- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dish washing area.
- Basic - In-use utensil stored on grill in standing water at 92°F (less than 135 degrees Fahrenheit.) placed container more towards center of grill to heat up water to 135°F.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish on shelf on speed rack next to hot holding. Placed fish in walk in cooler.
- High Priority - Blue cheese dressing cold held at greater than 41 degrees Fahrenheit. 58°F, placed on ice to lower temperature to 41°F.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Flip top cooler at salad prep 60°F. Moved Blue cheese dressing on ice, all other foods don't need temperature control.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Container of soup stored on floor in walk-in cooler.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee next to slicer.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90°F, heated water to 140°F on the grill. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in flip top cooler at cook line.
- High Priority - Cheese 48°F cold held at greater than 41 degrees Fahrenheit in flip top cooler across cook line, stacked to high. Took top part off and added ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad in flip top cooler across from the grill between 45°F on the bottom and 48°F on top added ice .
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Flip top cooler in front of waitress window. 50°F ambient Temperature . Moved sour cream 49°F and blue cheese 50°F into another unit.
- Intermediate - Hot water not provided/shut off at employee handwash sink in Ladies room. Water was turned off. **Corrected On-Site**
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Flour scoop stored with handle in contact with flour.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Gaskets of reach in coolers at cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Flour in sugar container.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad and cheese 45°F, added ice , cooled to 41°F. **Corrected On-Site**
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/26/2013 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Knife handle in contact with minced garlic. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. Peeled onions. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook placing cut celery on salad. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 Burger Patties at 51°F iced down to 41°F. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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9/25/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler, Cleaned onions , chilly and Blue Cheese Dressing. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator at cookline.
- Basic - Grease accumulated on kitchen floor under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit at cookline.
- Basic - Soil residue build-up on nonfood-contact surface All Gaskets at cookline reach in coolers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cheese at 52°F in Flip Top cooler at cookline. stacked to high, put half the cheese back in WIC cooled to 41°F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.chilly and gravy . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Gravy at 90°F and chilly 130°F reheated gravy and chilly to 165°F for hot holding. **Corrected On-Site**
- 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.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.Remiken used to dispense Parmesan cheese. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pickles in 5 gallon open containers. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.Cell phone , wallet, ect at shelf over prep at cookline .
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Cut potatoes in water next to dish machine. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.At cookline.Was placed on grill and new temperature is 140?F **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.At flip top cooler cookline.
- Basic - Uncovered food stored near sink exposed to splash.Lemons in wait area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beef Patties and sliced cheddar cheese staked to high in flip top cooler at 50?F for more than 12 hours.Voluntary discarded to layer measures now 41?F. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.On dish machine. **Corrected On-Site**
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.No hot water inLadies and Men's Restroom .Hot water had been turned off. Corrected On Site.Turned hot water on.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.In prep area . Corrected On Site. Put a lid and Straw.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Bare hand contact with cheese used for sandwiches .
- Observed cook with no hair restraint.
- Observed gaskets with slimy/mold-like build-up.At Reach in cooler in kitchen and Flip Top Cooler at cookline .
- Critical - Observed nonready-to-eat food scoop handle laying on flour . Corrected On Site.Placed scoop with handle up.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese at 48 degrees fahrenheit at Flip Top Cooler at cookline . Corrected On Site.Cheese was stacked lower and put on ice .
- Observed residue build-up on nonfood-contact surface.Dish Racks .
- Critical - Observed unlabeled spray bottle.In dry storage room . Corrected On Site.Bottle was labled windex.
- Observed wall soiled with accumulated food debris.In dry storage and at cookline .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Backdoor has a gap at the top and bottom .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.Wiping Cloth was put in a container with 100ppm chlorine solution .
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. wire shelving by toaster oven.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cookline coolers and at FRIGIDAIRE freezer .
- Observed build-up of grease on nonfood-contact surface. bottom shelving on tables in kitchen
- Observed equipment in poor repair. rusted shelving at walkin cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on small table in kitchen .
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 52 degrees at cookline cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hotdogs and burgers at 45 degrees at walkin cooler. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses and deli meats.
- Critical - Observed raw animal food stored over cooked food. raw salmon over cooked pork at cookline cooler. Corrected On Site.
- Critical - Observed toxic item stored by food.WD-40 storec in food storage shelving .
- Critical - Observed uncovered food in holding unit/dry storage area. peeled onions at walkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken wings at 110 degrees over fryer. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. spice containers in dry storage shelving .
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. ladies and men's restroom . Corrected On Site.
- Missing drain plug at dumpster.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. shelving underneath dishwashing area table not made of materials that are smooth and easy cleanable .
- Observed attached equipment soiled with accumulated grease. hood filters .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at FRIGIDAIRE white cooler in prep area.
- Observed build-up of grease on nonfood-contact surface. on bottom shelving at prep table near fryers.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. lemons at walkin cooler.
- Critical - Observed food stored on floor. pepper sauce on floor in dry storage area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards throughout .
- 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. at flour container in dry storage area.
- Critical - Observed improper vertical separation of raw animal foods . raw beef over pork at FRIGIDAIRE white cooler in prep area.
- Critical - Observed improper vertical separation of raw animal foods. raw chicken over raw beef at walkin cooler.
- Observed nonfood-contact equipment in poor repair, rusted bottom shelving on prep table by dishwashing machine .
- Critical - Observed objectionable odors in bathroom. men's and ladies restroom .
- Observed personal care item stored with single service items. purse stored on top of takeout boxes. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burgers and cheese at 52 degrees at cookline cooler. Corrected On Site. moved from top and moved inside cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats and cheeses at walkin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over dressings at walkin cooler.
- Critical - Observed toaster soiled.
- Critical - Observed uncovered food in holding unit/dry storage area. prepped vegetables at walkin cooler.
- Observed wall soiled with accumulated debris. dry storage and rear prep area.
- Observed wall soiled with accumulated grease. cookline area.
- Wall not smooth and easily cleanable. broken tile on wall by dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name. flour container in dry storage shelving .
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
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