC **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Food debree in hand sink **Corrected On-Site**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade.
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. Glass cooler **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice made Saturday **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Lexi bar **Corrected On-Site** **. Repeat Violation**

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 4642373
Inspection Date: Thursday, February 28, 2013
Inspection Number: 2176241
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 0
Number of Intermediate Violations: 4
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler **Corrected On-Site**
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / for bulk storage
14-09-4 Basic.Cutting board has heavy cut marks and black like substance is no longer cleanable. / front line make table and portable board in the bread station **. Repeat Violation**
14-40-4 Basic.Nonfood-contact equipment in poor repair. / font line reach in and tall reach in back kitchen- not in use at this time
14-41-4 Basic.Reach-in cooler gasket torn/in disrepair. / front line
21-10-4 Basic.Wiping cloth/towel used under cutting board.
22-28-4 Intermediate.Interior of reach-in cooler soiled with moderate accumulation of food residue. / back kitchen
22-30-4 Intermediate.Interior of ice cream freezer heavily soiled with accumulation of food residue.
23-09-4 Basic.Heavily Soiled reach-in cooler gaskets front line
36-62-4 Basic.Light not functioning. / employee restroom
36-75-4 Basic.Moderate Build-up of soil/debris on the floor under shelving in all areas- bar floor isn''t smooth, durable or easily cleanable
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. On counter front line area **. Repeat Violation**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. / waite station and back marini bar area **. Repeat Violation**

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 4299541
Inspection Date: Monday, March 05, 2012
Inspection Number: 2066493
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08A-15-1 Critical. Sliced lemons and limes not stored in a clean/dry location that is not exposed to splash Corrected On Site.
14-37-1 Observed all individual cutting boards moderatly grooved/pitted and no longer cleanable.
15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelves covered with duct tape
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Cook line cooler drawers Corrected On Site.
23-06-1 Observed moderate build-up of food debris, dust or dirt on shelves at cook line
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Spoon in hand sink. Corrected On Site.
32-07-1 Critical. Observed bathroom facility not clean. Blue cellar
36-22-1 Observed floor area(s) covered with standing water. In front of keg cooler at lexi
45-07-2 Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. Under char grill Corrected On Site. Placed char grill under nozzle
51-11-1 Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 4299542
Inspection Date: Wednesday, September 21, 2011
Inspection Number: 2066494
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 22
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Flour Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked onions and madhed sweet potatoes on cook line counter at 51F. Recommend rapid chill or to reheat to 165Fcook discarded items willingly.
08A-26-1 Critical. Observed plate of raw chicken stored on top plates of cheese in RIC. Corrected On Site.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When appling gloves
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
13-03-1 Observed employee with no hair restraint.
14-31-1 Observed bowl with no handle to scoop flour
14-37-1 Observed prep cutting boards moderatly grooved/pitted and no longer cleanable.
14-51-1 Observed nonfood-grade containers used for food storage. Blue container for flour.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Must sanitize dishes in 3 bay sink. Corrected On Site. 100ppm
21-15-1 Observed cleaned wiping cloth that has food debris/soil. Recommend replacing Corrected On Site. Replaced with new towels
22-20-1 Critical. Observed light buildup of slime in the interior of ice machine. Corrected On Site.
22-22-1 Critical. Observed heavy encrusted material on can opener. Corrected On Site.
22-28-1 Critical. Observed interior of chest reach-in cooler moderatly soiled with accumulation of food residue. Corrected On Site.
22-28-1 Critical. Observed glass door interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
23-06-1 Observed shelves on cook line heavy build-up of food debris, dust or dirt
24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. / rubber bar mat clean plates are stored on is heavily soiled with food debree. Corrected On Site.
32-07-1 Critical. Observed employee bathroom facility not clean. Corrected On Site.
36-13-1 Observed grease accumulated under cooking equipment. Front kitchen
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. Valarie Bruel 12/10
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

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5 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 3942344
Inspection Date: Monday, June 13, 2011
Inspection Number: 1948024
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
10-04-1 Observed shot glasses not stored on clean contact surfaces. Corrected On Site.
12A-13-1 Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
12A-17-1 Critical. Observed employee improperly washing hands. Used sink sprayer at dish pit. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-28-1 Critical. Observed interior of all reach-in coolers moderatly soiled with accumulation of food residue. Front kitchen
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom. Employee restroom. Repeat Violation.
36-14-1 Observed grease accumulated on kitchen floor under equipment. Through out facilities
42-03-1 Wet mops not hung to dry.
51-11-1 Carbon dioxide/helium tanks not adequately secured. Lexi bar

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 4171999
Inspection Date: Monday, March 14, 2011
Inspection Number: 2035635
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-08-1 Violation: 36-08-1Observed floor and wall junctures not coved behind cook line equipment. Front kitchen. Has the molding

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 4171146
Inspection Date: Thursday, January 13, 2011
Inspection Number: 2035635
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. BROWN SUGAR AND BREAD CRUMBS
08A-28-1 Critical. Observed bag n the box sodas stored on floor. Server area
14-33-1 Observed lid being used to scoop brown sugar. Along with brown sugar container badly cracked.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. MUST USE 3 BAY SINK FOR SANITIZING DISHES
22-19-1 Critical. Observed interior of microwaves lightly soiled. Main kitchen
22-22-1 Critical. Observed heavy encrusted material on can opener blade.
22-24-1 Critical. Observed buildup of slime on soda dispensing nozzles. Lexi bar
23-06-1 Observed heavy build-up of food debris under toaster oven at servers station
23-08-1 Observed soda gun holster with accumulated slime/debris. Bar front lobby
23-08-1 Observed soda gun holster with accumulated slime/debris. Lexi bar
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom. EMPLOYEE RESTROOM
35A-03-1 Critical. Observed 2 dead roaches under RIC on cook line. Corrected On Site. Swept up.
35A-03-1 Critical. Observed 5 dead roaches on premises under pepsi cooler. Corrected On Site. Swept floor
35A-05-1 Critical. Observed roach activity as evidenced by live roaches found
36-08-1 Observed floor and wall junctures not coved behind cook line equipment. Front kitchen
36-15-1 Observed food debris accumulated on kitchen floor under cook line RIC.
36-15-1 Observed moderate food debris accumulated on kitchen floor behind prep tables in server alley.

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 4125493
Inspection Date: Tuesday, December 07, 2010
Inspection Number: 1948025
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 3942345
Inspection Date: Wednesday, October 06, 2010
Inspection Number: 1948025
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauce 87F and cooked oinions 98F on cook line counter
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. -12 degrees Corrected On Site.
10-08-1 Observed ice scoop with handle in contact with ice.
11-06-1 Critical. Observed employee with open sores/cuts/burns handling food. Front line cook. Corrected On Site.
12A-18-1 Critical. Observed employee dry hands on clothes/apron after washing. Wiping on wet cloth. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Chef in front kitchen Corrected On Site.
14-37-1 Observed cutting boards badly grooved/pitted and no longer cleanable. Front cook line.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions,soap. Prep area
36-11-1 Floors not maintained smooth and durable. Klexi bar chipping paint
41A-10-1 Critical. Observed toxic item improperly stored. Top of dishmachine Corrected On Site.
41B-03-1 Critical. Observed unlabeled spray bottle. Lexi bar Corrected On Site.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/07/2011.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. New employee's

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4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 3867434
Inspection Date: Tuesday, March 23, 2010
Inspection Number: 1837332
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-11-1 Violation: 36-11-1Floors not maintained smooth and durable. At the lexi bar floor is chipping paint.

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 3606547
Inspection Date: Monday, March 22, 2010
Inspection Number: 1837332
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 34
Number of Critical/Risk Violations: 28
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
01B-25-1 Critical. Observed food with mold-like growth. In the cook line RIC in main kitchen. Corrected On Site. Discarded
01B-25-1 Critical. Observed food with mold-like growth. Cheese balls in cook line of flambe station
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked scallop potatoes in the walkin cooler cooked saturday. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw veal 60F,raw salmon 60F,cooked chicken breasts,59F all found in the flambe grill RIC. Repeat Violation. 01/05/09
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Flambe RIC ambient temperature is 64F.
05-05-1 Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Broken in the coca cola salad cooler
05-09-1 Critical. No conspicuously located thermometer in holding unit. RIC by oven
05-09-1 Critical. No conspicuously located thermometer in holding unit. Salad RIC coca cola.
05-09-1 Critical. No conspicuously located thermometer in holding unit. Flambe grill RIC.
08A-28-1 Critical. Observed food raw beef,cases of raw steaks stored on floor of walkin cooler
08A-28-1 Critical. Observed several plastic containers,rolls of raw ground beef,and cases of food stored on the floor under shelves in the walkin freezer.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop for icemachine
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Prep table,top of dishmachine
14-31-1 Observed chemical buckets being used for ice buckets. Repeat Violation. 01/03/2009
14-33-1 Observed lid for flour container badly cracked
14-37-1 Observed cutting board badly grooved/pitted and no longer cleanable. Flambe grill RIC. Repeat Violation.
16-03-1 Critical. Observed accumulation of debris in warewashing machine and associated equipment. Curtains on dishmachine are heavily souled
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test kit
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Must use 3 bay sink to sanitize dishes
22-18-1 Critical. Observed heavy soil residue in storage containers. Flour
22-20-1 Critical. Observed buildup of slime/mold like substance in the interior of ice machine sheild.
22-22-1 Critical. Observed HEAVY encrusted material on can opener. Repeat Violation. 01/05/2009
22-23-1 Critical. Observed heavy encrusted, soiled material on slicer. Repeat Violation. 01/05/2009
22-24-1 Critical. Observed moderate buildup of slime on soda dispensing gun. Flambe bar
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation mold like substance. By wine cooler
22-28-1 Critical. Observed interior of reach-in cooler moderatly soiled with accumulation of food residue. Flambe bar
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Main kitchen hand sinkCorrected On Site.
27-16-1 Critical. Hot water or cold not provided/shut off at employee hand wash sink. Salad prep station
29-08-1 Hand sink in the main kitchen not draining properly.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Lexi bar
36-11-1 Floors not maintained smooth and durable. At the lexi bar floor is chipping paint
41A-10-1 Critical. Observed chemicals improperly stored on the top of dishmachine.
41B-03-1 Critical. Observed chemical buckets being used for ice buckets.

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 3606548
Inspection Date: Wednesday, October 21, 2009
Inspection Number: 1837333
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-29-1 Critical. Observed uncovered lemons stored by front hand sink that could be contaiminated when washing hands. Corrected On Site.
10-08-1 Observed ice scoop with handle in contact with ice. Front kitchen
13-03-1 Observed employee with no hair restraint. Front kitchen cook
14-37-1 Observed cutting board badly grooved/pitted and no longer cleanable. Front line make cooler.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. Coook line cooler drawers and RIC
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom. Employee restroom.

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 3564798
Inspection Date: Thursday, July 16, 2009
Inspection Number: 1822988
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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5 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 3564797
Inspection Date: Thursday, May 14, 2009
Inspection Number: 1822988
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 12
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Meu for lexi. Corrected On Site.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Dressing bottles at front kitchen
05-09-1 Critical. No conspicuously located thermometer in holding unit. RIC in main kitchen on cook line
10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. Ice scoop stored on top of dishmachine
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Must sanitize dishes in the 3 bay sink. Till repaired.
22-21-1 Critical. Observed soil buildup inside ice bucket.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Main kitchen
25-06-1 Observed single-service articles stored without protection from contamination. Uncovered straws. Corrected On Site.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Waitstaff sink in main kitchen
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. End caps
51-16-1 No plan review submitted and renovations in progress. FOR BANQUET ROOM This violation must be corrected by : 07/15/09.

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 3491233
Inspection Date: Friday, March 06, 2009
Inspection Number: 1655959
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-1 Critical. Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Front cook line and prep area
14-37-1 Violation: 14-37-1Observed cutting board badly grooved/pitted and no longer cleanable. Cook line cooler
17-08-1 Critical. Violation: 17-08-1Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Has quaternary needs chlorine. Repeat Violation.
53B-08-1 Critical. Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation. This violation must be corrected by : 03/05/09.

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 3167244
Inspection Date: Monday, January 05, 2009
Inspection Number: 1655959
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken breast 47F. Corrected On Site. Recommended quick chill
11-06-1 Critical. Observed employee with open sores/cuts/burns handling food. Chef
12A-17-1 Critical. Observed employee improperly washing hands. Dish washer just rising hands off in sprayer insteasd of wshing hands in the hand sink
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cooked chicken handled with bare hands at the front kitchen
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Front cook line and prep area
14-37-1 Observed cutting board badly grooved/pitted and no longer cleanable. Cook line cooler
14-37-1 Observed individual cutting board grooved/pitted and no longer cleanable. Front line kitchen
14-37-1 Observed cutting board badly grooved/pitted and no longer cleanable. Main kitchen
14-51-1 Observed nonfood-grade containers used for food storage. Detergent containers being used to store ice for icebin in the front kitchen
17-08-1 Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Has quaternary needs chlorine. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. All gaskets in the front kitchen
22-22-1 Critical. Observed heavy encrusted material on can opener blade. Repeat Violation.
22-23-1 Critical. Observed heavy encrusted, soiled material on slicer.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. RIC under char grill
29-11-1 Observed leaking pipe at plumbing fixture. Under handsink in the ladies room
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Being used as a dump station
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Front kitchen
35B-03-1 Critical. Outer openings not protected with self-closing doors. Broken side exit in the front entrance
41B-03-1 Critical. Observed unlabeled spray bottles. Blue solution on where cleaners are stored. Repeat Violation.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation. This violation must be corrected by : 03/05/09.

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 3409319
Inspection Date: Monday, August 25, 2008
Inspection Number: 1655960
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
23-04-1 Violation: 23-04-1Observed moderate build-up of mold-like substance on walkin cooler shelves. Shelves have a heavy build up of moldlike substance
45-22-2 Critical. Violation: 45-22-2Portable k class fire extinguisher(s) obstructed from view and blocked by a food/dish rack. In the main kitchen For reporting purposes only. Still not accessable

Inspection For: CONTINENTAL FLAMBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 3167245
Inspection Date: Thursday, July 17, 2008
Inspection Number: 1655960
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
10-08-1 Observed ice scoop with handle in contact with ice. Front kitchen bar
14-03-1 Observed galvanized metal in contact with acidic foods. Open can of cherries located in the RIC. Main kitchen by the tea machine
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
22-22-1 Critical. Observed heavy encrusted material on can opener blade
23-04-1 Observed moderate build-up of mold-like substance on swalkin cooler shelves
24-08-1 Observed employee using a cloth to dry clean dishes. Corrected On Site.
25-06-1 Observed single-service articles stored without protection from contamination. Coffee filter stored on the top of coffee machine
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Front kitchen
41B-03-1 Critical. Observed unlabeled bottle used for hand soap at the front kitchen
45-22-2 Critical. Portable k class fire extinguisher(s) obstructed from view and blocked by a food/dish rack. In the main kitchen For reporting purposes only.
51-11-1 Carbon dioxide/helium tanks not adequately secured. Front bar and rear bar
53A-09-1 Critical. No currently certified food service No manager on duty with four or more employees engaged in food preparation. 7 employees on site This violation must be corrected by : 08/17/08.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 08/17/08.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: CONTINENTAL FLAMLBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 2923178
Inspection Date: Wednesday, January 09, 2008
Inspection Number: 1585019
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cheesevin walkin cooler
14-53-1 Can opener blade not kept sharp - observed heavy rust build up
22-19-1 Critical. Observed interior of microwave soiled. White microwave
22-26-1 Critical. Observed buildup of soiled material on racks in the walkin cooler
32-10-1 Critical. No Covered waste receptacle not provided in women's bathroom.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Bar
47-06-1 Critical. Observed extension cord in use for portable iron and dryer
51-11-1 Carbon dioxide/helium tanks not adequately secured. By bnb rack
51-11-1 Carbon dioxide/helium tanks not adequately secured. Under hand sink in the older part of kitchen

Inspection For: CONTINENTAL FLAMLBE
License Number: 1504726
License ID: 2135399
Inspection Visit ID: 2923179
Inspection Date: Friday, September 14, 2007
Inspection Number: 1585020
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. In glass RIC located by icemachine
15-26-1 Observed exhaust system operated a 2 by 2 inch hole in spacer in between filters Corrected On Site.
22-17-1 Critical. Observed moderately soiled reach-in cooler gaskets on all coolers on cook line Corrected On Site.
22-22-1 Critical. Observed heavy encrusted material on can opener blade
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. In kitchen and in prep area

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: CONTINENTAL FLAMLBE
License Number: 1504726
Inspection Date: Monday, April 02, 2007
Inspection Number: 1488767
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Details
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 critical violation of code 31 which requires:
  • “Toilet and hand washing facilities, number, convenient, designed, installed.”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”
1 critical violation of code 46 which requires:
  • “Exiting system - adequate, good repair (For Reporting Purposes Only)”
1 critical violation of code 50 which requires:
  • “Current license, properly displayed.”

Inspection For: CONTINENTAL FLAMLBE
License Number: 1504726
Inspection Date: Wednesday, November 01, 2006
Inspection Number: 1488768
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 6
Details
2 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 18 which requires:
  • “Pre-flushed, scraped, soaked”
1 critical violation of code 28 which requires:
  • “Sewage and wastewater disposed properly.”
2 violations of code 29 which requires:
  • “Plumbing installed and maintained”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
2 critical violations of code 46 which requires:
  • “Exiting system - adequate, good repair (For Reporting Purposes Only)”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Continental Flambe in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Continental Flambe.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Continental Flambe may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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