- Basic - Food stored in holding unit not covered. Cover frozen meats in the reach-in freezer.
- Basic - Grease accumulated under cooking equipment. Clean accumulated grease from the floor beneath the deep friers.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Clean the crumbs from the inside of the reach- in freezer. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label the open carton of milk, in the walk-in cooler, with the date it was originally repackaged.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Do knot cover cooling roast beef, in the walk-in cooler, until it reaches 41°F **Repeat Violation**
- 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. New employees must pass Food Safety Training within 60 days of hiring. See "Inspector's Comments" section for additional phone numbers. Keep proof of completed training on the premises.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Packaged food has no English labeling. Label bulk -storage containers of flour with the common names of their contents.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Clean the floor of the walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the ceiling of the ice-machine ice bin.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of the "Big Five" handout.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in coolers and freezers.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Do not cover hot foods (soup), in the walk-in cooler, until it reaches 41° F.
- Intermediate - Spray bottle containing toxic substance not labeled. Label the spray bottle of sanitizer with its common name. **Corrected On-Site**
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12/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Clean the inside surfaces of the microwave oven.
- Basic - Reach-in cooler gasket torn/in disrepair. Repair the torn refrigerator-door gaskets on the cook line.
- High Priority - Raw animal food stored over cooked food. Store cooked foods, and ready-to-eat vegetables in the top drawers of the refrigerated drawers. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Store raw meats in the bottom refrigerated drawers. **Corrected On-Site**
- Intermediate - Accumulation of rust-like substance in the interior of the ice machine. Clean rust from the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label the open cartons, in the walk-in cooler, with the dates they are originally opened.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside surfaces of the cook-line refrigerators.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the pizza-prep area. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. Clean the food debris from the slicer.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store the bags of carrots and onions, off the floor, in the walk-in cooler. **Corrected On-Site**
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Keep carbon-dioxide tanks chained in place. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing buckets between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable gloves, when chopping vegetables and making sandwiches. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label open carton of heavy cream with the date it is opened. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the bottom of the reach-in freezer.
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine. Clean the black substance from the inside of the ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the bottom of the freezer.
- Critical - Observed soiled reach-in cooler gaskets. Clean the refrigerator-door gaskets.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Observed grease accumulated on kitchen floor. Clean the grease from the floor benath the cookline.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
- Observed reach-in cooler gasket torn/in disrepair. Repair the disconnected askets on the drawers of the cookline refrigerator.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Designate the top plate, on each stack of clean plates, as the cover plate. Corrected On Site.
- Observed single-service items stored on floor. Store unfolded-pizza boxes off the floor. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped lazagna needs to be labeled wirh 7-day-date lavels.
- Wet wiping cloth not stored in sanitizing solution between uses. Store wiping cloths in sanitizing buckets between uses.
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11/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, in the dishwashing area. Corrected On Site.
- 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. Employees must pass Food Safety Training. Call 866 372 7233 to orde workbooks. Keep proof of completed training on the premises. This violation must be corrected by : 10/26/2011.
- Observed a nonfood-grade basting brush used in food. Do not use metal-banded paint brush to baste foods. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the cookline hood.
- Plumbing system in disrepair. Secure the handwashing sink to the wall in the kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped, refrigerated foods must be marked with 7-day-date labels.
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8/26/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- 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. All employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks.
- Critical - Observed food stored in ice used for drinks. Do not store lemon wedges in the ice bin. Corrected On Site.
- Observed utensils stored in crevices between equipment. Do not store knives in cracks between equipment; store them on a clean, dry surface. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumef Advisory (provided).
- Critical - Working containers of food removed from original container not identified by common name. Label squesze bottles with the common names of their contents.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the restaurant. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Label bulk-food containers with the common names of their contents.
- 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. Call 866 372 7233 to order Food Safety Training workbooks. Keep proof of completed training on the premises.
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1/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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