- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts at the reach in cooler at the front counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese cakes in the front counter cooler was 52°. Thermometers calibrated with person in charge and temperatures rechecked at 52°
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked ribs cooked 10/15/14 in the walk in cooler was 49°. Temperature also verified by the person in charge.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ribs / cheese cakes
- Intermediate - Handwash sink not accessible for employee use at all times. Tea containers in the hand sink by the ice machine **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cooked ribs cooked 10/15/14, container was wrapped with foil paper and then covered with a lid.
- 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. Reach in cooler at the front counter temping at 52°, ambient air temperature was 50°, thermometer on the equipment reading 62°
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Employee water on the prep table. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light missing the shield before the coffee station
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. All the prep / storage reach in coolers no thermometers
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pull pork in the walk in cooler was 46°from 5/1/14. Pork moved to the reach in freezer.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the coffee station blocked with coffee utensils. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing. Employee washed hands at the 3 compartment sink **Corrected On-Site**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the prep line. Hand sink at the prep line
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of food debris/grease on food-contact surface. Sandwich press **Warning**
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11/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee scooping the ice. **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee at the ware washing sink **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Sandwich station cooler not maintaining foods at 41° and lower for more than 4 hours. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Onions in the outside storage area. **Corrected On-Site** **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. Employee chopping the cilantro with bare hands that do to require any further cooking. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 47°/chicken 48°/black beans 55°/goat cheese 50°/cooked onions 51° sandwich station from 11/17/13 per chef. Hummus 44°/45° prep line cooler. Removed to reach in freezer . Rechecked at 43° **Repeat Violation** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Cleaning solution hanging from the pipe next to the stove **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Cleaning solution next to the prep cooler **Repeat Violation** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Sandwich press **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the ice machine **Repeat Violation** **Warning**
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11/18/2013 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. Employee jacket on the tea at the Waite area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- Basic - Single-service articles not stored inverted or protected from contamination. Frontline counter. **Corrected On-Site**
- 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. Dish machine 0ppm.
- High Priority - Displayed food not properly protected from contamination. Bread at the prep area.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese cake 61? . Delivered 5/14/13.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Coconut curry soup 125?. Reheated to 170? **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheese cakes from 5/14/13 61?
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waite area. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at the dish washing machine.
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5/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting boards has cut marks and is no longer cleanable. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Need thermometer in prep cooler under microwave. **Warning**
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3/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Warning**
- Basic - Cutting boards has cut marks and is no longer cleanable. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Wiping towel under the cutting boards. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Need thermometer in prep cooler under microwave. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Panco mix. **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. DISHMACHINE: Lack of proper sanitization. Discontinue use DISHMACHINE for sanitizing. Set up manual sanitization until DISHMACHINE is sanitizing properly **Warning**
- High Priority - Displayed food not properly protected from contamination. Need a splash guard at the hand sink at the warmer area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato mozzarella 47?/ tomato onion cucumber 47?/chicken curry 45? prepped 3/25/13. **Warning**
- 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. Frontline cooler testing 45/48?. Ambient temperature of the equipment 47? **Warning**
- Intermediate - Failure to provide water system approval reports onsite. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Sandwich press. **Warning**
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3/26/2013 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. [Prepline handsink ].
- Critical - Handwashing cleanser lacking at handwashing lavatory. [Handsink at the prepline area. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. [Prepline handsink ]. Corrected On Site.
- 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. [All new employee's must be food handler trained].
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [Employee pulling on pants/placed gloves on without washing his hands.] Corrected On Site.
- Observed employee with no hair restraint. [All employee's in the food preparation areas] Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. [Sandwich press / inside the convection oven].
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Turkey 45/46 degrees, prep cooler]. Moved to freezer . [Rechecked at 37/33 degrees ] Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [Foil pans]
- Critical - Observed toxic item stored by utensils. [Soap next to the clean dishes at the frontline counter]. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. [Flour/bread crumb /sugar ] container,
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured./ next to soda machine
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./ serving platters and wine decanters
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ shredded pork 53f from 2/1/12, all product thrown away Corrected On Site. Repeat Violation.
- Food-contact surface not smooth and easily cleanable./ botton of prep table under slicer
- Observed employee with no beard guard/restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method./ placing to much product in the pan and pan covered before product reaches 41f
- Critical - Observed raw animal food stored over ready-to-eat food./ beef log over broccoli
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination./ spoons, forks and knives Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area./ butter in wic
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name./ sugar and flour container in back room/ also 3 other bulk containers above onions in dry storage Repeat Violation.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Cake knives at the frontline counter.
- Observed cutting board grooved/pitted and no longer cleanable. Prep coolers.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled the trash can then picked up the pan of pulled pork without changing his gloves, washing his hands. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Pull pork tightly covered in reach in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic spoons at the prep table not stored inverted.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Boxes of lettuce over the mozeralla salad.
- Critical - Working containers of food removed from original container not identified by common name. Flour container.
- Critical - Working containers of food removed from original container not identified by common name. Sugar container.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/7/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ tomato salad, pasta salad were 50 F, in cooler since last night, stop sale order issued ] [Observed potentially hazardous tomato salad at 47 F, pasta salad at 48 F, tuna salad at 50 F in frontline display cooler during call-back inspection ]
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. [ macaroni and cheese cooled from ambient air was covered during cooling in RI cooler]
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. [Containers of cooked pork were covered with a lid and aluminum foil during cooling in the reach-in cooler. Also, container of cooked chicken was covered with clear plastic wrap during cooling in reach-in cooler.]
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
- Violation: 36-22-1 Observed floor area behind ice machine covered with water.
- Critical - Violation: 53B-08-1 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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5/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. / upstairs restroom
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / Display case at frontline. Food products were 50 F since last night]
- Critical - Displayed food not properly protected from contamination. / Cakes on top of display case [open to public] were not covered/protected] Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. / handsinks by frontline and in kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory. / at handsink by frontline and in kitchen
- Critical - Managers lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. / Note: solar types were used, but some were hard to read.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. / at handsink by frontline and kitchen
- 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
- Critical - Observed encrusted material on can opener/stand.
- Observed floor area behind ice machine covered with water.
- Critical - Observed food being cooled by nonapproved method. [ cooked rib, pork were covered during cooling, in RI cooler]
- Critical - Observed food being cooled by nonapproved method. [ macaroni and cheese cooled from ambient air was covered during cooling in RI cooler]
- Critical - Observed food employee touching ice with their bare hands while scooping ice and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor. / boxes of chips in kitchen
- Critical - Observed food stored on floor. / in outside shed
- Observed ice scoop with handle in contact with ice. / Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ tomato salad, pasta salad were 50 F, in cooler since last night, stop sale order issued ]
- Critical - Observed toxic sanitizing solution stored in food preparation area. / Corrected On Site.
- Critical - Observed toxic spray bottle stored in food preparation area. / Corrected On Site.
- Critical - Observed unlabeled spray bottle. / in kitchen at food prep area / Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for dishmachine / less than 200 ppm
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/8/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [BBQ rib was 50 F, pulled pork was 60 F, in kitchen refrigerator since last night] Stop Sale Issued
- Critical. Observed food being cooled by nonapproved method. [ pulled pork at 135 F, stored in reach-in cooler with cover]
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed cloth used as a food-contact surface.
- Critical. No chlorine chemical test kit provided when using chemical sanitizer at warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand wash sinks lacking proper hand drying provisions/handsoap/handwash sign.
- Observed open dumpster lid.
- Observed open dumpster lid.
- Dumpster not on proper pad. [ DUMPSTERS MUST BE LOCATED ON NON-ABSORBENT SURFACE SUCH AS CONCRETE OR ASPHALT ]
- Observed garbage on the ground and/or pad around 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. Pro
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8/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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