- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in back kitchen. COS. walk in cooler shelving.
- Basic - Water leaking from faucet/faucet handle. Server handsink
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09/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup in feta. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in back kitchen. COS. walk in cooler shelving.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Server handsink
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee holding clean plate and plating food for customers after cracking raw eggs.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pasta 46F, coleslaw 46F, raw pork 45F, deli meat 45F, cheese 44F, pork 43F. Items in cooler overnight.
- High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler: raw meat over cooked sauces
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Full 5 gallon containers of TCS sauces, pasta. Operator added ice and moved to freezer
- Intermediate - Refrigerator not 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. Walk in cooler.
- Intermediate - Soda nozzles soiled. black residue. **Corrected On-Site**
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09/09/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. On cookline
- Basic - Water leaking from faucet/faucet handle. Base of hot water, server area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In main cookline cooler, 43F sausage 50F deli meat 45F gyro, cut tomatoes 51F, cut lettuce 48. No items in cooler overnight per operator. Operator adjusted thermostat.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef, beef over pork. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Black substance, on cookline **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 2 compartment prep sink. and mop sink. **Corrected On-Site**
- 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. Expired 5/5/14 and 5/9/14.
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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5/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ice cream in hopper/dispenser 39-48F.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified using time as a public health control has no time marking. Shell eggs. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pasta 87 in steam table, nested above empty pan. Advised to place directly in steam table. Cheese sauce 126 in holder. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over pork, chicken over beef
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than used to hold ketchup bottles. **Corrected On-Site**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler shelves, fan cover soiled with encrusted black debris.
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8/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Walk in cooler. Cooler in defrost mode per operator.
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic ware
- Basic - Walk-in cooler shelves, fan cover soiled with encrusted black debris.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Fried chicken, sliced turkey, cooked sausage 46. Raw beef, sliced ham, chicken salad 45. Cooked chicken breast 47. Raw chicken, butter 44. Items in cooler overnight.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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8/21/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy 52-60F, spaghetti sauce with meat 52-64F cooling since 1/3/13 per operator. Se stop sale. **Warning**
- 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 in written procedures or on items held using time. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Per operator, beef stew removed from oven within prior 2 minutes to move to steam table, temperature 117-164F. Advised to return to oven until 165F is reached throughout **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. After reheating, chili in team table 110-156F. After stirring, 130-155F. Advised to reheat to 165F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Pooled shell eggs over milk, vegetables, glass cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. In 5 gallon containers **Warning**
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1/4/2013 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Bread stored in front of server handsink; have to reach over bread to wash hands. Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reads 20F in ice water
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed buildup of black material in the interior of ice machine. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed microwave in poor repair. plastic cover for door missing, cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid egg at 53F, ham at 44-53F, sausage at 48-60F, improperly ice on cookline. Advised to use to use time
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. powdered sugar Corrected On Site.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. pie cooler Corrected On Site.
- Critical - No hand sanitizer at handsinks with AOP in use
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Inside door
- Critical - Observed buildup of rust in the interior of ice machine.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid eggs improperly iced at 61F. advised.
- Critical - Observed soil buildup inside ice bin.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm.
- Critical - Working containers of food removed from original container not identified by common name. flour. Corrected On Site.
- Critical - bread next to handsink, exposed to splash.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass cooler holding PHFs at 47-50F unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Observed employee wash hands at mopsink.
- Observed ice buildup, walk in freezer shelving
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoes at 49-60, iced on cookline. Advised to use TAPHC
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over pork, walk in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm cl for wiping cloths. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. cookline Corrected On Site.
- Critical - Observed the presence of ants, dry storage area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Feta at 50F, milk at 47F, ham at 47F in glass cooler. Advised to move to another cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meat sauce at 86-135F on steam table. After stirring, 135F. advised
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of debris, dust and residue on dry storage shelves.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on dish racks.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rust.
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Glass door cooler.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed raw beef stored over cooked food. Walk in cooler.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed uncovered food in walk in freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed encrusted material on can opener.
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8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw beef stored over cooked food. Walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented can of tuna.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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12/31/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Deli meats.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in glass door reach in cooler.
- Critical. Observed food stored on floor inside walk in cooler.
- Critical. Observed food stored on floor inside walk in cooler.
- 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. Sugar.
- Critical. Observed an open beverage container inside reach in freezer.
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-grade containers used for food storage.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on dish racks.
- Critical. Vacuum breaker mising at hose bibb to outside hose faucet.
- Critical. No handwashing sign provided at a handsink used by food employees in waitress area.
- Critical. Observed toxic item stored by utensils.
- Wet mop not hung to dry.
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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