- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on garbage can placed tongs on three compartment sink for washing and sanitizing. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90°F on stove, heated container until water reaches 135°F. **Corrected On-Site**
- Basic - Stored food not covered in stainless reach in freezer, lamp stripps **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area and dish washing area
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers at cookline. Chicken behind beef.moved chicken to the front and beef in the back. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler chicken.
- Basic - Food stored in Freezer not covered Bacon and mozzarella sticks. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.Spatula under bacon and raw egg container at grill.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelf on top of three compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To strong.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hash browns at 64°F. Move into cold holding . **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Bowel containing raw liquid shell eggs sitting inside a container of cooked bacon. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cut green peppers **Corrected On-Site**
- Intermediate - Handwash sink in the front used for purposes other than handwashing. Stored sanitizer bucket and utensils inside. **Corrected On-Site** **Repeat Violation**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and wiping cloth container.
- 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.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.true reach in gasket
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.one hood light out
- Basic - Stored food not covered in chest freezer.pepperoni tall freezer **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.eggs/onions reach in **Corrected On-Site**
- 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. Cheese and turkey walk in **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.dumped sanitizer bucket in it **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.sanitizer bucket and milk in it **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.hood
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed food stored on floor.can chow mein noodles/dry storage Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.cup in it second hand sink Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.sanitizing bucket in it Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.beef raw/cooked ham walk in Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs/pickles walk in Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.cheese sticks/freezer Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.cut tomatoes,lettuce reach in Corrected On Site.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-13-1 No Heimlich maneuver sign posted-on order
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4/23/2012 | Routine - Food | Call Back - Complied |
- Critical - CURRENT Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification-fax to 954-956-5699 with coversheet. James Gianos
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- 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. Connie, Liizette, Jessel, Bently, Robert.
- Observed build-up of mold-like substance on surface of nonfood-contact surface-walkin gaskets.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit-spoons at front counter Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses-front counter and kitchen. Corrected On Site.
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2/24/2012 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted-Google online to order.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. 60 days to get
- Critical - Observed food being cooled by nonapproved method-covered meat cooked in walkin, . Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.-kitchen, banmmarie, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--*51 cake in Frigidare-pic lowered temp. to much, adjusted. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.--croquetas, guava, cheese @ *67 degreees pastries,
- Critical - Required consumer advisory for raw/undercooked animal food not provided--eggs and hamburgers.
- Critical - Self-closing metering faucet does not provide HOT water for at least 15 seconds-ladies/mens closest to restaurant in hospital hallway.
- Critical - Working containers of food removed from original container not identified by common name-potato sticks, . Corrected On Site.
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9/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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