- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Observed food debris accumulated on kitchen floor. **Warning**
- Observed garbage on the ground and/or pad around dumpster. **Warning**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup in ice tub. **Warning**
- Observed single-service items stored on floor. **Corrected On-Site** **Warning**
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12/7/2012 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed live gnats in kitchen.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Wet mop not hung to dry.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed debris accumulated under equipment.
- Critical - Observed soil buildup inside ice bin.
- Wet mop not hung to dry.
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical - (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical - Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed the presence of insects, rodents, or other pests. Ants.
- Observed food debris accumulated on kitchen floor, under equipment.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
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10/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
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8/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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