- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling/walls soiled with accumulated dust. AC unit closet
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food stored on floor. Oil
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hole in wall. AC closet
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking/prep equipment
- Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Back
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No chlorine/quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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5/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking/prep equipment
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. RI freezer not working properly, service in site at time of inspection.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Back
- Basic - Plumbing system in disrepair. Mop sink faucet
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine/quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Using Time labels.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 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. Night shift
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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3/14/2014 | Routine - Food | Warning Issued |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Tomato sauce splashes on wooden prep table leg
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pizza pans stored on a rack next to 3-compartment sink
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Pizza dough prep area, slicer
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Hole in wall. By a/c unit
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken wings **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Single-service items stored on floor.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wall soiled with accumulated dust. By a/c unit
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Salad cooler,need to maintain closed when not in use **Corrected Action Taken**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 50°f
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Ham **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by tray **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Dressing cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Front counter.
- Basic - Debris and flour accumulated under cooking equipment.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza 98f degrees.
- 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.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front counter by oven.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in freezer inside.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pizza pies at front counter with no Time Mark.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces at reach in cooler.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. UNDER DOUGH MACHINE FLOUR AND DIRTY DEBRIS .
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK PIECES RAW (49F DEGREES).
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW MEAT STORED OVER PIZZA SAUCE.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PIZZA PIES (SERVED BY SLICE) 87F DEGREES. NO TIME LABEL CONTROL .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PIZZA SLICES (87F DEGREES).
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2012 | Routine - Food | Call Back - Complied |
- 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 This violation must be corrected by : 04/13/2012.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. BLOCKS OF HAM , SALAMI, DRESSINGS POTENTIALLY HAZARDOUS at reach in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. PIZZA PALLET MADE OF NON-HARD WOODS.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PIZZA SLICES (118F DEGREES).
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Repeat Violation.
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2/13/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed buildup of soiled material on mixer head.
- 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.NO SOAP AT HANDWASHING SINK.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. ONION BAG.
- Observed grease accumulated under cooking equipment.
- Critical - Observed toxic item improperly stored. CHEMICAL SPRAY BOTTLES OVER WOODEN PLATES.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MEATBALLS SAUCE (98F).
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. MEATBALLS SAUCE (98F).
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/5/2011 | Routine - Food | Call Back - Complied |
- 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 This violation must be corrected by : 03/28/2011.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. DOUGH MIXER. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.FLOUR.
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1/28/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.FOR COOKED PIZZA DISPLAYED .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.SAUCE (81F).
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. SAUCE(81F).
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. BREAKFAST ITEMS (DANISH, MUFFINS).
- Observed food debris accumulated on kitchen floor. UNDER SHELVES .
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- 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 This violation must be corrected by : 12/19/2010.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Manager lacking proof of Food Manager Certification. already being addressed AC
- 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 already being adressed in AC
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 50-06-1 License expired within 30 days after expiration date.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 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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12/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. License expired within 30 days after expiration date.
- 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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10/15/2009 | Routine - Food | Warning Issued |
| No report available. | 6/5/2009 | Routine - Lodging | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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