- 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. / clean dish ware area / **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / cook line.
- Basic - Single-service articles not stored inverted or protected from contamination. / party trays in storage room.
- Basic - Single-service items stored on floor. / small sauce cups / **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / less than 100ppm / Quat sanitizer ran out / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / tuna salad 45F / lunch station cooler overnight / moved to walk in freezer for temperature recovery.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw pork bacon / glass cooler / cook line / **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / back kitchen area.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / tuna salad, masala sauce made 2 days ago / lunch station cooler.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
- Basic - Drain cover(s) missing. In mop sink next to ice machine. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In dry storage area with catering supplies.
- Basic - Equipment and utensils not properly air-dried - wet nesting. 2 plastic containers in 3 compartment sink area. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. In office area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Both lights in dry storage.
- Basic - Old labels stuck to food containers after cleaning. Use first sticker on plastic food storage container. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exit door next to dish machine area not closed all the way. **Corrected On-Site**
- Basic - Single-service items stored on floor. Take out containers. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Corrective action: advised.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Banana on top of shelled eggs in Reach in cooler on cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken and raw hamburger over fries. On cookline next to 3 compartment sink. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Next to mop sink.
- Intermediate - Cutting board(s) stained/soiled. Throughout kitchen.
- Intermediate - No soap provided at handwash sink. In wait station area
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Dicer next to 3 compartment sink had tomato seeds and food particles on blade. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to exit door in dishmachine area.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. / thermometer at the back of the cooler.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / cook wearing a watch while preparing food / **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / waffle station / **Corrected On-Site**
- Basic - Old labels on containers / clean containers.
- Basic - Open dumpster lid / **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. / powder sugar / wait station.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed / chlorine over 150ppm / dish machine.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. / cook line / **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink / wait station, dish washing area / **Corrected On-Site**
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2013 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 50 yogurt 50 less than 2 hrs, chilled. **Repeat Violation* walk in cooler soft cheese 44-45 **Warning**
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4/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Granola, powdered sugar **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Walk in cooler food temperature 42-45. 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. **Warning**
- Basic - Food stored on floor. Liquid shortening and chips in dry storage area **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Holes in wall. Prep area by cookline **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site** **Warning**
- Basic - Nonbagged garbage in dumpster area **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Powdered sugar, expo **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 50 yogurt 50 less than 2 hrs, chilled. **Repeat Violation* walk in cooler soft cheese 44-45 **Warning**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. On hand sink basin **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. On soda boxes and by food on cookline **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Outside back of establishment **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Cookline **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soap bucket **Corrected On-Site** **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**
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4/17/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Bowl used to dispense nuts
- Ceiling damage by back door
- Ceiling vent over preparation area soiled
- Critical - Date mark lacking on deli poultry
- Dumpster plug missing
- Critical - Food thermometer 40F in icepoint COS
- Garbage on ground around dumpsters
- Handsink drain leaking / expo area
- Critical - No handwashsigns in both restrooms
- Critical - Old labels stuck to clean food containers
- Plumbing leaking onto floor at wine washing area
- Potatoes 46-47F in walk in cooler, moved to freezer for temperature recovery
- Critical - Unlabeled chemical bottle by hostess area, and other areas
- Critical - Vacuum breaker lacking on floor hose side of fitting added to mopsink faucet
- Critical - Walk in cooler food temps 43-47F. Recommended lowering temperature to 41F or colder, must be corrected by 09/24/12.
- Wall hole in dry storage
- Wet wiping cloth not stored in sanitizer between uses / cookline COS
- Yogurt 50F < 2 hrs not stored directly in food storage pan
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9/21/2012 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. One 22F. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Vent by icemaker and walk in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands before putting on gloves. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Knives, spatulas, cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese 59F held ineffectively on ice, cookline for 1 hour, added to existing time plan
- Critical - Observed raw animal food stored over ready-to-eat food. Beef over diced ham in glass door cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Uncooked chicken over fries in reach in freezer Corrected On Site.
- Observed single-service articles improperly stored. Spoons, expo area. Corrected On Site.
- Critical - Observed toxic item stored by food. Goo gone by waffle batter on cookline Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle. Expo area, cookline Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Needed on hose side of fitting added to mopsink faucet. Corrected On Site.
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 43F, marginal. Advised to lower temperature to 41F or colder.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested below 200 ppms Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Expo area. Corrected On Site.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans.4 cans of strawberry glaze. Do not use for public consumption
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk for oarmeal, water temperature 109F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese 51F in cookline reach in cooler. Per operator, food moved in and out of refrigerator. Advised to shallow and place into freezer for temperature recovery. Operator intends to add to existing time plan
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Potatoes 51F in walk in cooler already cooled yesterday per operator. Temperature increasing due to coooling hot trays of potatoes cooling from today. Advised to allow adequate space between already cold and cooling foods
- Observed residue build-up on top of dishmachine
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/13/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Butter, server's area. For 2 hours per operator. Corrected On Site.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham 46F in right makeline cooler for 45 minutes per operator shallowed and moved into walk in cooler for temperature recovery to 41F immediately Repeat Violation.
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9/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Covered waste receptacle not provided in unisex employee bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees.Cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Employee handling peeled banana with bare hands. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler placing shredded,sliced cheese on omelettes. Food discarded. Corrected On Site.
- Critical - Observed employee switch from working with raw food (cracking shell eggs) to ready-to-eat food (banana) without washing hands and changing gloves. Corrected On Site. Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands before changing gloves. Corrected On Site. Repeat Violation. This violation must be corrected by : 9 19 11.
- Observed nonfood-contact equipment in disrepair. Icemaker front panel not in place
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham 46F in right makeline cooler for 45 minutes per operator shallowed and moved into walk in cooler for temperature recovery to 41F immediately Repeat Violation.
- Critical - Observed raw animal food( shell eggs)stored over ready-to-eat food.(produce) in cooler. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Butter, server's area. For 2 hours per operator. Corrected On Site.
- Critical - Top of right makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature ranging from 41 to 46F. Advised to lower temperature too 41F or colder.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested toxic level of 400 ppms.
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7/19/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken, pork 47F in top of makeline cooler for approximately 1 hour, moved to walk in cooler for temperature recovery.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.2 tested 40F in icepoint Corrected On Site.
- Critical. Observed raw animal food (sausage) stored over ready-to-eat food.(ham) in cookline cooler Corrected On Site.
- Critical. Observed liquid shortening stored on floor. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs oh oven door handle allowing cooks pants to touch food contact surface
- Critical. Observed employee switch from working with raw food (cracking shell eggs) to ready-to-eat food (diced tomatoes) without washing hands brfore putting New gloves on Repeat Violation.
- Critical. Observed employee wash hands with no soap.Cook Corrected On Site.
- Observed right makeline cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair, ice front cover missing
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.Cookline
- Observed soiled wet wiping cloth in use with fresh solution.
- Observed utensils stored in crevices between equipment.Cook's knives.
- Plumbing system in disrepair.Warewashing area handsink drain
- Critical. Vacuum breaker mising at hose bibb.Needed on floor hose side of fitting added to mopsink faucet
- Critical. Observed toxic items improperly stored on top of dishmachine Corrected On Site.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Butter expo line. Remived from refrigeration 1.5 hours ago Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Soft deli cheese 50F in makeline cooler. Moved to bottom of cooler for temperature recovery. Advised to lower amount of foods for better temperature control.
- Critical. Stem type thermometer not within the intended measuring range of use.Need 0-220F type
- Critical. No conspicuously located thermometer in holding unit.Sandwich cooler. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hand and changing gloves.Cook cracked shell eggs, then handled blue berries for pancakes. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, without washing hands.Disheasher. Corrected On Site.
- Observed sandwich area cutting board grooved/pitted and no longer cleanable.
- Critical. Observed slight buildup of slime in the interior of ice machine.
- Observed single-service items stored on floor.Cups, storage area
- Critical. Observed unlabeled chemical spray bottles at server's area. Corrected On Site.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Need quaternary ammonia type.
- Critical. Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet Corrected On Site.
- Critical. Lack of signage properly designating bathrooms.Employee restroom.
- Critical. Lack of signage properly designating bathrooms.Customer restrooms
- Critical. Covered waste receptacle not provided in women's bathroom.Unisex employee restroom 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. Provide training within 60 days of date of hire.
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4/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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