- Basic - Condensation or other drainage not disposed of according to law the center of the walk in cooler is leaking onto the ground.
- Intermediate - Accumulation of food debris/grease on food-contact surface the lid covering the shredded cheese in the pizza station
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. The towel dispenser is over the three compartment sink, additionally gloves are stored on the shelf of the reach in cooler on the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter placed on the expo table at the end of the pizza oven **Corrected On-Site**
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 46. Cheese 46. 45. The rail air vent was completely covered with aluminum
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The coil to the reach in cooler on the cook line is soiled.
- Basic - Equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. The left side prep reach in cooler on the cook line
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tomato 47. Poultry 48. Cheese 45. Wings 45. In the left side reach in cooler on the cook line. All items were moved to reach in freezer. Second temp at 3:51 pm Cheese 38. Poultry 41. Tomato 38. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw shrimp in the reach in freezer all non commercially wrapped foods **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. In contact with lettuce on the cook line
- Basic - Working containers of food removed from original container not identified by common name.sugar
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Unknown if chicken is being fully cooked. Product is supposed to be partial cook dated 1/5/13
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottles stored over cups
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. 0-220. Current thermometer broke
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken x4 containers not dated. Partially cooked in the walk in cooler
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers are dumping and failing to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook and manager working with poultry
- Critical - Observed food stored on floor. ketchup packs expo area Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 300 ppm quats at the three compartment sink
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body by the expo area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. sink by expo used as storage Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese mix 44 f degrees in the storage reach in cooler on the cookline
- Observed residue build-up on nonfood-contact surface. Hood filters
- Observed utensils in poor condition. The dial/cover to the thermometer is broken, missing.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken held 24 hrs or greater not dated in the storage reach in cooler on the cookline
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/7/2011 | Routine - Food | Call Back - Complied |
- 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.This violation must be corrected by : 9/7/11. All employees training expired.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with build-up. Reach-in cooler containing spinach dip.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup used to scoop sugar.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over creamers in walk-in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Label worn off.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Working containers of food removed from original container not identified by common name. Sugar in dry storage.
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7/7/2011 | Routine - Food | Warning Issued |
- Critical - Observed 2 unlabeled spray bottle.
- Critical - Observed buildup in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Vacuum breaker mising at hose bibb. Under three compartment sink.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation. hamburgs Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over bad & cheese sticks all open saraned in ri freezer Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over produce; in wic
- Critical. Observed food stored on floor. popcorn
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. raw hamburgs then to rte subs, discarded; per inspector
- 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. mgr changing tasks , office, 3 comp sink , then raw chicken; on grill, then put on gloves never washing hands. then with gloves pick up raw hamburgs then rte sub & rte meats; discarded;
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook left cook area, chg tasks & gloves, never washed hands, then put on clean gloves againg prepping salads, subs all rte foods
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable. @ can opener
- Critical. Observed handwash sink used for purposes other than handwashing.0 coffee pot
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. air gap @ back door
- Wet mop not hung to dry.
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7/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potentially skins rte not date marked
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cook wings portioned in wic @ 46 degrees
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.touuching onions rte with bare hands
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. slicing onions bare hand contact
- Critical. Observed handwash sink used for purposes other than handwashing.
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cans with tops cut floating in food product ; discsrded
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. wings in wic
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. wings in walkin cooler
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.wic
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. in ric
- Critical. Observed raw animal food stored over beer kegs wic
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Nonfood-contact equipment not designed and constructed in a durable manner.non food grade black bags lining boxes for single use & not reusable.
- Nonfood-contact equipment not designed and constructed in a durable manner. non fc black garbage bags used for storing food
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8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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