- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Paper towel used as liner for food container.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.Pasta 117°-120°, sausage 98°-116° **Corrected On-Site**
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 94°. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In the walk-in cooler . **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
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2/6/2014 | 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. **Corrected On-Site**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Meat sauce, and sausage. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour and salt **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 50° at front counter . Revisited after butter was put on ice , butter at 42° **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Rear prep area.
- Basic - Build-up of debris, dust or dirt on nonfood-contact surface. Shelving above 3 compartment sink.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Hood soiled with accumulated dust.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Rear prep area and front counter area.
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza prep cooler.
- Basic - Single-service articles improperly stored. Pizza boxes Stored in breezeway to restrooms where the public may have access to them.
- Basic - Soiled reach-in cooler gaskets. Coolers at cookline and pizza prep cooler.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At 71? F . Added to application to time as a public health control. Time marked. Must discard within 4 hours from leaving temperature control. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage at 52? F at pizza prep cooler. Removed half of over stacked product and placed it inside cooler . **Corrected On-Site**
- Intermediate - Accumulation of debris in the interior of the ice machine. **Corrected On-Site**
- 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. Deli meat and cheeses at walkin cooler.
- Intermediate - Cutting board(s) stained/soiled. At steam table.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can in rear prep area and obstructed by utensils and rack in front counter area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walkin cooler.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at TRUE REFRIGERATOR at cookline and at pizza prep cooler .
- Observed employee with no hair restraint. cooks.
- Observed interior, exterior and gaskets of reach-in cooler soiled with accumulation of food residue. BEVERAGE AIR FREEZER .
- Observed single-service items stored on floor. pizza boxes.
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna at walk in cooler .
- Working containers of food removed from original container not identified by common name. sugar container .
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2/7/2013 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. onions under handwash sink on dirty carpeting.
- Critical - Hand sink missing in food preparation room or area. no accessible handwash sink in pizza prep area. several handwashing violations observed in this area due to no accesability to a handwash sink .
- Critical - Handwashing cleanser lacking at handwashing lavatory. dishwashing area .
- Critical - No Certified Food Manager for establishment. card expired.
- 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.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. hanging shelving in rear prep area and on prep table in rear prep area not smooth and easily cleanable .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza prep cook while placing toppings on pizza dough. cookline cook while handling cheese and bread. Corrected On Site. wear gloves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at TRUE REFRIGERATOR at cookline and at pizza prep cooler .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table soiled at cookline, by slicer and in rear prep area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving soiled throughout rear prep area by back door , dishwashing area and cookline.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soda machine soiled .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of dishwashing machine .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. water heater heavily soiled .
- Critical - Observed buildup of soiled material on HOBART mixer
- Observed clean equipment stored in dirty shelving in rear prep area shelving by back door area. food storage containers .
- Critical - Observed cloth used as a food-contact surface. cloth used to cover pasta at walk in cooler .
- Critical - Observed container of medicine improperly stored. stored in top shelving at prep table in cookline .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. pizza cook failed to wash hands after answering phone. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. from cleaning to prep without handwashing. both cooks. Corrected On Site.
- Observed employee with no hair restraint. cooks.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on floor by water heater .
- Observed food debris accumulated on walk in cooler floor.
- Observed food debris accumulated on wood slat flooring at cookline and in pizza prep area .
- Critical - Observed food employee touch dirty apron then engage in food preparation, handle clean equipment or utensils without washing hands. pizza cook.
- Critical - Observed food stored on floor. beef, lemons,and sauce on floor at walkin cooler .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at steam table.
- Observed garbage on the ground around back door .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. bread on top and touching raw beef at BEVERAGE AIR FREEZER .
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. pizza prep cooler .
- Critical - Observed interior, exterior and gaskets of reach-in cooler soiled with accumulation of food residue. BEVERAGE AIR FREEZER .
- Observed nonfood-contact equipment in poor repair, rusted cooler interior in server's station .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 58 degrees in pizza prep area under no temperature control. place inside cooler. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil under no temperature control at cookline at 68 degrees . cheese under no temperature control at cookline at 67 degrees . Place in cooler. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL.
- Critical - Observed potentially hazardous food thawed in standing water. chicken at 3 compartment sink
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over veggies at walk in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over sauce and eggs over cooked pasta at TRUE REFRIGERATOR at cookline .
- Observed reuse of single-service articles. reuse of mozarella containers to store calamari at walk in cooler, chicken flavor container used to store sugar.
- Observed single-service articles improperly stored. pizza boxes stored in restroom area.
- Observed single-service articles improperly stored. takeout containers not properly inverted in server's station .
- Observed single-service items stored on floor. pizza boxes.
- Critical - Observed toxic item stored by utensils. chemical cleaner and soap storec next to clean utensils in dishwashing area shelving .
- Critical - Observed uncovered food in holding unit/dry storage area. pooled eggs, sauce, calamari and cheese at walk in cooler .
- Observed wall in disrepair. by restroom area .
- Observed wall soiled with accumulated food debris and grease. rear prep area by back door , dishwashing area , and cookline area.
- Observed wall soiled with accumulated food debris. walk in cooler .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door not tight fitting or sealing .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza by the slice under no temperature control at 62 degrees . Corrected On Site. Application for time as a public health control completed . Pizza time marked. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna at walk in cooler .
- Critical - Working containers of food removed from original container not identified by common name. sugar container .
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10/29/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.SOUP SPOONS IN CONTAINER SERVICE ENDS UP
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.KEY BOARD IN SINK Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.BOX OF VEGES ON SINK
- Critical - No handwashing sign provided at a handsink used by food employees.HANDWASH SINK NEAR WALKIN
- Observed employee with no hair restraintFOODHANDLERS
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.CARDBOARD SHELVING LINERS
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.KITCHEN
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.EGGS WALKIN
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.PIZZAS Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SAUSAGE
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.preparation taBLE shelving
- Critical. Vacuum breaker mising at hose bibb.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed food stored on floor.WALKIN
- Critical. Observed food stored on floor.KITCHEN
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.FLOUR
- Observed employee with no hair restraint.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.SERVICE ENDS UP
- Observed open dumpster lid.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Hotel and Restaurant license not properly displayed.
- 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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1/14/2010 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.SPOONS BEVERAGE STATION
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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