- Basic - Food stored on floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Plumbing system in disrepair. Dipper Well
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.walkin cooler. Chicken **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- 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.sugar **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.walkin cooler
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. **Warning**
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2/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. No soap throughout establishment **Corrected On-Site** **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 - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese croissant **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. **Warning**
- 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. Cooked chicken **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site** **Warning**
- 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** **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site** **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen by shelf **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Thermometer calibration **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
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2/18/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. **Admin Complaint**
- Critical - No handwashing sign provided at a handsink used by food employees.Back area
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Raw salmon
- Critical - Observed dented/rusted cans.
- Critical - Observed handwash sink used for purposes other than handwashing.Front
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Scoop without handle
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over cooked food.Eggs over muffin
- Critical - Observed shell eggs in use or stored with cracks or broken shells.Reach in cooler
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.Ice cream inside reach in cooler
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.Rice and salt
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.broken thermometer in milk holding unit
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.top of juicer
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises.in light sheld back prep area
- Critical - Observed dented cans.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.cutting board and blender container top Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese52,ham52,mushrooms52 Corrected On Site.
- Observed residue build-up on nonfood-contact surface.ice bin door
- Observed single-service items stored on floor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. ICE SCOOP
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. TWO EMPLOYEES MISSING TRAINING
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. ICE MACHINE RUSTED OUTSIDE
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed buildup of slime/ rust in the interior of ice machine.
- Observed employee with ineffective hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. BLENDER CONTAINERS ON TOP
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. *FOR BREAKFAST
- Critical - Sanitizing solution not maintained clean. *HAD SOAP SUDS
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures. Repeat Violation.
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4/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions-cold holding requirements.
- Critical - Cold holding equipment (front service coolers, 50F and 46F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 4-12-11.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Handwashing cleanser lacking at handwashing lavatory-rear kitchen area.
- Observed employee with no hair restraint.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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4/11/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/5/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 08A-07-1 Unpackaged food not protected from environmental sources of contamination during preparation-inside garbage container. Corrected On Site-contents discarded.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Violation: 37-06-1 Observed wall soiled with accumulated grease-perimeter of kitchen, front service area, underneath equipment.
- Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions-cold holding requirement, temperature monitoring/verification.
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8/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment (both refrigeration units in front area, 48F-52F)incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8-18-10.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation-inside garbage container. Corrected On Site-contents discarded.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed roach activity as evidenced by live roaches found. One live roach observed in front service area of kitchen. This violation must be corrected by : 8-18-10.
- Observed wall soiled with accumulated grease-perimeter of kitchen, front service area, underneath equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers-walk-in cooler.
- Critical. Certified Food Manager unable to answer basic Food Code questions-cold holding requirement, temperature monitoring/verification.
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8/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment (reach-in cooler, next to register 48F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present; please repair nonworking cooler prior to storing any Potentially Hazardous Foods.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands-washing equipment observed.
- Critical. Observed establishment utilizing time as a public health control without having written procedures-bakery display case. Please obtain Time as a Public Health Control application from www.myfloridalicense.com.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.
- Critical. Observed empolyee wash hands with no hot water.
- Observed employee with ineffective hair restraint.
- Critical. Food-contact surfaces not cleaned after being contaminationed.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Observed leaking pipe at plumbing fixture.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/9/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/6/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/4/2009 | Routine - Food | Warning Issued |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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