- Basic - Employee personal items stored next to tea in food storage area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Lights in buffet line not shielded.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.Kitchen.
- Basic - Opened employee food container in a cold holding unit with food to be served to customers.
- Basic - Waffle batter not stored six inches of the floor. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.Employees are not sanitizing dishes. **Corrected On-Site**
- 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.
- Intermediate - Probe thermometer not within the intended measuring range of use.
- Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment in poor repair.Advised operator to adjust thermometer in reach in cooler.Manager stated that the yogurt is transferred to the walk in cooler daily.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- High Priority - Bleach stored by raisin bran under prep table. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination.Sneeze guard is high.It needs to be adjusted.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Yogurt held less than four hours stated manager.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Sausage held less than four hours.Sausage has been added to time as a public health control.
- Intermediate - Spray bottle containing toxic substance not labeled.Degreaser.
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
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4/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food stored on floor.Oranges in storage area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Eggs in walk in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Eggs in walk in cooler.
- Intermediate - Food manager certification expired.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner bottle.
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2/20/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair.Reach in cooler by office.
- High Priority - Displayed food not properly protected from contamination.Bread at buffet line. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Yogurt and eggs held less than four hours stated employee.
- High Priority - Raw animal food stored over ready-to-eat food.Raw shell eggs stored over oranges in walk in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.Bowl is inside handwashing sink. **Corrected On-Site**
- 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. **Repeat Violation**
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cooked eggs are stored in raw shell egg crates.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Single-service articles improperly stored.Raw shell egg crate stored on top of pastry cabinet on buffet line.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Displayed food not properly protected from contamination.Bread,muffins at buffet line.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Displayed food not properly protected from contamination.Bread in buffet line. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked eggs held less than four hours stated operator.Eggs are transferred to walk in cooler.
- High Priority - Raw shell eggs stored next to yogurt in walk in cooler. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. White reach in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.Wire whip inside handwashing sink. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.Bread in buffet line.
- Lights missing the proper shield.Walk in cooler.
- Critical - No conspicuously located thermometer in cold holding unit.
- Critical - No proof of original copies 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.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food stored on floor.Oranges in dry storage area .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Yogurt held less than four hours on buffet line.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.Walk in cooler.
- Observed employee with no hair restraint.
- Critical - Observed raw shell eggs stored over milk in walk in cooler.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.Blocked by boxes.
- Lights missing the proper shield.Food storage area.
- Critical - Observed an employee with nail polish working with exposed food without wearing intact gloves on one hand.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs held less than four hours on buffet line.
- Observed single-service articles stored without protection from contamination.Plates on buffet line.
- Observed single-service articles stored without protection from contamination.Spoons on buffet line.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield.Three comp sink area,
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No thermometer provided to measure temperature of food product.
- Observed single-service articles stored without protection from contamination.Plates on buffet line.
- Observed single-service items stored on floor.Napkins in walk in cooler.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs in reach in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Observed holes in ceiling.Above three comp sink area.
- Lights missing the proper shield. Kitchen storage area.
- No Heimlich maneuver sign posted.
- Critical. No proof of original copy 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.Establishment has a photocopy of employee training.
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7/13/2010 | 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. cooked eggs
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot water not provided/shut off at employee hand wash sink. 3CS ROOM
- Critical. No handwashing sign provided at a handsink used by food employees. 3CS ROOM
- Critical. Hand wash sink lacking proper hand drying provisions. 3CS ROOM
- Critical. Hand wash sink lacking proper hand drying provisions. 3CS ROOM
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. MAIN IN FRONT DESK AREA
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12/11/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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