- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers behind the front counter. **Warning**
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09/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Observed a wiping cloth in contact with corn biscuits in a pan on a grill. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers behind the front counter. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. See stop sale. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Food has been in the refrigerated drawers in the kitchen overnight. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine behind the front counter. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed tripe soup cooling in a containers at least 12" deep and cooked beans cooling in containers at least 10" deep in the walk-in cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Cooked beans and tripe soup. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of received potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
- Intermediate - Refrigerated drawers 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. See stop sale. **Warning**
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of storage containers are covered with juices from the prep table above the containers in the kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Many cases of raw chicken in the walk-in cooler and cases of meat in the walk-in freezer. **Repeat Violation**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitizer is being used.
- Basic - Food stored in dry storage area not covered. Onions stored in a bin under a prep table where raw pork is being prepared above the onions
- Basic - Raw animal food not properly separated from unwashed produce. Unwashed parsley and raw beef stored in the same bus tub in the walk-in cooler.
- Basic - Raw animal food stored above unwashed produce. Raw fish over unwashed parsley in the walk-in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beans and creole sauce in the walk-in cooler. **Repeat Violation**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil stored in soiled water on a grill in the kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corn biscuits being kept in hot hold in a turned off oven.
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked cooling tripe in the walk- in cooler. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at over 400 ppm **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside top of the dish machine.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher was not properly trained on how to correctly set up the 3 compartment sink.
- Intermediate - Employee used handwash sink as a dump sink. Observed ice in the hand wash sink behind the front counter. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potatoes only cooled 2 degrees in one half hour. Moved to walk-in freezer. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pans and bus tubs in the kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a cook rinse a carrot in the kitchen hand wash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Food manager arrived 20 minutes after being called by an employee. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. Observed a regular 3" inch paint brush used for sauce.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Mashed potatoes cooling in the walk-in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Mashed potatoes, cooked beans, creole saucein the walk-in cooler.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Used for salt, sugar and chicken base. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and sheet pans on a storage rack.
- Basic - Food stored in dry storage area not covered. Chicken base **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Behind the front counter.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear door.
- Basic - Wiping cloth/towel used under cutting board. Kitchen
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans cooked on Sunday in the walkin cooler
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Colombian cheese in a 5 gallon massage creme bucket.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Under the front counter hand sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked beans in the walkin cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over raw beef **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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked beans in the walkin cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked beans in the walkin cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner under the front counter.
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Several shelves in kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. By server line **Warning**
- Basic - Uncovered food stored near sink exposed to splash. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. flour **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.soup at 90? f- corrective action - turned on hot holding **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Intermediate - Reach-in freezer shelves soiled with food debris. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler **Warning**
- 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. **Warning**
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3/17/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/07/12.
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8/10/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler- This violation must be corrected by : 08/07/12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/07/12.
- Observed equipment in poor repair.Storage container lids
- Critical - Observed food stored on floor. Walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef in reach in cooler drawer- Corrective action- In iced bain marie
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.All food at 52 in walk in cooler- Corrective Action- Minimize the amount of time open door- and called for walk in cooler service This violation must be corrected by : 08/08/12.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat in walk in cooler Corrected On Site.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/7/2012 | Routine - Food | Warning Issued |
- Critical - Observed food stored on floor. Frozen plantain cake Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area. Chicken in walk in freezer- Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Brocoli soupe-Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked sausage- Corrective Action- Increased thermostat -
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Server line-
- Critical - Observed food stored on floor. Boxes of bee in walk in cooler Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.Cooked Potatoes,chicken in walk in cooler Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked eggs-120* F- Corrective action- back in hot holding Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several items iwalk in cooler Corrected On Site. Repeat Violation.
- Rinse solution not clean. Corrected On Site.Three compartment sink
- Wash solution not clean. Three compartment sink
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not preparedin a clean/dry location that is not exposed to splash/dust. By unclean 3 compartment sink
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Tripes cooling by hand washing sink
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.
- Critical - Observed food stored in a prohibited area. Under hand wasging sink
- Critical - Observed food stored on floor. Walk in freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Food racks
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.Raw meat over cooked soupes
- Observed residue build-up on nonfood-contact surface. Allbshelves in kitchen
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Soipes,beef, chicken in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.All food in walk inbcooler Corrected On Site.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored silverware at waitstation.
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2/3/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored silverware at waitstation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reach in cooler cookline.
- Critical - Employees have not received training related to their assigned duties diswasher unaware how to test dishmachine.
- Critical - Handwash sink not accessible for employee use at all times,blocked. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food stored on floor walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing, kitchen. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat broken handles.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pork,beef,chicken and plant foods. Corrected On Site.Management iced down food and moved to working cooler.
- Critical - Observed raw animal food stored over ready-to-eat food whole eggs over sauces. Corrected On Site.
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2/2/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pork, beef and poultry. Corrected On Site.Management iced down the food.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC.
- Critical. Observed raw animal food stored over cooked food raw eggs over soup WIC.
- Observed reach-in cooler gasket torn/in disrepair,kitchen.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface handles and hinges RIC.
- Observed gaskets with slimy/mold-like build-up RIC kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed live flies in kitchen dead in light shields of kitchen.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. NO DATEMARKING USED IN WALKIN COOLER.
- Critical. Working containers of food removed from original container not identified by common name. walkin cooler.
- Critical. Probe-type thermometer not used to ensure proper food temperatures. No thermometer is used to check temperature of sausage reheated in a microwave oven before it is put in hot hold.
- Critical. Observed raw animal food stored over cooked food. Raw beef stored above cooked beef in walkin cooler. Corrected On Site.
- Critical. Observed food stored on floor. Walkin freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.salt Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Washing soiled equipment .
- Wet wiping cloth not stored in sanitizing solution between uses. Front counter, kitchen .
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on bainmarie cooler on cook's line.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Under cutting board on bainmarie cooler in kitchen .
- Critical. Hand wash sink lacking proper hand drying provisions. Front counter.
- Observed food debris accumulated on kitchen floor. Under fryers.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (B) Whole beef roasts and corned beef roasts, pork roasts and cured pork roasts such as ham, shall be cooked: (1) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: (2) As specified in the following chart, to heat all parts of the FOOD to a temperature and for the holding time that corresponds to that temperature: (C) A raw or undercooked WHOLE-MUSCLE, INTACT BEEF steak may be served or offered for sale in a READY-TO-EAT form if: (1) The FOOD ESTABLISHMENTS serves a population that is not a HIGHLY SUSCEPTIBLE POPULATION, (2) The steak is labeled to indicate that it meets the definition of WHOLE-MUSCLE, INTACT BEEF as specified under Paragraph 3-201.11(E), and (3) The steak is cooked on both the top and bottom to a surface temperature of ...(145 degrees Fahrenheit) or above and a cooked color change is achieved on all external surfaces.
- Critical. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At ...(140 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in Section 3-401.11(B) or reheated as specified in Section 3-403.11 (E) may be held at a temperature of ...(130 degrees Fahrenheit);
- Critical. PACKAGE Integrity. FOOD PACKAGES shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical. At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.
- Critical. Please see inspection report for more details.
- Critical. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Critical. Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.
- Critical. No bare hand contact of exposed ready-to-eat food. Food employees may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure.
- Critical. The written operational procedure addresses all of the following components: 1. Identification of: a. specific work area(s); b. employee position(s) where bare hand contact with ready-to-eat foods will occur; c. actual food preparation processes where bare hand contact with ready-to-eat food will be used; and d. employees' procedure for handling ready-to-eat foods, which must also include how cross contamination from touching raw animal food and ready-to-eat food is precluded.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than ...(1 inch).
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Storing REFUSE, Recyclables, and Returnables. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
- Critical. Restriction. (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. (B) Paragraph (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Critical. Please see inspection report for more details.
- Critical. Circuit breakers shall be tripfree and capable of being closed and opened by manual operation.
- Critical. Please see inspection report for more details.
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2/25/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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