- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation. / all employees.
- Basic - Floor tiles cracked, broken or in disrepair. / ice machine area.
- Basic - Food stored in holding unit not covered. / meatballs uncovered in walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. / women's restroom.
- Basic - Single-service articles not stored inverted or protected from contamination. / to go container lids over make line cooler / **Corrected On-Site**
- Basic - Single-service items stored on floor in wait station. / pizza box.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. / kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / sausage 53F / pizza make table overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / meatballs 126F / hot holding / reheated to 165F.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / sausage 53F / pizza make table overnight.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / **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. / missing front of the house employees certificates.
- Intermediate - Soil residue in food storage containers. / salt, sugar containers outside walk in cooler.
- Intermediate - Walk in freezer soiled with accumulation of food residue.
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. Food debris and dust on dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. Container with no handle in marinara sauce in walk in cooler.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Around dish washing area.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil on floor in front of hand sink. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of marinara sauce in walk in cooler on floor.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above salad maker reach in cooler and dish washing area.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle touching sugar in container next to walk in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Metal to go containers under hood equipment with significant accumulation of dust. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Food debris on all equipment in kitchen such as mixer, shelves attached to salad make reach in cooler.
- Basic - Uncovered food stored near sink exposed to splash. Container of oil stored under hand sink.
- Basic - Wall soiled with accumulated food debris and grease through out kitchen.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm. **Repeat Violation**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. In reach in cooler.
- Intermediate - Employee used handwash sink as a dump sink. Observed food handler open can of pinapples, pour juice in sink.
- Intermediate - Hot water supply not maintained during peak periods. No water pressure for hot water at hand washing sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.marinara sauce in walk in cooler has no date mark. Foodhandler stated it was made in the morning .
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Flour debris on stove, mixer, shelves throughout kitchen prep area.
- Basic - Build-up of grease on nonfood-contact surface. On hood and pipes under under system.
- Basic - Build-up of grease/dust/debris on hood filters. On cookline.
- Basic - Ceiling soiled with accumulated dust throughout kitchen above food prep areas.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- 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. Scoop in flour container.
- Basic - Pizza dough stored on top of open and in use garbage container. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Next hand washing sink.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 47f for 30 min on pizza make table. Cheese double panned. Corrective action: operator placed in single pan for temperature recovery.
- High Priority - Container of medicine improperly stored. DayQuil above pizza make table. **Corrected On-Site**
- High Priority - Flour in original container not properly protected from contamination in kitchen near dish machine. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. On prep table next to hand washing sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Lettuce 50f in walk in cooler in large plastic container covered.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser and splash guard at handsink.
- Basic - Bowl or other container with no handle provided to dispense food. **Corrected On-Site**
- Basic - Ceiling soiled with accumulated dust.
- Basic - Floor soiled/has accumulation of debris. Under tables, cooking equipment.
- Basic - Food debris/dust/grease/soil residue on exterior of fryer.
- Basic - Food debris/dust/soil residue on storage shelves.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of plastic food containers.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw calamari, veal stored over lettuce. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Hydrogen peroxide stored by spices. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Pizza cooler.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Soil residue in small plastic spice bowls.
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside and outside of warewashing machine. **Warning**
- Basic - Interior and exterior of microwave soiled with encrusted food debris. Cook line **Warning**
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4/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside and outside of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. In corn meal **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Telephone area, pizza line. Shelf over slicer **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Servers area **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Pizza makeline **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Broccoli in walkin freezer **Warning**
- Basic - Floor soiled/has accumulation of debris under Warewashing, Icemaker area **Warning**
- Basic - Food debris accumulated on kitchen floor.around slicer, food storage **Warning**
- Basic - Food stored in dry storage area not covered. Croutons, flour, cookline **Warning**
- Basic - Food stored on floor.liquid shortening, dry storage and kitchen **Warning**
- Basic - Interior and exterior of microwave soiled with encrusted food debris. Cook line **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.at only hand sink **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Heavy accumulation on outside of white food storage barrels **Warning**
- Basic - Walk-in cooler floor soiled under shelving **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall finishes missing/ damaged in Warewashing area **Warning**
- Basic - Wall soiled with accumulated food debris. Dough area **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mopsink **Warning**
- Basic - Working containers of food removed from original container not identified by common name.white barrels, kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spaghetti sauce 56 placed on steam table for later heating. Moved back to walk in cooler **Warning**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. **Warning**
- Intermediate - Encrusted, soiled material on slicer. Very heavy buildup **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.pizza make line **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked pasta **Warning**
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2/26/2013 | Routine - Food | Warning Issued |
- Critical - Hand sink missing at dishwashing machine or area. Recommended installation of a handsink in warewashing area for servers to use after handling soiled dishware.
- Observed build-up of grease on nonfood-contact surface.Hood filters.
- Critical - Observed buildup of slime on ice dispensing chute, drink station
- Critical - Observed liquid shortening stored on floor in dry storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ricotta 44F, sausage 45F in pizza makeline cooler. Food moved into walk in cooler for temperatures recovery
- Critical - Pizza makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 44-45F. Advised to lower temperature to 41F or colder.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Men's rest room
- Critical - No handwashing sign provided at a handsink used by food employees. Women's restroom
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook handling ddeli ham and pepperoni with bare hands Corrected On Site.
- Observed build-up of food debris, dust or dirt on cooling rack
- Critical - Observed buildup of soiled material on mixer head and exterior
- Observed wall and underside of shelf soiled with heavyily accumulated food debris in preparation area by walk in cooler
- Critical - Sandwiches makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature marginal at 42-43F. Advised to lower temperature to 41F or colder and keep potentially hazardous foods pans covered to control temperature Repeat Violation.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 22-23-1 Observed extremely heavy encrusted, soiled material on slicer.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on underside of mixer head.
- Violation: 23-03-1 Observed very heavy build-up of grease on hood filters
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All certifications expired This violation must be corrected by : 2 12 12.
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12/13/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No chemical. Do not use dishmachine for sanitizing setup manual sanitizer until dishmachine is repaired This violation must be corrected by : 12 13 11.
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 46F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 12 13 11.
- Critical - No proof of required employee training provided. All certifications expired This violation must be corrected by : 2 12 12.
- Observed food debris and grime heavily accumulated on floor under prep table by walk in cooler
- Critical - Observed buildup of soiled material on underside of mixer head.
- Critical - Observed extremely heavy encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for draining pasta, cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggplant 46F, pasta 46F in makeline cooler. This violation must be corrected by : 12 13 11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 50F, pizza makeline cooler, due to food container stored on top of rather than inside cold zone of cooler. Repeat Violation.Manager indicated may add to existing time plan This violation must be corrected by : 12 13 11.
- Observed residue build-up on top of dishmachine and 3 bay sink ledge
- Critical - Observed torn packages/bags of flour exposing the contents to contamination.
- Observed very heavy build-up of grease on hood filters
- Observed wall soiled with accumulated food debris around cookline handsink
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12/12/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Sausage 87F cooling in too large quantity.
- Critical - Exposed lemons not properly protected from contamination. Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.Need quaternary ammonia type
- Nonfood-contact equipment not designed and constructed in a durable manner.Rusted, soiled makeline cooler shelving
- Critical - Observed buildup of soiled material on underside of mixer head.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.Server washed hands in 3 bay sink. Recommended addition of handwashing sink for servers in warewashing area
- Critical - Observed food stored on floor.Flour Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 44-45 on pizza makeline due to container on top of rather than inside cooler
- Observed residue build-up on walk in cooler shelving
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Deli ham 45F cooling 3 hours, stacked too high in makeline cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.Tested toxic level over 100 ppm Corrected On Site.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable.Tile damagd in several areas in kitchen
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12/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Soup in walk in cooler
- Critical. Working containers of food removed from original container not identified by common name.White doid barrels by wa in cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Lasagne 46F in makeline cooler, moved to walk in cooler for temperature recovery This violation must be corrected by : 12 7 10.
- Critical. Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43-46F. Advised to liwer temperature to 41F or colder. This violation must be corrected by : 12 7 10.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads 18F in icepoint
- Critical. Observed food stored on floor.Flour bags, kitchen
- Critical. Observed liquid shortening n floor.
- Observed pizza makeline cooler gaskets torn/in disrepair.
- Critical. Observed spice tray encrusted with grease and/or soil deposits.
- Observed heavy build-up of grease on hood filters
- Observed residue build-up on top of dishmachine Repeat Violation.
- Observed residue build-up on outside of kitchen paper towel dispenser
- Observed residue build-up on nonfood-contact surface.Pizza makeline cooler gaskets
- Observed residue build-up on inside of glass door cooler.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.Men's restroom
- Floors not maintained smooth and durable.Tile damagd in several areas in kitchen
- Observed ceiling heavily soiled with accumulated food debris in kitchen ,warewashing areas. Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
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10/7/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.Please relable white conrainers by walk in cooler.
- Critical. Observed interior and shelving of pizza makeline reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.Top of dishmachine
- Observed residue build-up on exteriors of bulk food containers by walk in cooler.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps at side & corner of back door
- Observed wall soiled with accumulated food debris opposite dishmachine
- Observed wall soiled with accumulated dust.By slicer area
- Observed dust/grime ceiling tiles and/or air conditioning vent covers over warewashing area
- No copy of latest inspection report.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped butter 62 and 51F in beer cooler. Advised
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ricotta cheese 80F held on cookline without temperature control. Advised to keeo in cooler between uses.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.Needed on both sides of Y fitting added to mopsink faucet Repeat Violation.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.Tom Scheffer This violation must be corrected by : 9 7 09.
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9/8/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Second Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ricotta cheese 80F held on cookline without temperature control. Advised to keeo in cooler between uses.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped butter 62 and 51F in beer cooler. Advised
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Beer cooler ambient temperature 46F, Found whipped butter at 56 and 61F. Do not store potentially hazardous foods in this cooler unless maintaining 41F or colder
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Flours,kitchen
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Inside flour bag Corrected On Site.
- Critical. Observed sght buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb.Needed on both sides of Y fitting added to mopsink faucet Repeat Violation.
- No copy of latest inspection report.Only page 3 available Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.Tom Scheffer This violation must be corrected by : 9 7 09.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 9 7 09.
- Critical. No proof of required employee training provided. This violation must be corrected by : 9 7 09.
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7/6/2009 | Routine - Food | Warning Issued |
| No report available. | 11/24/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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