- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment in poor repair. Chest freezer door
- Basic - Gaskets with slimy/mold-like build-up. Reach in freezer by ice cream freezer.
- Basic - Hole in wall.
- Basic - Ice buildup in chest freezer.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back packs
- Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing sandwiches **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Up front **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm., 200 ppm **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Stored with food on the shelf. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hummus 45,corn and bean salsa 45, in reach in cooler on line and milk for coffee 45 at self serve station. Rechecked temperatures at 13:41 hummus 37 and corn salsa 40 and milk discarded **Warning** **Corrected On-Site** **Repeat Violation**
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Back coolers
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Several holes in the back door.
- Basic - Reach-in cooler gasket torn/in disrepair. Back cooler
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Front machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45 f in front cooler and creamer for coffee at 56 f at coffee station. Explained TPHC for creamers as another option available.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Chicken soup 125, 179 **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back room
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / exterior of the reach in freezer / back kitchen.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / chlorine at 0ppm / front counter.
- High Priority - Raw animal food not properly separated from ready-to-eat food. / raw pork sausage stored next to RTE / reach in cooler / back kitchen.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.MISSING END CAPS IN BACK ROOM
- Observed REACH-in cooler gasket torn/in disrepair. FRONT
- Observed cutting board grooved/pitted and no longer cleanable.ALL
- Observed employee with ineffective hair restraint. SANDWICH MAKERS CAP NOT COVERING ALL LOOSE HEAD HAIR
- Critical - Observed packaged food not labeled as specified by law. MUFFINS AT CASH REGISTER IDENTIFIED BY FLAVOR ONLY ON THE BOTTOM. MISSING MINIMUM REQUIREMENTS FOR LABEL
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORN SALSA 44 AND SHREDED CKN AT 44 F IN RIC AS PER OPERATOR LESS THAN 4 HRS. ADVISED TO COOL QUICKLY
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. UNWRAPED STRAWS AT SELF SERVE DRINK STATION
- Critical - Observed toxic item stored in food preparation area. CLEANING CHEMICAL CONTAINERS USED AS WEIGHT TO KEEP THE LID CLOSED ON CHEST FREEZER Corrected On Site.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Back kitchen reach in cooler - air temperature 49F. Only one container of PHF and shell eggs stored in cooler - sufficient alternative coolers available for cold storage.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 42 seats - approximately 56 counted.
- Lights missing the proper shield, sleeve coatings or covers. Back kitchen above reach in cooler.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler under make table, reach in cooler in back kitchen, dairy cooler, cooler in dining area.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat sanitizer test strips.
- Critical - Observed buildup of residue on soda dispensing nozzles.
- Critical - Observed non-service animals in the food establishment or on premises. No permit available.
- Critical - Observed packaged food not labeled as specified by law. Grab and go containers of cakes are labeled with date and type of product. Address and establishment name not on containers. Wrapped muffins do not have any of the minimum labeling requirements.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Make table: potato cakes 46F, chicken 44F, cheese, egg, sausage at 45F. Cooler below make table at 45F [air temperature] - temperature dial adjusted - cooler temperature at 40F by end of inspection. Recommend monitoring product and cooler temperatures. Sufficient alternative cold storage available and majority of TCS foods cold held at 41F or below. Back kitchen reach in cooler: meatballs 47F [recommend discarding - made 5/30 and stored in cooler overnight - cooler was not maintaining 41F. Dining area: half and half 51F - recommend using 4 hour time as PHC or add more ice to storage container.
- Observed residue build-up on nonfood-contact surface. Door of raw meat cooler.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers./ on ice cream freeze
- Critical - Observed food stored on floor./soda
- Wall not smooth and easily cleanable./ back room
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11/22/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ sausage 46f on ric 1, rice 47f , pasta 50f in ric 3/ egg pucks 41f, chicken 47f, sausage 45f, cheese 47f all items are on the ric 1
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.// pasta dated 9/20 8pm at 50f Repeat Violation.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface./ in ric cooler 1
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Violation: 25-04-1 Observed single-service items stored on floor./ hinged lid
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom./ unisex also needs one
- Violation: 37-09-1 Wall not smooth and easily cleanable./ by freezer in back room Repeat Violation.
- Violation: 37-13-1 Observed hole in ceiling./ next to a/c vent on line
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers./ on freezer in back room
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9/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.// pasta dated 9/20 8pm at 50f Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom./ unisex also needs one
- Lights missing the proper shield, sleeve coatings or covers./ on freezer in back room
- Critical - Observed cloth used as a food-contact surface./ in ric cooler 1
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ between glove change
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ bracelette Repeat Violation.
- Observed hole in ceiling./ next to a/c vent on line
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ sausage 46f on ric 1, rice 47f , pasta 50f in ric 3
- Observed single-service items stored on floor./ hinged lid
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wall not smooth and easily cleanable./ by freezer in back room Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses/ on counter
- Critical - Working containers of food removed from original container not identified by common name./ crispy noodle product
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9/21/2011 | Routine - Food | Warning Issued |
- Critical. Observed food being cooled by nonapproved method. very hot soup in deep container in reach in cooler no monitoring. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. ground beef tubes in reach in freezer.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches prep line.
- Wall not smooth and easily cleanable. in storage area near reach in freezers. Brick wall.
- Carbon dioxide tank not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification. 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. Corrected On Site.
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12/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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