- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Plastic bowls in storage room **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Cookline **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Cookline **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Salad dressing in walk in cooler **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers above three compartment sink **Warning**
- Basic - Floor area(s) covered with standing water. Cook line **Warning**
- Basic - Food stored on floor. Oil across from three compartment sink **Corrected On-Site** **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Cook line coolers **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop in hash browns, cookline **Warning**
- Basic - Lime scale build-up inside ice machine. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Warning**
- Basic - Plumbing system in disrepair. Dish machine **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steak 49F, cook line reach in cooler, chilled to 43F **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 49 cook line reach in cooler chilled to 43F **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Women's bathroom **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Ice buildup in reach-in cooler. In front.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- Basic - 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.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Water leaking from faucet/faucet handle. Spray hose area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Corrective action taken.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. Ice bin.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice machine.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in by ice machine.
- Basic - 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. By ice tea station.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. Chocolate pie with whipped cream.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk.
- High Priority - Vacuum breaker missing at hose bibb. Water heater room.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in by ice tea station.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Front.
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Observed floor and wall junctures not coved.(entrance to kitchen) Repeat Violation.
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler) Corrected On Site.
- Observed utensils stored in crevices between equipment.(cook line)
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7/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(ice scoop)
- Observed employee with no hair restraint. Corrected On Site.
- Observed floor and wall junctures not coved.(entrance to kitchen) Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Repeat Violation.
- Critical - One cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(Glass door reach in cooler at cook line - 46 degrees, all potentially hazardous food discarded)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation.
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4/23/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.(3 compatrment sink by sanitizer buckets) Corrected On Site.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Observed floor and wall junctures not coved.(entrance to kitchen)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed single-service articles stored without protection from contamination.(cook line)
- Critical - Vacuum breaker mising at hose bibb.(water heater room)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed equipment in poor repair.(sandwich cooler - inside lower door area)
- Observed gaskets/seals on cold holding unit in poor repair.(sandwich cooler)
- Observed open dumpster lid.
- Observed soiled reach in cooler gaskets.(sandwich cooler)
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibb.(exterior by rear entrance)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/17/2011 | Routine - Food | Call Back - Complied |
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/15/11.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Observed soiled reach in cooler gaskets.(cook line)
- Observed utensils stored in crevices between equipment.(knives)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation.
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8/15/2011 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(ice scoop)
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler)
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed buildup of lime in the interior of ice machine.
- Critical - Observed employee improperly washing hands.(20 seconds) Repeat Violation.3
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.(store room area)
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(cook line) Repeat Violation.
- Critical. Observed employee improperly washing hands.(20 seconds) Repeat Violation.
- Critical. Observed black debris in the interior of ice machine.
- Critical. No handwashing sign provided at a handsink used by food employees.(front counter)
- Observed food debris accumulated on kitchen floor.(under equipments - front line)
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. One cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(ice buildup) Repeat Violation. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. (cook line)
- Critical. Observed employee changing single gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands.(20 seconds)
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Observed single-service articles stored without protection from contamination.(front counter)
- Critical. Vacuum breaker mising at hose bibb.(water heater room)
- Critical. Observed live flies in kitchen.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Observed wall soiled with dust.(ice machine area)
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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7/21/2010 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.(reach in coolers)
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
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6/14/2010 | Routine - Food | Call Back - Complied |
- Critical. One cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(eggs over ready to eat)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(make table)
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands.
- Observed gaskets/seals on cold holding unit in poor repair.(reach in coolers)
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean silverware not stored inverted or in a protected manner.(front line)
- Observed single-service articles stored without protection from contamination.(front line)
- Observed food debris accumulated on kitchen floor.(under equipments )
- Ceiling tile missing.
- Observed moldy ceiling tiles and/or air conditioning vent covers.(cook line)
- Wet mop not hung to dry.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
- No copy of latest inspection report.
- Critical. Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 6/06/10.
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4/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.(dry storage room - 1)
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles)
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(1 reach in at cook line for plant food) Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(reach in at cook line)
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed single-service articles stored without protection from contamination.(front line)
- Observed leaking cold water faucet at plumbing fixture.(hand wash sink at dish washing area)
- Critical. Hand wash sink lacking proper hand drying provisions.(dish washing area) Corrected On Site.
- Critical. Observed small flying insects in front counter area.(syrup area)
- Critical. Observed live flies in kitchen. Repeat Violation.
- Observed floor and wall junctures not coved.(kitchen door to restaurant hallway) Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor and under equipments.
- Observed hole in ceiling.(above HWS in kitchen)
- Observed dusty ceiling tiles and/or air conditioning and ice machine vent covers. Repeat Violation.
- Critical. Observed toxic item stored by food.(dry storage room)
- Wet mop not hung to dry. Repeat Violation.
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7/29/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed leaking pipe at plumbing fixture.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed live flies in kitchen.
- Observed floor and wall junctures not coved.
- Observed hole in wall.
- Observed hole in ceiling.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
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7/1/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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