- Basic - Customer self-service equipment in contact with nonpotentially hazardous (non-time/temperature control for safety) food not cleaned before refilling. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear doo
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm bucket **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. The employee changed gloves n the cook line without washing hand s because the gloves were being stored away from the hand sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 44. Tomato 44. Pork 59. All in the far right unit on the line. Cabbage 44. Pico. 44. In the left unit on the cook line **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish white 127. Fish red 112 in the steam table See stop sale
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Admin Complaint**
- Intermediate - Cutting board(s) stained/soiled.
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09/23/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair. The door falls or is leaning and cannot close to the reach in cooler on the left side on the cook line **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero ppm at the three compartment sink **Warning** Not Set Up
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. A box of food in the walk in freezer floor **Warning**
- Basic - Equipment in poor repair. The door falls or is leaning and cannot close to the reach in cooler on the left side on the cook line **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce 55. 56. 58. 51. Pico 55. Pork 49. In the reach in cooler against the wall on the cook Iine **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pico 56. Cheese 45 left side unit on the cook line **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero ppm at the three compartment sink **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See temps 47 or warmer **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Soil residue in food storage containers. Chips containers **Repeat Violation** **Warning**
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6/10/2014 | Routine - Food | Warning Issued |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. The cook after handling raw beef changed gloves without washing hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 45 in the left upper section of the reach in cooler under the cooking equipment
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. To the batter mix. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. All the chip containers
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease. **Warning**
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7/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- 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. All the reach in coolers are not working **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Nonfood-contact 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. Walk in cooler **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tomato 48. Lettuce 48. Cheese 51. Cole slaw 55 avocado mix 51 all in the left side reach in cooler. Lettuce 45. Tomato 44, 51 in the right side reach in cooler. Poultry 53-61. Beef 47. Turkey 46. Fish 48. 49. In the reach in cooler under the cooking equipment. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 54. 50. Rice 56. Lettuce 49. Turkey 53. Beef 50. All vio's **Warning**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish 127-125-132 **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over dressings **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Turkey over beef **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All temps of foods at 47 or higher see stop sale **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rear area prep table **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Poultry 74 walk in cooler is not working **Warning**
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7/16/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch food prep employee **Corrected On-Site** **Warning**
- Basic - Floor tiles missing. In the WIF **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. By the in the walk in cooler **Warning**
- Basic - Sanitizing solution not maintained clean. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers **Corrected On-Site** **Warning**
- High Priority - Plumbing improperly installed. The floor drain under the three compartment sink is in need of a drain cap **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 45 reach in cooler in/at the cook line **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm **Warning**
- High Priority - Sewage/wastewater backing up through floor drains. Under the three compartment sink **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not dated at the ice machine **Warning**
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1/11/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline in front of the fryers is in op do not use for the safe storage of temperature controlled foods
- Critical - Hand wash sink lacking proper hand drying provisions. on the cookline Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. rear prep area Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cups on wire rack and on the prep reach in cooler on the cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. manager touched bacon with bare hands
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. brown paper in contact with bacon Repeat Violation. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. manager multi tasking and failed to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed employee with open sores/cuts/burns handling food. Tatoo on sleeve of employee uncovered Corrected On Site.
- Observed food debris accumulated on kitchen floor. edges throughout the kitchen Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 44 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham sliced 56, rice 49, pork 52 f degrees in the prep reach in cooler on the cookline in front of the fryers
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs stored over tarter sauce in the storage area of the prep reach in cooler on the cookline Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated dust. over the rear prep line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry in the prep reach in cooler on the cookline
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee fixed hat and failed to remove soiled gloves and wash hands to break the contamination cycle Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). All temperature controlled foods in the prep reach in cooler on the cookline in front of the fryers
- Critical - Vacuum breaker mising at hose bibb. exterior green hose
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by 6 f degrees Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. The walk in cooler
- Lights missing the proper shield, sleeve coatings or covers. light bank when you enter the kitchen
- Critical - No conspicuously located thermometer in holding unit. The walk in cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on the prep table in front of the walk in cooler
- Critical - Observed cloth used as a food-contact surface. brown paper on sliced cheese
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Both flat grill on the cookline
- Critical - Observed incorrect information on Hotel and Restaurant license. Both the Beverage license and the Restaurant licenses are owned by different entities.
- Observed leaking pipe at plumbing fixture. by the hand sink closest the kitchen swing door.
- Critical - Observed toxic item stored by food. All purpose cleaner stored on the ice machine
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 100 ppm at the three compartment sink
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Ceiling tiles missing. above electrical boxes.
- Critical - No conspicuously located thermometer in holding unit. Front counter reach-in with whipped cream. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Small prep unit in kitchen. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Prep area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
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8/26/2011 | 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. Pro This violation must be corrected by : 6/16/11.
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6/17/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling tile missing. Dry storage.
- Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Light not functioning. Hood system.
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
- 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 This violation must be corrected by : 6/16/11.
- Critical - Observed potentially hazardous food thawed at room temperature. Steak in three compartment sink.
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4/15/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers. Prep area and walk in cooler.
- 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 - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
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3/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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