- Basic - Food stored in a room/shed that is not fully enclosed, chest freezers not enclosed. **Warning** at time of callback, observed chest freezers (3 units) still outside, exposed to environmental contaminants, not 6 inches off ground/pavement.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey legs at 125°f for less than 4 hours, returned them to steamer to reheat. **Corrected On-Site** **Warning** at callback, observed grape tomatoes @ 55°F, baked beans @ 54°! Large container of baked beans @ 45°F, cooked pasta @ 96°F (cooling), tomato catsup @ 52°F. 2nd cooler: chicken salad @ 33°F, butter blocks @ 43°F. Hot hold: pulled pork @ 135°F, cooked pasta noodles @ 133°F, nacho cheese @ 140°F, baked beans @ 160°F.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** at time of callback, not complied.
- Intermediate - Manager lacking proof of food manager certification. **Warning** at time of callback observed no proof of Certified Food Manager. Spoke with operator by phone (James Murphy) to confirm this.
- Intermediate - Proof of required state approved employee training not available for some employees, Alex. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**. At callback, observed no employee training on most employees (exception, Stacey Troy), and confirmed this with operator (James Murphy), on the phone during visit.
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09/02/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food, sugar. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Food stored in a room/shed that is not fully enclosed, chest freezers not enclosed. **Warning**
- Basic - Food stored on floor, cans of beans, chips. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name, sugar. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey legs at 125°f for less than 4 hours, returned them to steamer to reheat. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, container in handsink. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees, Alex. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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6/18/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In sugar container **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar container **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. See stop sale
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name. Small sizes of cole slaw and potato salad
- Intermediate - Handwash sink not accessible for employee use due to item stored in the sink. Pitcher in prep kitchen hand wash sink **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. Used for ordering information; reference text included
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Box of onions Box of chips **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs in freezer **Corrected On-Site** **Repeat Violation**
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting a cucumber not to be cooked to a minimum of 145 for 15 seconds Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed single-service articles improperly stored. Corrected On Site. Repeat Violation.
- Critical - Observed the deflector in the interior of ice machine soiled
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ribs in reach in freezer
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting lemons and limes not to be cookec to minimum of 145F for 15 seconds Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plastic ware on tables
- Critical - Working containers of food removed from original container not identified by common name. salt, sugar, flour
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2/23/2012 | 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. Must use shallow pans, leave food uncovered or loosley covered, and/or double pan on ice to aid in more rapid cooling.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed hand wash sink used for purpose other than washing hands (discarded soda in handwash sink). Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (smoked chicken).
- Observed utensils (knife) stored in crevices between equipment. Repeat Violation. Corrected On Site.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor. Corrected On Site.
- Observed clean utensils/equipment between equipment/walls.
- Critical - Observed food stored on floor...flour Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands...storing a device in sink Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...discussed with owner options
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit...reach in cooler Corrected On Site.
- Observed clean containers stored on floor.
- Critical - Observed raw animal food stored over ready-to-eat food...raw roast over cheese in reach in cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...turkey legs, chicken and brisket Corrected On Site.
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3/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name...brown sugar, spices
- Critical. Observed soiled reach-in cooler shelves.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- No copy of latest inspection report. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
- 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...one employee's training has expired
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11/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect...chef cutting potatoes to boil Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
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6/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed floor area with standing water...owner stated his steamer is leaking and he is hoping maintenance man will be coming today to find the leak;
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food 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...K-class For reporting purposes only.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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