- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site**
- 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**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
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2/6/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Toxic substance/chemical improperly stored.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - No hot running water at three-compartment sink.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Critical - Observed container of medicine improperly stored.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Wet mop not hung to dry.
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11/29/2012 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling tile missing.
- 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. NEW STAFF
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cup of water on prep table.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee was coughing, proceed to put on gloves without washing hands. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet mop not hung to dry. Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm.
- Critical - Working containers of food removed from original container not identified by common name. water spray bottle
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical - Observed handwash sink used for purposes other than handwashing.front
- Critical - Observed potentially hazardous food thawed at room temperature.chicken and beef Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.meatballs
- Wet mop not hung to dry.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report. Corrected On Site.
- No plan review submitted and renovations completed.Installed a new walk-in freezer and removed existing restroom .
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Cutting board
- Critical. Observed soiled reach-in freezer gaskets.
- Critical. Self-closing metering faucet does not provide water for at least 15 seconds. Restroom handsink
- Observed wall soiled with accumulated grease.By breaker box
- Critical. Observed toxic item stored by food.Food being prepared in Warewashing sink compartment next to soapy water solution .
- Critical. One employee with 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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8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.CHICKEN OVER TOMATOES IN WALK IN COOLER
- Observed ceiling soiled with accumulated dust.CEILING FAN
- 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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10/7/2009 | Complaint Full | Warning Issued |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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