- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs held at 55° F out of temperature for 3 hours . Placed in freezer to cool rapidly .
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. **Corrected On-Site**
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Single-service articles(plates ) not stored inverted or protected from contamination.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 46°, Butter and cream cheese at 50°f for less than four hours . Manager moved items back to cooler and put out new frozen crocks . **Corrected On-Site**
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - OBSERVED ACCUMULATION OF MOLD-LIKE SUBSTANCE ON JUICE DISPENSING EQUIPMENT. CORRECTED ON SITE
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions in kitchen. **Repeat Violation** **Warning**
- Critical - Handwash sink not accessible for employee use at all times. Employee hand wash sink blocked by food cart in kitchen. **Warning**
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Employee washing dishes was unaware of chemical test kit to check sanitizing solution. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- Critical - Observed buildup of slime in the interior of ice machine on ice chute. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in reach in cooler. Boiled eggs 48?, 58?, and 47?. Milk in reach in cooler 49.8?, 48.8? in kitchen. Milk at Buffett reach in cooler at 47?. Cream cheese 53?. All food out less than 4 hours. Employee stated cooler has been open while stocking food and removing food from buffet. RWh in cooler reading 65? upon beginning inspection and reading 36 upon concluding inspection and in defrost mode. **Warning**
- Critical - Observed uncovered muffins in reach in cooler. **Corrected On-Site** **Warning**
- Critical - Observed unlabeled spray bottle of bleach in cabinet underneath three compartment stink. **Corrected On-Site** **Warning**
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11/28/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.
- No copy of latest inspection report.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs on buffet line at 54 degrees fahrenhiet; not out of temperature 4 hours. Rotated out with eggs from cooler.
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6/15/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Observed at 24 degrees however food temperature observed at 42 degrees fahrenhiet in dining room reach in cooler.
- Critical - Ambient air thermometer on holding unit not accurate within +/- 3 degrees Fahrenheit. Observed it reading 37 degrees and foods observed at 43 and 45 degrees fahrenhiet in unit.
- Critical - Displayed food not properly protected from contamination. Observed hard boiled eggs not underneath sneezeguard. Corrected On Site. Repeat Violation, 9/8/11.
- Critical - Displayed food not properly protected from contamination. Observed raisins, walnuts, cinnamon not underneath sneezeguard. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Observed case of oatmeal and empty milk box in handsink in kitchen. Corrected On Site.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed soiled towel used for drainboard in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese and yogurt in kitchen reach in cooler at 45 degrees fahrenhiet. Items iced down in cooler and maintance looking at unit, setting lower to help get items at 41 degrees fahrenhiet or below.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at 68 degrees fahrenhiet on buffet. Has not been out of temperature 4 hours, batter was not made until 6:15 am. 2-1/2 hours remaining to cool down. Batter cupped up and placed in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plates and bowls at buffet not inverted for protection against contamination. Corrected On Site. Repeat Violation, 9/8/11.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Observed oatmeal not underneath sneezeguard. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation, 4/21/11. Corrected On Site.
- Critical - Observed coffee and oatmeal stored on floor in kitchen. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed oatmeal at 98 degrees fahrenhiet on buffet. Not out of temperature 4 hours, made three hours prior. Instead of reheating, voluntarily thrown out.
- Unwrapped single-service utensils not presented so that only the handles are touched. Plasticware knifes. Corrected On Site.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed ice inside small lobby reach in cooler. All items removed from cooler and they will monitor and check out to confirm if there is a definite problem with unit. Unit mudt maintane 41 degrees fahrenhiet or below before use of unit.
- Critical - Hand wash sink lacking proper hand drying provisions in kitchen. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Observed pkg. of cups in handsink. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. I showed employee what she needed to do.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at 60 degrees fahrenhiet in plastic cup that had just been placed in reach in cooler from dispenser that was on buffet line. Product is thrown out at 9 am. Not out 4 hours. Corrected On Site. Repeat Violation, 1/11. Establishment did obtain a different dispenser for waffle batter with a ice pack inside dispenser however they are still having a problem maintaining proper temperature. Paperwork given to use Time as Public Health control.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed yogurt in lobby reach in cooler at 45 degrees fahrenhiet. Items moved to kitchen reach in cooler.
- Observed single-service articles stored without protection from contamination. Observed metal container of plasticware stacked on top of each other without a barrier for protection against contamination from bottom of other container holding plasticware. Corrected On Site.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter on service line. They have a new dispenser but its still not maintaining 41 degrees fahrenhiet or below. Repeat Violation.9/24/10 Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. They did purchase new display holders but they open up to the front. Sneezeguard is still needed. Repeat Violation.9/24/10.
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1/26/2011 | 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. Milk in reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at service counter at 72 degrees Fahrenheit. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. Apples on service line un protected.
- Critical. Displayed food not properly protected from contamination. Doughnuts on service counter.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination for bread, doughnuts, muffins.
- Critical. Observed ready to eat foods without the use of tongs for guest at service buffet counter.
- Critical. Observed cloth used as a food-contact surface. Drying apples and employee bare hands.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Washing apples, and handling ready to eat foods. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Handled apples without washing hands and did not use gloves. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Employee stated that she uses it sometimes.
- Critical. Observed live flies in kitchen.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer in spray bottle way above proper concentration. Corrected On Site.
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9/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Displayed food not properly protected from contamination. Apples on counter. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. In kitchen a cart blocking sink.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification. Manager Jessica Morito This violation must be corrected by : 6-12-10.
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4/12/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. Kitchen
- Critical. Manager lacking proof of Food Manager Certification.
- 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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1/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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