- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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10/03/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Reach-in cooler on buffet line not holding temp.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yogurt 56°. Upon reinspection 9/19/14, yogurt 51°.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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09/19/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean linens stored on floor. Kitchen. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach-in cooler on buffet line not holding temp.
- Basic - Food stored in holding unit not covered. Sausage in reach-in cooler in kitchen.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. On buffet line not inverted.
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3 comp sink.
- High Priority - Displayed food not properly protected from contamination. Apples not individually wrapped and no sign present advising washing of fruit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yogurt 56°.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Egg 152°. Reheated to167°. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Filling water container for pancake mix.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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07/21/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Cans of sausage gravy
- 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.
- High Priority - milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Buffet, discarded
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Milk
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1/22/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For dairy containers at buffet
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1/22/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - No copy of latest inspection report available.
- Basic - Reuse of single-service articles. Aluminum pans drying on drain board of 3 compartment sink **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter packets - placed in freezer for quick cooldown **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggs at buffet **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Milk
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site* At Callback : employee washing dishes in incorrect order
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For dairy containers at buffet
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7/25/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom at stall handsink
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic containers for buffet
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For dairy containers at buffet
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5/20/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory. Hand sink in stall, women's restroom
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gravy, refrigerator
- Observed single-service articles stored without protection from contamination. Bowls not inverted at buffet , to go containers on top shelves in kitchen**Corrected On-Site**
- Observed single-service items stored on floor. Boxes of cups and lids in kitchen
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12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed old labels stuck to food containers after cleaning. containers on shelf, dishwashing area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. buffet line- temporarily moved to reach in freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potentially hazardous foods on door and bottom drawers; door left open - temporarily moved to reach in freezer Corrected On Site.
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/2/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. mini refrigerator at buffet- temperature adjusted - recheck temperature decreased 5 degrees F
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor. box of pancake mix, back storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. temporarily moved to reach in freezer then to refrigerator
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. milk
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary
- Critical - Violation: 27-14-1 Self-closing metering faucet does not provide water for at least 15 seconds. mens restroom
- Critical - Violation: 53B-08-1 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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11/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. large trashcan in front of handsink Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary
- Critical - No conspicuously located thermometer in holding unit. reach in coolers at buffet line and in kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- 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
- Critical - Observed food being cooled by nonapproved method. foods stacked and covered in refrigerator while cooling Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. quaternary +300 ppm 3 compartment sink Corrected On Site.
- Observed single-service items stored on floor. box of napkins on floor back room Corrected On Site.
- Plumbing improperly installed. air conditioner hose draining into 3 compartment sink
- Critical - Self-closing metering faucet does not provide water for at least 15 seconds. mens restroom
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8/26/2011 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
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6/2/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Observed clean pot stored on floor.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Observed single-service articles improperly stored. plastic bowls not inverted
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Observed single-service articles improperly stored. paper plates and bowls not inverted
- Critical. Hand wash sink lacking proper hand drying provisions.
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit...both refrigerator.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue...under drawers.
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5/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit...in white refrigerators
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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12/16/2009 | Routine - Food | Warning Issued |
| No report available. | 4/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/11/2009 | Routine - Food | Warning Issued |
| No report available. | 7/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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