- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. Front counter waitress.
- Basic - Equipment in poor repair. Prep cooler in the kitchen. On 5/9/14 Ambient temperature is 60°F on 7/10/14 ambient temperature 70°F
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lack of toilet tissue at each toilet. Both restrooms.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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. On 5/9/14 *Ham 58°F, *cheese 50°F and 7/10/14 ham 76°F cheese 70°F
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Pot of food. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. In men's restroom.
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07/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. Front counter waitress.
- Basic - Equipment in poor repair. Prep cooler in the kitchen. Ambient temperature is 60°F
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. In the back by kitchen door.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lack of toilet tissue at each toilet. Both restrooms.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Reuse of single-service articles. Cans used as a scoop.
- 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. *Ham 58°F, *cheese 50°F
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Roach activity present as evidenced by live roaches found. 1 came from outside.
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Pot of food. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. In men's restroom.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. One was provided to the operator. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/9/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair.
- Basic - Leaking pipe at plumbing fixture.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/30/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site** **Warning**
- Basic - Plumbing system in disrepair. Leak at hws **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Food discarded by operator **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at 45°. Dairy product and cooked beef discarded by operator **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer ' not all products commercially packaged. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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6/19/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Reach in freezer
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. FOOD REHEATED TO 165
- Critical - Vacuum breaker mising at hose bibb.
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2/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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