- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment licensed for 48 seats, observed approximately 85 seats. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Certification for Helmut Heiss expired 02/10/14. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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10/16/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment licensed for 48 seats, observed approximately 85 seats. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed butter 53°F, tomato sauce 55°F, raw ground meat 55°F, and soup 65°F in upright reach in cooler near back exit. **Warning**
- High Priority - Raw animal food stored over cooked food. Observed container of raw chicken stored over precooked dumplings and precooked meat in reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Spray can with chemical/toxic substance stored near/on/above clean food equipment. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed butter 53°F, tomato sauce 55°F, raw ground meat 55°F, soup 65°F in upright reach in cooler near back exit. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Certification for Helmut Heiss expired 02/10/14. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed soup cooling in too deep container. **Warning**
- 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. Observed ambient temperature of upright reach in cooler near establishment back exit 53°F-55°F. **Warning**
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10/15/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back food prep area.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. On side of dishmachine.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Broth and roast in display reach in 45°F. Reach in cooler turned down. **Corrected On-Site**
- High Priority - Small flying insects throughout kitchen and women's restroom.
- High Priority - Toxic substance/chemical improperly stored. Observed spray bottles if cleaning chemicals stored around hand wash sink. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen and women's restroom. **Corrected On-Site**
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9/3/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine 0 ppm at dish machine.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. Observed pork wurst (hot dog) thawed at room temperature. Corrected On Site. On 09/12/2012, two big packages of wurst (sausages) found thawing at room temperature.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses and stored on prep area. Corrected On Site. Repeat Violation.
- Critical - Violation: 53B-08-1 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. Observed no employee training for the cook Abigail who was hired more than 60 days ago. This violation must be corrected by : 09/10/2012.
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9/12/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink near cookline lacking proper hand drying provisions. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Observed no chlorine chemical test kit.
- 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. Observed no employee training for the cook Abigail who was hired more than 60 days ago. This violation must be corrected by : 09/10/2012.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand wash sink used to store sponges. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed soup at 73 degrees F in kitchen, raw pork at 53 degrees F in kitchen and cooked potatoes with red onions at 54 degrees F in kitchen. Corrective action taken. foods moved to reach in cooler and soup put on cookline. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Observed pork wurst (hot dog) thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Observed in reach in cooler in front of cookline raw chicken, raw beef and raw fish stored above ready to eat food (cooked rice and cooked vegetables). Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Wet wiping cloth not stored in sanitizing solution between uses and stored on prep area. Corrected On Site. Repeat Violation.
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8/6/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Observed lack of paper towels at handwash sink near cookline. Corrected On Site.
- Critical - Observed food stored on floor. Observed two containers of onions stored on floor behind cookline. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 1) Observed opened eggs (without shell) at 60 degrees F stored in a container inside a drawer underneath a table near the cookline. Corrected On Site. Explained time as a public health control, and form filled in. Repeat Violation. Also: 2) Observed raw pork at 45 degrees F stored inside a drawer underneath the same table near the cookline. Pork placed in reach in cooler. Corrected On Site. 3) Observed whole cooked potatoes at 65 degrees F stored above cutting board in a container. Corrected On Site. 4) Observed smashed potatoes ready to prepare gnocchi at 70 degrees F stored in a container above preparation table. 5) Observed butter at room temperature at 85 degrees F, at cookline. Corrected on site. Butter placed in reach in cooler. 6) Observed mushroom sauce at 65 degrees F stored above cookline. Corrected on site. Mushroom sauce placed in reach in cooler.
- Critical - Observed toxic item stored in food preparation area. Observed bucket with wiping cloth solution stored above cutting board at cookline Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored above preparation area. Corrected On Site.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength -nfound at 0ppm should be between 50-100ppm. establishment is unable to sanitize in 3 comp. sink because sink is blocked off by tables and trays.
- 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. Server Stephan does not have a food handling certificate.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee handling lettuce with bare hands, cutting celery with one bare hand, handling apples for plating with bare hand.
- Critical - Observed employees using same utensil to handle raw and cooked product - Observed employee cutting raw chicken wipping knife with paper towel then cutting tomatoes with the same knife, cutting board is also not being sanitized. Corrected On Site.
- Observed ice scoop with handle in contact with ice - server station.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit - on back prep. table.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled - Observed employee handling raw ground beef then go onto handle cooked beef with the same gloves.
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11/15/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing - found at 0ppm. should be between 50-100ppm. Please set up 3 comp. sink to sanitize food contact areas.
- Critical - Observed food stored in undrained ice - seafood in reach-in cooler. Corrected On Site.
- Critical - Observed food stored on floor - paper bagged potatoes on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - egg wash found at 61 F. Corrected On Site. Added more ice to ice bath.
- Critical - Observed raw animal food stored over ready-to-eat food - raw eggs stored above crubs and sauces in reach-in cooler, raw beef over butter in reach-in cooler. Corrected On Site. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw beef over seafood in reach-in cooler on cookline. Corrected On Site.
- Critical - Observed toxic item stored by utensils - in servers area.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - found at 0ppm, should be between 50-100ppm, please utilize 3 comp. sink to sanitize.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - putting garnish on plate without gloves on. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting on glove, change gloves after handling raw beef. Corrected On Site.
- Observed employee with no hair restraint - cook. Corrected On Site.
- Critical - Observed food stored on floor - buckets of onion under prep. table.
- Critical - Observed raw animal food stored over ready-to-eat food - raw poultry over ready to eat sauce in reach-in cooler on cookline. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - veal gravy on cookline found at 120 F. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - cooked roast in reach-in cooler cooked last night found at 51 F.
- 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 after handling raw meat. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in cold standing water - shrimp. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw chicken stored over dressings in back reach-in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - cooked potatoes on cookline found at 105 F. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food - raw beef in back reach-in cooler found on top of apple cake with Blood on wrapping. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food - in front reach-in cooler observed raw pork stored on top of cooked sauces. Corrected On Site.
- Critical. Observed employee reusing utensil to taste food - observed employee taste soup several times with the same scoop.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - cutting onions Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands - observed employee handle raw seafood then go onto handling clean utensils and stick of butter. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing - no soap or towels utilized. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized - observed very bloodly prep. area, cutting board and floor wiped with towel and not properly sanitized then used to cut tomatoes. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength 50-100ppm found at 0ppm. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses - on cookline.
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9/28/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 20 OBSERVED SANITIZING SOLUTION NOT AT MINIMUM CONCENTRATION FOR WAREWASHING IN DISHMACHINE CHLORINE FOUND AT 0PPM On 9/28/10 callback dishmachine found at a concentration of 0ppm.
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9/28/2010 | Routine - Food | Call Back - Complied |
- Critical. ROAST BEEF IN REACH IN COOLER MADE 3 DAYS AGO WITH NO DATE MARKING/DELI MEAT IN REACH IN COOLER
- Critical. OBSERVED CONSUMER ADVISORY STATING MAY EFFECT DIGESTION, SHOULD STATE "CONSUMING RAW OR UNDER COOKED MEAT, POULTRY, SEAFOOD OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS"
- Critical. OBSERVED VEGETABLE STUFFED BREAD IN DINING ROOM AT 75F COOKED BEEF ON STOVE TOP FOUND AT 110F & COOKED MEATBALL IN STEAM TABLE FOUND AT 105F ALL MADE TODAY : CORRECTED ON SITE-MOVED TO COOLER INCREASED TEMPERATURE
- Critical. NO PROBE THERMOMETER AVAILABLE
- Critical. OBSERVED RAW WHOLE SHELL EGGS STORED ABOVE VEGETABLES IN REACH IN COOLER IN BACK ROOM
- Critical. OBSERVED CRACKED SHELL EGGS STORED WITH WHOLE SHELL EGGS IN REACH IN COOLER
- Critical. RAW CHICKEN STORED IN UNDRAINED ICE IN REACH IN COOLER ACROSS FROM COOKLINE
- Critical. OBSERVED EMPLOYEE TOUCH COOKED ROASTED BEEF IN REACH IN COOLER ON COOKLINE CORRECTED ON SITE
- OBSERVED ICE SCOOP IN ICE CONTACT HANDLE IN ICE MACHINE & SERVER STATION
- Critical. OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS CORRECTED ON SITE
- Critical. OBSERVED NO TEST KIT PROVIDED TO TEST DISHMACHINE CONCENTRATION
- Critical. OBSERVED SANITIZING SOLUTION NOT AT MINIMUM CONCENTRATION FOR WAREWASHING IN DISHMACHINE CHLORINE FOUND AT 0PPM
- OBSERVED WET MOP NOT HUNG DRY OUTSIDE OF BACK DOOR EXIT
- OBSERVED NO COPY OF LAST INSPECTION
- Critical. OBSERVED NO FOOD CERTIFIED MANAGER CERTIFICATE
- Critical. MANAGER HAS NO PROOF OF CERTIFIED FOOD MANAGER CERTIFICATE
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6/29/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided - lunch menu states undercooked meats may affect digestion. Please include correct wording on all applicable menus.
- Critical. Observed raw animal food stored over cooked food - raw beef stored over cooked beef in reach-icooler across from stove. Corrected On Site.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening--coldcuts
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--sauce
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit--reach-in cooler.
- Critical. Observed potentially hazardous food thawed in standing water--raw chicken in food prep sink. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of graylike substance in the interior of ice machine.
- Critical. Observed encrusted, soiled material behind slicer blade.
- Observed mop sink not accessible for use.
- Critical. Vacuum breaker missing at hose bibb at mop sink.
- Observed buildup of foodlike debris on floor in kitchen along walls underneath equipment.
- Wet mop not hung to dry.
- Critical. Hotel and Restaurant current license not properly displayed.
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12/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/13/2009 | Routine - Food | Warning Issued |
| No report available. | 9/29/2008 | Routine - Food | Warning Issued |
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