- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Freezer
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Cutting board(s) stained/soiled.
- 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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6/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Kitchen fan on the wall.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor area(s) covered with standing water. Inside RI cooler, not working properly.
- Basic - Food debris accumulated on kitchen floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Freezer
- Basic - Plumbing system in disrepair. Hand sink clogged.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Live, small flying insects in food preparation area. Dishwashing and bathroom.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, cheese, cut tomatoes, chiken, less than 3 hours, RI cooler/prep table not cooling properly. Ice added.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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.
- 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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4/7/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Inside ice machine
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair. Prep table not cooling properly., Ice machine not working, Service called. Also prep table door not closing properly
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in a prohibited area. Bottles inside ice machine **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front
- Basic - Soil residue build-up on nonfood-contact surface. Kitchen shelves
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Displayed food not properly protected from contamination. Breads on counter
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1 prep table broken, items transferred to cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler/ freezer
- High Priority - Roach activity present as evidenced by 1 live roach found. By prep table
- 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. Prep table. Service called
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Front **Repeat Violation**
- Intermediate - No chlorine/quat chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Flour on floor by kitchen oven, Milk jugs at walk in cooler.
- Basic - Raw animal food not properly separated from unwashed produce. Shell eggs over tomatoes in a case.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter (Dairy Product) used in kitchen and Crepe Mix.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Handwash sink used for purposes other than handwashing. iPad placed inside of it.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Butter and Crepe Mix.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Shell eggs prepared on menu.
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Observed employee with no hair restraint. Repeat Violation. CREPES COOK WITH NO HAIR RESTRAINT .
- Critical - Observed food stored on floor. SUGAR BAG .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER (78F DEGREES).
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER VEGETABLES READY TO EAT.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed uncovered food in holding unit/dry storage area. SUGAR BAG AND CREPE BATTER AT COOLER.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination. PASTRY (CROISSANTS) UNCOVERED AT FRONT COUNTER.
- Critical - Equipment food-contact surfaces and utensils not sanitized. (CUTTING BOARD FOR ORANGES NOT SANITIZED PROPERLY ).
- 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. Pro This violation must be corrected by : 04/01/2012.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED COOK FLIPPING CREPES BARE HANDED.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. AT WALKING COOLER.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS FLAT OVER READY TO EAT VEGETABLES.
- Critical - Observed uncovered food in holding unit/dry storage area. AT WALK IN COOLER FLOOR (CREPES BATTER).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. POTENTIALLY HAZARDOUS FOODS COOKED HELD AT WALKING COOLER WITH NO DATES.
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2/1/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed cutting board grooved/pitted and no longer cleanable.
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7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. CANS /DELIVERED . Corrected On Site.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. SUGAR BAGS AT PREPARATION AREAS.
- Critical. Observed food stored on floor. BALSAMIC VINEGAR AND ORANGES CASE.
- Critical. Observed uncovered food in holding unit/dry storage area. UNCOVERED BAGETTES.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands. NOT SUPPLIES AT FRONT COUNTER.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils stored in crevices and on machinery parts (HANGING) between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing. PAPER BAGS AND PERSONALS IN IT.
- Critical. Hand wash sink lacking proper hand drying provisions. FRONT COUNTER.
- Critical. Handwashing cleanser lacking at handwashing lavatory. FRONT COUNTER.
- Critical. Observed toxic item stored in food preparation area. HANGING BOTTLE IF GLASS CLEANER NEXT AND OVER CREPES MIX. Corrected On Site.
- No copy of latest inspection report.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed handwash sink used for purposes other than handwashing.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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11/18/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Displayed food not properly protected from contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over tomatoes Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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9/18/2009 | Routine - Food | Warning Issued |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/28/2008 | Routine - Food | Call Back - Complied |
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