- Basic - Bowl or other container with no handle used to dispense food. Cup in blue cheese.
- Basic - Build-up of grease on nonfood-contact surface. Behind and underneath grill.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw ground beef next to hotdogs in walk in cooler.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Under 3 comp. sink.
- High Priority - Raw animal food stored over ready-to-eat food. Turkey burgers above fries in reach in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine.
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade paper used to drain oil used in direct contact with food.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. FORKS. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. CHICKEN, GROUND BEEF, CHEESE, HOTDOGS @ 44°.
- Intermediate - Walk-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. ONE OF TWO BLOWER FANS NON-FUNCTIONAL
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. FRYER OUTSIDE HOOD PROTECTION.
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. OBSERVED 10 SEATS. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SWISS CHEESE @ 50°; BLUE CHEESE @ 50°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ONIONS AND FRIES @ 95° **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. RAW EGGS STORED NEXT TO AND IN CONTACT WITH RTE EGGS AND CONDIMENTS IN WALK IN COOLER. **Warning**
- 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. HOTDOGS. **Warning**
- Intermediate - Refrigerator 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. SANDWICH STATION COOLER. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. FRYER NOT UNDER HOOD SYSTEM. **Warning**
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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment or utensils not designed or constructed in a durable manner. NO SPLASH GUARD INSTALLED BETWEEN HAND SINK AND 3 COMP SINK
- 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. CHILI @ 124°
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. CHICKEN ABOVE FRIES IN REACH IN FREEZER.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- 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.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Entrance door.
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5/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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