- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink cup on prep table by frontline cookline . Drink item Cup was immediately removed and placed in appropriate location **Corrected On-Site**
- Basic - Food stored on floor. Boxed coffee packets on floor in dry goods storage room . **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Large spoon in container of water in pitcher by cookline prep table
- Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans/ pots on rack in kitchen
- Basic - Working containers of food removed from original container not identified by common name. Two containers of food in walk in cooler with no identifying labels or date marking
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking for cut tomatoes/ ham at cookline set up . . Person In Charge added items on chart located on cooler door . Per Person In Charge items were prepared at 7:30 am **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to walk in freezer blocked by rolling food cart . Person In Charge immediately moved rolling food cart and placed in appropriate location not blocking accessibility to hand wash sink **Corrected On-Site**
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Numerous **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Numerous jackets / clothing over/on utensils
- Basic - Food stored on floor. Boxed coffee in dry goods **Corrected On-Site** **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood filter missing **Corrected On-Site** **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. Soiled ice scoop holder
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter, Tomatoes , pork 55-60°f frontline cook station : Time Temperature Control used at frontline but no time mark added **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Batter, Tomatoes , pork 55-60°f frontline cook station : Time Temperature Control used at frontline but no time mark added **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over vegetables in walk in cooler **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unaware of minimum cook temperature for shell eggs
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Waffle iron
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Frontline unit
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station **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 - Soda gun soiled. Bar
- Intermediate - Spray bottle containing toxic substance not labeled. Bar
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3/26/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.dry goods area **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Radio on plates **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Dry storage
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Sugar **Corrected On-Site**
- Basic - Single-service items stored on floor. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk food container **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Cranberries at frontline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter, ham ,,cut tomatoes at Between 50-55°f cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- Intermediate - Employee rinsed utensil in handwash sink. Frontline **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. By Walk in Cooler **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Numeous **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixin bowls **Repeat Violation**
- Basic - Employee jacket stored with food. : bananas
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Numeous utensils at cookline **Repeat Violation**
- Basic - High Priority - Dead roaches on premises. Under sink at frontline bar
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Numeous handwash sinks
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. MIXING BOWLS NOT INVERTED Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. MELTED PLASTIC CONTAINERS : FRONTLINE
- Critical - Observed EMPLOYEE DRINKS NEXT TO RESTAURANT FOODS . SALT Corrected On Site. Repeat Violation.
- 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. NOT WASHED HANDS AFTER HANDLING EQUIPMENT AND ENGAGED IN FOOD PREPARING Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. ITEMS IN WALKIN COOLER: CHICKEN IN TRAY Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. NUMEROUS UTENSILS AT COOKLINE
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. PREPLINE COOLER
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESES IN WALKIN COOLER
- Critical - Observed roach activity as evidenced by live roaches found ONE LIVE ROACH BY DISHMACHINE Corrected On Site.
- Observed single-service items stored on floor. BOXED TO GO ITEMS
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. WAFFLE IRON UNDER PLUMBING Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. BULKFOOD CONTAINERS UNDER HANDSINK Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS OVER HANDLE Corrected On Site.
- Critical - Observed JACKET OVER FOODS Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Corrected On Site. Repeat Violation.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. ITEMS IN SINK Corrected On Site.
- Critical - Observed food stored on floor. WALKIN COOLER /FREEZER Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN FOOD Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. MISSING SECTION Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles. AT BAR
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.SPRAY BOTTLES HELD IN SINK :BAR Corrected On Site.
- Critical - Observed food stored on floor. WALKIN FREEZER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. AT FRONTLINE COOKLINE
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. DELIMEATS IN WALKIN COOLER
- Critical - Observed raw animal food stored over ready-to-eat food. LIQUID EGGS OVER ONIONS IN REACH IN COOLER Corrected On Site.
- Critical - Observed toxic item stored by utensils. CLEANER NEXT TO CUPS :BAR Corrected On Site.
- Observed utensils in poor condition. MELTED PLASTIC CONTAINER
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. FRONTLINE
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. REMOVED FOR CLEANING
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. FRONTLINE FOODS CONTAINER LID
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. ON MAKETABLE 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. COOKLINE EMPLOYEE TOUCHING TOMATOES , AND OTHER READY TO EAT FOODS Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. MAKETABLE
- Critical - Observed food stored on floor. WALKIN COOLER AND FREEZER
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGGS , BATTER AT 60 F COOKLINE Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGE AT 60 F
- Critical - Vacuum breaker mising at hose bibb. MOPSINK
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. DELIMEATS IN WALKIN COOLER
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. BULKFOOD CONTAINER NEXT TO HANDSINK Corrected On Site.
- Critical. Observed food stored on floor. WALKIN COOLER AND WALKIN FREEZER
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS OVER HANDLE , ICE SCOOP ON DUSTY TOP
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. WATER FILTER BY ICE MACHINE
- Observed equipment in poor repair. MELTED LID FRONTLINE FOOD CONTAINER
- Observed cutting board grooved/pitted and no longer cleanable. MAKETABLE
- Observed utensils in poor condition. CRACKED ICE SCOOP Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Vacuum breaker mising at hose bibb. MOPSINK SPLITTER
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12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SLICED HAM AT 63 ON COOKLINE, PANCAKE BATTER AT 63 ON COOKLINE Corrected On Site.
- Critical. Observed food stored on floor. BOXES OF FOOD IN WALK IN FREEZER
- Critical. Observed uncovered food in holding unit/dry storage area. FOOD IN WALK IN FREEZER Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER RETURNING FROM BACK AREA TO COOKLINE TO CONTINUE COOKING
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm ON COOKLINE Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. REACH IN FREEZER ON COOKLINE
- Critical. Backflow preventer missing at hose bibb.
- Critical. Hand wash sink lacking proper hand drying provisions. HANDSINK ON COOKLINE Corrected On Site.
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4/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/25/2009 | Routine - Food | Call Back - Complied |
- Critical. (2) Examination and Condemnation of Food -- food may be examined by division personnel as often as necessary to determine freedom from unwholesomeness, adulteration or misbranding in accordance with the provisions of s. 509.032(4), FS.
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. FOOD Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (B) 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. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- (A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- (3 The floor area upon which vending machines are placed shall be of such construction as to be easily cleaned and shall be kept clean and in good repair.
- (d) Carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety.
- Critical. (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
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9/17/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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