- Basic - Carbon dioxide/helium tanks not adequately secured. Observed empty CO2 tank unsecured near soda syrup boxes.
- Basic - Cutting board has cut marks and is no longer cleanable. Observed at steam table in kitchen.
- Basic - Grease and food debris accumulated under cooking equipment at cookline.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in water at 74°F.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Observed chicken thawing in sink in kitchen with no running water over it. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. Observed license with expiration date of June 1, 2014 and expired license confirmed on iPad establishment details. Provided establishment with business card with phone number of customer contact center and DBPR website. 6/12/14 **Admin Complaint** **Repeat Violation**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed meatloaf at buffet at 116°F.
- 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. Observed no training certificates for Shirley, Alexis or Thomas hired about three or more months ago.
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09/23/2014 | Routine - Food | Administrative complaint recommended |
- 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. Observed cup with no lid on table at cookline near prepared food items. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup with no lid on table at cookline near prepared food items. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Observed cracked container of cut tomatoes in refrigerator next to reach in freezer. Observed container is cracked on the side under the lip of the lid with a visible hole.
- Basic - Spray bottle containing a food product not labeled. Observed spray bottle filled with water not labeled as to its contents.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Observed at handwash sink near 3 compartment sink after it has been in use.
- High Priority - License expired within 30 days after expiration date. Observed license with expiration date of June 1, 2014.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer not registering on strip, more chlorine was added to sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sausage, baked spaghetti and baked beans held in reach in cooler from earlier in the week (Monday and Tuesday) with no date mark.
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed cooked pulled chicken stored in plastic "thank you/to-go" plastic bags. Manager stated that there is a new staff member who prepared and portioned the chicken the previous night and it should've been placed in the freezer.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed roasted chicken on buffet, with maximum temperature observed at 115°F. Observed chicken was pulled and replaced with chicken from kitchen steam table and was then observed at 139°F. Manager stated she will check the steam table operating equipment after lunch. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed Tuna salad prepared Tuesday per Manager and meat loaf prepared Sunday per manager with no date mark.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed ceramic bowl with no handle used as scoop in closed container of flour on shelf under table next to cold hold prep unit.
- Basic - Covered waste receptacle not provided in women's bathroom. Observed two bathrooms at establishment, one marked gentlemen and the other marked as a unisex/shared/family bathroom. A covered waste receptacle is needed in the shared bathroom for disposal of feminine hygiene products.
- Basic - Floor tiles cracked, broken or in disrepair. Observed missing floor tiles in kitchen creating potholes in the floor surface.
- Basic - Open dumpster lid.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw, egg salad and macaroni salad in cold hold prep unit made on Monday per kitchen manager with no date mark.
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Near drink dispenser.
- Basic - Clean equipment stored on floor. Near electrical panel in kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage/office area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Roasted pork in tall reach in cooler near ice machine.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line, and next to ice machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left to rest on chest freezer.
- High Priority - Vacuum breaker missing at hose bibb. Outside near storage shed.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Chicken gizzards in reach in cooler at end of cook line.
- Intermediate - Cutting board(s) stained/soiled. At cook line.
- Intermediate - No soap provided at handwash sink. Near three compartment sink.
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Near drink dispenser.
- 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. Several throughout kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Left next to coffee pot.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Apron stored with food in dry storage.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Potato slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Wet towel left on side of hand sink next to ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine.
- 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. Operator states training is complete, however certificates are not on site.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed encrusted, soiled material on fry slicer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. SILVER REACHIN
- Critical - No conspicuously located thermometer in holding unit. WHITE REACHIN
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed improper horizontal separation of raw animal foods. CHICKEN OVER BEEF Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER LEMONS Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. HAM
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Cookline/kitchen.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. forks and spoons not inverted in rack.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. held on counter top on cookline.
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1/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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