- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three comp sink 0 ppm chlorine corrected to 50 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Observed employee handling cut lettuce no gloves **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/26/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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08/26/2014 | Routine - Food | Call Back - Extension given, pending |
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Cooked ham 52° F, cooked sausage 53° F, shredded cheese 54° F in RIC in middle of store with ambient temp 54° F, for an 1 hour and 1/2, corrective action taken all TCS food iced down and repairman has already been called **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By bathrooms **Warning**
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6/27/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked ham 52° F, cooked sausage 53° F, shredded cheese 54° F in RIC in middle of store with ambient temp 54° F, for an 1 hour and 1/2, corrective action taken all TCS food iced down and repairman has already been called **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Cooked ham 52° F, cooked sausage 53° F, shredded cheese 54° F in RIC in middle of store with ambient temp 54° F, for an 1 hour and 1/2, corrective action taken all TCS food iced down and repairman has already been called **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By bathrooms **Warning**
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6/26/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/3/2013 | Routine - Food | Call Back - Complied |
- 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. Pizza not time marked **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza sauce 75° F,
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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9/30/2013 | Routine - Food | Call Back - Extension given, pending |
- 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. Pizza just prepared in last hour not time marked. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over pastries **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site** **Warning**
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7/29/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/18/2013 | Routine - Food | Call Back - Complied |
- Clean clothes and linen not properly stored in clean dry place until used. Corrected on site
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
- 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 divison inspection of the establishment. 2 expired, 3 new workers.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed incorrect information on Hotel and Restaurant license. Seating
- Critical - Observed potentially hazardous food cold held at greater than 41 Degrees Fahrenheit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham ric 49 degrees F
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400 ppm Corrected on site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PH cheese at 108 Degrees F. Corrected on Site. Possible cool down
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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11/14/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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9/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink. very slow feed restroom
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. cheese meats
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food being cooled by nonapproved method. chicken meatballs
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. peppers Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. torn, upright ric not currently affecting ambient temperatures
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Rinse solution not clean. 3/c sink
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8/14/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable. by 3/c sink
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. for hand towels only
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. sanitizer last step
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. on slicer Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
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12/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Violation: 22-11-1 Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. prep ric full of residual water
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. 24 seats submit change seating form submit change form
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8/30/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 85 2 plus hrs Corrected On Site.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. prep ric full of residual water
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment. no proof of certification
- 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. three employees
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. working w/ rte vegetables
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. should be wash rinse sanitize
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed incorrect information on Hotel and Restaurant license. 24 seats submit change seating form
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. grond beef prep 47f
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. meatballs
- Critical - Person in charge failed to insure proper cooling.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Wash solution not clean. Corrected On Site.
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8/24/2011 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - No Certified Food Manager for establishment.
- Critical - No list of certified food service managers available at the establishment.
- 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. Pro
- Observed unnecessary items on the premise.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza Corrected On Site.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. so as to moniitor handwash
- Observed employee with ineffective hair restraint.
- Observed employee with ineffective hair restraint. Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Observed gaskets/seals on cold holding unit in poor repair. upright not currently affecting ambient temp
- Critical - Observed incorrect information on Hotel and Restaurant license. information corrected
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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4/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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