- Basic - Bowl or other container with no handle used to dispense food. Bread crumbs. **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. Missing tiles next to cookline
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cookline. **Corrected On-Site**
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Outer openings not protected with self-closing doors. Backdoor self closing device not working properly.
- Basic - Working containers of food removed from original container not identified by common name. Salt pepper. **Corrected On-Site** **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 60°f next to fryer in an ice bath, re-iced down to 41°f **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Front counter, restrooms. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance, discarded. **Corrected On-Site** **Repeat Violation**
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. Over the mop sink
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rubber bands **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Mop sink
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese and cut tomatoes at 46°f on the open top and flip top cookline coolers. Explained time control procedure. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms and handsink next to front counter. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner
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2/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. Front counter handsink **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom, back prep area **Warning**
- Basic - Plumbing system in disrepair. Back prep area handsink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour. **Corrected On-Site** **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at 48°f in overloaded containers at the open top reach cookline in cooler, excess food moved inside the unit. Half and half at 48°f on the open top desserts reach in cooler. Moved inside the unit. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese and batter at the cookline, iced down to 41°f **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over hot dogs on a reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Not changing gloves when changing from raw to ready to eat food at the cookline. **Corrected On-Site** **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Handsink in back prep area is out of service due to pluming problems **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Front counter, restrooms **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site** **Warning**
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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean containers on the floor in dry storage
- Basic - Equipment in poor repair. 2 plastic containers burned and no longer useable
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Interior of microwave soiled with encrusted food debris. In prep area
- Basic - Silverware/utensils stored upright with the food-contact surface up. In dry storage
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over pre cooked hot dogs in flip top cooler in cook line
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat found over300 ppm in sanitizer bucket in prep area
- Portable fire extinguisher gauge in red zone. For reporting purposes only. K-class next to hand wash sink in kitchen
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheeses at 53-55?f on cookline in container sitting in another container with ice on the bottom, but ice does not surround container and is not able to maintain cheeses at 41?f or below at all times. "Time as a public health control" form supplied to operator. Time was time marked immediately and must be discarded within 4 hours of leaving temperature control. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue and red liquid cleaners in spray bottles by dish wash area. **Corrected On-Site** **Repeat Violation**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/1/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. due to roofrepairs , at missing ceiling tile in prep kitchen and no roof over that area, all is exposed to the elements. Corrected On Site.
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 10/30/2012.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - Hot water not provided/shut off at ALL employee hand wash sinks. waterheater turned off due to roofrepairs.
- Critical - Hot water not provided/shut off at employee hand wash sink. no hot water at ALL bathroom handwash sinks. due to roof repairs.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. This violation must be corrected by : 10/30/2012.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. No hot water at facility.
- Critical - Observed unlabeled spray bottle. red liquid cleaner in spraybottle in dishwash area. Repeat Violation.
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8/30/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. Corrected On Site. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Certified Food Manager came in at end of Inspection. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed unlabeled spray bottle. red liquid degreaser in spraybottle in kitchen / dishwash area. Corrected On Site. Repeat Violation.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. back prep room above 4 compartment prep sink.
- Equipment and utensils not properly air-dried.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Observed open dumpster lid. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. blue liquid in spraybottle on frontline. Corrected On Site.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- 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-Less than 60 days
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid. Corrected On Site.
- Critical - Screening is not 16-mesh to the inch.Above 3 compartment sink -by the back prep area-
- Critical - Working containers of food removed from original container not identified by common name.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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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1/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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