- 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. 0 ppm
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not properly working
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Have quat tablets for triple sink in case they need it, mgr stated
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Waffle container, storage area **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee food in cooler above customer food **Corrected On-Site**
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food storage container/container lid cracked or broken. Berry mix lid at buffet
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 58° milk in pitcher on counter, corrective action: added to time as public health control
- High Priority - Toxic substance/chemical stored by or with food. Quat tablet as over raisins in cabinet **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 8°
- 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. Flavia, 1 year and a half here
- Intermediate - Spray bottle/container containing toxic substance not labeled. Soup in sanitizer container **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. Tray of pastries. **Corrected On-Site** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meatballs. **Corrected On-Site** **Repeat Violation**
- 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. Tested 0ppm. Second time tested 50ppm. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Bottle of sanitizer next to paper plates on shelf across from 3 compartment sink.
- High Priority - Vacuum breaker missing at mop sink faucet. Laundry room.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage shelf across from dishwasher. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Tray of biscuits and Danishes in open packages on rear storage shelf across from coolers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Multiple foods on rack in dish washing area. Mgr placed foods in cooler. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Yogurt on frontline temp 52?F. Corrective Action, mgr voluntarily discarded product. Added product to time as a public health control form. **Corrected On-Site**
- 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.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Yogurt on frontline.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple container of food in upright reach in cooler in rear storage area.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Please adjust sneezeguard to adequately protect foods. It's too far back and angled incorrectly.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, sausage gravy, pre cooked bacon, etc.
- Unwrapped single-service utensils not presented so that only the handles are touched, not inverted in basket. Handles are down.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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. No proof for employee on duty.
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11/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, nacho cheese.
- Critical. Observed food container not properly labeled. Self service cookies at counter.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, buffet line.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit, kitchen cooler. Repeat Violation.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical. Observed buildup of residue on juice dispensing nozzles splash plate.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed in spray bottle.
- 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. No proof for employee on duty.
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11/23/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/4/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit, milk cooler. Corrected On Site.
- Critical. Displayed food not properly protected from contamination, cookies at check-in counter. Corrected On Site.
- Critical. Self-service buffet lacking adequate sneezeguards or other proper protection from contamination, chaffing dish containing eggs, sausages and sausage gravy. Corrected On Site.
- Observed cloth used for draining board for pots, pans and utensils Repeat Violation.
- Critical. Observed unlabeled bottle at triple sink in food prep. 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. This violation must be corrected by : 04/05/2009.
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2/4/2010 | Routine - Food | Warning Issued |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sponge used as a wiping cloth on a food-contact surface, dishes. Corrected On Site.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical. PIC failed to verify employee health, exclusions or restrictions. Corrected On Site.
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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