- Basic - Build-up of grease on nonfood-contact surface. Dish racks
- Basic - Carbon dioxide/helium tanks not adequately secured. Empt **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. By mixer
- Basic - Hole in wall. Small holes by prep area **Repeat Violation**
- Basic - Light shield damaged/in disrepair. Missing
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole in rear door
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Dish area
- Basic - Wall in disrepair. Under handsink
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Raid inside **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit.No pizza made
- 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. Large prep box. All items iced and maintainng temp upon arrival
- 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. Ham end
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine 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. Soup
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No certified food manager for establishment.
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4/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling soiled with accumulated dust. Vent above dish area
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. There are small holes above handwah sink
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Leaking pipe at plumbing fixture. Prep sink
- Basic - Nonfood-grade bags used in direct contact with food. Bread
- Basic - Plumbing system in disrepair. Leak in prep sink draining on the floor
- Basic - Wall soiled with accumulated food debris. Behind fryer **Repeat Violation**
- High Priority - License expired within 30 days after expiration date.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 49f Corrected on site Discarded by cook
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 47f, cheeseb46f, cut lettuce 45f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Items greater than 48f are to be discarded.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than Utensil in hand wash sink
- Intermediate - No certified food manager for establishment.
- 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. Sandwich unit not holding items on top 41f or below
- 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. Pizza box
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Kitchen
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4/24/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease. Hood filters
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The top of the dish mashine is dirty
- Basic - Carbon dioxide/helium tanks not adequately secured. Repeat violation
- Basic - Drain cover(s) missing. Repet violation, dish area
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Mop sink leaking on the floor
- Basic - Single-service items stored on floor. Cups, corrected on site, repeat violation
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Not enough lighting throughout kitchen area Repeat violation
- Basic - Wall soiled with accumulated food debris. Dish area wall is greasy
- Basic - Wall soiled with accumulated grease on the wall Behind fryer on the line **Repeat Violation**
- Basic - High Priority - Dead bugs in light shield in kitchen on premises.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Containers with blue lids in walk in are non food grade **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ice cream in freezer. The ice cream is not hermetically sealed repeat violation
- High Priority - Roach activity present as evidenced by live roaches found. 9 live roaches on the floor under the soda boxes in the kitchen, 4 dead in the light shield above the dish area
- High Priority - Sewage/wastewater backing up through floor drain by the freezer
- 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. Roast beef and turkey end in cooler **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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10/21/2013 | Routine - Food | Warning Issued |
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food.pastas in walk in are in non food containers **Warning**
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8/19/2013 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area. Pizza boxes **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored.The pizza paddles are on the floor in dry storage **Warning**
- Basic - Drain cover(s) missing.There is a drain cover missing in disharea **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on pizza make table**Warning** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.pizza man **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - Leaking pipe at plumbing fixture.prep sink is leaking on the floor **Warning**
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Thebbulbs are burnt out in several areas **Warning**
- Basic - Wall soiled with accumulated food debris.The wall by the fryer is greasy **Warning**
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Complied Paid Confirmation 127067927
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food.pastas in walk in are in non food containers **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.observed raw shell eggsover ready to eat pizza crusts that are cooked **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.Observed raw beef over ice cream in freezer with working containers. Repeat violation. **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. The deli meat ends are not date marked **Warning**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.server has green nail polish on getting drinks **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook **Warning**
- Intermediate - Reach-in cooler gaskets soiled with food debris. **Warning**
- 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. Daido expired 4/13 **Warning**
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6/17/2013 | Complaint Full | Warning Issued |
- Basic - Attached equipment soiled with accumulated dust.fan grate above prep area is dusty
- Basic - Carbon dioxide/helium tanks not adequately secured.by rear door
- Basic - Cleaned and sanitized equipment or utensils not properly stored.tongs on the ovenhandle
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Exterior door has a gap at the threshold that opens to the outside. West door
- Basic - Hole in wall.small holes noted in wall by 3 bin sink
- Basic - Light not functioning.several burnt and missing in kitchen
- Basic - Nonfood-contact equipment in poor repair.lid on suce container in walkin is broken
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken in non food grade bags
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Single-service articles not stored at least 6 inches above the floor.pizza boxes in wrap are on the loor
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Grease interceptor/trap overflowing onto floor/ground.rer yard has grease all over by grease trap
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meat sauce 10f corrected on siteb135f
- High Priority - Raw animal food stored over cooked food.raw sausage over ice cream in freezer with open containers in use
- 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. Jessica
- 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. Cook
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.dry stoage
- Basic - Cleaned and sanitized equipment or utensils not properly stored.tongs on oven handle
- Basic - Floor tiles missing.coving by walkin cooler
- Basic - Hole in wall.wall peeling under handsink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.cream unit
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.lettuce 48f, provolone 48F . corrective action taken. Final warning **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.observed raw chicken over fries in freezer. Corrected on site.
- Intermediate - Accumulation of food debris/grease on food-contact surface.cardboard box with I Utebsils in it. Corrected on site. Repeat violation
- 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. Top of prep box not holding 41f. Bottom 39f . All PHFs shall be kept 41f
- 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. Cook
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.by rear dooe tanks
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.top of large salad box not maintaining items 41f or below Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.clean utensils in dorty plastic container
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.server with fake nails
- Critical - Observed clean utensils in an old cardboard box
- Observed food debris accumulated on kitchen floor.by ice cream machine
- Observed food debris accumulated on kitchen floor.walk in under sauce rack
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in grated parm
- Observed personal care item stored with food.colon health By honey
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 54f,americanb54f,provolone 48f,, yellow american 55f put in box 1 hr ago. Corrective action taken. Discussed keeping cheese inside refrig. for permanent solution
- Critical - Observed raw animal food stored over ready-to-eat food.raw sausage over fries in freezer
- Observed wall in disrepair.metal sticking out by pizza oven
- Observed wall soiled with scuff marks behind bar
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.co2 Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large prep box holding all food items greater than 41f
- Lights missing the proper shield, sleeve coatings or covers.kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese CH 54f large prep box.Unit on defrost.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream 54f
- Observed wall in disrepair.tile
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.hole in rear door
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse .cream 54f discarded by operator
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment,walk-in cooler incapable of maintaining potentially hazardous food at proper temperatures of 41 DEGREES FARENHEIT..
- Critical - Lack of use of chemical test kit when using chemical sanitizer,chlorine at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Roast beef,provolone cheese ,found cold holding over 4 hours in walk-in cooler.
- Observed small white cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/25/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.box top of large prep
- Critical - Cold water not provided/shut off at employee handwash sink.wait station
- Critical - Hand wash sink lacking proper hand drying provisions.wait aa
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.dish
- Critical - Observed blocked handwash sink
- Observed ceiling in disrepair.ceiling tile hanging
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.knife between cracj in table Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.large prep
- Observed leaking pipe at plumbing fixture.3 bin sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 44f make table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 52f,ham 52f ham 48f, Corrected On Site.
- 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.k 0n ground
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse cheese and ham overnight in prep
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do manual dishwash until dishwasher is fixed
- Critical - Cold water not provided/shut off at employee handwash sink.womans
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw chicken over cooked items Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gap in rwar door
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2/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in garlic Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.kitchen trash can
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed attached equipment soiled with accumulated dust.a/c
- Lights missing the proper shield, sleeve coatings or covers.
- Carbon dioxide/helium tanks not adequately secured.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.45 cheese large prep Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.2 missing
- Critical. License expired within 30 days after expiration date.
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.otongs on oven handle
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.wine area shelves in walk in
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Stored between cracks of tables
- Critical. Hot water not provided/shut off at employee hand wash sink. Repeat Violation. Corrected On Site.
- Plumbing system in disrepair.fllor drain not draining
- Observed leaking pipe at plumbing fixture.3 bin sink
- Observed open dumpster lid.
- Floors drain missing grates
- Observed food debris accumulated on kitchen floor.boric acid on floor
- Observed wall in disrepair.under handsink
- Observed wall in disrepair. by dish area
- Observed attached equipment soiled with accumulated grease.filters in hood
- Observed attached equipment soiled with accumulated dust.a/c vents
- Observed hole in ceiling.above oven
- Observed ceiling in disrepair.water spots on tilr
- Observed personal care item stored with food.jacket on flour Corrected On Site.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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3/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.meat rolls that are cut Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.salami 45f Corrected On Site.Recommend deeper pan and removing paper barrier Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.51f half and half Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.salad cooler hold in cream -the only phf was creamer
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken over beef in freezer
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.Turned off Repeat Violation.
- Observed wall in disrepair.under sink
- Observed attached equipment soiled with accumulated dust.light shields in waiting area
- Observed ceiling leaking
- Critical. Observed toxic item stored by food.glade with cake mix
- Critical. Exit signs not properly illuminated. For reporting purposes only.Front door
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured.
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11/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/18/2008 | Routine - Food | Warning Issued |
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