- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Flip top unit cheese 45°cheese 44°homemade sauce 44°, cooked shrimp 46°. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Operator adjusted temperature setting and will monitor as A Corrective Action. **Repeat Violation**
- 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. Observed Flip top unit cheese 45°cheese 44°homemade sauce 44°, cooked shrimp 46°. Operator adjusted temperature and will monitor as A corrective action. **Repeat Violation**
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/20/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Observed Flip top unit butter 45°f, ham 45°, cheese 45°, tomato 45°.Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Operator adjusted temperature to a colder level and will monitor as A Corrective Action. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. Observed Flip top unit butter 45°f, ham 45°, cheese 45°, tomato 45°. Operator adjusted temperature to a colder level and will monitor as A Corrective Action. **Warning**
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6/19/2014 | Routine - Food | Warning Issued |
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.observed rice cooling in RIC covered. **Corrected On-Site**
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cookline.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed , observed chlorine at over 200 ppm. **Corrected On-Site**
- Intermediate - Accumulation of debris on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times, observed HWS on cookline blocked by equipment. **Corrected On-Site**
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged. Chicken and beef
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Potatoes, Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. Kitchen Corrected On Site.
- Observed urinal not flushing properly
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
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1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen Corrected On Site.
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1/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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7/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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