- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not maintained smooth and durable.at walk in cooler
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. **Corrected On-Site**
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09/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 dead rodent at glue trap at dry storage area.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. By side back door
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. Observed 3 dead roaches at dry storage area, and one dead roach at wall behind dry storage area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Both exterior doors at kitchen area
- Basic - Floors not maintained smooth and durable.at walk in cooler
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink By omelet station .
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 dry droppings by entrance to dry storage.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At omelet station handwashing sink
- 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.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. **Corrected On-Site**
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09/17/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw beef inside walk in freezer **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable.by kitchen main cook line
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service items stored on floor. Case of Cups
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs over ultra pasteurized liquid eggs inside the walk in cooler **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. On a section of the buffet.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. WC bucket stored inside.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. At table by ook line
- Basic - Hood filters in disrepair. By cook line
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - Single-service items stored on floor. Pizza boxes **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Operator call company to service machine. Establishment needs to use 3 compartment sink.
- 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. Employee placing pineapples on plate. ( voluntarily discarded **Corrected On-Site**
- High Priority - Live flies in kitchen. Fruit flies
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rice 46-47 f (voluntarily discarded)
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads displayed and not properly protected.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by stacked chairs in front of hand sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Iced tea dispenser **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottles with cleaner inside.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.(fish filets in prep sink)
- Basic - Silverware/utensils stored upright with the food-contact surface up.(Clean utensils at dishwash machine)
- Basic - Walk-in cooler gasket torn/in disrepair.(allowing ice condensation observed on door of walkin cooler)
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items.(Raid can stored under stove area)
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.[next to 3-comp sink]
- Observed build-up of mold-like substance on surface of nonfood-contact surface.[walkin cooler door-interior]
- Critical - Observed encrusted material on can opener.
- Critical - Observed screen in door torn/in poor repair.[kitchen]
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers. DRY STORAGE.
- Critical - Observed expired Food Manager Certification.
- Observed gaskets/seals on cold holding unit in poor repair. REACHIN FRONT OF OVEN
- Critical - Observed interior of microwave soiled.
- Observed single-service articles improperly stored.
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3/26/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Working containers of food removed from original container not identified by common name.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/29/2011 | Routine - Food | Call Back - Complied |
- 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. Pro
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6/6/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- 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
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.KITCHEN
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.RAW CHICKEN NEXT TO READY TO EAT FOOD.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/5/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights missing the proper shield, sleeve coatings or covers.
- 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
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Faucet/handle missing at plumbing fixture.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface.at hood system
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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