- Basic - Gaskets/seals on holding unit in poor repair. Small cookline cooler
- Basic - Hood filters in disrepair.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In white cookline cooler, cheese 49F, raw sausage 46F, cut ham 47F. Items in cooler overnight per operator.
- 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. 10 ppm cl.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced shredded cheese 47-50F, cut tomatoes 47F and 40F, diced ham 49-46F. Pooled eggs 60F. Shell eggs at room temperature with no time or temperature control for safety.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cooked bacon **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Dish area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold frozen meat. **Corrected On-Site**
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. While doing dishes. **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. All filters missing. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Melted butter at 82, stick of butter at 70, sitting out with no time or temperature control for safety. Advised to keep 135F or above or 41F or below.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In door of cookline cooler, 49 sausage 48 ham 45 cheese. Advised to keep items inside of cooler instead of door. Partially cooked bacon at 84 on cookline.advised to cook to 145F for 15 seconds to render it non-tcs.
- High Priority - Raw animal food stored over ready-to-eat food. Sausage over condiments. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottle over cookline. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dish area
- Intermediate - Soda gun nozzles lightly soiled. **Corrected On-Site**
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Right cookline cooler. 9/24/13 not using.
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11/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Right cookline cooler. 9/24/13 not using.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- 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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9/24/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Right cookline cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right cookline cooler
- Basic - Raw animal food stored above unwashed produce. Bacon over whole melon
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In Raetone cooler, butter 50-53 ham 48, bacon 51-53, sour cream 47, pesto 47, in cooler overnight per operator. In white cooler facing dish area, cream cheese at 47, overnight per operator.
- High Priority - Employee dropped spatula on floor, washed spatula in handsink without sanitizing. **Corrected On-Site**
- 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. Using hand to scoop cut fruit into bowl. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In right cookline cooler, 42 artichokes 45 mushrooms 50 cut tomatoes 52 shredded cheese, for 2 hurs per operator.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food. Chemical spray bottles **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline, dish area
- 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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9/23/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with no lid over bananas, clean cups
- Basic - Employee personal items stored in or above a food preparation area. Purse hanging on prep table can opener, cookline
- Basic - Evidence of employee eating in a food preparation or other restricted area. Slices of plated half eaten cake on cookline and expo **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Half pints of milk
- High Priority - Raw animal food stored over ready-to-eat food. Bagels stored below pooled eggs and next to raw bacon, stainless cooler **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Holding large bowl. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Corrected On Site to 100ppm cl.
- Critical - Observed light buildup of black material on soda dispensing nozzle.
- Critical - Observed objectionable odors in server area.
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm cl. manual sanitize until machine reads 50-100ppm cl
- Observed leaking pipe at plumbing fixture. under three compartment sink
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over cinnamon rolls, cookline. Corrected On Site.
- Observed water dripping inside Raetone cooler.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. womens restroom
- Critical - Observed employee change gloves without handwashing
- Observed gaskets/seals on cold holding unit in poor repair. Raetone
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cottage cheese.
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over sausage, reach in cooler
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Womens restroom
- Critical - Observed employee change gloves without washing hands. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over cooked sausage in reach in cooler
- Observed utensils stored in crevices between equipment. Corrected On Site.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Front line.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw ground beef stored over bread. Reach-in cooler.
- Critical. Observed interior of reach-in cooler at front line soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
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7/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade dull, with some rust.
- Observed personal items, sweater/jacket stored with food.
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2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half-n-half, wait station cooler. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
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10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/8/2008 | Routine - Food | Warning Issued |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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