- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed scoop handle and scoops submerged within container of chicken batter in walk-in cooler. **Corrected On-Site**
- Basic - No copy of latest inspection report available. Observed inspection report available from March 2013 but not most recent report from February 2014.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed sign needed at handwash sink near kitchen employee restroom and within kitchen employee restroom. **Corrected On-Site**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates stored on top of the hot buffet line with food contact surface up.
- Basic - Soil residue build-up on nonfood-contact surface. Observed on shelf below prep table at ware washing area. Manager stated the shelf is usually covered by aluminum foil. Observed clean pots stored on shelf.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on table in kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed rice at buffet at 128°F and rice at hold holding steam table near ice machine at 124° and 109°F. Observed baked chicken at hot hold table at 112°F. At end of inspection, observed hot holding rice at 124° and 124°F and buffet rice at 124°. Observed hot holding chicken at 120°F. Observed items discarded. **Corrected On-Site**
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/28/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired. Observed 2 ServSafe food manager certificates for George and Keri both expired 2/10/14. Supplied operator with food manager testing flyer. This violation must be complied by April 23, 2014. **Warning** Open callback 4/25/14: Observed managers recently took ServSafe exam with passing scores, but had not received certificates yet. Observec Manager Mr. Futch attempted to view test results on his cell phone but it appeared the ServSafe website had not been updated with the results. Time extension of 30 days granted. This violation must be completed by May 26, 2014.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 5 employees engaged in the kitchen other 2 servers and neither certified food manager present (Keri or George). **Warning** Open callback 4/25/14: Observed managers recently took ServSafe exam with passing scores, but had not received certificates yet. Observec Manager Mr. Futch attempted to view test results on his cell phone but it appeared the ServSafe website had not been updated with the results. Time extension of 30 days granted. This violation must be completed by May 26, 2014.
- Intermediate - No proof of required state approved employee training provided for any employees. Operator advised inspector that he has the certificates completed in his brief case at his house. Advised operator to keep certificates at food service establishment. this violation must be complied by April 23, 2014. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Open callback 4/25/14: Observed managers recently took ServSafe exam with passing scores, but had not received certificates yet. Observec Manager Mr. Futch attempted to view test results on his cell phone but it appeared the ServSafe website had not been updated with the results. Time extension of 30 days granted. This violation must be completed by May 26, 2014.
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4/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in dry storage area. Observed 4 plastic containers of assorted pie filling on floor in dry storage area. **Warning**
- Intermediate - Food manager certification expired. Observed 2 ServSafe food manager certificates for George and Keri both expired 2/10/14. Supplied operator with food manager testing flyer. This violation must be complied by April 23, 2014. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed knife in handwash sink across from employee restroom in kitchen area. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 5 employees engaged in the kitchen other 2 servers and neither certified food manager present (Keri or George). **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. Operator advised inspector that he has the certificates completed in his brief case at his house. Advised operator to keep certificates at food service establishment. this violation must be complied by April 23, 2014. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing blue substance in wire basket near employee restroom. **Corrected On-Site** **Warning**
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2/21/2014 | Routine - Food | Warning Issued |
- Basic - Grease and food debrisaccumulated under cooking equipment. Observed under set of gas ranges in kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed over dish washing area in kitchen.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Observed black eyed peas and collard greens held below 135° on hot holding buffet. Observed black eyed peas with temperature range of 117, 123, 124 and 131°F. Observed collard greens with temperature range of 126, 127, 127 and 129°F.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes on salad bar at 52°. Observed broccoli salad containing cut tomatoes at 51°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. Observed broccoli salad containing cut tomatoes and diced tomatoes on salad bar not time marked for control. Management stated items are set up on bar at 7am and replaced as needed, with in and out times not marked. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Observed broccoli salad containing cut tomatoes and diced tomatoes held on salad bar with no time mark to determine how long items have been out of temperature range. Management stated items are filled on salad bar at 7am. Observed broccoli salad at 51°F and diced tomatoes at 52°F. See stop sale.
- 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. Observed no time mark for diced tomatoes and broccoli salad containing diced tomatoes when manager stated items are held on a time as a public health control plan. See stop sale.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - No proof of required state approved employee training provided for any employees. Manager stated the employee food safety training had expired but previously used "Food Safety First". 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. Observed incomplete "time as a public health control" paperwork at front counter listing procedures for fried foods at heated buffet table. Observed no paperwork for foods held at salad bar buffet area. Manager stated salad bar is set up around 7am.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed blue substance and yellow substance in unlabeled spray bottles hanging on shelf next to 2 compartment sink near employee kitchen restroom.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf above back prep area.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Wall soiled with accumulated black debris in back prep area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Non-pitting surface rust on food-contact equipment. Ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED BATHROOM DOORS LEFT OPEN OTHER THAN DURING CLEANING OR MAINTENANCE
- OBSERVED BUILDUP OF FOOD DEBRIS, DUST OR DIRT ON NONFOOD-CONTACT SURFACE. WALL BEHIND PREP TABLE AT BACK DOOR
- Critical - OBSERVED BUILDUP OF SLIME IN THE INTERIOR OF ICE MACHINE
- Critical - OBSERVED FOOD PREPARATION SINKS, HANDSINK OR WAREWASHING MACHINE USED FOR PURPOSES OTHER THAN THE DESIGNATED USE
- OBSERVED PERSONAL CARE ITEM STORED WITH FOOD. PURSE IN PREP AREA
- OBSERVED RIPPED/WORN TIN FOIL USED AS SHELF COVER
- OBSERVED SALAD BAR/BUFFET PLATES/BOWLS NOT PROPERLY PROTECTED OR INVERTED TO PREVENT CONTAMINATION
- Critical - OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA. ICE MACHINE OPEN
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed Hand wash sink lacking proper hand drying provisions at rear of establishment near restroom.
- Observed Wet wiping cloth not stored in sanitizing solution between uses in preparation area in kitchen.
- Critical - Observed Working containers of food removed from original container not identified by common name. Flour like substance in plastic containers near back door.
- Critical - Observed bananas stored on floor near register area.
- Observed build-up of dust and dirt on blower fan near dish machine area.
- Observed build-up of grease on surface of oven in kitchen.
- Critical - Observed buildup of slime in the interior of ice machine near mop sink.
- Critical - Observed chemical cleaner "fabuloso" stored by seasons and spices near register area.
- Critical - Observed employee donning gloves without washing hands in kitchen area.
- Observed employee purse stored with food in kitchen.
- Observed grease accumulated on kitchen floor behind grills.
- Observed hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Over oil vats in kitchen.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over shelled eggs in walk in cooler.
- Observed in-use utensil not stored with handle above the top of flour near walk in cooler.
- Observed in-use utensil not stored with handle above the top sugar near walk in cooler.
- Critical - Observed interior of oven in kitchen encrusted with grease and soil deposits.
- Critical - Observed open employee beverage stored with seasoning under food preparation table in kitchen.
- Critical - Observed uncovered chicken, tuna, and bread in walking in cooler in kitchen area.
- Critical - Observed unlabeled spray bottle near mop sink.
- Observed walk-in cooler gasket torn/in disrepair at deep freezer.
- Observed wall soiled with accumulated food debris build up at back door.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical - Observed toxic item improperly stored. SOAP AND DEGREASER STORED ABOVE PREP SINK CONTAINING FOOD. Corrected On Site.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above, at hot holding bar. Corrected On Site, gas set too low.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour scoop handle in product. Corrected On Site.
- Critical. Observed employee engage in food preparation, without washing hands when changing gloves.
- Observed ripped/worn cardboard used as shelf cover by fryers.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted shelves throughout walk in cooler.
- Observed residue build-up on nonfood-contact surface. Shelves by back door of kitchen.
- Equipment and utensils not properly air-dried. Drying dishes with paper towel.
- Observed food debris accumulated on kitchen floor under hot holding bar.
- Observed wall soiled with accumulated debris along attached fixtures in kitchen and room by employee restrooms. Repeat Violation.
- Observed attached equipment soiled with accumulated grease; hood filters.
- No suitable facilities provided to store employee clothing and other possessions. Jackets over clean equipment and food containers. Corrected On Site.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in walk in cooler cold holding at 45-47 F degrees.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Chicken on buffet raised on screens. Time as a Public Health Control.
- Observed residue build-up on nonfood-contact surface; room by employee restrooms, on walls.
- Critical. Vacuum breaker mising at hose bibb by employee restroom.
- Observed dusty ceiling in walk in cooler.
- Observed personal care item stored with food. Purse stored with food on shelf below prep table.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed in sanitizer bucket.
- 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. Expired proof.
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.dry goods
- Wet wiping cloth not stored in sanitizing solution between uses.kitchen
- Critical. Observed soil buildup outside ice bin. above door Corrected On Site.
- Equipment and utensils not properly air-dried.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.dessert table,bowls
- Critical. Vacuum breaker mising at hose bibb.kitchen
- Observed wall soiled with accumulated food debris.kitchen
- Lights missing the proper shield, sleeve coatings or covers. end caps kitchen
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.kitchen
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface.ho0d filters
- Observed leaking pipe at plumbing fixture.3 comp sink
- Critical. No handwashing sign provided at a handsink used by food employees.kitchen
- Critical. No handwashing sign provided at a handsink used by food employees.mens restroom
- Observed wall soiled with accumulated food debris.prep area
- Observed wall soiled with accumulated food debris.dishwash area
- Lights missing the proper shield, sleeve coatings or covers.end caps kitchen
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher missing from designated location. For reporting purposes only.by dishwash area
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/31/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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