- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed foods hot held at least than 135°F, Steam Draw: *Chicken 130°F, Meat Ball 119°F, Marinara Sauce 122°F. Corrective action taken, temp turned up on draw.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS near 3 comp sink blocked by a rack of glasses. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed spray bottles stored in HWS near back door. **Corrected On-Site**
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Interior of microwave soiled with encrusted food debris. Observed microwave in the back food prep area near the can opener solid with food debris. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed sandwich prep employee change gloves without washing her hands. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. Observed approximately 5-7 flies in the back kitchen prep area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS by back door blocked by a rack. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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3/20/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/4/2013 | Routine - Food | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. At omelette station. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Next to omelette station, blocked by garbage can and dirty dishes.
- Intermediate - No soap provided at handwash sink. Next to omelette station.
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9/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - High Priority - Dead roaches on premises. Observed 2 dead roaches under cooler under bagel display. **Warning** Upon callback August 2nd, observed 8 dead roaches under front line coolers. Observed one dead roach under hand wash sink near dry storage. Total dead for establishment is 9 dead roaches.
- High Priority - Roach activity present as evidenced by live roaches found. Observed 12 live roaches in kitchen behind proofers next to bread oven. Observed at least fifty live roaches in kitchen under table next to mixer. Observed 3 live roaches under soup thermalizer. Total count for establishment is approximately 65. **Warning** Upon callback August 2, observed live roaches in kitchen including 7 live roaches along back wall of prep area. Observed one live roach on mixer in back prep area. Observed 3 live roaches under dishmachine. Observed one live roach under front line of coolers. Observed 3 live roaches under baseboard in bakery area. Total number of live roaches observed at callback is 15.
- Intermediate - Food manager certification expired. **Warning**
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8/2/2013 | Routine - Food | Emergency Order Callback Not Complied |
- Intermediate - Food manager certification expired. **Warning**
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8/2/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Case/container/bag of food stored on floor in kitchen. Bags of flour. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Warning**
- Basic - Floor area(s) covered with standing water. Under RIC on front line, leaking drain and water with black mold like substance. **Warning**
- Basic - Food debris accumulated on kitchen floor. Under equipment thought kitchen. **Warning**
- Basic - Knives stored in crack between equipment and wall. **Corrected On-Site** **Warning**
- Basic - High Priority - Dead roaches on premises. Observed 2 dead roaches under cooler under bagel display. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs and tuna steak held over RTE in walkin. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 12 live roaches in kitchen behind proofers next to bread oven. Observed at least fifty live roaches in kitchen under table next to mixer. Observed 3 live roaches under soup thermalizer. Total count for establishment is approximately 65. **Warning**
- Intermediate - Food manager certification expired. **Warning**
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8/1/2013 | Routine - Food | Emergency order recommended |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed watch on employee preparing food at sandwich line.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At sandwich line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 48?f in reach in cooler top under toaster clamshell. Operator removed large stack sitting above cooling area. **Repeat Violation**
- 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. Observed three soups at 53?f, 53?f and 50?f in walk in cooler. Operator states these three soups have been cooling overnight for three hours in walk in freezer and the rest of the night in the walk in cooler.
- 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. See stop sale. On three milk carafes sitting out at coffee station. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed soup at 101?f in steam table. Operator stirred food and it retested at 136?f. **Corrected On-Site**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 47 degrees in makeline reach-in cooler top closest to office. observed cheese at 51 degrees in makeline reach-in cooler top under soup warmer. observed hard-boiled egg crumbles at 48 degrees in frontline reach-in cooler top. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. milks in carafes at coffee station.
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8/31/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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2/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed walk-in cooler at ambient temperature of 48 degrees. This violation must be corrected by : 2/2/12. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked chicken at 49 degrees and soup at 51 degrees after cooling since yesterday according to operator. Corrected On Site. Repeat Violation.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle soiled food wares then directly handle clean food wares without washing hands inbetween tasks
- Critical - Observed handwash sink used for purposes other than handwashing. observed multiple sinks with sanitizer buckets and plastic food tubs in them
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 53 degrees in sandwich prep reach-in cooler. observed raw tuna at 49 degrees in frontline reach-in cooler drawer. observed milk at 51 degrees in walk-in cooler. Corrected On Site. Repeat Violation.
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2/1/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach-in cooler closest to office at ambient air temperature of 53 degrees in bottom, closed portion.
- Critical - Handwashing cleanser lacking at handwashing lavatory. prepline handsink by office.
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8/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach-in cooler closest to office at ambient air temperature of 53 degrees in bottom, closed portion. This violation must be corrected by : 8/18/11.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed soup cooling since yesterday at 46 degrees in walk-in cooler.
- Critical - Handwashing cleanser lacking at handwashing lavatory. prepline handsink by office.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 53 degrees and lunchmeat at 56 degrees in open reach-in cooler top closest to office. observed lunchmeat at 53 degrees in bottom, closed portion of reach-in cooler observed at 53 degrees. Corrected On Site. Repeat Violation.
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8/17/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. observed back prep area handsink fully blocked by multiple large boxes.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher observed handling dirty food wares and cleaning out slop sink then directly handling clean food wares without washing hands inbetween tasks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked sausage at 58 degrees in makeshift ice bin at prepline reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw fish observed stored over cooked chicken in walk-in cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. milk carafes at coffee station not time-marked.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders in dry storage racks near walk-in cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese observed at 53 degrees sitting out at make line Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken at steam bin observed at 119 degrees. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pot pie mix cooling since last night observed at 46 degrees. Corrected On Site. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. back prep handsink
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, meatballs, leftovers, prepared foods in walk-in cooler
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders in baking area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad, lunchmeats, smoked salmon, cheeses in reach-in cooler closest to office This violation must be corrected by : 2/25/10.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup and meatballs in walk-in cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in cooler closest to office This violation must be corrected by : 2/25/10.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees observed not washing hands directly before grabbing a new pair of gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. at make line
- Critical. Handwashing cleanser lacking at handwashing lavatory. warewash area
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2/24/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders on dry storage shelves near WIC
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when switching pairs of gloves hands must be washed before putting on a new pair. double-gloving to avoid handwashing is not allowed
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/4/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/16/2008 | Routine - Food | Call Back - Extension given, pending |
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