- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on the catch of the slicer **Corrected On-Site**
- Basic - Food stored in a prohibited area. Bag of flour located under the hand soap dispenser on the cook line **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Great beans 128 held on the flat grill. The section of the flat grill was off. Recommend the following form be reviewed by the staff Hot Tips on Temps DBPR Form HR 5030-060 @ http://www.myfloridalicense.com/dbpr/hr/forms.html
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. The cook was cracking eggs and failing to wash hands **Corrected On-Site**
- 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. The cook grabbed a slice of tomato with his bare hands. Tomato 58. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was about 6am for pancake batter mix. Additionally eggs were on a flat in the kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- 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.
- Intermediate - Water filter not changed according to manufacturer's instructions. The date on the water filter located by the dish machine is no longer vi visible.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reuse of single-service articles. Egg carton being reused to store the hand held press at the flat top grill
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese sliced 44 in the prep reach in cooler on the cook line
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. To the rear door
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Green beans 80. Corn 75 on the hot plate, corrective action taken placed on the hot side of the hot plate to reheat.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracking raw eggs is continuing to work on the cook line with finished products and ready to eat foods
- Intermediate - Cutting board(s) stained/soiled.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. The new reach in cooler is mounted directly on the floor
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. On the kitchen
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 45. 46 and cream cheese 46 in the reach in cooler in/at the the front counter wait staff area
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gyro 47. Corn beef 45. In the reach in cooler in/at the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Hash brown at the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Hash brown at the cookline
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The reach in cooler in/at the at the front counter
- Intermediate - Cutting board(s) stained/soiled. All
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Coils interior of the reach in cooler in/at the at the front counter
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Bulk dispensing bottle not labeled
- Critical - Can opener is soiled
- Ceiling tiles missing, worn by the new RIF
- Chicken, fries, fish all mixed together in the reach in freezer.
- Critical - Cutting boards are soiled
- Fish stored above fries in the reach in freezer. Non commercially wrapped
- Critical - Ice machine has mold like growth
- Lights, light cover at the new area used to store the new RIF
- Critical - Medicine on wire rack above bread
- Milk not dated when open and held 24hrs or greater at the wait-staff area
- Critical - Mixer table top soiled COS
- Critical - No covered receptacle in the ladies restroom
- Critical - No paper towel on the cookline COS
- Personal food not segregated when held at the storage reach in cooler in the wait staff area
- Critical - Pest strip on wire above the prep table
- Critical - Slicer not completely clean
- Critical - The dish machine was not sanitizing - 0ppm
- The exterior trash collector was not covered
- The hood filters have grease buildup
- The interior of the reach in freezer has frost
- Thermometer in the reach in freezer is broken
- Critical - Three drink cups on the prep table in the kitchen COS
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sitting on top of the prep reach in cooler on the cookline Corrected On Site. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters Repeat Violation.
- Critical - Observed food stored on floor. oil boxes on the cookline
- Observed residue build-up on nonfood-contact surface. coils to the storage reach in cooler on the cookline
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. prep reach in cooler on the cookline
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
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9/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep reach in cooler on the cookline
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, tube which supplies dish machine was cut. Use the three compartment sink dip method for wash, rinse, sanitizing
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. broken filter. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. hand sink at the wait staff area, front counter Repeat Violation.
- Critical - Hot/cold water not provided/shut off at employee hand wash sink. ladies restroom
- Critical - No conspicuously located thermometer in holding unit. prep reach in cooler on the cookline
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on a table in front of the cookline Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. employee ware washing
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wearing a watch Corrected On Site.
- Observed personal care item stored with food. multiple items mixed in with coffee filters at the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mix 75 left out on a prep table. provided time as a public health control form.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn beef 47, crumbled cheese 48, sliced cheese 50 in the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food thawed in an improper manner. two large beef items placed in the three compartment sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts not dated, open canned products not dated.
- Critical - Observed raw animal food stored over ready-to-eat food. beef raw non commercially wrapped over bagels in the reach in freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef, poultry etc mixed in the reach in freezer. provided safe refrigerator storage form.
- Observed residue build-up on nonfood-contact surface. dish machine racks
- Observed single-service articles improperly stored. to go plates on the floor and adjacent to the water heater.
- Critical - Observed the use of an unclean thermometer. severely soiled Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sausage,grits, batter mix etc
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9/26/2011 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. Server station .
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drink stored on top of make unit. Corrected On Site.
- Observed hole in wall over fire extinguisher in kitchen.
- Observed single-service items stored on floor. to go lids
- Plumbing system in disrepair. Hws hot water stripped and will not turn on.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wholesome, sound condition
- Original container: properly labeled, date marking
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Outside storage area clean, enclosure properly constructed
- Critical. Outer openings protected, presence of insects/rodents.
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Hot food at proper temperatures
- Foods properly cooled
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Fire extinguishers - proper and sufficient
- Critical. Electrical wiring - adequate, good repair
- Thermometers provided and conspicuously placed
- Please see inspection report for more details.
- Critical. Food management certification valid
- Cross-contamination, equipment, personnel, storage
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection
- Critical. Food protection
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical. Water source safe, hot and cold under pressure
- Food maintained at proper temperatures
- Critical. Employee training and certification
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6/28/2010 | 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. ham in ric Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoe on counter Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. food in freezer
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour
- Observed residue build-up on nonfood-contact surface. on dishwasher equipment
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2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-18-1 Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. @ dining room
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. scale build up Repeat Violation.
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8/18/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. I ri freezer
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. misc open foods in ric
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatloaf, potatoes sausage
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Working containers of food removed from original container not identified by common name.ric
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. at cook line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ssusage 76 potatoes 66 eggs 71 hash 81 all on cart @ grill This violation must be corrected by : 8-18-09.
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. @ dining room
- Critical. Observed torn packages/bags of food exposing the contents to contamination in ric & ri freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. fliur
- Critical. Observed uncovered food in holding unit/dry storage area. coffee on wait staff aa
- Critical. Observed uncovered food in holding unit/dry storage area. in ric & ri freezers
- Critical. Raw animal food not properly separated from ready-to-eat food. bacon & rae hamburg meat ric
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cook & dish washer
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cooks @ line & dishwasher
- Equipment or utensils not designed or constructed in a durable manner. plastic containers holding rte in all ric
- Nonfood-contact equipment not designed and constructed in a durable manner. grease ladden cardboard lining stove top Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. card board used as shield on bread rack @ fry area with grease build up
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. scale build up Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.10 ppm
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soil buildup inside ice bin. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. in all freezers
- Observed single-service articles improperly stored. coffee filters @ waitress area
- Observed single-service articles stored without protection from contamination. spoons not handle to handle
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed grease accumulated on kitchen floor. under equipment @ Cook areas Repeat Violation.
- Observed wall soiled with accumulated grease. Repeat Violation. around cooking areas
- Critical. Observed toxic item stored in food preparation area. cleaner on table prep
- Critical. Observed flammable material stored around fryers cardboard ladened with grease For reporting purposes only. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- 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 Repeat Violation.
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8/17/2009 | Routine - Food | Warning Issued |
| No report available. | 3/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/20/2009 | Routine - Food | Warning Issued |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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