- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Faucet/handle missing at plumbing fixture. / faucet handle missing at kitchen hand sink.
- Basic - Ice scoop handle in contact with ice. / front line / **Corrected On-Site**
- Basic - Single-service items stored on floor. / several cartons of single service items on dry storage room floor.
- Basic - Soiled reach-in cooler gaskets. / front line reach in cooler.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / chicken 126F / hot holding display case for 20 minutes per manager / turn up thermostat to hold a minimum of 135F or higher.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. / green beans 128F on stove for 30 minutes / reheated to 177F / **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / next door storage room.
- Intermediate - Spray bottle containing toxic substance not labeled. / light purple spray bottle by 3 sink.
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Foam bowl used as scoop in cut chicken
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated dust. In front cook line area
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front kitchen counter
- Basic - Soiled reach-in cooler gaskets. Cooler on cookline by griddle
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Sliced provolone cheese on premises, sliced on 6/1/14 in walk in cooler not date marked
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front count cook line has a stool in front of hand sink
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6/4/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In side on functioning reach in cooler on cookline.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment. Underneath stove and grill.
- Basic - Walk-in cooler shelves rusted.
- High Priority - Food handler cut raw onion without washing them prior to cutting.
- 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. Milk in transparent cooler next to soda fountain was not properly date labeled. Operator stated product was open from sealed approx. 4 days ago.
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. / 2 male employees preparing salad in kitchen.
- Basic - Faucet/handle missing at plumbing fixture. / hand sink in kitchen.
- Basic - Soiled reach-in cooler gaskets. / cooler next to register.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. / chlorine at 0ppm / **Corrected On-Site**
- High Priority - Cooked tomatoes hot held at less than 135 degrees Fahrenheit. / tomato sauce at 108F / advised reheating to 165F and hot hold at 135F or above.
- High Priority - First aid supplies improperly stored. / a bottle of burn relief inside glass cooler with food / **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw chicken over raw pork / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. / blocked by a chair / stool / **Corrected On-Site**
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. / a clear liquid bottle inside non-used warmer.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Peppers
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Wall soiled with accumulated food debris. Behind clean wares shelving
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Front area under coffee counter **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. By icemaker
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers, ceiling
- Observed attached equipment soiled with accumulated grease.Kitchen vents
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. Zucchini cooling 126F at 11:15 am then 126F at 11:30. Food cooling covered and in too large amount in walk in cooler
- Critical - Observed food stored on floor. Salt pepper mixture, dry storage Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup used to dispense salt/pepper mixture Corrected On Site.
- Observed single-service articles stored without protection from contamination.Plastic knives , self service Repeat Violation.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Operator, CFM expired. This violation must be corrected by : 6 13 12.
- Critical - Observed buildup of slime in the upper interior of ice machine. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. 1 door makeline cooler
- Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives, self service
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4/13/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/26/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. Ceiling tiles peeling in kitchen Recommended using vinyl coated tiles if replacing.
- Critical - No proof of required employee training provided. Only one certification available This violation must be corrected by : 10 26 11.
- Observed attached equipment soiled with accumulated grease.Warewashing area shelves
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime/scale on soda dispensing nozzles.
- Observed ceiling soiled with accumulated grease.Cookline
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Rice pudding in both frontline coolers
- Observed dust build-up on top of alto shaam
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.Lamb cooking from raw over already heated foods in alto shaam.
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8/26/2011 | Routine - Food | Warning Issued |
- Critical - Observed encrusted, soiled material on slicer.
- Observed small makeline cooler cutting board grooved/pitted and no longer cleanable.
- Observed wall soiled with accumulated black debris/grime in preparation area
- Unwrapped single-service utensils not presented so that only the handles are touched.Spoons under front counter Corrected On Site.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.Makeline cooler
- Observed wall soiled with slight accumulation of black debris in dishwashing area.
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/30/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Approved source-wholesome, sound condition
- Critical. Food maintained at proper temperatures
- Critical. Facilities to maintain product temperature
- Critical. Facilities to maintain product temperature
- Critical. Water source safe, hot and cold under pressure
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6/25/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/12/2010 | Routine - Food | Call Back - Complied |
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength.Tested toxic level over 100 ppm
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.Frontline
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.Kitchen area, flaking metal and holes in tiles.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 4 12 10.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.Mary Tuttle. Expired 11-09 This violation must be corrected by : 4 12 10.
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2/12/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rice pudding and milk 45F in display cooler. Advised
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Display cooler food temperature 45F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 2 12 10.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook placing food onto salads with bare hands Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.Tested toxic level over 100 ppm
- Wet wiping cloth not stored in sanitizing solution between uses.Frontline
- Ceiling not smooth and easily cleanable.Kitchen area, flaking metal and holes in tiles.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 4 12 10.
- Critical. Observed expired Food Manager Certification.Mary Tuttle. Expired 11-09 This violation must be corrected by : 4 12 10.
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2/11/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Single door makeline cooler, food temperatures 48-52F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 10 7 09.
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10/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tzaziki 48F, deli meat 52F,feta/cucumber salad 48F over 4 hours per operator
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Single door makeline cooler, food temperatures 48-52F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 10 7 09.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.Tilapia over prepared soups in reach in freezer. Repeat Violation.
- Violation: 29-18-1 Drain cover(s) missing.Mopsink
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10/7/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tzaziki 48F, deli meat 52F,feta/cucumber salad 48F over 4 hours per operator
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mediterranean salad 45F, chicken 45F in walk in cooler. Advised.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Single door makeline cooler, food temperatures 48-52F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 10 7 09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler food temperatures 43-45F. Advised to lower temperature to 41F or colder.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Tilapia over prepared soups in reach in freezer. Repeat Violation.
- Drain cover(s) missing.Mopsink
- Observed wall heavily soiled with accumulated black debris in dishwashing area.
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10/6/2009 | Routine - Food | Warning Issued |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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