- 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. Cooked vegetables in cookline drawer. Corrected by manager. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table and flip top cooler. Corrected by manager. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. tomatoes, lettuce, and coleslaw 56-60° in flip too cooler. Items in cooler less than four hours. Moved to Walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over drink concentrate in Walk in cooler. Corrected by manager. **Corrected On-Site**
- 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. tomatoes, lettuce, and coleslaw 56-60° in flip too cooler. Items in cooler less than four hours. Moved to Walk in cooler.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic bins above warewashing sink.
- Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Dog on outdoor dining chair at table with customers. No ordinance as of March 2014.
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of cut tomatoes, cut lettuce 46°F, container of potatoes salad 50°F make table cooler, took out from Walk in Cooler around 11 am per employee, correctives action taken, move back to Walk in Cooler **Repeat Violation** CALLBACK: tomatoes, lettuce, and coleslaw 56-60° in flip too cooler. Items in cooler less than four hours. Moved to Walk in cooler.
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07/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cup used inside the cooked vegetable in the drawer cooler under the grill **Repeat Violation**
- Basic - Food stored on floor. Case of chips on the floor by Walk in Cooler, also inside the Walk in Cooler , container of beef and sauce on the floor **Repeat Violation**
- Basic - Ice buildup in reach-in freezer. Upright white Reach in freezer by Hand Wash Sink
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Homemade chips, container of hummus, not having all information that required. Selling in the dining room for customer self- served.
- Basic - Outer openings not protected with self-closing doors. Back door, have the chain but not self closing
- Basic - Single-service articles not stored inverted or protected from contamination. Folio container on the shelf by the upright Reach in freezer not inverted
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of cut tomatoes, cut lettuce 46°F, container of potatoes salad 50°F make table cooler, took out from Walk in Cooler around 11 am per employee, correctives action taken, move back to Walk in Cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Cooked Rice 128°F took out form Walk in Cooler around 11 am and put in the rice warmer, employee voluntary discarded.
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Scented bleach used for sanitizer bucket pert employee **Repeat Violation**
- Intermediate - No certified food manager for establishment. Manager have all documents with him not at the store
- 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. Manager have all documents with him, and he is not at the store
- Intermediate - Slicer blade guard soiled with old food debris. On the prep table by cookline **Repeat Violation**
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5/12/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cup in cucumber and tomato salad. **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles. Underside of drawer cooler door handles. Handle on make table cooler handle
- Basic - Equipment in poor repair. Make table cooler ambient thermometer at 50°. All TCS food temped at 57-58°. 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.
- Basic - Food stored on floor. Container of stock on walkin cooler floor
- Basic - Interior of microwave soiled with encrusted food debris. Interior top **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Case of frozen fish. Moved to walkin cooler. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All items in make table cooler at 56-58°. (Cheese, cut tomatoes, chicken salad, tomato salsa)
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. All TCS items in make tale cooler
- High Priority - Raw animal food stored over cooked food. Container of raw fish over container of cooked pasta
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Open case of raw fish stored over fries in reachin freezer **Repeat Violation**
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Has a container of scented bleach
- 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. Has books and certificates, but none filled in for some employees
- Intermediate - Slicer blade guard soiled with old food debris.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffle cups in salads in reachin cooler
- Basic - Carbon dioxide/helium tanks not adequately secured. One not secured. Chained up
- Basic - Gaskets/seals on holding unit in poor repair. Owner has boxes of new gaskets, but don't fit properly, and is waiting on replacement gaskets **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Interior top
- Basic - Walk-in cooler gaskets soiled with build-up.
- Basic - Wiping cloth sanitizing solution stored on the floor. In front kitchen area. Placed onto tray
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Open boxes of frozen raw burgers stored over ready to eat foods. Re-arranged **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Up around nozzles at machine in customer area. Cleaned by employee
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Seafood bisque made previous evening and placed in cooler at about 9pm. Temped at 48-52F at 11:15am (14+ hours). Placed in cooler with tightly fitted plastic wrap
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board. Removed Repeat Violation.
- Observed cooler gasket torn/in disrepair. Make table cooler Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open box of frozen raw seafood stored over ready to eat foods in reachin freezer. Re-arranged Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken on speed rack. Drained and then placed into oven.
- Observed single-service articles stored without protection from contamination. Foil pans not stored inverted on dry storage shelf. Flipped over.
- Critical - Observed toxic item improperly stored. Sanitizer bucket stored on preperation table. Relocated
- Critical - Sanitizer not usd in accordance with manufacturer's directions. Mixing soap and bleach in sanitizer bucket . Made up fresh sanitizer bucket. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. 1 not secured. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board. Corrected On Site.
- Observed cooler gasket torn/in disrepair. Make table cooler
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer. Up under blade sharpner. Repeat Violation.
- Critical - Observed food stored on floor. Soda fountain boxes in front kitchen area. Boxes of fish on sheet pan on floor in walkin cooler Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Pans of raw fish stored over ready to eat foods in drawer cooler. And open boxes of frozen meat in reachin freezer.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Only has Quat test strips. Need chlorine strips
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Serves under cooked tuna. Corrected On Site.
- Critical - Sanitizer use not in accordance with manufacturer's directions. Mixing soap and bleach together in sanitizer bucket.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. PANS UNDER HANDSINK
- Critical - Displayed food not properly protected from contamination. FRONTLINE LEMON CONTAINER Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. OIL CONTAINER UNDER HANDSINK
- Critical - Insecticide/rodenticide use not in compliance with regulations. RESIDENTIAL STYLE SPRAY
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. FOODITEMS IN WALKIN COOLER , OIL CONTAINERS
- Critical - Observed potentially hazardous food thawed at room temperature. CHICKEN / SEAFOOD Corrected On Site.
- Observed single-service items stored on floor. BOXED ITEMS
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.
- Critical. Working containers of food removed from original container not identified by common name./ squeeze bottle..
- Critical. Observed food stored on floor./ potato chips.
- Critical. Observed food stored on floor./ 5 gallons oil stored on the floor.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Vacuum breaker mising at hose bibb./ mop sink.
- 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/ no original certificate of employee food safety training.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.
- Critical. Observed cloth used as a food-contact surface./ absorbent cloth under chopping board. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./souffle cup without a handle in ready to eat food located in kitchen reach in cooler.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
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6/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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