- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Hole in ceiling.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Mop sink use for prepping .
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Trash receptacles not provided where needed in establishment. HWS
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 56°f, less than 4 hrs. Operator move product to the walk in cooler.
- Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature.
- 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. **Warning**
- 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.
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Wall in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained/soiled.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. In the back by the hand sink
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw poultry over soda **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken in bucket on the floor in walk in cooler
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.on cook line where sliced tomatoes and other vegetable toppings are kept
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- 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. One has and the other one doesn't new employee
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.spoons
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.I ONLY SAW 1 certificate
- Observed attached equipment soiled with accumulated dust.fan cover in reach in cooler where pizza is prep
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen by microwave
- Observed ceiling in disrepair.kitchen area
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed encrusted, soiled material on slicer.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.inside walk in cooler the shelves
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.THREE COMPARTMENT SINK Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.knives stored in water
- Observed ripped/worn card board used as shelf cover.
- Critical - Observed toxic item stored in food preparation area.chlorine bucket stored on prep table Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wall not smooth and easily cleanable.ac ducks in kitchen
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. OBSERVED PHF IN PREP COOLER ABOVEE 41 DEGREES.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSRVED POULTRY IN WIC AT 49 DEGREES AND COVERED. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED CUT TOMATOES AND SAUSAGE AT 50 AND 51 DEGREES.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2011 | 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SOUP FOUND AT 51 DEGREES. Corrected On Site. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. SOUP FOUND AT 51 DEGREES Corrected On Site. Corrected On Site.
- Critical. Observed toxic item improperly stored. Corrected On Site.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. rolling carts.
- Observed reuse of single-service articles. cardboard boxes used as sheLVES liners.
- Light not functioning. walking coolER .
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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