- Intermediate - Required employee training expired for some 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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08/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Dead roaches on premises. One dead at near walk in cooler and one dead behind soda machine. PIC cleaned up and disposed of.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 1 lb of butter on shelf at cook line at 64° for 2 hours. PIC put in reach in cooler. Corrective action taken.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. 2 employees putting on gloves with no hand washing.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes at cook line at 99° for 1 hour. PIC moved pan to back of grill to heat up . Corrective action taken.
- High Priority - Vacuum breaker missing at hose bibb. At storeroom near heater and at cook line faucet next to steam table.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Required employee training expired for some 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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6/12/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. To gos in storeroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired within 30 days after expiration date. Operator called and renewed during inspection. Confirmation # 58750978. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. At 64° at cook line, PIC put in reach in cooler. Corrective action taken.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting sandwich with bare hands for immediate service, put on gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes at 105° at cook top.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter packets at 66° in kitchen, ice melted. PIC put in reach in and iced down. **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Potatoes at cook line at 109° , PIC heated to 139° **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No soap provided at handwash sink. **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. Pasta and potato salad. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Pine sol . **Corrected On-Site**
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storeroom
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1000.
- Intermediate - Interior of reach-in cooler soiled with accumulation of residue.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/30/2013 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/27/2013.
- No copy of latest inspection report.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, steam table.
- Observed residue build-up on nonfood-contact surface. shelves at cookline
- Critical - Observed soil buildup inside ice bin.
- Critical - Vacuum breaker mising at hose bibb. north side
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11/27/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. reachin ,storeroom .
- Critical - Observed food-contact surfaces encrusted with soil deposits. cutting board.
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked potatos at cookline ,109, reheated by PIC * Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. filled with standing water. mold like substance and greasey water.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. one dead palmatto bug near walkin , PIC cleaned up and had recent pest control. Corrected On Site. This violation must be corrected by : 12/5/2011. 4 dead by ice machine and water heater on 12/5/2011.
- Violation: 37-03-1 Observed wall in disrepair. behind reachin freezer at storeroom .
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12/7/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pots and containers ,in storeroom .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates and bowls at cookline , to many to go thru in one day.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. storeroom
- Critical - Hand sink missing soap at dishwashing machine or area.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/5/2011.
- 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. REUSE OF FOOD HANDLER CERTIFICATION This violation must be corrected by : 12/5/2011.
- Observed build-up of grease on nonfood-contact surface.inside oven
- Critical - Observed dead roaches on premises. one dead palmatto bug near walkin , PIC cleaned up and had recent pest control. Corrected On Site. This violation must be corrected by : 12/5/2011.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor. under 3 comp sink area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. filled with standing water.
- Critical - Observed potentially hazardous food thawed at room temperature. potatos at cookline , Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found , one roach,destroyed and cleaned up by PIC. Corrected On Site. This violation must be corrected by : 12/5/2011.
- Observed wall in disrepair. behind reachin freezer at storeroom .
- Critical - Pesticide use not in accordance with manufacturer's directions. As per conversation with PIC
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potatos ,cooked eggs,grits.walkin
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10/5/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No copy of latest inspection report.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. as dumpsink at stove, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. strawberrys under shelf, at front line at 66 degrees,moved to reachin cooler. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. fish and chicken at sink, Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 109 and potatos at 111,rehea,ted Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meat and phf salad in walkin cooler,
- Critical - Vacuum breaker mising at hose bibb. at steam table
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site.
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable. walkin floor
- Observed build-up of grease on nonfood-contact surface. oven
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half and half at 57 degrees, added ice, Corrected On Site.
- Observed residue build-up on nonfood-contact surface. shelves at cookline
- Critical - Observed toxic item stored in food preparation area. next to HWS sink, Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatos at cookline uncovered at 109, reheated and condensed. Corrected On Site.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces and PHFOODS in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. sugars in storeroom , Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausages at cookline , out of temperature @ 115, Corrected On Site.
- Critical. Observed open packages/bags of food exposing the contents to contamination. storeroom , Corrected On Site.
- Critical. Displayed food not properly protected from contamination. pies on counter Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. open seafood over RTE in reachin freezer , Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee touching toast,put on gloves, Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. potatos at cookline , Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves, Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cookline
- Critical. Observed handwash sink used for purposes other than handwashing. cleaning equipment in sink at cookline , Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 1000+ bucket, demonstrated proper testing, Corrected On Site.
- Critical. License expired within 30 days after expiration date. PIC called and renewed during inspection, reference # 107043442 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. This violation must be corrected by : 2/15/2011.
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12/15/2010 | Routine - Food | Warning Issued |
- Observed residue build-up on nonfood-contact surface. inside oven
- Critical. Vacuum breaker mising at hose bibb. outside front door
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms
- Critical. Observed an uncovered electrical box. For reporting purposes only. at steam table
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
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