- Basic - Baking/pizza pans have accumulation of black debris. **Repeat Violation**
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site** **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 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. Observed fresh garlic and oil at 73 f at prep table.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over rte cut lettuce inside reach in cooler
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over sliced rte turkey.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Ham **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rack inside reach in cooler, can opener
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand washing sink.
- Intermediate - Non-pitting surface rust on food-contact equipment. Inside reach in cooler
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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.
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10/10/2014 | Routine - Food | Warning Issued |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Bathroom door not self-closing.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs On ansul system pipe over grill. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils washed and rinsed but not sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meatbalss at 99 f
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cut tomatoes **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Ham
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Alfredo sauce, meatbalks
- Intermediate - Spray bottle containing toxic substance not labeled.bottle either degreaser
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Microwave inside.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Soiled reach-in cooler gaskets. Reach in cooler by pizza station
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Frozen Raw chicken over bread
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rack to store pizza inside reach in cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a tray cart
- 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. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At ware washing area
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatball
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Encrusted material on can opener blade.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Observed knife block in use to store knives.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW CHICKEN NEXT READY TO EAT FOODD.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER READY TO FOOD
- Critical - Observed interior of microwave soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees. front.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over vegetable in reach in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Wiping cloths clean, used properly, stored
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- 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. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed hole in wall. BACK PART ABOVE PREP TABLE.
- Observed wall soiled with accumulated black debris in prep area above prep table
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/23/2009 | Routine - Food | Warning Issued |
| No report available. | 7/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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