- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.in the back next to soda syrups on stand
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Leaking pipe at plumbing fixture.hand sink the back next to the the three compartment sink
- Basic - Soil residue build-up on nonfood-contact surface.around soda machine soda heads
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.The drain line for ice machine
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Cold water not provided/shut off at employee handwash sink.hand wash sink next to the three compartment sink in the back **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.hand sink in the back next to the three compartment sink **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Leaking pipe at plumbing fixture. Hand sink next to three compartment sink
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice in kitchen at 121 f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Handwash sink used for purposes other than handwashing. Back area hand sink
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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9/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. One of the walk-in coolers not working and not in use
- Basic - Leaking pipe at plumbing fixture. Hand sink next to three compartment sink
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice in kitchen at 121° f
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over cooked beans
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing. Back area hand sink
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/9/2013 | Routine - Food | Warning Issued |
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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2/12/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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