- No Violations Were Observed
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5/27/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine. Heavy lime-like buildup on the interior of the dish wash machine.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler drawers on cook line.
- Basic - Outer openings not protected with self-closing doors. Rear exit door. **Repeat Violation**
- Basic - Standing water in floor drain/floor drain draining very slowly. Under hand wash sink near the dish ash machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler Drawer: ham 45°, lettuce 45°, corrective action taken. Place in another working cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef on bottles of milk in the rear reach in cooler.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Condensation buildup in the rear three door cooler.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings not protected with self-closing doors. Back door.
- Basic - Soiled drawer cooler gaskets. Underneath flattop grill.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under grill.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook on flattop grill.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 48°. Cheese 50°. Canned mushrooms. 47°. **Admin Complaint** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Windex On cook line next to crackers. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. Outside back door
- Intermediate - Accumulation of pink mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of dirty water. Reach in cooler on back line containing eggs and hash browns.
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3/3/2014 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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2/5/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler: ham 47°, hashbrowns 45° **Repeat Violation**
- High Priority - Raw animal food stored over plant food that cooks at a less temperture. Reach in Cooler: Raw bacon stored above waffle batter.
- High Priority - Raw animal food stored over ready-to-eat food. Reach in Cooler: Raw ground beef patties stored over milk
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs rear prep area 60° F
- Intermediate - No certified food manager for establishment.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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. Waffle batter made on 2/2/14 not date marked.
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2/4/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, hasbrowns. Corrective action taken. Placed in cooler to lower the temperature.
- High Priority - Toxic substance/chemical improperly stored. Chemicals next to hand wash sink
- Intermediate - Interior of reach-in cooler/freezer soiled with accumulation of food residue.
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Soiled cardboard covering shelf in reachin **Corrected On-Site**
- No copy of latest inspection report.
- Critical - Observed interior of reach-in cooler and freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham in top of reachin 44-53. Ham was moved to another unit and a colder pan was put out. Corrective action
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chili **Corrected On-Site**
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink by back door.
- 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. Some employees didn't have training.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks on soda boxes.
- Critical - Observed bathroom facility in disrepair. Women's bathroom out of order.
- Critical - Observed buildup of slime in the interior of ice machine. Both ice machines.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler in back storage area. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at 44 F in reach in cooler by cookline. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. raw shell eggs
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm in sanitizing solution for wiping tables.
- Critical - Observed toxic item stored by food. Iron cleaner next to onions on storage shelf in backroom.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Sitting on top of cooking area at 65 F.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Sugar container under coffee station not labeled.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. next to grill
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 47, batter 50 Corrected On Site.
- Observed residue build-up on nonfood-contact surface. rear handsink
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. none Repeat Violation. Corrected On Site.
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2/6/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/28/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili at 55-made yesterday Corrected On Site.
- Faucet/handle missing at plumbing fixture. hot water, front handsink
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. containers of jelly, cream cheese stored under hand towels Corrected On Site.
- Critical - Hot water not provided/shut off at mop sink. MOP SINK MUST HBE HOT WATER BY NEXT ROUTINE INSPECTION
- Critical - No conspicuously located thermometer in holding unit. reachin cooler left of cookline
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. break table over steamtable Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. eggs. discarded Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chili, soup, gravy
- Critical - Observed raw animal food stored over ready-to-eat food. hamburger meat over biscuits
- Observed single-use containers (boxes and/or cans) reused for the storage of food. egg box used for produce
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. held at room temperature which was 67 degrees Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. none Corrected On Site.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reachin cooler Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in crevice between equipment.
- 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. Proof for all employees not provided.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Lime-like buildup.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed food being cooled by nonapproved method. Waffle batter ambient air cooling with lids on. Corrected On Site.
- Observed food debris accumulated on kitchen floor. under dish machine
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin Cooler: ham 45, 49, cheese 47, rehydrated potatoes 52 and waffle batter 44 degrees f Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.200 ppm Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. grits 128 degrees f. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm Corrected On Site.
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9/7/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin unit with drawers, left of cookline, mainTAINING PHF at 44-56. (no ambient air thermometer)
- Critical - Hot water not provided/shut off at mop sink. mgr stated they place mop bucket in triple sink to fill with hot water.
- Critical - No conspicuously located thermometer in holding units. reachins
- No copy of latest inspection report.
- 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. some cards are expired
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in reachin drawers, ham 46, cheese 48. in bottom of reachin, ham 56, cheese 53, batter 44-46. Repeat Violation.
- Observed single-service items stored on floor. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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6/9/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 48 degrees f in top of reachin cooler on cookline Corrected On Site.
- Critical. Observed employee improperly washing hands. less than 20 seconds (10 seconds)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Observed open dumpster lid.
- Critical. Observed toxic item stored by food. Dry Storage Area Corrected On Site.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Waffle batter & sausage gravy. Products made on 1/26/10, temperature taken on 1/27/10 was 44 to 48 degrees F.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over pork in reachin freezer
- Critical. Observed raw animal food stored over ready-to-eat food. Raw bacon over ready-to-eat canadian bacon. Reachin Cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cooks are not washing hands when changing gloves.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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1/27/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Non-food contact surfaces clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Fire extinguishers - proper and sufficient
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7/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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