- No Violations Were Observed
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Raw shell eggs temp at 58°, hash brown potato temp at 49°, less than 4 hours, Advised
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. At cook line
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. Behind dishmachine's doors
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cook line
- Basic - Grease accumulated under cooking equipment. Fryer
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soiled reach-in cooler gaskets. At the salad make reach in cooler **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At prep area, cook line **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, time/temperature control for safety foods temp between 46° to 49°, less than 4 hours. Advised
- High Priority - Live flies in kitchen.
- High Priority - Toxic substance/chemical stored above cleaned kitchen towels.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Reach-in cooler 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. At cook line. Reach in cooler has an ambient temperature of 49°, Advised
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters in water heater room
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In French fries **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Especially on the top of interior
- Basic - No handwashing sign provided at a hand sink used by food employees. At wait service station
- Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Men's room
- 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. Batter **Corrected On-Site**
- High Priority - Reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. Salmon
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, by food at cook line **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men' room
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's room and ladies' room
- Intermediate - Soil residue in food storage containers. Ice scoop bucket for ice machine
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- Intermediate - Encrusted material on can opener blade. Rusty **Warning**
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6/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Gaskets with slimy/mold-like build-up. At salad make reach in cooler **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation** **Warning**
- Basic - Hot water sanitizing warewasher water pressure not between 5-30 pounds per square inch (PSI). **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Encrusted material on can opener blade. Rusty **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is using Serv Safe as their in house employee training program, Serv Safe is not an approve employee training program **Warning**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Warning**
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4/16/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Missing in salad make reach in cooler
- Observed gaskets with slimy/mold-like build-up. Salad make cooler
- Observed grease on the ground and/or pad around grease receptacle. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. In reach in freezer of cookline open package of raw chickens next to plant food, raw beef
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Water accumulated in reach in cooler
- Observed residue build-up on nonfood-contact surface. On surface of ice machine lid
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. At reach in freezer of cookline
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4/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili, beans, cooked chickens, corn beef-products were left over from yesterday to cool and be re-used today Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ladles above hand sink by dish area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline
- Critical - Observed buildup of mold like substance in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head. Prep area
- Observed clean utensils/equipment stored in dirty bus pan. Cleaned and sanitizer blender parts
- Observed clean utensils/equipment stored in dirty bus pans. Cleaned and sanitizer lids Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands between changing gloves Repeat Violation. 2 times
- 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. Dishwasher Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wait staff prepare foods has bracelet on
- Observed gaskets/seals on cold holding unit in poor repair. At reach in freezer of cookline
- Observed grease on the ground and/or pad around grease receptacle. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Used as dump sink as evidence by grease residue on sink
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chickens next to pork, bacon in reach in cooler of cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter at cookline temp at 62 degree, less than 4 hours- Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chili temp at 55 degree, beans temp at 54 degree, cooked chickens temp at 106 degree, corn beef temp at 55 degree, all products were from yesterday to cool down and be used again today. Stop Sales issued Repeat Violation.
- Observed residue build-up on nonfood-contact surface. On all hand towel dispenser, soap dispenser
- Observed single-service articles stored without protection from contamination. Carry out trays too clised to hand sink and soap by prep area
- Observed wall soiled with accumulated food debris. Behind prep sink
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Batter
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chili ,beans, cooked chickens, corn beef
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3/30/2012 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On prep table shelves,
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. X2 on bus carts
- Observed clean utensils/equipment stored in dirty pans. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees did not wash hands every time they change gloves
- 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. Dishwasher Repeat Violation.
- Critical - Observed encrusted material on can opener and holder.
- Critical - Observed food being cooled by nonapproved method. Foods cover during process-gravy temp at 78 degree, cooling starts 60 minutes ago, Advised-C/A-Manager removed lid
- Observed food debris accumulated on walk in freezer floor.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter patties temp at 56 degree, coffee creamers temp at 61 degree, manager stated less than 4 hours, Advised- C/A-manager, discard butter patties, creamers that is out of temp
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Left over foods from last night had a temperature of between 48 degree to 52 degree,-chili, chickens noodle soap, mashed potatoes, stuffing-Stop Sales Issued]
- Observed residue build-up on nonfood-contact surface. On surface of hand sinks, ice machine
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/8/2011 | 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. Dishwasher
- Critical. Observed interior of microwave soiled. Cookline
- Observed residue build-up on nonfood-contact surface. Waffle iron
- Observed residue build-up on nonfood-contact surface. On sur7of hand sink by prep area
- Observed dusty ceiling tiles and/or air conditioning vent covers. At cookline
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter patties temp at 55 degree, pancake batter temp at 54 degree less than 4 hours Advised
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets
- Critical. Observed employee improperly washing hands. Did not wash hands for 15 sec Cook
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Especially on top & behind lid of machine
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. On surface of ice machine lid
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cookline
- Observed wall soiled with accumulated food debris. Prep area
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Original container: properly labeled, date marking
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Critical. Food management certification valid
- Critical. Employee training validation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
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10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ham, rice, batter, egg, all at 50 F, at cookline cooler, less than 4 hours] Corrected On Site.
- Critical. Observed bags of salt pellet stored on floor in water heater room. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. [in walk-in freezer ] Corrected On Site.
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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