- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Front counter
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle water in reach in cooler
- Basic - Lime scale build-up inside ice machine.
- Basic - Reuse of single-service articles.
- Basic - Soiled reach-in cooler gaskets. Across from fryers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Coffee in coffee filters, front counter
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **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. Milk in reach n cooler, front counter
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing end caps
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Eggs over cooked potatoes
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 58°
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on door frame of 1 door cooler
- Basic - Cloth used as a food-contact surface.
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler gasket torn/in disrepair. Right 2 door reach in cooler
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage on counter at 85°
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on door frame of 1 door reach in cooler
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cloth used as a food-contact surface. Draining bacon grease
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor. Onions
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front reach in cooler
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic silverware at front counter
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage 88
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over cooked food. Eggs over cooked potatoes
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Comet and dish soap
- High Priority - Toxic substance/chemical stored by or with food. Dry storage
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Records/documents for required employee training do not contain all of the required information. No date of training on certificates
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed cloth used as a food-contact surface.for bacon
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Servers towels
- Critical - Observed toxic item stored by utensils. Comet and dish soap
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 85?
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/3/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- Observed ceiling in disrepair. dry storage
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork 80, put back in refrigerator
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal fooeggs over cooked potatoes
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not visible
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. restrooms Corrected On Site.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over cooked food. eggs over potatoes
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.towils
- Critical - Observed toxic item stored by utensils.toilet cleaner
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps around screen door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. switching from raw foods to ready to eat gloves
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/13/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed food with mold-like growth. tomato ,lettuce
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over cooked potatoes
- Critical - Observed toxic item stored by food. wd40
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gaps around door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method. cooked potatoes cooling in derp buspan
- Critical. Observed food stored on floor. potatoes , oil
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. screen door
- Critical. Observed toxic item stored by food. glass cleaner over foodstuffs, dry storage
- Critical. Observed toxic item stored in food preparation area. wd40
- Observed unnecessary items on the premise. pressure washer,
- Carbon dioxide/helium tanks not adequately secured.
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employees with no hair restraint.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical. Hot water not provided/shut off at employee hand wash sink. both restrooms
- Observed unnecessary items on the premise.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cheese with mold-like growth. Corrected On Site.
- Critical. Observed food with mold-like growth.cucumber Corrected On Site.
- Critical. Observed food with mold-like growth. gravy in reachin cooler - discarded Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler in wait area reading 52F; all Phf's removed until cooler is serviced
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw hamburgers over cooked potatoes
- Critical. Observed food stored on floor. bags of potatoes
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using cup to scoop ice instead of scoop with handle
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee and drink cups on slicer Corrected On Site.
- Observed employee with no hair restraint. cook Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door
- Critical. Observed toxic item stored by food. cleaners with bottles of soda
- Critical. Observed toxic item stored by utensils. Comet on shelf next to clean containers
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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11/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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