- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Reach in cooler
- Basic - Light not functioning. Hood over cook line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.bulk oil
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Styro at front counter **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.
- 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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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, can on rice
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, on back prep table
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic ware
- Basic - Stored food not covered in reach in cooler and freezer, ham, cheese, sausages, potatoes
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.chicken over devil crab cake
- Intermediate - Employee used handwash sink as a dump sink. Coffee
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front 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.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- 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. Sugar in bulk bin
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. **Corrected On-Site**
- 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 - 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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5/30/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. 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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9/18/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler by microwave not maintaining temperature of potentially hazardous food at or below 41 degrees fahrenheit.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Hot holding unit at front counter not maintaining temperature of potentially hazardous food at or above 135 degrees fahrenheit. Operator stated they will use time to hold food.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit - reach-in cooler next to the microwave.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed beef and pork in the reach-in cooler at 50 degrees fahrenheit. Product moved into working coolers.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open deli meat not date marked.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken in the hot holding unit measured 102 degrees fahrenheit and cooked ham and cheese measured 108 degrees fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed no date marked on cooked pork in the reach-in cooler.
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9/17/2012 | Food-Licensing Inspection | Warning Issued |
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