- Basic - Employee with no hair restraint while engaging in food preparation. Employee working on the cookline with no hair restraint
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastics cups stack up wet on the shelf above the soda machine in service area **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. Ice bin under the soda machine by register, manager moved **Corrected On-Site** **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife keep under the cutting board and prep table, manager moved **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. On the top shelf across the cookline **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Upright Reach in cooler by Reach in freezer, also the Walk in Cooler **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bottle of milk powder per manager on the dry goofs shelf, manager put on the label **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. 1 can of collard green dented on the lid seam, dry good shelf by prep table in kitchen , manager discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Wrap Beef cooked yesterday afternoon per employee 48-50°F, speed rack in Walk in Cooler , manager discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Bulk container of Can beans mix with other spices made yesterday 46°F, moved to Walk in Freezer
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Turkey 70°, pork 150°, beef 155°, took out 2 hours per employee, pork, beef cut in small piece and cooked on the grill, turkey put in the freezer
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Container of white beans 70°F, stew 125°F, Mac cheese 100°F, on the steam table , reheated on the stove to 165°F **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open case of raw beef above the case of onion ring, upright Reach in freezer by stove
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 6 piece of beef cooked yesterday afternoon per employee, on the speed rack in the Walk in Cooler 48°-50°F, manager discarded
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket Quat over 400 ppm, manager remake it 300 ppm **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket stored inside the Hand Wash Sink by Dish machine, manager moved **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By smoker
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Container of soup, container of potatoes salad, made two days ago no date mark per manager, manager put the date on **Corrected On-Site** **Repeat Violation**
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Container of chicken, Reach in freezer by cookline **Corrected On-Site** **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. By prep sink by Walk in Cooler **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. Employee cup with no lid and straw under prep table with clean dish by pit bar area. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several containers stack up wet on shelf by Dish machine
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Fans heavily build up dust, pit by bar area, and top shelf in prep area.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. By soda machine, service area
- Basic - Interior of microwave soiled with encrusted food debris. Top shelf by cookine
- Basic - Lime scale build-up inside ice machine. In kitchen
- Basic - Reach-in cooler gasket torn/in disrepair. Double door Reach in cooler by Reach in freezer also the Walk in Cooler gasket
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee put on the glove to working with food cookline, without wash his hand first **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical Spray bottle used for sauce on the meat, prep table by smoker. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Container of pork beans finish heating and set on the steam table about 15 min, 120°F, total reheat time is about one hour. correctives action taken, move back to oven reheat to 165F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sweet potatoes 112°F, upright glass door warmer by oven, corrective action taken, put back to oven **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. Couple employee came from other store without their food handler certification
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bulk container of pork beans made more than 24 hours ago per manager no date mark, Walk in Cooler **Repeat Violation**
- Intermediate - Soil residue in food storage containers. Sugar container dirty by ice machine in kitchen
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl with chicken tender, Reach in cooler by cookline
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Open bottle water, drink station. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dusty
- Basic - Food stored on floor. Jug of oil, dry storage. Container of mayonnaise in Walk in Cooler **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. By prep area **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Seasoning sauce stored in chemical spray bottle. Discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pork beans Walk in Cooler 48°-55° manager stated they open can beans and mix with water and seasoning. Made yesterday around 3 pm. Stop sales issued.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken, turkey 122°-125°, warmer by cookline. Corrective action, move to pit to reheat.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork bean placed to cool in 18 gal container in covered. Walk in Cooler, food found 48-55°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Homemade Potato salad, Reach in cooler by ice machine. Soup, Reach in cooler by cookline. **Corrected On-Site** **Repeat Violation**
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of black grime inside warewashing machine's wash bowl. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. FAN by southern pride.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle of pitcher In the beans, walk in cooler.
- Basic - Soil residue build-up on nonfood-contact surface. Can opener sleeve.
- Basic - Stored food not covered in reach -in freezer.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in single door reach-in freezer on cook line. Raw hamburger patties over okra, fried, onion rings.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink was plus 500 ppm quaternary.
- Intermediate - Handwash sink used for purposes other than handwashing. Wire scrubbers in hand sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stew in reach in cooler.
- Intermediate - Squeeze bottle containing toxic substance not labeled. Blue dish detergent.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Reading 10 degrees F. in small undercounter unit near pit.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar container. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. By can goods.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Wash bowl on outside full of grime.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, walk in.
- Observed ice scoop with handle in contact with ice, both ice bins. Corrected On Site.
- Critical - Observed interior bottom of reach-in cooler soiled with accumulation of food residue, glass door salad cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Corrected On Site. Potato salad, pudding and cooked meats. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Worn off line, returned to pit.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. *chicken quarters placed in holding cabinet before they were properly reheated Corrected On Site- reheated to 165 F
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Bread containers - interior with protrusions/tabs Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. interior of fryers Repeat Violation.
- Observed grease accumulated on kitchen floor. under fryers
- Critical - Observed handwash sink used for purposes other than handwashing. red sanitizing bucket in dish pit handwash sink
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. brunswick stew cooked Tuesday
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10/12/2011 | Complaint Full | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. interior lids of bread containers, with protrusions/tabs
- Critical - Handwash sink not accessible for employee use at all times. handwash sink with a red sanitizing bucket inside- at dishmachine
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface. interior of fryer cabinets- excessive grease
- Observed build-up of mold-like substance on surface of nonfood-contact surface. exterior of ice machine
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walk in cooler gaskets
- Critical - Observed food stored on floor. oil container in dry storage Repeat Violation.
- Observed single-service items stored on floor. 18oz cups - storage
- Critical - Observed unlabeled spray bottle. smells like cleaner
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pit /front line items and hot holding cabinet items
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Pitchers in sugar and flour bins
- Observed attached equipment soiled with accumulated dust. Ceiling/wall fan opposite dishmachine area. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Interior sides and around splash guard
- Critical - Observed food stored on floor. Fryer Oil containers on floor in storage room Corrected On Site. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Reachin cooler
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Opened bags of raw frozen chicken tenders stored over fries in reachin freezer. Corrected On Site.
- Critical - Observed interior of microwave soiled. Across from fryers
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reachin cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soups and banana pudding. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Ribs in hotbox at 100-110F. Manager placed into oven top for rapid reheating Corrected On Site.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in undrained ice or water. Fish in reachin cooler. Corrected On Site.
- Critical. Observed food stored on floor. Boxes of fries in walkin freezer. Water softner salt, and fryer oil boxes in dry storage area. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Under cutting board, by smoker Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters behind ice machine, not dated. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Plastic container, with sliced cheese inside, of reachin cooler. COS And Flour bin containers, in dry storage area. And pl Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. small reachin cooler, by smoker
- Critical. Observed buildup of dirt in the interior of ice machine. Around top doors. Repeat Violation.
- Observed leaking pipe at plumbing fixture. In cupboard under soda fountain , by ice machine. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. By storage area, opposite dishmachine area. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. By back office, and by dishmachine.
- Critical. Handwashing cleanser lacking at handwashing lavatory. By back office and by dishmachine area Repeat Violation.
- Observed attached equipment soiled with accumulated dust. Ceiling/wall fan opposite dishmachine area, with heavy dust build up on.
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potato Salad and milk Repeat Violation.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Turkey at 118F. Manager brought back up to temp to 165F Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In sugar and flour container
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. By front counter
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Behind ice machine
- Observed nonfood-grade containers used for food storage. Flour bins
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed interior of microwave soiled. Under cooj line
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed leaking pipe at plumbing fixture. Stagnant water in container in cupboard under soda fountain, and water pooling on floor in front of ice machine
- Critical. No handwashing sign provided at a handsink used by food employees. By storage area, and employee bathrooms
- Critical. Handwashing cleanser lacking at handwashing lavatory. Sanitizer only at sink by server area. No soap at sink by dishmachine
- Critical. Observed live flies in kitchen. Fruit flies in cupboard under soda fountain
- Lights missing the proper shield, sleeve coatings or covers. Shield Broken at end, in walkin freezer
- Critical. Observed toxic item improperly stored. By handsink in server area, and food stored by chemicalss
- Critical. Pesticide use not in accordance with manufacturer's directions. Hot Shot fly spray, and scented bleach being used
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. pudding-removed from service
- Critical. Ready-to-eat, potentially hazardous food prepared/processed on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. flour Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed buildup of soil in the interior of ice machine and ice bin. Repeat Violation.
- Equipment and utensils not properly air-dried.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. to-go cups Repeat Violation.
- Observed single-service items stored on floor. boxed cups
- Critical. Vacuum breaker mising at hose bibb. pit, mop sink splitter Repeat Violation.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- 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. Ria, Brett
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8/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/30/2009 | Routine - Food | Warning Issued |
| No report available. | 12/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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