- Basic - Cloth used as a food-contact surface. Cloth under bacon in plastic container on prep sink back of kitchen, recommended food grade paper towels.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler gaskets have excessive mold like build up front of kitchen, walk in cooler gasket also has mold like build up. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers front of kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Large container of sugar per manager on back wordage shelf by triple sink, labeled by manager. **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. Hash browns on front counter put out at 7 am according to manager, manager placed time mark on food.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Meatballs in steam table 73°, started reheating at 7:30. Recommended rapidly reheating in microwave, meatballs now 165°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw whole shell eggs over lunch meat, container of milk, corrected by manager. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of ice machine has excessive build up of mold like accumulation.
- 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. Large container of sour cream in reach in cooler front of kitchen, gallon of milk in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large pitcher in hand sink front of kitchen, removed by manager. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written plan was given at last inspection, but forms not filled out. Gave new forms and manager filled out. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Garlic butter, gravy in reach in cooler end of cook line, also items in walk in freezer. **Repeat Violation**
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Multiple containers throughout facility unmarked. Container with meat, container with gravy in reach in cooler under prep. Container of sugar (as specified by manager) on back storage racks by triple sinks.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Crumbs and food in reach in cooler under front prep area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on back storage shelves by triple sink have food debris and are not inverted. Crock pot inserts are not inverted on shelves in very back of kitchen bottom shelf. Single use items in office/storage area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket next to to-go containers in back storage area near office.
- Basic - Gaskets with slimy/mold-like build-up. Walk in cooler and Reach in coolers by front prep area. Black mold like build up.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Some knives at self-service area not inverted/ going different directions.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes by prep area 65°, corrective action taken and tomatoes placed in walk in cooler.
- High Priority - Toxic substance/chemical stored by or with food. Clorox clean up bleach and windex by clean dishes above triple sink.
- Intermediate - Encrusted, soiled material on slicer. Knife sharpener guard has dried meat, debris inside. Slicer blade guard has accumulation of food debris.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cut tomatoes by prep line 65°, unmarked for time. Employee stated that they hold tomatoes on time, but no written plan. Discussed Time as a Public Health Control with management, form completed.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Grits in walk in cooler. Cover was removed **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. Sausage and gravy made made 2 days prior not date marked.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee coffee cup on counter with no lid/straw. **Corrected On-Site** **Warning**
- Basic - Reuse of ridged single-use container. Plastic cole slaw containers used to store deli salads prepared on site. **Warning**
- Basic - Soiled reach-in cooler gaskets. Reach in coolers under prep line. **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. Deli salads in walk in cooler not date marked.
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2/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee coffee cup on counter with no lid/straw. **Corrected On-Site** **Warning**
- Basic - Reuse of ridged single-use container. Plastic cole slaw containers used to store deli salads prepared on site. **Warning**
- Basic - Soiled reach-in cooler gaskets. Reach in coolers under prep line. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth near prep sink in back of restaurant. **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. Deli salads in walk in cooler not date marked. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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12/16/2013 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris. End of cookline
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on dry storage shelf
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced turkey, 47'F, stacked over chill line in top of make table unit; corrective action moved to another unit
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal pan sink near register
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 comp sink
- Intermediate - No soap provided at handwash sink. Near 3 comp sink
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. near cash register
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed toxic item stored by food. bleach on same shelf as vinegar Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. jug of vinegar left open on dry storage shelf
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. display cooler
- Equipment and utensils not properly air-dried. plastic tubs stacked wet under prep table
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. cloths used to line shelf under steam table
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed interior of microwave soiled. panasonic
- Observed nonfood-grade containers used for food storage. plastic tubs used to store bacon and sliced deli meats
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various potentially hazardous foods between 45'F - 46'F Corrected On Site. less than 4hrs all phf moved to walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, macaroni and potatoe salads portioned in display cooler
- Wet wiping cloth not stored in sanitizing solution between uses. on prep reach in cooler with condiments
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Box of chicken in walkin freezer
- Critical - Observed interior of microwave soiled. Interior top of both microwaves
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Fire Exit door in dry storage area blocked
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs in reachin cooler (on counter, until inspector arrived, than placed in cooler. Cream cheese on cookline at 52F. Discussed and gave time in lieu form
- Observed single-service items stored on floor. To go boxes in back dry storage area
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass reach in cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. metal container laying in rice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta salad, cole slaw- front reach in cooler-discarded, 3 turkey loaves and 2 ham loaves unopened- purchased Monday 2/14- placed in walk in cooler 2 other reach in coolers at front counter operating normally at 41F All other items are non-potentially Hazardous foods Corrected On Site-products discarded glass doors slightly open upon inspection, per manager glass reach in cooler was operating Monday 2/14
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cole slaw, pasta salad Corrected On Site- discarded by management
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. franks at reach in cooler at front, chili in walk in
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.
- Critical. Observed interior of microwave soiled.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking bacon from raw
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sausage , franks
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed unlabeled chemical spray bottle. over sink
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical. No complete 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. Brittany Williams This violation must be corrected by : 03/01/10. Per owner employee has a handlers card already
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12/30/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/30/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed packaged food not labeled as specified by law. squeeze bottles shakers
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese set out on make table Corrected On Site- product to be discarded by noon
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- No copy of latest inspection report.
- Critical. No complete 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. New Employee - Brittany
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwich make table See Violation 04 for temps 8/5/09-tuna 37F, ham 38F
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwiche make table 6/4/09- beef patty's 53F, boca burger 54F, franks 54F See 03A also
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8/5/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/4/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/1/2009 | Routine - Food | Warning Issued |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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