- Basic - Interior of microwave soiled with encrusted food debris. Slight build up inside the microwave cookine close to Dish machine **Repeat Violation**
- 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 and the time removed from temperature control cannot be determined. Cream on the counter in service area, no time mark, manager voluntary discarded
- High Priority - Produce with mold-like growth. See stop sale. 1 strawberry with mold-like growth, Walk in cooler , manager voluntary discarded.
- Intermediate - Employee used handwash sink as a dump sink. Ice found inside the hand wash sink by coffee machine
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. All microwave in the cookline
- High Priority - License expired within 30 days after expiration date. Please confirm with corporate office, and make sure receive the license within 30 days.
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6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Several boxes of straw on the floor dry storage room **Corrected On-Site**
- 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 drink keep under the counter but no lid on it. Throughout the cookline
- Basic - Open dumpster lid. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. By to go area of counter, service station, after manager test again water temperature up to 106°F **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. Cream 60° on the counter , service station. Keep on time have time mark on it. but no written plan available.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. William Harrison expired on 1/19/2014
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
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8/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Pooling water in bottom of reach in cooler.
- Basic - Interior of microwave soiled with encrusted food debris. TOPS.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad own top of kitchen salad unit was 46?"
- Intermediate - Accumulation of encrusted food debris on/around mixer splash guard .
- Intermediate - Accumulation of splash residue on/around juice and cocoa dispensing nozzles.
- 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. Open gallons of milk in reach in and walk in.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooling mushrooms found covered in walk in 70? **Corrected On-Site**
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cook put on gloves without hand washing first.
- Critical - Dumping ice in hand wash sink. Wait area.
- Food scraps fpund in clean lexans.
- Foods cooled while hot, stacked hot, used plastic pans.
- Foods not cooled to 41 degrees F in 6 hours. 47 degrees F to 59 degrees F.
- Holland. sauce hot holding at 129 degrees F to 131 degrees F.
- Critical - No paper towels at hw sink. COS
- No time on non-dairy creamer. COS
- RTE pies potentially hazardous not date marked after opening.
- Scoop handles in product - brown sugar and others, potatoes. Knife stored in crevice ofequipment, across from cook line.
- Sides of cook line griddle full of crusty food residue.
- Critical - Splash/ black build-up around juice nozzles.
- Stop sale issued - cooling products found not meeting parameters.
- Wet stacking lexan containers.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Pans on storage shelf stacked wet.
- Critical - Hand wash sink lacking proper hand drying provisions. Front handwash sink. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Front handwash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. By spice shelf. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior door. Reach in cooler across bread racks. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Front handwash sink used as dump sink.
- Critical - Observed interior of microwave soiled. Cookline.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Prep reach in cooler.
- Observed single-service articles stored without protection from contamination. Food contact up. Corrected On Site.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical - Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
- Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Critical - Toxic items labeled and used properly
- Wiping cloths clean, used properly, stored
- Clean clothes, hair restraints
- Critical - Employee training validation
- Critical - Fire extinguishers - proper and sufficient
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Critical - Foods properly cooled
- Critical - Original container: properly labeled, date marking
- Critical - Please see inspection report for more details.
- Pre-flushed, scraped, soaked
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
- Critical - Wholesome, sound condition
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. Strawberries in walkin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cheese sauce at 120F. Manager brought back up to temp. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Plastic container of sausage border mix recently made with tight fitting lid, not allowing product to cool properly. Corrected On Site.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on fridge door at end of cookline Corrected On Site. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Plastic lids on storage shelf Repeat Violation.
- Critical. Observed interior of microwave soiled. Interior tops of microwaves on back cookline
- Critical. Observed soil buildup inside ice bin. Interior top back in far end server station ice bin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. In salad make table on back cookline, at back under lid Repeat Violation.
- Observed soda machine with accumulated mold-like build up. Around soda fountain holders.
- Observed single-service items stored on floor. Box of to go cups in back storage room
- Observed attached equipment soiled with accumulated food debris. Underside of hobart mixer on back line
- Observed attached equipment soiled with accumulated food debris. Interior of hotbox, on back cookline
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers provided and conspicuously placed
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
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6/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. creamer-discarded-may provide documentation that product non potentially hazardous-discussed time control
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Vacuum breaker mising at hose bibb. mop sink splitter
- 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. 1 employee missing documentation
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2009 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup-soups less than 135 discarded by mgr-may be a reheating issue-instructed to re-reheat to 165 as precaution
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. product was reheated to 180 +, but had dropped to 140 by end of inspection-HENNY PENNY HOLDING CABINET
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site. freezers
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed clean linens stored in improper location. on floor Corrected On Site. wiping cloths in closet
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7/8/2009 | Routine - Food | Warning Issued |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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