- Basic - Food stored on floor. Drink ice bags in walk in cooler. Corrected by manager. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Make table in cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table, back kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor. Near cook line. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Precooked sausage patties and links 50-54°, cooked onions 54° in ice bath next to make table in cook line. Per cook less than 2 hours. Corrective action taken, moved to reach in cooler.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 71° in ice bath next to make table in cook line. Per cook less than two hours. Corrective action taken, moved to reach in cooler.
- Intermediate - Slicer blade guard soiled with old food debris. Showed to cook and manager.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container cracked or broken. Tuna salad in walk in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken and dumpling soup and minestrone. Placed in pots and on stove. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Make table.
- Basic - Wiping cloth sanitizing solution stored on the floor. By cook line.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To cut lettuce. Discussed hand washing procedure with employee. **Repeat Violation**
- 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. Employee cutting lettuce. Discussed this with manager and employee. Washed hands and put on gloves. Also, discussed with manager the AOP option, she states she's not interested and the bare hand contact today was just a mistake. **Corrected On-Site** **Repeat Violation**
- 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. Carrie, employee states she has been working in the establishment approximately 4 months.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Back prep area.
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon plated for service at 120-135°F. Corrective action, refired to proper temp. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed 53°F at top of container resting on ice. Corrective action taken, shoved further down in ice. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. Observed plating wrap sandwich for service with bare hands. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice covered on back prep table at 70°F. Corrective action, placed in WIC. Uncovered. **Corrected On-Site**
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Mgr prepping food **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chlorine in bucket **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/16/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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9/5/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates on dry storage shelf.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in prep cooler thermometers reading 44F and 52F. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken and beef cooked at 11am temp taken at 1:20 at 72-76F.
- Critical - Food Service Manager not certified after 30 days of employment. Owner.
- Critical - Food not properly protected from contamination. Bottom of container touching peppers in prep cooler, food stacked on top of each other. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Sanitizer bucket. Repeat Violation.
- Critical - License expired within 30 days after expiration date.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Between microwave and prepackaged salads, next to nacho chips. Coffee cup at front counter.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves, put gloves on and handled cheese. Corrected On Site. Washed hands.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Chicken, beef, cooked and cooled in ice bath with melted ice-water at 76F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 57F, corned beef 57, sausage 57F, liquid eggs 57F, gyro meat 50-57F, prep reach in cooler by cook line (corrective action-all food moved to walk in cooler). Homemade ranch 72F (corrective action-placed in cooler at front counter). Mushrooms, roasted red peppers at 58F in ice bath on stove-ice bath water at 74F, moved to walk in cooler. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket exceeds 200 ppm cl. Repeat Violation.
- Critical - Observed toxic item improperly stored. Next to single serve coffee cups under handwash sink at front counter. Corrected On Site.
- Observed utensils in poor condition. Spatula torn at 3 compartment sink.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Corned beef and hash can opened at 7am, temp at 12:30 57F.
- Critical - Thermometers not calibrated according to manufacturer's specifications. One reading 38F, other reading 36F.
- Critical - Working containers of food removed from original container not identified by common name. Buffalo sauce in reach in cooler.
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7/2/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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2/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep table reach in cooler thermometer reads 50'F
- Critical - Lack of use of chemical test kit when using chemical sanitizer solution for bucket.
- Critical - No complete 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. Lulia Ewais and Jawahid Ramadan training are expired. No original certificates provided Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime on soda dispensing nozzles. at beverage dispenser in dining area
- Critical - Observed container of medicine improperly stored. advil liquid gels in cabinet above coffee cups Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee rinse knife in hand sink near 3 compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Various potentially hazardous foods 50'F - 60'F inside prep table reach in cooler sausage, liquid eggs and potatoes around 60'F in ice bath, water was 70'F
- Observed reach-in cooler gasket torn/in disrepair. prep cooler at cookline Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine solution in sanitizer bucket greater than 100ppm
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2/24/2012 | Routine - Food | Warning Issued |
- Critical - Incomplete 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. PHOTOCOPIES ON PREMISES (ORIGINAL CERTIFICATES NOW REQUIRED)
- Critical - No conspicuously located thermometer in holding unit. 3-DOOR PREP COOLER
- Critical - Observed buildup of slime in the interior of ice machine. AROUND ICE CHUTE Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area. MANAGER EATING IN KITCHEN Corrected On Site. ADDRESSED WITH MANAGER
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. AROUND BLADE SHARPENER
- Observed reach-in cooler gasket torn/in disrepair. MIDDLE DOOR OF 3-DOOR PREP COOLER Repeat Violation.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated grease. hood pipes
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food container not properly labeled. grab and go items
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 88, chicken 90'F Corrected On Site. put in freezer
- Observed reach-in cooler gasket torn/in disrepair.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled. grab and go items Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. beef over cooked chicken, reach-in cooler
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed attached equipment soiled with accumulated dust. vent covers in walk-in
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chl greater than 300 ppm triple sink Corrected On Site.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ cooked rice & cooked chicken in walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name./ powder sugar.
- Critical. Observed cloth used as a food-contact surface./ absorbent cloth under chopping board.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / flour bin..
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried./ above 3 compt. sink. Repeat Violation.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried. pans at 3 comp sink shelf
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12/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cut and cheese in walk-in
- Critical. Displayed food not properly protected from contamination. apples and pears on basket
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw salmon under raw chicken in freezer
- Critical. Observed raw animal food stored over ready-to-eat food. shelled eggs over margarine in reach-in Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between changing gloves; explained him Corrected On Site.
- Nonfood-contact equipment not designed and constructed. using cloth towel as liners for weight on cook line and drying coffee pots on them
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. washing and sanitizing only, no rinse water at all; explained him Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with mold like substance and/or soil deposits. ice dispenser tube
- Observed build-up of grease on nonfood-contact surface. on hood filters
- Equipment and utensils not properly air-dried. pans at 3 comp sink shelf
- Observed single-service articles stored without protection from contamination. plastic utensils not protected from custumers, front counter Repeat Violation.
- Light not functioning. on hood
- Critical. Electrical outlet missing cover plate. For reporting purposes only. by sandwich prep unit
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10/5/2009 | Routine - Food | Warning Issued |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/1/2008 | Routine - Food | Warning Issued |
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