- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. The reach in cooler lids were stored on the floor adjacent the ice machine. Corrective action taken. Moved to the three compartment sink for washing **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Turkey 48 was covered while cooling. Corrective action taken. Uncovered **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. The two ice buckets were soiled on the interior and exterior of the buckets. Corrective action taken moved to the three compartment sink for washing
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lime scale build-up inside ice machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 45. Tomato 51 and cream dip 45 all in the CMP unit. Butter 45 in the single door back up unit
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cold cuts 48. 47. 48. Stacked about 8 inches high these items where being cooled in the reach in cooler at the front counter. Vegetables, melons etc were covered in the process of cooling in the walk in cooler the corrective action taken. The items were uncovered.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Lime scale build-up inside ice machine.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken grilled strips 125. 128. Reheated in the microwave 167/15 sec **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Penne 50 (five hours) covered while cooling. Corrective action taken. Uncovered **Corrected On-Site**
- 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. **Corrected On-Site**
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated dust. Vent hood at the front counter
- Basic - Lime scale build-up inside ice machine.
- 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. Hot dogs
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sandwiches
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date **Corrected On-Site**
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Two employees at the front counter are wiping their hands on their aprons and failing to removed soiled gloves when making sandwiches or other foods, the employee failed to wash hands to break the contamination cycle.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. rear door blocked by boxes and a rollway table Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta 47 f degrees in the prep reach in cooler at the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese sliced 45 f degrees in the prep reach in cooler at the front counter (left side of make)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken salad 45, tuna 45 f degrees in the prep reach in cooler at the front counter (make)
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. at the front counter Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. potato 125 f degrees in the hot hold unit at the front counter.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm
- Critical - Handwash sink not accessible for employee use at all times. rolling rack placed in front of the hand sink at the dish machine area Corrected On Site.
- Critical - Observed buildup of slime/residueon soda dispensing nozzles/heads body at the customer area .
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. closest the dish machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 44 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons 46 f degrees in the open top prep reach in cooler at the front counter (chip n pickle)
- Critical - Working containers of food removed from original container not identified by common name. sugar
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer was handling both soiled and clean dishes without washing hands to break the contamination cycle Corrected On Site.
- Observed employee with no hair restraint. manager doung food prep on rear prep area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board severity soiled (wood) on the storage reach in cooler on the prep line
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. double door oven located at the rear prep area (bottom unit)
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Salad bar reach-in cooler. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only. 240000 btu's,160 psi,120 volts. Repeat Violation.
- Observed employee with no hair restraint. Employees prepiaring foods not wearing hair restraints.
- Observed gaskets with mold-like build-up.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed one expired employee training certification.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sprouts cold holding at 48 degrees farenheit;salad bar. Corrected On Site. Management discarded sprouts.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.Xerox Copy of current license not ledgible.
- Critical - No conspicuously located thermometer in holding unit. Display case at salad bar containing non uht creamers.
- Critical - No current boiler certification provided/available. For reporting purposes only. 240000 btu's,160 psi,120 volts.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer did not wash hands when moving from dirty to clean dishes.
- Critical - Observed food being cooled by nonapproved method. Deep pan of pasta with lid cooling for one hour at 66 degrees farenheit. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Lexans on clean storage shelves.
- Critical - Observed one live fly in dish room.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed toxic item stored by utensils. Spirit II bathroom cleaner stored next to clean eqiupment. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Y connection at mop sink.
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2/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
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11/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chocolate ice cream mix 44 degrees Fahrenheit and vanilla ice cream mix 46 degrees Fahrenheit. Corrected On Site. This violation must be corrected by : 9-17-10.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for chlorine sanitizer (to test dishmachine).
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, grab n go reachin cooler.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification, Vincent Daddio expired 5-26-10. This violation must be corrected by : 11-16-10.
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9/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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9/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chocolate ice cream mix 44 degrees Fahrenheit and vanilla ice cream mix 46 degrees Fahrenheit. Corrected On Site. This violation must be corrected by : 9-17-10.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours, potato salad, pasta salad and three bean salad in walkin cooler. This violation must be corrected by : 9-17-10.
- Observed equipment in poor repair, cracked plastic pan. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for chlorine sanitizer (to test dishmachine).
- Observed old labels stuck to food containers after cleaning.
- Observed gaskets with slimy/mold-like build-up, grab n go reachin cooler.
- Critical. Observed expired Food Manager Certification, Vincent Daddio expired 5-26-10. This violation must be corrected by : 11-16-10.
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9/16/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. garlic powder on line
- Critical. Working containers of food removed from original container not identified by common name. dry bulk & spices @ back
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. guacomole mellon Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. numerous cooling foods covered
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. numerous unwashed produce; over rte & prep in wic
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher not wash hands between loading dirty & putting up clean
- Wash solution not clean. @ back prep area emplooee using for equipment
- Critical. Equipment food-contact surfaces and utensils not sanitized. prep equipment @ back not wash rinsed or sanitizer
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. @ back line
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned , not wadh or sanitized
- Observed single-service items stored on floor.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing. garbage; in sink @ line
- Critical. Observed handwash sink used for purposes other than handwashing. ice dumping
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees not informed of acceptable sanitary practices. emplooee using dirty water no sanitizer to clean equipment & fc surfaces
- 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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7/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.tuna, turkey, salsa, pit salad misc phf on line above 41degrees Corrected On Site.
- Critical. Fruits/vegetables not washed prior to preparation. washed but put back into dirty containrr to reuse; containrr not clean Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooked/reheated
- Critical. Potential for cross-contamination; storage practices; damaged food segregated
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
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7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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