- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep counter. **Corrected On-Site**
- Basic - Hole in ceiling. Tile missing in dish washing area.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Large reach-in cooler in kitchen area.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. On shelf on cook line. **Corrected On-Site**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap at single comp sink. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- 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. 0ppm. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Laundry detergent container holding meatloaf. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Single comp sink.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan in kitchen sink. **Corrected On-Site**
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/08/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Ceiling tile in disrepair. Water damage n prep room.
- Basic - Hole in ceiling. Over hood system.
- Intermediate - Food manager certification expired. 11/19/08.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/7/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile in disrepair. Water damage n prep room.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hole in ceiling. Over hood system.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Cook line.
- Intermediate - Food manager certification expired. 11/19/08.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/6/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling tile in disrepair. Water damage n prep room.
- 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. O prep counter.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Servers area cooler not holding temp. Creamer 56°, cream cheese 57°, butter 56°, milk 50°. TCS items placed in different cooler.
- Basic - Hole in ceiling. Over hood system.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
- 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. 0ppm.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 50°, cream cheese 57°, butter 56°, creamer 56°.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 70°. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Bleach over dried peppers.
- Intermediate - Food manager certification expired. 11/19/08.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/5/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. In flour in storage area.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under hot hold area, bread, debris, crumbs
- Basic - Condensation or other drainage not disposed of according to law. In reach in cooler on cooks line.
- Basic - Cutting board has cut marks and is no longer cleanable. Beside slicer in walk way
- Basic - Hood soiled with accumulated grease. Over cooks line.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Under bread/ toast
- 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. At 10 ppm, . 50 ppm **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Chemical containers used to store food in 2 door coolers in back storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front refrigerator at cashiers station.Cantaloupe 50°, milk 50° Items moved to freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 132°, . Reheated to 182° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Beef stored over waffles in freezer.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In employee restroom
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 door freezer unit soil/debris inside behind cooks line. Also in 2 door beverage air in back prep area.
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9/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/1/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of grease on nonfood-contact surface. Sides of cooking equipment
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front counter area
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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2/28/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen and under microwave
- Basic - Build-up of grease on nonfood-contact surface. Sides of cooking equipment
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front counter area
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. More than 10 live roaches of various sizes inside folded paperwork on wall above prep table at service window area, kitchen ; more than 28 live roaches of various sizes between newspaper and inside crate below garbage in front of stove, kitchen ; more than 15 live roaches in crevices of cold holding slide drawers under grill; 3 live roaches on gaskets of reach in cooler opposite grill; 1 live roach inside cabinet front counter under service window, 1 live roach behind sign near service window, 1 live roach crawling across service counter, 1 live roach on floor in dry storage room, 5 live roaches in corner behind freezer dishwashing/ food storage area
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler opposite grill
- Intermediate - Handwash sink used for purposes other than hand washing. Coffee cups inside sink, front counter
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups , foods in reach in cooler
- Intermediate - Slicer blade soiled with old food debris.
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2/27/2013 | Routine - Food | Emergency order recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. delistyle reach in cooler Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. pot inside kitchen handsink near cookline Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. nonhandled bowl in bulk flour, dry storage Corrected On Site.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue. storage area
- Observed nonfood-grade containers used for food storage. bread in grocery bag, reach in freezer
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. ground beef over vegetables , reach in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over cheese, glass door walk in cooler, storage area Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic cups in front counter area
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. plate of beef next to kitchen handsink Corrected On Site. food moved
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under microwave on shelf, above steam table
- Critical - Observed handwash sink used for purposes other than handwashing. cup with circulating water for scoops inside front counter handsink Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. utensils in kitchen handsink Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping bucket +200 Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. back door open Corrected On Site. door closed- screen door to be installed the following day per operator
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times. bowl in kitchen handsink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler at cookline
- Critical - Observed bathroom facility not clean. employee restroom
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee put hands in soap water in dishwashing area with glove on and began work at cookline without changing gloves Corrected On Site.
- Critical - Observed employee with open sores/cuts/burns handling food. cook with cut Corrected On Site. bandage applied with gloves ;double covered
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over lettuce, reach in cooler Corrected On Site.
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9/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.[spices, pastes on spice shelf in reused containers]
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.[2 door counter unit no gasket]
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.[2 door in kitchen torn]
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.[reachin freezer]
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.[reachin freezer]
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.[customers restroom both]
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.[employee restroom ]
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3/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.[customers restroom both]
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[counter reachin ]
- Critical - Covered waste receptacle not provided in women's bathroom.[employee restroom ]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[reachin cooler ] Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[reachin freezer]
- Critical - Observed dead roaches on premises.[in cooler draw]
- Critical - Observed food being cooled by nonapproved method.[pans too deep see stop sale]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[cook handling toast] Repeat Violation.
- Critical - Observed food with mold-like growth.[tomatos in box]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[spice shelves]
- Observed gaskets with slimy/mold-like build-up.[reachin freezer]
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter packets on counter 74 degrees F]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[pudding, butter packets garlic in counter reachin 54-60 degrees F] Repeat Violation. This violation must be corrected by : 3/25/11.
- Critical - Observed raw animal food stored over ready-to-eat food.[raw eggs over ready-to-eat-food in 2 door reachin, and cookline reachin ] Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found[6-8 tiny to medium around dust pan and broom] This violation must be corrected by : 3/25/11.
- Critical - Observed the presence of insects, rodents, or other pests.[small bird flew in open front door]
- Observed walk-in cooler gasket torn/in disrepair.[2 door counter unit no gasket]
- Observed walk-in cooler gasket torn/in disrepair.[2 door in kitchen torn]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[sausage gravy 124 degrees F] Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.[spices, pastes on spice shelf in reused containers]
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3/24/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food with mold-like growth.[meatballs in upright reachin ]
- Critical. Observed food with mold-like growth.[potatos in counter area]
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[upper counter reachin 50-54 degreese dairy and watermelon] Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[94 degrees, potatos on cookline ]
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food.[in reachin ] Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor.[onions] Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.[flour] Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[ice scoop on soda drain] Repeat Violation.
- Critical. Observed hand wash sink used for purpose other than washing hands.[in kitchen storing utensils] Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[handling toast]
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer.[left soiled over night] Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[on cookline ] Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Critical. Hot water not provided/shut off at employee hand wash sink.[sink on cookline ] Corrected On Site.was turned off below Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.[on cookline ] Corrected On Site. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed attached equipment soiled with accumulated dust.[over cookline ]
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/26/2010 | Complaint Full | 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.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.[inspector gave one]
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter 53, yogurt 49 front reach moved to working cooler ]
- Critical. Observed food being cooled by nonapproved method.[chicken 52 degrees covered in reachin ]
- Critical. Observed food being cooled by nonapproved method.[rice in reachin 52 degrees covered]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[front reachin not maintaining potentially hazardous food at 41 degrees]
- Critical. Observed raw animal food stored over ready-to-eat food.[in cookline reachin ] Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.[in freezer]
- Critical. Observed ready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.[lemons into tea or water]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.[in bulk bins]
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.[in sugar bulk bin]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[on soda drain]
- Critical. Observed hand wash sink used for purpose other than washing hands.[dirty dishes in front handsink ]
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.[in 3 compartment]
- Critical. Observed employee wash hands with no soap.
- Observed employee preparing food with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[mixer on floor at front counter]
- Critical. Hot water not provided/shut off at employee hand wash sink.[at handsink in kitchen ]
- Plumbing system in disrepair.[hot water faucet does not work at handsink in kitchen ]
- Critical. No handwashing sign provided at a handsink used by food employees.[in kitchen ]
- Critical. Hand wash sink lacking proper hand drying provisions.[in kitchen ] Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.[in restrooms] Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.[in kitchen ] Repeat Violation.
- Critical. Observed toxic item stored by food.[raid on counter by food service area]
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7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food...raw eggs stored above potatoes in reachin cooler opposite grill, Corrected On Site.
- Critical. Observed interior of microwave soiled...inner upper section.
- Observed build-up of food debris under slicer.
- Observed utensils stored in crevices between equipment...knife stored between cutting board and hotline Corrected On Site.
- Observed leaking pipe at plumbing fixture...under 3bay sink.
- Critical. No handwashing sign provided at restroom handsinks.
- Critical. Handsink in kitchen lacking paper towels.
- Critical. Handsink in kitchen lacking handsoap. Corrected On Site.
- Observed food debris accumulated on kitchen floor....behind toaster table in kitchen.
- Critical. Observed an uncovered electrical box. For reporting purposes only...right side of hotline.
- Critical. Observed incorrect information on Hotel and Restaurant license....seating increased---operator in process of getting seating change form signed off by the city.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.--2door silver cooler by 3bay-raw eggs stored above bread
- Critical. Observed raw animal food stored over cooked food.---cook's line drawers--raw eggs/beef above cooked potatoes
- Critical. Observed uncovered food in reachin freezer---by 3bay=brisket not covered
- Observed nonfood-grade containers used for food storage.--non-foodgrade towel used to separate cooked and uncooked potatoes in 2door silver cooler by 3bay
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.---wood at grill line not sealed
- No mop/service sink installed/available at establishment.---to be installed in greasetrap closet out back
- Critical. Hand sanitizer not present
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.=kclass by kitchen doorway
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.---16 seats--seating change form given to operator
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
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