- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. SEE STOP SALE.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed product cold held overnight in reach in cooler above 47°F. Product discarded on site.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed product cold held overnight at 47°F. and above. Product discarded. Other units available for use.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed bowls in use for flour and sugar containers.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. SEE STOP SALE
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork roast cold held overnight at 51°F. SEE STOP SALE
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Employee washed hands with no soap.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Roast held in walk in cooler at 51°F.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Observed pork roast whole piece not cooled to 41°F.
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Observed cloth to cover oysters.
- Basic - No copy of latest inspection report available.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.-cookline
- Critical - Working containers of food removed from original container not identified by common name.-bulk food bins.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at handsinks used by food employees.
- 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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5/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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