- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above make table in kitchen. **Warning**
- Basic - Floors not constructed to be easily cleanable. In kitchen area. **Warning**
- Basic - Food stored on floor. Observed bread crumbs in original bag on floor near dry stock shelf. **Warning**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler under slicer. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Reach in freezer near dish rack. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooked chicken in walk in cooler covered. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler tracks soiled with food debris. All 3deli show cases in kitchen area. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Containing purple liquid near 3 compartment sink **Warning**
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08/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above make table in kitchen. **Warning**
- Basic - Floors not constructed to be easily cleanable. In kitchen area. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food stored on floor. Observed bread crumbs in original bag on floor near dry stock shelf. **Warning**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler under slicer. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On trash receptacle in dining area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken salad 48 degrees farenheit, fresh mozzarella 48 degrees farenheit, chicken cooked 45, 44 degrees farenheit, Cuban sandwiches 45 degrees farenheit, cut lettuce 50 degrees farenheit ambient cooling, sliced corned beef 50 ambient cooling, cooked onions 45 degrees farenheit, cut tomatoes 45 degrees farenheit. All foods in bottom of reach in cooler moved to a different cooler, all foods in make station on top of reach in cooler put on ice. **Admin Complaint**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Not registering on test strips, 000 ppm. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Reach in freezer near dish rack. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooked chicken in walk in cooler covered. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler tracks soiled with food debris. All 3deli show cases in kitchen area. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Containing purple liquid near 3 compartment sink **Warning**
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08/14/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Condensation or other drainage not disposed of according to law. Pooled water reach in cooler **Warning**
- Basic - Equipment in poor repair. Reach in cooler make table pooled water. Items in cooler 45F and higher **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Old stickers **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Make line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tomatoes 56F from prep, chicken 45F, balsamic chicken 48F, ham 45F, turkey 45F, casserole 46F, shrimp 46F, flank steak 47F, **Warning** upon callback 2/4/14 casserole 47°F, flank steak 47°F, Mac n cheese 47°F, lasagna 47°F, chicken Marsala 46°F,
- 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. **Warning**
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3/4/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White plates on rack **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Pooled water reach in cooler **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Reach in cooler make table pooled water. Items in cooler 45°F and higher **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Old stickers **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Make line **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles in reach in cooler **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server removed bread out of package with no handwash Inbetween or gloves on. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- 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. Making sandwiches on line with no gloves **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tomatoes 56°F from prep, chicken 45°F, balsamic chicken 48°F, ham 45°F, turkey 45°F, casserole 46°F, shrimp 46°F, flank steak 47°F, **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler chicken prepared previous day **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue bottle above three compartment sink **Warning**
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3/3/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on rack near walk in.
- Basic - Cut pickle stored in reach in cooler below slicer uncovered directly on shelf. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation of sandwiches.
- Basic - Food stored on floor. Plastic bottled beverages.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - No conspicuously located ambient air temperature thermometer in upright freezer.
- Basic - Silverware/utensils stored upright with the food-contact surface up. On front display cooler. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Open quart of milk.
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over ground ground beef. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, cuban pork dated 7/24 ground meat labeled rice dated 7/22, meat sauce dated 7/24, cooked noodles dated 7/24.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In cooler under slicer, thermometer reads 31°F while ambient air is 42°F.
- 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. Marinara, half and half, milk, fresh mozzarella.
- Intermediate - Encrusted material on can opener blade.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.(in sugar)
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.(added 16 seats)
- Basic - Food stored on floor.(bag of bread crumbs and bag of flour)
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.(small deli display case)
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.(opened bottle of smart water in dessert case)
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.(raw shell eggs over deli meats and cheese)
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. In restroom.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs.
- Critical - Observed cloth used as a food-contact surface. Cloth under cutting board at prep station.
- Critical - Observed food stored on floor. Bread crumbs, lentils and broth stored on floor in storage area.
- Critical - Observed soiled reach-in cooler gaskets. 2 door cooler under slicer.
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11/14/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Display reach in cooler holding food temperature at 46-47 degrees.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler holding food product temperature at 47 degrees.
- Critical - Hot water not provided/shut off at employee hand wash sink. In restroom.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table near 3 compartment.
- Observed employee cooking/prepping with no hair restraint.
- Observed equipment in poor repair. Plates cracked and chipped.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melon, beef, lasagna and cooked chicken at 47 degrees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp, meatloaf, potatoes, and chicken at 46-47 degrees.
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6/28/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.(near mop sink)
- Critical - No conspicuously located thermometer in holding unit.(in double door reach in under slicer)
- Critical - Observed food stored on floor.(in front of storage racks and on walk in cooler floor)
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.( chlorine provided quats needed)
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.(food display case)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cut melon in front area at 50 degrees f ) Corrected On Site.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed utensils stored in crevices between equipment.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(above 200 ppm )
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Critical - Observed shell eggs stored over ready-to-eat foods in reachin cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats & cheese
- Critical. Observed potentially hazardous food thawed in standing water. beef
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bread crumbs
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted material on can opener.
- Wet mop not hung to dry.
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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 60 days to obtain
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometers in kitchen coolers.
- Critical. No chlorine test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. No handwashing signs provided at handsinks used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatories.
- Wet mop not hung to dry.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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6/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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