- Basic - Interior of microwave soiled with encrusted food debris.
- Exit door blocked by table/chairs. For reporting purposes only.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Pastrami 44 because a double pan method is being used at the reach in cooler. Please discontinue the double pan method as it promotes inadequate cold hold temperatures if ice and water are not present.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. The employee played with hair and proceeded to make drinks at the front counter **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. To the two panini press units in the prep area **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink the only hand sink at the front counter
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero at the three compartment sink
- High Priority - Server/food prep employee handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands at the front counter
- 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. Cold cuts not dated when held from the previous day
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The panini press unit at the prep area **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Food prepared in a private home. See stop sale. Quiche noted in the reach in cooler not made on location, the facility has no oven. Additionally a tray of baklava was also found in the facility
- Intermediate - Food service manager not certified within 30 days of employment.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The panini presses located a the front service area **Repeat Violation**
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Furnishing in the dining area are soiled
- Basic - Equipment in poor repair. Rust in the microwave
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor. By the hand sink in the rear prep area
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee reported to work and then wiped down the reach in cooler prep surface without washing hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 52 (discarded), cheese 45. 46 all double panned at the front counter reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Eggs stored over sauces in the storage reach in cooler
- Intermediate - Accumulation of food debris/grease on food-contact surface. The two panini press units at the front counter
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tuna 51 covered while cooling, item placed into the reach in freezer uncovered. Second temp 40-50 10 minutes
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board table is cracked at the front counter
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Rear food prep area, multiple lights are out in the light bank. One bulb noted to be operational
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. The right side of the hand sink in the rear prep area is missing a splash guard to protect the items on the table
- Basic - Single-service articles not stored at least 6 inches above the floor. Cups for customers at the front counter **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Shelves over the reach in cooler in/at the front counter are in raw wood state
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at the three compartment sink
- Intermediate - Cutting board(s) stained/soiled. By the panini press
- Intermediate - Employee used handwash sink as a dump sink. At the front counter
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Panini press
- Intermediate - Nonfood-grade basting brush used in food. Metal band brush by the panini press
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup and broccoli cheese in the reach in cooler in/at the rear prep area
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Serve safe certificates noted for some employees.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, almond milk, half n half at the front counter storage reach in cooler. 10-08-12 all open products weren't dated
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. 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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10/8/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed employee improperly washing hands. employee turned off the water with bare hands after washing hands at the front counter
- Critical - Observed handwash sink used for purposes other than handwashing. sink at the front counter being used as a dump sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, almond milk, half n half at the front counter storage reach in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. egg raw non commercially wrapped stored over soda bottles in the storage reach in cooler aat the rear prep area
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8/7/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. adjacent to the three compartment sink Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup on dry storage rack Corrected On Site.
- Observed employee with no hair restraint. food prep employees
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. almond milk in the storage reach in cooler at the front counter Corrected On Site.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, front counter hand sink.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. x2 boards.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at the front counter.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. press at the front counter.
- Critical - Observed interior of microwave soiled. rear prep area.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. soft cheese open held 24 hrs or greater not dated when placed in the storage reach in cooler at the front counter. Corrected on Site.
- Critical - Observed unlabeled spray bottle. windex and all purpose cleaner. Corrected On Site
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm at the three compartment sink.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Servsafe.
- Critical - Establishment using scented bleach.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine. Corrected On Site.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment uses servsafe. This is no longer an approved employee training program.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Make unit. Corrected On Site.
- 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. Employees have 40 days to get training.
- Critical - Observed employee dry hands on soiled wiping clothe after washing.
- 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. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Front counter in variuos locations. Corrected On Site.
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk not properly date marked.
- Critical. No handwashing sign provided at a handsink used by food employees. Men's restroom.
- Critical. No handwashing sign provided at a handsink used by food employees. Women's restroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Next to three compartment sink. Corrected On Site.
- Missing drain plug at dumpster.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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12/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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