- Basic - Single-service items for customer self-service not properly protected to prevent contamination. In A/C room with black substance on walls.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cart by buffet.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter on buffet 47f less than 3 hours. Corrective action: provided Provided operator with a Time As A Public Health Control written plan.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Coffee brewer basket. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. 2 boxes of Single Service cups on floor in kitchen area **Warning**
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3/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. 2 boxes of Single Service cups on floor in kitchen area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Serving line, Dannon Reach In Cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Scrambled eggs on Buffet line 125°. Corrective Action Taken: Serving line over at 0930, eggs thrown out. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Employee dumped juice machine drain into kitchen Handwash sink **Warning**
- Intermediate - Food manager certification expired. One food manager for facility, expired 8/28/13. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Filter from coffee machine in kitchen Handwash sink **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Stand-up Reach In Cooler in kitchen area **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Handwash sink **Warning**
- 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. **Warning**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet line **Warning**
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12/30/2013 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, eggs **Corrected On-Site** **Repeat Violation**
- Intermediate - Food manager certification expired, Umesh Patel expired 8/28/13
- 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 covered while cooling, sausage, eggs and tater tots in refrigerator **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. **Repeat Violation**
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in dry storage area. Box of apples.
- Basic - Cloth used as a food-contact surface. Dry storage.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Eggs.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples.
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Apples were not individually wrapped.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No thermometer provided to measure temperature of food product.
- Observed a towel used as shelf cover under fruit in dry storage area.
- Critical - Observed interior of chest freezer soiled with accumulation of food residue.
- Observed residue build-up on dry storage shelves in the storage room.
- Observed single-service items stored on floor. Cups.
- Observed wall soiled with accumulated black debris in air handler closet in the kitchen area.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Apples offered for self service must be individually wrapped.
- Critical - Hand wash sink in kitchen lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in yogurt cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk, 45-62F; cream cheese, 62F; buffet line. Less than 3 hours. Advised.
- Observed single-service items, boxed cups, stored on floor.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed cloth used as a dish wiping device. Dishes must air dry.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Must wash,rinse and sanitize.
- Critical - Observed handwash sink used for purposes other than handwashing.utensils in sink
- Observed single-service articles stored without protection from contamination.coffee filters.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No probe thermometer provided to measure temperature of food product.
- Critical - Observed boxed food stored on floor.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine Repeat Violation.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Repeat Violation. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- 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. Repeat Violation. One expired, missing certifications
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Observed food stored on floor. Cases of juice in dry storage Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid eggs on counter temp at 73 degree, Advised , operator discard product Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Packages of cream creese temp at 58 degree, half and half temp at 53 degree Advised Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Package of liquid egg thawed on counter,
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallons of milk Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffer stirs
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads Repeat Violation.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallons of milk
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Packet of cream cheese temp at 65 degree Advised
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Missing in reach in cooler & freezer
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads, muffins, eggs, sausage, apples
- Critical. Violation: 08A-28-1 Observed food stored on floor. Cases of waffle batter, coffee, oatmeal
- Violation: 14-29-1 Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical. Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. 200ppm
- Violation: 25-04-1 Observed single-service items stored on floor. Cases of cups, plates, bowls
- Critical. Violation: 47-05-2 Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical. Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 10/19/10.
- 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 This violation must be corrected by : 10/19/10.
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11/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallons of milk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Packet of cream cheese temp at 65 degree Advised
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. Missing in reach in cooler & freezer
- Critical. Observed potentially hazardous food thawed at room temperature. Bags of liquid egg
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads, muffins, eggs, sausage, apples
- Critical. Observed food stored on floor. Cases of waffle batter, coffee, oatmeal
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. At 3 comp sink
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 200ppm
- Observed residue build-up on nonfood-contact surface. Inside cabinet under 3 comp sink
- Observed single-service items stored on floor. Cases of cups, plates, bowls
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 200ppm
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 10/19/10.
- 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 : 10/19/10.
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8/19/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. waffle batter box stored on floor inside dry storage room. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Observed single-service items stored on floor. Observed foam cups
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. No person in charge of establishment.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/6/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sausages, eggs.
- Critical. No conspicuously located thermometer in all cold holding units. Repeat Violation.
- Critical. Observed uncovered food [apples] at buffet line. Advised.
- Observed reach-in freezer gasket not making a complete seal at bottom area of the door, causing ice formation in unit leaking condensation to kitchen floor [towels used].
- Critical. Hotel and Restaurant license not properly displayed. Repeat Violation. This violation must be corrected by : 11/05/09.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/05/09.
- 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. This violation must be corrected by : 11/05/09.
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10/5/2009 | Routine - Food | Warning Issued |
| No report available. | 5/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/4/2009 | Routine - Food | Warning Issued |
| No report available. | 8/22/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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