- High Priority - License is expired and is more than 60 after expiration date. Visit MyFloridaLicense.com/dbpr/hr to remit $362 for the renewal of the state license. **Admin Complaint**
- 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. Label open carton of milk with the date it is originally opened.
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4/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Reach-in cooler gasket torn/in disrepair. Repair the torn refrigerator-door gaskets.
- Basic - Single-service items stored on floor. Store cases of single-service items, off the floor, in the dry-storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. So not leave wet-wiping cloths lying on the counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Provide sanitizing solution, for the storage of wiping cloths between uses.
- 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. Provided copy of the "Big Five" handout.
- 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. Label the open carton of milk with the date it is originally opened.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label the container, of brown-and-serve sausage, with the date it is originally placed in the refrigerator.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Label open carton of milk with the date it is originally opened.
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label open carton of milk with the date it is originally opened.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Clean the interior surfaces of the microwave oven.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution for the storage of wet-wiping cloths between uses.
- 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. Label hard-boiled eggs with 4-hour-time labels. Discard any unserved eggs at the end of 4 hours.
- 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. Label open carton of milk with the date it is originally opened.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Place gravy under refrigeration, uncovered, until it reaches 41?F - then cover.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label sausage gravy with the date it is originally repackaged for refrigeration.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.Place left-over sausage gravy in the refrigerator, uncovered, until it reaches 41 F - then cover. Stir the gravy, occasionally, while cooling, to speed up the cooling process. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label the open cartons of milk and orange juice with the date they are opened.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label the repackaged gravy with the date it is placed in the refrigerator. Corrected On Site.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open carton of milk needs to be labeled with the date it is opened. Corrected On Site.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open-milk container with a 7-day-date label.
- Critical - Water pressure lacking at the handwashing sink in the kitchen. Repair the water pressure at the kitchen-handwashing sink.
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open cartons of milk and fruit juices must be marked with 7-day-date labels.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated sausage gravy must be marked with a 7-day-date label.
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9/6/2011 | 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. Open containers of milk and orange juice must bemarked with 7-day-date labels. Corrected On Site.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open, refrigerated containers, of milk & OJ, must be marked with 7-^day-date labels. The labels are intendes ro indicate by when to serve, or discard, the food item.
- Critical. Observed interior of microwave soiled. Clean the inside of the microwave oven. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Clean the food splash from the countertops. Corrected On Site.
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12/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./Sausage gravy This violation must be corrected by : 12/11/2010.
- Critical. Observed interior of microwave soiled.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination./forks,spoons.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/11/2010.
- 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 This violation must be corrected by : 12/11/2010.
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10/11/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ open milk in reachin.
- Critical. Observed food stored on floor./ kitchen
- Critical. Hand wash sink lacking proper hand drying provisions.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed bulk juice dispenser with dispensing tube improperly cut./apple juice.
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1/12/2010 | 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./ open fruit salad, muffins, breads, in reachin.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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