- Basic - Case/container/bag of food stored on floor in walk-in freezer / **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. / back dry storage room, corner of bakery prep room.
- Basic - Floor tiles cracked, broken or in disrepair. / back bakery prep area.
- Basic - In-use utensil not used with moist food stored in running water. / front coffee station / **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. / back exit door.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked ham 52F / make table across from the grill / ambient cooling 3 hours / advised moved to freezer for temperature recovery.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. / raw salmon over chicken salad / salad make table / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw eggs over cheese / make table across from pancake, waffle station.
- Intermediate - Handwash sink not accessible for employee use at all times. / white liquid bottle inside hand sink / bakery prep room.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. / chicken salad 50F / cooling for 3 hours / walk in cooler / advised uncovered for ambient cooling or loosely covered.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. / white liquid bottle inside hand sink / bakery prep room / **Corrected On-Site**
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08/05/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / next to dish machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. / front ice cream cooler
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. / hand sink next to dish machines.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / cook line reach in cooler ambient temperature 42F / raw chicken 44F, heavy cream 45F, tomatoes 45F, chef stated that products were prepared or opened less than 4 hours / advised chef to check the cooler and/or using time as public health control.
- High Priority - Cooked comminuted pork not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. / pork sausage 110F / recooked to 192F.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / one machine chlorine 50ppm / left side dish machine 0ppm. / **Corrected On-Site**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. / raw shell eggs over cheese / make table / cook line.
- High Priority - Raw animal food stored over ready-to-eat food. / raw shell eggs over cookies / glass cooler / back prep room.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. / observed employee washed hands in 3 sink / back prep room.
- 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. / only 6 employees training certificates available / more than 10 servers and kitchen staffs on duty.
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07/25/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In closet near managers office.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Several containers in kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. Food handler in kitchen.
- Basic - Floor tiles missing and in disrepair under fryer and in prep sink in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Clarified butter (real butter two seperate containers 133°f, 74°f), cut tomatoes 56°f, cut lettuce 64°f. Products were not in the process of preparation, cooling, reheating or cooking. Products were not being controlled by time or time marked. Corrective Action: operator was asked to hot/cold products at 135°f or higher or 41°f or lower.
- 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. Honey butter approximately 9 small cups. Operator stated that products had been out of temperature since approximately 11am. Operator discarded of products on site.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food handler touch raw hamburger meat with gloves on and then proceed to handle ready to eat foods with the same gloves on. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Was not properly filled out. **Corrected On-Site**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, 50 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Located in the top rail section of the cold side : salmon 45. Turkey 47. Tomatoes 51 (3hrs)
- High Priority - Vacuum breaker missing at hose bibb. Hose located next to ice maker
- 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. Egg whites and milk are not dated when held from the previous day
- Intermediate - Encrusted, soiled material on slicer. **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.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2013 | Routine - Food | Admin. Complaint Callback Complied |
- 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. Cutting ham for storage. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Single serve half and half 37-70, improperly iced. Operator added ice to top of container. Mousse cake 46 in cake cooler. **Warning**
- 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. Triple cookline cooler. Cake cooler **Warning**
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4/12/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Dish area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler closest to dish machine. **Warning**
- Basic - Reuse of single-service articles. Server pulled single service food requiring time or temperature control for safety - half and half and butter - and placed with iced single service for reuse. Operator discarded. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sliced cheese 64, ham 62, pasta 58, hash browns 57, cookline triple cooler. Operator checked cooler 4 hours prior and cooler was 42. All food requiring time or temperature control for safety moved to other coolers. **Warning**
- 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. Cutting ham for storage. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Single serve half and half 37-70, improperly iced. Operator added ice to top of container. Mousse cake 46 in cake cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over sauce, reach in cooler **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store wiping cloth bucket. **Corrected On-Site** **Warning**
- 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. Triple cookline cooler. Cake cooler **Warning**
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4/11/2013 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Warewashing area **Warning**
- Observed food stored on floor. Fish in prep room and liquid egg and potatoes in walk in freezer **Warning**
- Observed gaskets/seals on cold holding unit in poor repair and soiled cookline cooler **Warning**
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2/19/2013 | Routine - Food | Call Back - Complied |
- Floors not constructed easily cleanable. Prep room, storage area **Warning**
- Critical - Handwash sink not accessible for employee use at all times. Blocked by bucket in sink basin **Warning**
- Critical - Hot water not provided/shut off at employee hand wash sink. Cookline **Corrected On-Site** **Repeat Violation** **Warning**
- Lights missing the proper shield, sleeve coatings or covers. Warewashing area **Warning**
- Critical - No handwashing sign provided at a handsink used by food employees. Cook line **Warning**
- Critical - Observed employee eating in a food preparation or other restricted area. Cookline **Warning**
- Critical - Observed food stored on floor. Fish in prep room and liquid egg and potatoes in walk in freezer **Warning**
- Observed gaskets/seals on cold holding unit in poor repair and soiled cookline cooler **Warning**
- Observed hole in ceiling. area around water heater vent **Warning**
- Observed wall in disrepair. Door way baseboards area prep room **Warning**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits 116F oatmeal 121F less than 2 hours reheated **Warning**
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested over 200 ppm **Corrected On-Site** **Warning**
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12/14/2012 | Routine - Food | Warning Issued |
- Faucet/handles missing at plumbing fixture. Kitchen handsink
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. One tested 110F in ice point Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.Kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Kitchen Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Flour, dry storage area Corrected On Site.
- Observed ice build-up on interior of ice cream freezer
- Observed residue build-up on exterior of icemaker
- Critical - Required consumer advisory for raw/undercooked animal food not provided. For smoked salmon served raw. Repeat Violation. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.By ice cream machine.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Pastries at front counter in dome lid container. Recommended moving behind counter for protection
- Critical - Hot side makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43-45F Advised to lower temperature to 41F or colder
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook preparing mushrooms with bare hands. Corrected On Site.
- Critical - Observed buildup of soiled material on floor mixer head.
- Observed cluttered dry storage area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cut melon 45F in makeline cooler due to being stored in secondary plastic container.Advised to use metal pan for better cold holding
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk portions of deli meats in walk in cooler
- Observed unnecessary items on the premise.Soiled, out of use smallwares on top of ice cream machine.
- Observed wall in disrepair.By walk in freezer.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.K class
- Critical - Required consumer advisory for raw/undercooked animal food not provided.Provide advisory for smoked salmon.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Wares too close to warewashing handsink potential for contamination from handwashing splash
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Smoked salmon used, served raw.See comments section for details Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook handled canadian bacon with bare hands, opener discarded Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook handled cooked waffle with bare hands, food discarded Corrected On Site.
- Critical - Observed buildup of soiled material on mixer heads, bakery area
- Observed clean utensils/equipment (whisks,knives)stored in dirty containers
- Observed drink cup lids stored on floor in storage area Corrected On Site.
- Critical - Observed encrusted material on can opener blade
- Critical - Observed heavily encrusted, soiled material on slicer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Knives by steamtable. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, wine cooler gaskets Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken salads, cut melon 45-49F for 1.0 hour per opener. Shallowed and placed into freezer for quick chill to 41F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Grits 74F accidentally left in warmer overnight. Operator discarded
- Observed residue build-up on top of dishmachine
- Observed residue build-up on top of oven, bakery area
- Critical - Observed toxic item (cleaner)improperly stored by single service items on fron line
- Critical - Observed toxic item stored in food preparation area.Hand soap by microwave Corrected On Site.
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Graham Cracker in reach in freezer
- Critical. Working containers of food removed from original container not identified by common name.Rice flour label worn off Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cracked eggs 45 held ineffectively on ice at cookline for 1 hour per operator. Moved to effective refrigerator for temperature recovery.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sausage ovetstocked over pan fill line in left makeline cooler causing 45F temperature
- Critical. Observed breads stored on floor in walk in freezer Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Wiping cloth chlorine sanitizing solution tested toxic level over 100 ppm
- Mop/service sink inaccessible, blocked by rolls of paper towels in sink basin Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.Bakery area Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.Bakery area
- Critical. No handwashing visible at a handsink used by food employees.Warewashing area. Please attach to wall
- Observed ceiling soiled with accumulated dust hanging over makeline area
- No Heimlich maneuver sign posted.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Ice cream scoops on frontline Corrected On Site.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.By steamtable cookline
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.Makeline 3 door cooler.
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3/17/2010 | Routine - Food | Call Back - Complied |
- 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.Batter 45F in upright cooler less than 2 hours. Operator moved to effective refrigeration
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Yogurt 49F, milk 49F in upright cooler overnight per operator
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk by cappucino machine 60F for less than 1 hour,operator placed in ice bath Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Upright cooler food temperature 49F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 3 17 10.
- Critical. No conspicuously located thermometer in holding unit.Desserts cooler Corrected On Site.
- Critical. Observed raw animal food (shell eggs(stored over ready-to-eat food (ice cream mix) in walk in cooler. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler handling swiss cheese with bare hands Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.By steamtable cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Ice cream scoops on frontline Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.Makeline 3 door cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.Cookline
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.Cookline
- Critical. Observed buildup of slime in the upper interior of ice machine.
- Critical. Observed buildup of slime in soda gundispensing nozzle holster at ice cream area
- Critical. Observed upper and lower interior of desserts cooler soiled with accumulation dust/dirt
- Critical. Observed handwash sink used for purposes other than handwashing.Frontline,used as a dumpsink
- Critical. No handwashing sign provided at a handsink used by food employees.Ice cream area
- Lights missing the proper shield, sleeve coatings or covers.Warewashing area
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3/16/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Salad mixtures Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Yogurt,shredded cheese in makeline cooler
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Soft deli cheese, deli meats in walk in cooler.Second Repeat Violation.
- Critical. Label on a food item packaged on-site lacking required information.Brownies,cookies
- Critical. Working containers of food removed from original container not identified by common name.Preparation area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Provolone cheese 47F, cream cheese 71F held outside refrigeration. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Dairy creamers 48F, whipped biutter 52F held ineffectively on ice at front area Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.Upright cooler
- Critical. Observed oprn packages/bags of food exposing the contents to contamination.Preparation area
- Critical. Observed raw animal food stored over ready-to-eat food.Raw over cooked sausage and raw shrimp over vegetables walk in freezer. Second Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Manager handled cheese with bare hands. Corrected On Site.
- Critical. Observed interior of cookline reach-in cooler with accumulation of water
- Observed build-up of food debris, dust or dirt on exteriors of foid storage barrels
- Mop/service sink not accessible, blocked by items in sink basin
- Critical. Handwash sink not accessible for employee use at all times.Preparation area, blocked by items in sink basin
- Critical. No handwashing sign or soap provided at a handsink used by food employees.Ice cream area
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.K class back kitchen
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.Cookline
- Critical. No proof of required employee training provided. All certifications expid 1-08 This violation must be corrected by : 12 8 09.
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10/8/2009 | Routine - Food | Warning Issued |
| No report available. | 5/28/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/13/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/10/2009 | Routine - Food | Warning Issued |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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