- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Observed RIC in the storage area exterior soiled with mold-like substance. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed exposed lights in the kitchen and storage area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. RIC in storage area.
- Basic - Soiled reach-in cooler gaskets. RIC in the storage area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. RIC in the storage area.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed only one set of lights working in kitchen area, three not working.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sani bucket 0 ppm. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees wash hands in 3 comp sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf at cookline food pass-through window next to clean spatulas and above styrofoam to go cups
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. In storage unit reach in cooler at ambient temperature of 54?f
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Collard greens observed in plastic food tub about 8 inches deep.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Collard greens
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Collard greens
- Intermediate - 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. Observed storage unit reach in cooler at ambient temperature of 54?f
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5/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed white cookline refridgerator at ambient temperature of 49 degrees. observed cookline reach-in cooler at ambient temperature of 48 degrees. Repeat Violation. Repeat Violation. This violation must be corrected by : 9/11/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. next to potnof beans and above clean food wares Repeat Violation. Repeat Violation. This violation must be corrected by : 9/11/12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee handle toast with cheese for customer's to-go container. food did not get heat treated after the bare-hand contact occurred. Repeat Violation. This violation must be corrected by : 9/11/12.
- 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. observed dishwasher handle dirty food wares at 3 compartment sink then directly handle clean food wares from dishmachine without washing hands inbetween tasks. Repeat Violation. Repeat Violation. This violation must be corrected by : 9/11/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked pork at 47 degrees in cookline white refridgerator . observed cooked chicken at 46 degrees in cookline reach-in cooler. Repeat Violation. Repeat Violation. This violation must be corrected by : 9/11/12.
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9/7/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline stand up refridgerator at ambient temperature of 52 degrees. operator removed all food out of non-fuctional unit before end of inspection.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open cup of coffee sitting on prep table next to blender and cutting board. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee handle cooked meat and sliced tomato with bare hands. foods were not treated with any additional heat before served to customers. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee put on new pair of gloves without washing hands first.
- 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. observed employee at warewashing area handle dirty food wares and 3 compartment sink spray nozzle then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 49 degrees in cookline reach-in cooler top. observed cooked turkey at 51 degrees and cooked pork at 53 degrees in cookline stand up refridgerator. Corrected On Site. moved food out of non-fuctional unit
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 56 degrees in reach-in cooler top above cooling portion. Corrected On Site. moved into unit
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked chicken wings at 49 degrees, cooling since 2 days ago according to operator. Corrected On Site. operator threw food away
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf above microwave and wax paper
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. observed at around 10ppm
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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands directly before putting on each new pair of gloves
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area. cigarette ashes in employee washroom handsink
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Equipment food-contact surfaces and utensils not sanitized. employee observed washing and rinsing pair of tongs and cutting board at 3 sink but not sanitizing before putting away
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. about 10 ppm
- Critical. Observed interior of microwave soiled. dried food debris
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12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw bacon over pie in side-room RIC
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/17/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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