- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in large white refrigerator in kitchen area broken and not functioning properly
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Sausage links and scrambled eggs placed in ziplock bags and sealed while cooling. Corrective action-discussed proper cooling methods with breakfast attendant
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Unit on buffet line not cut at angle
- Basic - Paper towel used as liner for food container. Paper too used to line sausage pan on buffet line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yogurt 55°, cream cheese 47°, on buffet line Corrective action- will discard yogurt on buffet and will move cream cheese to refrigerator in kitchen **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink in kitchen **Corrected On-Site**
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Tube on unit on buffet line **Repeat Violation**
- Basic - Equipment in poor repair. Small refrigerator on buffet line ambient temperature at 55°. 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.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 47°, cream cheese 48° both in small unit on buffet line. Corrective action-moved product to refrigerators in kitchen area
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Triple sink only set up with wash and rinse, no sanitizer sink set up. Discussed with kitchen employee regarding not using equipment he washed until they are properly sanitized
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in bottom little white unit in kitchen area not working, cracked and not reading ambient temperature.
- Intermediate - Employee used handwash sink as a dump sink. Employee dumping ice and water from chafing dishes in hand washing sink.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. On unit on buffet line
- Basic - Case/container/bag of food stored on floor in dry storage area. Box of cereal and canned sodas on floor in storage closet
- Basic - Single-service items stored on floor in dry storage area. Plates on floor in storage closet
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 47? in unit on buffet line.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In unit on buffet line.
- 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. Small unit on left end of buffet line ambient temperature 52?.
- 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. Not all staff have current certificate
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. No originals available for staff trained
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Could not locate test strips
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. cracked wooden bowl
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site. Repeat Violation.
- Observed clean equipment stored on floor. beverage containers Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. triple sink Corrected On Site.
- Observed residue build-up on nonfood-contact surface. crevice by juice dispenser
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. biscuits
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Observed clean equipment stored on floor. coffee/tea dispensers
- Observed clean utensils/equipment stored in dirty container. kitchen utensils
- Observed underside of juice dispenser with accumulated slime/debris.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't know big 4 foodborne illnesses
- 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 Corrected On Site.
- Critical - Observed establishment operating with changed menu and/or increased seating without approval for such change. 43 total seats, must fax seating change evaluation form asap, 904.727.5558
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored in a prohibited area. oranges under handsink waste pipe
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/7/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese 53F at front counter, ice melted down, discarded Corrected On Site. Repeat Violation.
- Critical. Displayed food not properly protected from contamination. Breads in container that custumers open and are exposed Repeat Violation. Repeat Violation.
- Observed single-service articles stored without protection from contamination. plates not inverted at buffet Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wall not smooth and easily cleanable. by 3 comp sink
- No copy of latest inspection report.
- 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. has copies, needs originals by next unannounced inspection
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11/16/2010 | Routine - Food | Administrative complaint recommended |
- Critical. No conspicuously located thermometer in holding unit. small reachin Repeat Violation.
- Critical. Observed food stored on floor. box of orange
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spatulas
- Observed clean equipment stored on floor. tea maker, coffee pots
- Critical. License expired within 30 days after expiration date. expired on 6/1/10, no payment has been received ; mailed payment on 5/25/10
- Critical. Observed expired Food Manager Certification.
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6/3/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese; explained time as public health control; must discarded cream cheese at 10am
- Critical. No thermometer provided to measure temperature of food product. 0-220F
- Critical. No conspicuously located thermometer in holding unit. both reach-ins
- Critical. Displayed food not properly protected from contamination. food on chafe dishes and breads in container with doors not under sneeze guard Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service articles stored without protection from contamination. plates at front counter Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. ice in it, kit
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed unnecessary items on the premise. old cereal containers
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1/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area. No sneezeguard buffet.
- Observed single-service articles stored without protection from contamination.
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7/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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