- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 dead roaches and 1 dead lizard underneath single service items storage shelve in the ware washing area.
- Basic - Build-up of soil/debris on the floor under shelving. Ware washing area underneath single service items.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Gravy 90°f
- High Priority - Displayed food not properly protected from contamination. Apples front salad buffet table front of the house.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans at 118°f **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Kitchen front of dry storage. Ice in sink
- Intermediate - Handwash sink not accessible for employee use due to being blocked by toaster. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front Counter
- 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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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over cooked food.
- 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.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Displayed food not properly protected from contamination.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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.
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2013 | Routine - Food | Call Back - Complied |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. EXPIRED This violation must be corrected by : 1/14/2012.
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER RTE Corrected On Site.
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11/14/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed leaking pipe at plumbing fixture. Repeat Violation.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Observed raw animal food stored over cooked food. EGGS OVER RTE
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. ALL SANITIZING MUST BE DONE MANUALLY USING 3-COMP SINK UNTIL DISHMACHINE CAN REACH ADEQUATE TEMPERATURES
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Raw animal food not properly separated from ready-to-eat food. WALK-IN FREEZER
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Repeat Violation.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DAIRY PRODUCTS MOVED TO A COOLER WHICH MAINTAINS A TEMPERATURE OF 41 .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. FRONT COUNTER Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[Cream cheese] Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[fryers]
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical. An inspection and servicing of the fire-extinguishing system and listed exhaust hoods containing a constant or fire-actuated water system shall be made at least every 6 months by properly trained and qualified persons. FOR REPORTING PURPOSES ONLY.
- Please see inspection report for more details.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/20/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/12/2009 | Routine - Food | Warning Issued |
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