- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Faucet is extendable and does not automatically draw back not upright position, observed faucet end submerged on soapy water as it was filling, submerged on sanitizer bay as it was filling., no air gap
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.observed scented bleach used as sanitizer at 3 bay
- 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. Sausage patties, pre shelled boiled eggs in kitchen reachin
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.observed dishes drying on sponge type mesh liner at kitchen
- Basic - Single-service articles improperly stored.single service products stored in cabinets with construction materials, floor tiles,
- Basic - Single-service articles not stored inverted or protected from contamination.at buffet line bowls not onverted **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination.observed boiled eggs offered to public in container not easily opened must remove from refrigerator then remove and hold lid then retrieve egg, no utensil designated then replace lid and replace in frige, lid has no handle must handle all surfaces to remove replace lid. No utensil.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.handle of scoop lying in waffle flour at kitchen storage container
- Basic - Single-service articles not stored inverted or protected from contamination.stack of plates on top of batter storage at buffet.
- High Priority - Displayed food not properly protected from contamination.no adequate sneeze guard, observed opened proured batter not under adequate protection , on buffet line
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.sausage gravy on counter in kitchen found at 90°F. Made at 6:00am not coled below 70°F within 2 hours. Must discard by 10:00am if not used.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment and utensils stored under sewer lines that are not shielded to intercept potential drips.under 3 comp sink drain observed condiment lids and utensils **Corrected On-Site**
- Basic - Clean linens stored in improper location. Clean wipe cloths stored under waste water drain at 3 comp sink **Corrected On-Site**
- Basic - old labels still on dishes after washing.
- High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Observed dishwasher with pans too large to submerge in sink stick one end of pan in water splash some up on other exposed end of pan then pull out and put on rack to dry, in submerged end recovered one splash not covering all surface on the side turned up and no sanitizer on the underside of pan not submerged.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray glass cleaner stored on table beside and pointed toward drying dishes **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed plastic ware not all with handles same direction in customer self service area, unable to retrieve plastic ware without touching food contact surface of plastic ware.
- Intermediate - Accumulation of food debris/grease on food-contact surface.on orange juice dispenser and above nozzles
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty trays stacked across basin of handsink at kitchen **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.in kitchen
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.spatula in use stored on top of microwave **Corrected On-Site**
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.observed repackaged commercially prepared boiled eggs with no date marks in reachin cooler at kitchen
- Critical - Observed spray hose at dish sink lower than flood rim of sink.observed spray / extendable faucet in sink while soapy water fills at 3 bay
- Critical - Observed toxic item stored by utensils.box of ant bait stored with clean dishes at kitchen cabinets over handsink. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle.unlabeled spray bottle with no lid/ open at hand sink/ dish area. **Corrected On-Site**
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Haier reachin not maintaining foods at 41 degrees F at buffet.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.thermometer in reachin cooler at kitchen reads 32 degrees F ambient air reading 40 degrees F thermometer at buffet reachin reads 41 ambient air actually 49
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.in waffle mix.
- Observed old labels stuck to food containers after cleaning.observed manufactures label on plasticware at dishdry rack
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheese and butter in HAAIER reachin cooler on buffet found at 47 degrees F
- Observed reuse of single-service articles.observed ziploc bags washed and drying on dishdry rack at kitchen
- Critical - Observed soil residue in storage containers.observed in use container not washed before use.with manufactures label still on contaiiner. waffle mix.
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8/23/2012 | Routine - Food | Warning Issued |
- Observed old labels stuck to food containers after cleaning.Observed glue from labels and labeels half peeled off on pitcher at cleanbdish dry rack.
- Observed reuse of single-service articles.Observed ziplock bag with partial old label for different food used to cover opened can of sausage gravy in reachin cooler
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.HAIR reachin cooler on buffet line temperature found at 50 degrees F ambient.temperature
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.thermometr. obserfed thermometer in 5eachin at 40 degrees F , ambient air and food products at 50 degrees F.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.observed staff handle soiled equipment , and put on gloves to handle ready to eat foodsvwithout washing hands first. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.employees unaware of cold hold and hot hold temperature requirements
- Critical - Observed food stored on floor. Carton of wafgle mix observed on floor in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter,cream cheese,milk, boiled unshelled eggs, held on buffet line .
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/2/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.in reachin cooler on buffetline Corrected On Site.
- Observed utensils in poor condition.plasticware pitted and rough on interior surfaces , no longer cleanable, 2 plasticware bowels at dishdry rack Corrected On Site.
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.obserfed staff remove soiled utensils and discard foods from breakfast bar then put on gloves and handle muffins without washing hands. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.original manufacture label on plastic ware container marked waffle mix.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheeses at breakfast bar found at 45 degrees F observed staff remove from bar and add to other cream cheeses in refrigerator . Corrected On Site.discard. may not keep after being on opening set out on breakfast bar and not held at 41 degrees F or colder..
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler ambient air at 47 degrees F Corrected On Site.remove all potentially hazardous foods to another cooler.
- Observed old labels stuck to food containers after cleaning.observed old label and new on food item in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheeses and milk,in reachin cooler Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.forks displyed tines up on buffet Corrected On Site.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.foods in rachin cooler see stop sale Corrected On Site. foods discarded if stop saled or moved to another location if not stop saled.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.upright reach in cooler at kitchen ambiair at 50 degrees F MAY NOT USE UNIT TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL ABLE TO MAINT PRODUCTS AT 41 degrees F or colder.
- Critical. Observed buildup of black crusty debris on juice dispensing nozzles.
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).milk,sausages ,egg omlette , on buffet line. may not serve.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk on buffet line
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.omlette and sausage on buffet line.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.obserfed employee wash hands in 3 compartment sink over dirty utensils that were in sink basin Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open plastic glass of orange juice on top of cookie oven and in front of microwave Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed establishment using cloth to dry dishes on cleaned and sanitized surface.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.observed employee wash utensils with sponge and soap then rinse and dry with cloth andvput away. no sanitizing step.
- Critical. Prep surface not sanitized after contamination and prior to use.no sanitizing step in dishwash proceedure .
- Wet wiping cloth not stored in sanitizing solution between uses.wet wipe cloths stored on spray bottles and on counters in kitchen.
- Observed sponge used as a wiping cloth on a food-contact surface.usd sponge to wash utensils
- Equipment and utensils not properly air-dried.used cloth to dry cleaned utensils .
- Critical. Handwash sink not accessible for employee use at all times.paper towels stored in handsink at kitchen Corrected On Site.
- Critical. Observed toxic item stored in food preparation area.spray bottle of cleaners stored on counter beside microwave
- Critical. Observed unlabeled spray bottle of blue liquid at kitchen .
- Critical. No professional hygiene and/or foodborne illness training provided.
- Critical. Employees have not received training related to their assigned duties.
- 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
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9/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.gallon jugs of milk in reachin Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.reachin cooler in kitchen Corrected On Site.
- Observed old labels stuck to food containers after cleaning.egg container in reachin has 2 distinct dates
- Critical. Observed buildup of food debris on juice dispensing machine ,at cup lip rest, at nozzle of juice machine
- Critical. Handwash sink not accessible for employee use at all times.pans blocking,on top of and covering handsink at kitchen Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed spliced electrical phone wires at 3 bay sink and handsink, excess phone wires draped around faucet at handsink . For reporting purposes only.
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6/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk in rechin cooler
- Observed nonfood-grade containers used for food storage.shoe box used to store cut fruits in reachin cooler
- Critical. Observed buildup of old debris on coffee and juice dispenser at nozzles
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.boiled eggs on buffet line Corrected On Site. initiat Time as a Pubc Health control- staff stated buffet lasts 630-1030-all Potentially Hazardous Foods are discarded at 10:30-will use Time As APublic Health control-forms given at inspection Please see website for more information www.myfloridalicense.com
- Critical. Observed potentially hazardous food thawed in an improper manner.observed guava juice thawed on counter-directions indicate thaw under refrigeration Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Observed mixed fruit in open bowel -no cover or sneeze gaurd-for self service at front counter
- Critical. Handwash sink not accessible for employee use at all times.observed handsink covered by service tray covers -blocked Corrected On Site.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. opened bag of boiled unshelled eggs in reach in cooler -no date marks
- Critical. Drainboards or equivalent not large enough to accommodate all solied and/or cleaned items.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Equipment and utensils not properly air-dried.utensils laid on cloth towel to dry
- Critical. Handwash sink not accessible for employee use at all times.dish washing utensils -scrubber dishrag-snge stored in handsink
- Observed wall soiled with accumulated black debris in dishwashing area.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. PLASTIC CONTAINER OF WHITE POWDER UNMARKED WITH COMMON NAME IN DRY STORAGE OF KITCHEN - CORRECTED ON SITE
- Critical. BOILED EGGS IN REACH IN COOLER/REFRIGERATOR IN KITCHEN FOUND AT 59 DEGREES F - ITEMS HAD BEEN ON DISPLAY AT BUFFET FOR 3 1/2 HRS AND PUT BACK INTO REFRIGETOR - CORRECTED ON SITE. MANAGER REMOVED FROM SERVICE TO DISCARD - WILL WRITE TIME IN LIEU OF TEMP PLAN FOR BOILED EGGS ON BREAKFAST BUFFET TO RUN FROM 6:30 - 9:30 THEN DISCARD
- TOWELS USED AS DRAIN DRY SURFACE FOR CLEAN UTENSILS
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7/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Call Back - Complied |
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