- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. RIC across from oven inside temperature is 59°. All items in the top of RIC are ok. RIC NEXT TO STOVE IS 46°F, technician has been called. All TCS foods moved to WIC.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above WIC
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-contact equipment in poor repair. RIC LID BROKEN
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. RIC NEXT TO STOVE IS 46°F, all TCS foods are being move to WIC.
- 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. Cutting and tearing lettuce with no gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg, ham , ricotta all 59°F. Discarded by operator.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over sauce
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Scales
- Intermediate - Handwash sink used for purposes other than handwashing.thawing chicken.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom
- Intermediate - Reach-in cooler 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta,
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of pizza oven.
- Basic - Equipment in poor repair. TIC ACROSS FROM PIZZA OVE NOT COOLING PROPERLY.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom men's
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. Operator discarded this item .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken wings, ricotta cheese operator discarded these items
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over tomatoes , lettuce, lunch meats.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs lemons and side orders. **Corrected On-Site**
- High Priority - Tracking powder pesticide used inside establishment.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Proof of required state approved employee training not available for some 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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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Cooking area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Prep table across from stove.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Slicer room.
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Windex Spray bottles by stove.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground Beef, Soup containers in Walkin cooler. **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored in dry storage area not covered. Salt container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to stove
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Pizza dough in Walkin cooler
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wall in disrepair. Behind Handsink in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sauce Walkin cooler **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Containers in Walkin cooler storing onions and green peppers.
- Intermediate - Nonfood-grade basting brush used in food. Paint brushes in egg wash
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pastas in Walkin cooler.
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.Dumping fruits. Repeat Violation.
- Observed nonfood-grade containers used for food storage.Bread stored in grocery bags. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.Flour and Salt bags. Repeat Violation.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No mop sink or curbed cleaning facility provided.
- 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.
- Observed employee with no hair restraint. Corrected On Site.
- Observed food debris accumulated on kitchen floor.Drygoods area.
- Critical - Observed food stored on floor.Oil
- Critical - Observed handwash sink used for purposes other than handwashing.Kitchen
- Observed hole in wall.By walkin cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Milk Gallon.
- Critical - Observed toxic item stored in food preparation area.Caulking tube in drygoods area by sugar.
- Critical - Observed uncovered food in holding unit/dry storage area.Sugar bags
- Observed utensils stored in crevices between equipment.Knife back storage area.
- Observed wall soiled with accumulated grease.Kitchen.
- Plumbing system in disrepair.Kitchen handsink faucet.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Walkin cooler.
- Critical - Vacuum breaker mising at hose bibb.Hose by backdoor.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Silverware.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.Pizza Cutter. Corrected On Site.
- Critical - Observed container of medicine improperly stored.On shelf by rice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.Walk-in cooler, pizza dough and meat containers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Pizza paddle. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment.Kitchen knives in back prep area, tucked in wall pipes.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Condensation or other drainage not disposed of according to law.Pizza Reach in cooler. Repeat Violation.
- 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 cloth used as a food-contact surface.Freezer.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed handwash sink used for purposes other than handwashing.Kitchen
- Observed open dumpster lid. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed single-service articles improperly stored.To go containers
- Observed utensils stored in crevices between equipment.Knives
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food stored on floor.Walk-in cooler and Drygoods area.
- Observed nonfood-grade containers used for food storage.Chicken stored in grocery bags, walk-in cooler.
- Observed open dumpster lid.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed equipment in poor repair.Reach-in cooler.
- Observed nonfood-grade containers used for food storage.Grocery bags
- Critical. Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area.Reach-in cooler.
- Plumbing system in disrepair.Handsink in the kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing.Kitchen
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.Walk-in cooler, cucumbers Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils stored in crevices between equipment.Knife
- Critical. Hot water not provided/shut off. Men's bathroom.
- Observed open dumpster lid.
- Ceiling tile missing.Men's restroom
- Carbon dioxide/helium tanks not adequately secured.Drygoods area. Corrected On Site.
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No conspicuously located thermometer in holding unit.Box freezer.
- Critical. Observed food stored on floor.Dough. Corrected On Site.
- Critical. Observed food stored on floor.Veg oil
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.All cutting boards.
- Wet wiping cloth not stored in sanitizing solution between uses.Kitchen.
- Critical. Observed soil buildup inside ice bin.Mold
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Hot water not provided/shut off at employee hand wash sink.Mop sink.
- No mop/service sink installed/available at establishment.
- Critical. Observed bathroom facility in disrepair.Ladies room sink no hot water.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed open dumpster lid.
- Lights missing the proper shield, sleeve coatings or covers.Top of box freezer and in kitchen.
- Observed unnecessary items on the premise.Empty boxes, broom etc.
- 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
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1/25/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed single-service articles improperly stored.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Floors not maintained smooth and durable.Walkin, floor,metal coming up
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.kithen
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.under hoods
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- 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 incomplete
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7/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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