- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dusty air conditioning vent covers. Kitchen.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Required employee training expired for some 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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08/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. Red cutting boards.
- Basic - Dusty air conditioning vent covers. Kitchen.
- Basic - Food stored on floor. Walk in freezer. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49°F in the reach in cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50°F, Cooked chicken 51°F. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Required employee training expired for some 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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08/07/2014 | Routine - Food | Warning Issued |
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45°F in the reach in cooler.
- High Priority - Live small flying insects in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45°F reach in cooler.
- Intermediate - Cutting board(s) stained/soiled. Green cutting board.
- Intermediate - Encrusted material on can opener blade.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bacon.
- Basic - Soil residue build-up on nonfood-contact surface. Fan covers in the walk in cooler.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 44°F, Chicken 44°F inside reach in cooler at cook line. Advised.
- High Priority - Vacuum breaker missing at hose bibb. **Corrected On-Site**
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. Cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 48?F, Hamburger 47?F.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- 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. **Corrected On-Site**
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water by reach in cooler at cook line.
- Critical - Observed pesticide-emitting strip present in food prep area. **Corrected On-Site**
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soiled reach-in cooler gaskets. Wait station.
- Critical - Observed unlabeled spray bottle. **Corrected On-Site**
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. 50 ppm.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Cook line.
- Critical - Observed food stored on floor. Walk in freezer.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Cook line.
- Critical - Observed live flies in kitchen.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibb. Corrected On Site.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a dented can of tomato sauce.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed live flies in kitchen.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed unlabeled spray bottle. Service area.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Cook line.
- Critical - Observed unlabeled spray bottle. Dish room.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili 125 degrees Fahrenheit.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Wait station .
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed pesticide-emitting strip present in food prep area.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth sanitizer greater than 200ppm.
- Critical - Observed toxic item stored by utensils. Warewashing area.
- Critical - Observed unlabeled spray bottle.
- Critical - Vacuum breaker mising at hose bibb. Corrected On Site.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Thermometers, gauges, test kits provided
- Critical - Toxic items labeled and used properly
- Floors properly constructed, clean, drained, coved
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Potentially hazardous food properly thawed
- Critical - Presence of insects/rodents. Animals prohibited
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical. Cross-connection, back siphonage, backflow
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Employee lockers provided and used, clean
- Critical. Toxic items labeled and used properly
- Other conditions sanitary and safe operation
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw chicken 47 degrees in bottom of reach in cookline cooler. other products in safe temperature range.Corrected On Site.with bagged ice.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.aujus 132 degrees lmanager lit pilot light Corrected On Site.
- Observed nonfood-contact equipment in poor repairloose stringy tape on doorjamb of cookline cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.server area. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.sugar. Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Observed gaskets with mold-like build-up.on server Traulsen cooler.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.unlabeled spray bottlecontaining water on cookline,
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. No conspicuously located thermometer in frigidaire cooklineb holding unit.
- Critical. Observed food stored on floor.boxes of pork stored on the floor of the walk in cooler located outside.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.200 ppm
- No copy of latest inspection report.
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense bulk sugar server area ready-to-eat food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed residue build-up around the soda nozzels nonfood-contact surface.
- Observed leaking pipe at prep sink plumbing fixture.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.server area. Corrected On Site.
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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