- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Boxed items in store room on floor
- Basic - Food stored on floor. Boxed juice in storage room
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Cracked shelf in cooler in kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler in kitchen
- Basic - Raw fruits/vegetables not washed prior to preparation. Wrapped apples not adequately washed at frontline : labels still on apples
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butters , yogurts, boiled eggs at 48-50°f in small cooler at buffet line
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butters , yogurts, boiled eggs at 48-50°f in small cooler at buffet line
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small cooler at frontline : Butters , yogurts, boiled eggs at 48-50°f in small cooler at buffet line
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Boxed items in storage
- Basic - Food stored on floor. Apples in crate in storage
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. Frontline drawers : dairy residue
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not conspicuous **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler frontline 45°f ( adjusted on site)
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter, cream cheese at 45°f in frontline cooler Corrective Action : Voluntarily Discarded
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Raw fruits/vegetables not washed prior to preparation. Apples with labels
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Dry storage
- Basic - Food stored on floor. Boxed Coffee bags in storage room **Repeat Violation**
- Basic - Observed no Lights in dry storage **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter in dispenser at 55? at frontline time temperature control form updated **Corrected On-Site**
- 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. See stop sale. For waffle batter **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Inadequate Pressure at handsink next to three compartment sink
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Incomplete For waffle batter **Corrected On-Site**
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/30/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. WAFFLE IRON UNDER/NEAR HANDWASH SINK
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Light not functioning. KITCHEN
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. OFFICE FILE CABINET CLOSED
- Critical - Observed food stored on floor. BOXED COFFEE,
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8/28/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized. WAFFLE IRON
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. NON FUNCTIONING : LOW BATTERY
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report. Repeat Violation.
- 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. NO EMPLOYEE TRAINING ON NIGHT EMPLOYEES WHO SET UP BREAKFAST . RYAN WHIDON, SHANNON BARRY. Repeat Violation.
- Critical - Observed EMPLOYEE JACKET ON WAFFLE IRON IN KITCHEN Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CREAM CHEESE AT 55 : FRONTLINE BUFFET Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. GREATER THAN 400 PPM
- Observed single-service items stored on floor. BAG OF BOWLS
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. WAFFLE IRON
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2/21/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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.
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11/10/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- 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. Pro
- Critical - Observed food with mold-like growth. MOLDY PRE PACKAGED BREADS AT FRONTLINE Corrected On Site. VOLUNTARY DISCARDED
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CREAM CHEESE AT 48 F Corrected On Site.
- Observed single-service articles improperly stored. FRONTLINE ITEMS NOT INVERTED
- Critical - Person in charge failed to insure that food is NOT WHOLESOME. FRONTLINE MOLDY BREAD
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9/6/2011 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NO TEST STRIPS
- Critical - No conspicuously located thermometer in holding unit.
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3/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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