- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of coffee cup on floor in storage room and in laundry room
- Basic - No copy of latest inspection report available. Not able to locate last inspection at time of this inspection
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Attendant stated she saves waffle batter at end of breakfast time and places it in refrigerator for next day. Discussed issue as it is being held under TPHC and must be discarded regardless of how much is left. Top checked temperature for her and it was 64°
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around nozzles on juice machine have some black build up on them
- 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. Cheese sauce in container not dated. Attendant not sure when it was opened
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink in kitchen **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Not able to locate test strips. Found in box under sink **Corrected On-Site**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Case of coffee on floor in storage room **Corrected On-Site**
- Basic - Single-service items stored on floor. Case of styrofoam cups on floor in storage room **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items held under program not time marked. Attendant not sure when product was actually placed on buffet line. Items discarded at end of breakfast
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around nozzles have some black and green build up around them
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on counter in kitchen
- Basic - Plumbing system in disrepair. Issue with plumbing at triple sink in kitchen. Standing water under sink next to grease trap. Operator working on issue at time of inspection
- Basic - Single-service items stored on floor. Case of napkins on floor in storage room **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yogurt 45° in cooler on front counter. Turned unit down, re-tempted at 43° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Whole shell eggs stored over day to eat items in cooler
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Sausage gravy in refrigerator dated 06/15 Corrective action-voluntarily discarded
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee stated she does to wash hands in hand sink and that she uses a cloth towel to dry them.
- Intermediate - Handwash sink not accessible for employee use at all times. Sink block by sheet tray **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in kitchen
- 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. Breakfast attendant on duty at time of inspection and second night auditor do not have proof of training
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed commercially proessed ready-to-eat, potentially hazardouns (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Priority: Intermediate
- Intermediate - Observed handwash sink not accessible for employee use at all times. Sink blocked with sheet pans in kitchen. Priority: Intermediate
- Basic - Observed interior of microwave soiled with encrusted food debris. Unit in kitchen. Priority: Basic.
- Intermediate - Observed no soap provided at handwash sink. At sink in kitchen. Priority: Intermediate
- High Priority - Observed potentially hazardous (time/temperature control for safety) food identified in the written procedures as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Milk, 2% milk, half and half, waffle batter. All items voluntarily discarded. Priority: High Priority
- Basic - Observed reach-in cooler gasket torn/in disrepair. On refrigerator in kitchen. Priority: Basic
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperature. Milk cooler in guest service area. Do not store potentially hazardous food until unit can maintain an ambient temperature of 41F or below.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat. Corrective action found strips.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrective action moved.
- Critical - Observed buildup of slime on orange juice dispensing nozzles.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping or putting food away.
- Critical - Observed food stored on floor. Case of waffle mix in kitchen.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom of cooler in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees F. Milk cooler in guest service area. Milk 46 to 47 degrees F, cream cheese 47 degrees F. Corrective action - moved to reach in storage cooler in back kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours properly date marked after opening. Milk and sausage gravy.
- Critical - Observed toxic item stored by food. Chemical bottle stored above breads. Corrective action moved bottle.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient air temperature not cooled to 41 degrees Fahrenheit within 4 hours. Waffle batter prepared at 5:30 am temperature taken at 9:30 am, 74 F.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last changed 06/11.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Establishment operating without a Division of Hotels and Restaurants license.
- Critical - No proof of required employee training provided.
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5/15/2012 | Food-Licensing Inspection | Call Back - Admin. complaint recommended |
- Critical - Bread/danishes/bagels lacking adequate sneezeguard protection.
- Critical - Employee drink with restaurant food in reach-in cooler.
- Employee purse with single service items in cabinet.
- Critical - Establishment operating without a Division of Hotels and Restaurants license. New owner has 60 days to obtain.
- Critical - Food held under time as a public health control borught back to reach-in cooler after breakfast period. COS. discarded waffle batter.
- Mold-like substance around juice dispensing nozzles.
- Critical - No proof or required employee training provided.
- Critical - Potentially hazardous food not held at 41 degrees F or below. Milk 45 degrees F. in black refrigerator on buffet. COS Moved
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3/14/2012 | Food-Licensing Inspection | Warning Issued |
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