- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.over buffet prep area **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Operator is using location labeling for shaker. Shaker out of postion. Suggest using color coding to group identify shakers **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamers on line 46 F product iced **Corrected On-Site**
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at dish
- Basic - Food storage container/container lid cracked or broken. Pans noted with broken corners **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Oil, water and spice containers at cook line **Corrected On-Site**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. At bottom edge. And top of door **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. By salad area **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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8/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on soap dispenser. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Glasses above prep area **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. At bottom edge. And top of door **Warning**
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Food stored on floor. Salt for softener on floor **Corrected On-Site** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. By salad area **Warning**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Stored food not covered in walk-in freezer. Biscuits. Open boxes in freezer **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over cut melon **Corrected On-Site** **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Did not register at first testing , COS 2nd test @ 50 ppm **Repeat Violation** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soft serve 45 from yesterday beef mix 48 Rice 47 **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. Beef stroganoff (48) operator stated was in holding from previous day. Rice mix at 47, also from previous day **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Soft serve from yesterday. 45 **Warning**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Noted salmon thawed in package **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Chemical bottle on shelf over meat cutting table. Sanitizer bucket on prep table, **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler, open , not marked. Stated from previous day **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef mix, rice made previous day, no marking **Warning**
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8/2/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving used to store clean pots/pans/dicer - prep line/back kitchen
- Basic - Build-up of slime-like substance on nonfood-contact surface. Track of sliding windows on ice machine.
- Basic - Interior of microwave soiled with encrusted food debris. Bakery area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield broken - cookline
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline cooler.
- Basic - Soiled reach-in cooler gaskets. Cookline
- 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. 0ppm (chlorine container empty) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 47° - make table (COS - cooled in freezer to 41°). Buffet: vanilla soft serve mix 45° (made 6/4) (Recommend monitoring - ensure equipment is capable of maintaining soft serve mix at 41° or below). Server line: coffee creamers 53° - repeat violation (less than 4 hours). Buffet stock cooler: egg salad 45-47° (COS - discarded)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. French toast 110-120° (top layer of tray) - less than 4 hours
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of soup and chowder. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter and vanilla soft serve mix did not cool at all over a one hour period in walk in cooler. Recommend cooling uncovered in freezer in smaller quantities. **Repeat Violation**
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Back prep area/Cookline - slight gap in ceiling tile and coating peeling
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean cutting boards stored on rack with trash can stored adjacent cutting boards - liner of trash can observed touching clean cutting board - dishwasher area
- Basic - Equipment and utensils not properly air-dried - wet nesting.plastic food containers **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Sliding window on ice machine cracked.
- Basic - Working containers of food removed from original container not identified by common name. White powdered substance - dry goods storage area; squeeze bottle of water - cookline **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coffee creamers 53? - server station - less than 4 hours - recommend more ice during storage.
- 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. Pasta soup 45? and mash 54? made previous night **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. Using time as PHC for milk on buffet - no time marking - less than 4 hours
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato and hash brown 120? - less than 4 hours - reheated above 180? **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling - mash and pasta soup **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.WIC: ice cream mix made 7:45am at 46-48? at 11:25am - did not cool with one hour inspection time (ice added and mixes transferred to freezer - COS cooled to 38?). Pancake batter cooling only at a rate of 5 degrees per hour (recommend evaluating cooling method)
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Pasta : deep, covered plastic dish - 48F at 3pm and still 48F at 3:45pm.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice portions stacked high in make table - top bags at 48F [cos - 39F], milk 48F [from buffet - stored in reach in cooler] - cos -discarded. Buffet: softserve machine: chocolate 40-46F, vanilla 41-48F [machines turned off during lunch by kids, as informed by manager and buffet monitoring employee] - chill sticks and bags of ice placed in machine.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef burgers stored above raw shrimp. Reach in freezer. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Sanitizer bucket stored on prep table with food and clean containers. Corrected On Site.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/1/2012 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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7/25/2012 | Routine - Food | Call Back - Complied |
- Violation: 14 Cutting boards grooved
- Violation: 18 Old labeles stuck to clean dishes.
- Violation: 37 Wall in disrepair in backroom by door and backwall.
- Critical - Violation: 53b All emp training certificates are not original and one expired. This violation must be corrected by 7/22/2012 Already on Warning. Callback inspection: No training certification provided except one Safestaff certificate completed 2002.
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7/23/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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6/8/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - All emp training certificates are not original and one expired. This violation must be corrected by 7/22/2012 Already on Warning.
- Critical - Chlorine sanitizer strength OPPM. Dishmachine DO NOT USE This machine to sanitize dishes until serviced. Use three compartment sink to sanitize 50-100ppm, chlorine solution, or proper strength for quat.
- Cutting boards grooved
- Critical - Dishwasher handled soiled dishes then handled clean disheswithout washing hands.
- Gravy at 53F on cook line, Red potatoes (cooked) 65F, 142F Steaks, 44 milk, 45 vanilla softserve mix in machine hopper, 67F choc soft serve mix in machine hopper at 69F R. AC this violation must be corrected by 6/8/12
- Ground beef burgers in WIF not covered.
- HWS on cookline slow draining
- Oil spray bottle on cookline not labeled.
- Old labeles stuck to clean dishes.
- Salt and ground peppers in small container not labeled.
- Sliced ham HH at self serve station at 107F for 15 min. Advised operator to reheat to 165
- Sliced ham brought to self serve station for hot hold not reheated to 165F
- Critical - Soiled slicer
- Stopsale order issued for varied soft serve mix.
- Wall in disrepair in backroom by door and backwall.
- Wiping cloths not stored in sanitizer solution in between use COS.
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6/7/2012 | Complaint Full | Warning Issued |
- Violation: 15-32-1 Observed CORNER REACH -in cooler gasket torn/in disrepair.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.BACK KITCHEN
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.FRANCISCO BARJA This violation must be corrected by : 07/22/2012.
- Critical - Violation: 53B-08-1 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. ALL COPIED ONE EXPIRED ON 08/30/2011 This violation must be corrected by : 07/22/2012.
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5/23/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. CLEAR GLASS BOWLS Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC AMBIENT TEMPRATURE 45 AND FOOD TEMPRATURES 44-45 This violation must be corrected by : 05/23/2012.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Light not functioning. ABOVE FRYER
- 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. ALL COPIED ONE EXPIRED ON 08/30/2011 This violation must be corrected by : 07/22/2012.
- Observed CORNER REACH -in cooler gasket torn/in disrepair.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.BACK KITCHEN
- Critical - Observed expired Food Manager Certification.FRANCISCO BARJA This violation must be corrected by : 07/22/2012.
- Critical - Observed handwash sink used for purposes other than handwashing. HWS AT SERVER STATION USED AS DUMP SINK . DUMPING ICE Corrected On Site.
- Observed old food stuck to clean dishware/utensils. ON CLEAR GLASS BOWLS Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HB EGGS IN SHELL 56 AT BUFFET ,CH MIX AND VANILLA MIX AT 44-45 IN MACHINE HOPPER, SOUP CH IN WIC 44,CREAM CHEESE IN WIC 44, CHICKEN BREAST,RIBS IN WIC AT 44, BEEF AT 45 IN WIC. OPERATOR DISCARDED 8 HB EGGS IN SHELLS.( WERE HELD LONGER THAN 4 HRS This violation must be corrected by : 05/23/2012.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).8 HARD BOILED EGGS AT 56 F ON BUFFET LONGER THAN 4 HRS This violation must be corrected by : 05/23/2012.
- Critical - Working containers of food removed from original container not identified by common name.OIL SPRAY BOTTEL Corrected On Site.
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5/22/2012 | Routine - Food | Warning Issued |
- Clean chill wands in freezer not stored inverted or in a protected manner.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.crocks for buffet
- Critical - Displayed food not properly protected from contamination.apples at buffet. Repeat Violation.
- Critical - Displayed food not properly protected from contamination.sliced lemons at hand sink
- Equipment and utensils not properly air-dried.cups wet nesting at serve counter
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.not wahing hands before appling gloves Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.sweeping floors while wearing gloves and did not wash hands after removing gloves when putting on new Corrected On Site.
- Critical - 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. Copies not orginal certification Repeat Violation.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / ambient air temperature at 50 F, in cookline RIC
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / 0 ppm chlorine
- Critical - Displayed food not properly protected from contamination. / self-serve apples not wrapped at buffet
- Critical - Establishment is using SafeStaff for employee training. No original certifications provided. All copies.
- Food pans not properly air-dried.
- Observed a dirty apron stored with food.
- Critical - Observed dish washer putting new gloves on without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. / Dishwasher does not know how to check the concentration of dishmachine sanitizing solution when asked.
- Critical - Observed encrusted material on can opener.
- Critical - Observed iced water cooled hardboiled eggs stored in water at buffet
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / taco meat/yellow rice in WIC
- Observed residue build-up inside cabinet / iced tea on top
- Observed residue build-up on underside of the soda dispensing heads, at wait station.
- Critical - Observed servers handling soiled equipment or utensils then return to work without washing hands.
- Critical - Observed toxic bottle of degreaser stored in food preparation area./ Corrected On Site.
- Critical - Observed toxic sanitizer buckets stored in food preparation area./ Corrected On Site.
- Critical - Observed uncovered cooked rib in WIC
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only. / by WIC
- Critical - Working containers of food removed from original container not identified by common name. / container of white substances, in dry storage
- Critical - Working containers of food removed from original container not identified by common name. / flour-like substances in dry storage
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).For a pan of pasta cooling from the day before at 50 f. Corrected On Site. This was discarded by the operator.
- Critical. Observed food being cooled by nonapproved method. All the products been colled weree cover and in deep pans, Corrected On Site. Move to the frezzer and uncover into a shalow pan.
- Observed nonfood-contact equipment in poor repair, handles to the reach in cooler at the cooks line .
- Floors not maintained smooth and durable. A few broken tiles by the dishwasher area.
- Observed food debris accumulated on kitchen floor. Against the wal in between the equipment and floor at the cooks line.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. At the deep fryers station.
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12/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.For Alfredo sauce at 50F made 3\6\2010. Corrected On Site. Operator discard the food,
- Critical. Observed food being cooled by nonapproved method.In deep pans and cover. This food was moved to the walk in frezzer for faster chilking process.
- Critical. Observed food stored on floor. 2 bags of salt. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Heavy rust in a few reach in cooler shelves. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.At O ppm .
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed buildup of black like subdtance dispensing nozzles.Of the ice cream machine in the buffett line.
- Critical. Observed the a device designated to trap accumulate insects and others right above an open container of clean utensils. Corrected On Site.
- Floors not maintained smooth and durable.bBroken tiles at the dishwasher area.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.Reach in cooler shelving rusted at RIC PRC.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.Reach in cooler PRC.
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8/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs at buffet line, manager voluntarily discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw beef at meat cooler 57 degrees .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Meat walk in cooler.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.At sweetcorn container at reach in freezer .
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.After working with raw shell eggs employee had double gloved and failed to wash hands.
- Food-contact surface not smooth and easily cleanable.Reach in cooler shelving rusted at RIC PRC.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets.Reach in cooler PRC.
- Observed residue build-up on nonfood-contact surface.At exterior of meat cooler doors.
- Critical. Observed dead roaches on premises.1 dead roach under dishmachine .
- Observed wall soiled with accumulated black debris in dishwashing area.At caulking .
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8/27/2009 | Routine - Food | Warning Issued |
| No report available. | 3/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/13/2009 | Routine - Food | Warning Issued |
| No report available. | 9/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/4/2008 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Warning Issued |
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