- Basic - Accumulation of debris on exterior of warewashing machine. Top of machine
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Along walls, under equipment
- Basic - Light shield damaged/in disrepair. Dish area
- Basic - No handwashing sign provided at a hand sink used by food employees. Server area.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee dipped hands in sanitizer bucket and dried with towel in place of handwashing.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In small superior cooler overnight: raw burgers 47-50F, corned beef 44F, on bottom shelf. Other cooler temperatures 36-43F. Corrective action: moved beef to freezer.
- 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 - food sitting out on cookline and returned to cooler. Advised operator regarding how to properly use TAPHC.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Open container of raw beef over waffles. Raw chicken over liquid egg
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used prep sink next to handsink on cookline.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. Server area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In server area, using handsink to fill water pitcher. On cookline, handsink holding container of hash browns. **Corrected On-Site**
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. Top of machine
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment in poor repair. Microwave door handle
- Basic - Hole in wall. Two holes under three compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. True cooler, next to stove
- Basic - Walk in freezer not maintaining food requiring time or temperature control for safety frozen. Items in walk in freezer 41F or below but not frozen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Single service butter 54F in server cooler.
- 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 as required. Potatoes
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open container of raw beef over open container of cooked waffles. Raw beef over bagged fries. Cookline freezers.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Stuffed peppers dated 5/15.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site**
- Basic - Hole in wall. Under 3 compartment sink, behind ice machine
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.white cooler in shed
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Since 12/17/13, noodle soup cooling at 45.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Overfilled cambro 45-on top, cookline drop in cooler
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In true double cooler, cat fish 48, stuffed peppers 45, boiled eggs 45, beef 47 on left side. On right side, sliced apples 45, sliced deli meats 43, salads 41
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Cooked fish dated 12/8, chicken salad dated 12/10, apples dated 12/5.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold dirty cup.
- 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. Double true cooler
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on clean containers. Date marking not removed/changed
- Basic - Accumulation of debris on exterior of warewashing machine. Light debris on top of machine.
- Basic - Bowl or other container with no handle used to dispense food. In pasta
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ice cream, freezer
- Basic - Ice buildup on the floor, walk in freezer.
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10/21/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A) old labels on clean containers. Date marking not removed/changed
- Basic - Accumulation of debris on exterior of warewashing machine. Light debris on top of machine.
- Basic - Bowl or other container with no handle used to dispense food. In pasta
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ice cream, freezer
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup bowls in dining room.
- 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. true cooler next to stove.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice buildup on the floor, walk in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In true cooler next to oven, deli meats 44-47, pasta 44, stuffed peppers 44, chicken salad 44
- High Priority - Raw animal food stored over ready-to-eat food. Fish over tomatoes, walk in cooler **Corrected On-Site**
- 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. Operator brought paperwork home.
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8/20/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine, lime buildup interior
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of ice, open case of food
- Basic - Employee chewing gum while preparing food.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef 52F, deli meat 51F, (stop sale) mushrooms 46F, cheese 47F, turkey 47F, overnight per operator. All items moved to another cooler.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl.
- 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.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Open box of beef over eggplant
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Baked peppers dated 1/21 - 9 days
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. Front counter
- Intermediate - Handwash sink used for purposes other than handwashing.front counter - used to fill water pitcher. Kitchen - used to hold container.
- Intermediate - Old food debris on 2 chill sticks in wif.
- Intermediate - Reach-in cooler 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. Cookline cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken salad
- 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. 1 expired 5/12
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. True cooler next to stove holding PHFs at 41F-46F. unit unable to maintain 41F or below
- Critical - No conspicuously located thermometer in holding unit. small cooler on cookline Corrected On Site. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Single service butter left out on dining room tables with no time or temperature control. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. deli meats 43-44F, stuffed cabbage 44F, steak 46F, corn 44F, sausage 41F, True cooler next to stove.
- Critical - Observed raw animal food stored over ready-to-eat food. Container of raw fish over potatoes, walk in cooler
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. home fries
- Critical - Sliced deli meat added to old containers, date not changed and container not washed rinsed and sanitized. Meats dated 9/1, 9/2, Corrected On Site.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
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6/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. approximately 30-40 dead in glue traps, on floor. On 6/6/12, 3 live roaches on floor, kitchen. On 6/7/12, 2 live roaches on floor, corrected on site. 10 in trap, live, 4 dead on floor, and back of bottom shelf, corner flattop.
- Violation: 36-13-1 Observed heavy grease accumulated under cooking equipment.
- Violation: 36-22-1 Observed standing water outside along back of building
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6/7/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. cookline Superior cooler.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. approximately 30-40 dead in glue traps, on floor. On 6/6/12, 3 live roaches on floor, kitchen.
- Violation: 36-13-1 Observed heavy grease accumulated under cooking equipment.
- Violation: 36-22-1 Observed standing water outside along back of building
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6/6/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. soup bowls, dining room.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili cooling from 6/4/12 in walk in cooler at 41-48F. See stop sale
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm cl. manual sanitize until machine reads 50 - 100ppm
- Critical - No conspicuously located thermometer in holding unit. cookline Superior cooler.
- Observed standing water outside along back of building
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on shelving under flattop grills
- Critical - Observed dead roaches on premises. approximately 30-40 dead in glue traps, on floor
- Critical - Observed encrusted material on can opener.
- Observed heavy grease accumulated under cooking equipment.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/5/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 22 Superior reach in cooler interior soiled.
- Violation: 23 Dish machine soiled.
- Violation: 23 shelving under prep table, cookline, soiled with grease.
- Violation: 25 Cups, single service on floor in shed, Repeat.
- Critical - Violation: 35b Crack under back door/ not sealable.
- Violation: 36 Grease buildup, under cooking equipment on floor.
- Violation: 3a Exterior reach in freezer; shed unlocked.
- Violation: 51 license for 70 seats; 91 seats.
- Violation: 8a Fish stored in undrained ice.
- Violation: 8a Open containers of chicken/liver, reach in freezers.
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2/13/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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12/14/2011 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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12/13/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - 3-4- dead roaches in trap under sink, cookline; 10-15 under ice machine, front counter.
- Critical - Aop not reviewed annually, Repeat.
- Critical - BHC of corn.
- Beef livers over french fries, rif.
- Butter at 46f in reach in cooler; returned from table; hashbrowns at 126f; moved to cooler.
- Critical - Crack under back door/ not sealable.
- Cups, single service on floor in shed, Repeat.
- Critical - Dish machine sanitizing at 0ppm cl.
- Dish machine soiled.
- Critical - Drink stored on clean prep table, cook line.
- Dumpster lid open.
- Dust build up, hood filters.
- Exterior reach in freezer; shed unlocked.
- Fish stored in undrained ice.
- Gaskets torn, reach in freezer.
- Grease buildup, under cooking equipment on floor.
- Light shield, reach in freezers.
- Critical - Microwaves interior soiled.
- Critical - No completed employee training certificates available; stubs only.
- Critical - No covered trash can, womens restroom.
- Critical - No hand sanitizer at hand sink with aop in use, COS.
- Onions on floor, WIC
- Open containers of chicken/liver, reach in freezers.
- Critical - Oven and grill cleaner over clean bowls.
- Personal items stored in walk in cooler.
- Raw pork chops next to cooked deli meat.
- Critical - Single service butter left on tables, reserved.
- Soups not cooled from 45-50f,35-41f within 6 hrs, beef lentil, chili 43-48f, spaghetti sauce 42f-55 from 12/11/11 and 12/10/11.
- Stop sale
- Critical - Superior reach in cooler interior soiled.
- Critical - Thermometer reads 40f in ice h2o.
- Utensils not inverted, cook line.
- Wall splattered with food, cookline.
- Wet mop not hung to dry.
- Critical - Wiping cloth in hand sink.
- license for 70 seats; 91 seats.
- shelving under prep table, cookline, soiled with grease.
- Critical - unlabeled unidentifiable food in plastic bags; no date marking cooked peppers.
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12/12/2011 | Routine - Food | Warning Issued |
- Violation: 37-18-1 Observed dusty fan, walk in cooler.
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7/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Utensils and dishes must be hand sanitized until machine sanitizes.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. front counter
- Critical - No handwashing sign provided at a handsink used by food employees. mens room
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat
- Critical - No sanitizer at handsink with AOP in use.
- Observed build-up of food debris and grease, prep table shelves cookline.
- Critical - Observed dead roaches on premises. 8 in trap under iced tea machine
- Critical - Observed dead roaches on premises. Approximately 40 dead roaches in traps under warewash machine.
- Critical - Observed dead roaches on premises. Approximately 40 in traps under ice machine
- Observed dusty fan, walk in cooler.
- Observed ice buildup, floor of walk in freezer
- Observed old labels stuck to food containers after cleaning. Reach in double cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hash browns at 48F, cheese at 82F, potatoes at 82F on cookline for less than an hour per operator. advised to refrigerate.
- Critical - Observed raw animal food stored over cooked food. Raw beef over cooked hot dogs, reach in freezer.
- Observed single-service items stored on floor. shed
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage at 92F for less than an hour per operator. Advised to reheat to 165F to hot hold at 135F or above.
- Critical - Ready-to-eat, potentially hazardous food held more than 24 hours and not properly date marked. deli meats, reach in double cooler.
- Critical - Working containers of food removed from original container not identified by common name. front counter
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7/18/2011 | Routine - Food | Warning Issued |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cloths used as shelf cover.
- Critical - Observed food stored on floor. Dry storage area.
- 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.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed knife block in use to store knives.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed a dented can.
- Critical. No conspicuously located thermometer in holding unit. Front line.
- Critical. Observed raw food stored over cooked food. Reach in cooler.
- Critical. Observed uncovered food in walk in cooler.
- Critical. Hand wash sink by dish machine lacking proper hand drying provisions.
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Individually packaged Butter on front counter, 80F. Advised butter must be held under refrigeration until served.
- Critical. Observed unwrapped butter/margarine pats and coffe creamers re-served to customers. Corrected On Site.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last review 12/2008.
- Critical. Observed buildup of soil in the interior of ice machine. Repeat Violation.
- Critical. Observed toxic item stored by food. Cleansers stoted by liquid margarine container.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical. Observed soiled reach-in cooler gaskets- refrigerator in storage shed.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. No handwashing sign provided at a handsink used by food employee- wait station.
- Ceiling fan lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic items improperly stored. Cleansers stored over three compartment sink.
- No copy of latest inspection report.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn beef hash, 60F. Advised.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 99F. Advised.
- Critical. Observed soiled reach-in cooler gaskets- reach-in in outside shed.
- Critical. Observed soil buildup inside ice bin.
- Critical. Hand wash sink lacking proper hand drying provisions. Cookline.
- Observed holes in walls.
- Critical. Observed toxic item improperly stored. Liquid cement stored on ice machine. Corrected On Site.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/5/2008 | Routine - Food | Warning Issued |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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