- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Cups.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk, 51 F; less than 2 hours. Advised to move closer to air flow in reach in cooler.
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food manager certification expired.
- Intermediate - Reach-in cooler door tracks soiled with food debris.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of food stored on floor in dry storage area. Juice.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Butter, cream cheese, 51-52 F; less than 2 hours. Advised.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Soap stored over box juice.
- High Priority - milk/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk and cream cheese at breakfast line, 52 F; less than 3 hours. Advised.
- Intermediate - Accumulation of residue on juice dispensing nozzles.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink. **Repeat Violation**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights in dry storage area missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. Quaternary strips needed. Repeat Violation.
- Critical - No conspicuously located thermometer in glass door cooler.
- Critical - No current proof of required employee training provided. Some expired. To order FRA's approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed single-service items, boxed cups, stored on floor. Dry storage area.
- Critical - Observed toxic item stored by food. Boxed handsoap stored over boxed juices- dry storage area.
- Critical - Observed toxic item stored by utensils. Floor cleanser stored next to boxed cups. Dry storage area.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing sink.
- Lights in storage room missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - Observed expired food handler certificates. If operator wishes to order FRA's approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator maty continue to use program that is already in place, but please note original certificates (not photocopies) must be used.
- Observed single-service items, boxed cups, stored on floor.
- Critical - Observed toxic item stored by food. soap stored over peanut butter. Corrected On Site.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed handwash sink used for purposes other than handwashing. Gloves stored in the hand sink
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates Repeat Violation.
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Buffet plates not properly protected or inverted to prevent contamination.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No proof of current required employee training provided. 2 photocopies of certificates available, both expired. Note: original certificate required for each employee who handles food.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk, 45F; cream cheese, 46F; buffet line. Advised.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed fire alarm control panel has no power. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk, 46F. Advised.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink in kitchen lacking proper hand drying provisions.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese, butter, 51-52F. Buffet liine. Less than 3 hours. Advised.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Unwrapped single-service utensils not presented so that only the handles are touched. Knives.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese from buffet line, 62F. Less than 4 hours. Product was returned to cooler. Advised to keep less product on buffet line.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor. Boxed juice.
- Critical. Sufficient water pressure lacking at handsink.
- Observed dusty air conditioning vent cover.
- Critical. Observed unlabeled spray bottle.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- No Heimlich maneuver sign posted.
- Critical. No Certified Food Manager for establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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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6/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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