- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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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11/13/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Salsa 47° F, raw chicken 46° F, raw fish 46° F in WIC with ambient temp of 46° F corrective action taken all TCS food iced down and repairman called **Warning**
- 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. See stop sale. Observed Lima beans 82° F, grits 60° F, soup 65° F cooling from the night before **Warning**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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 - Walk-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. Observed Salsa 47° F, raw chicken 46° F, raw fish 46° F in WIC with ambient temp of 46° F corrective action taken all TCS food iced down and repairman called **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed two LP gas tanks under front counter **Warning**
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11/12/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/20/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **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**
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2/18/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sani bucket by cookline over 200 ppm chlorine **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. By three comp sink **Warning**
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11/19/2013 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken at prep sink at 3 compartment sink **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cookline **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cookline employee washing and rinsing utensils in cookline prep sink but not sanitizing items before returning them to use **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 53?f in poking reach in cooler top. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw bacon stored over sauces in cookline sandwich unit. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw beef stored over raw fish in cookline glass doored reach in cooler **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. Cookline **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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 list of certified food service managers available at the establishment. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs, cooked noodles, sauces in walk in cooler **Warning**
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3/20/2013 | Complaint Full | Warning Issued |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. **Warning**
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. **Warning**
- Critical - Handwashing cleanser lacking at handwashing lavatory. **Corrected On-Site** **Warning**
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. **Warning**
- Critical - Observed incorrect information on Hotel and Restaurant license. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Critical - Required employee training provided by an unapproved provider. 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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12/7/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. sausagw hamburger over saladhiga items Corrected On Site.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No professional hygiene and/or foodborne illness training provided. expired
- Critical - Observed incorrect information on Hotel and Restaurant license. should be corporation
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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6/15/2012 | Routine - Food | Warning Issued |
- Critical - Licensed owner INC -License states -T Rementerm -as owner. Renewal -correct license.
- Critical - Need proof of employee training -must be from accepted provider.
- Critical - Submitt application for new license corp, not single proprietor.
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11/14/2011 | Routine - Food | Call Back - Extension given, pending |
- Co2 cannister not secured.
- Critical - Grouper at 66 degrees F - prep table.
- Knives standing in food product -ric.
- Critical - License not available - new owner - Cora not proprietor
- Critical - No advisory for ready-to-eat foods.
- Critical - No food handler training available.
- Critical - Non closed cup on prep table.
- Critical - Not using datemarking for prepared produce.
- Critical - Not using sanitizer for wiping cloth.
- Critical - Not washing when leaving work station, returning with gloves.
- Unauthorized persons in kitchen area.
- Critical - Using non handled bowl to dispense salsa.
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11/10/2011 | Routine - Food | Warning Issued |
- Co2 canister not secured.
- Critical - Grouper at 66 degrees F -prep table.
- Critical - License not available -new owner.
- Critical - No advisory posted for RTE foods.
- Critical - No food handler training available.
- Critical - Not closed cup on prep table.
- Critical - Not using date marking for prepared product.
- Critical - Not using sanitizer for wiping cloths.
- Critical - Not washing when leaving work station, returning with gloves.
- Unauthorized persons in kitchen area.
- Critical - Using non handled bowl to dispence salsa.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Co2 canister not secured.
- Critical - Grouper at 66 degrees F -prep table.
- Critical - License not available -new owner.
- Critical - No advisory posted for RTE foods.
- Critical - No food handler training available.
- Critical - Not closed cup on prep table.
- Critical - Not using date marking for prepared product.
- Critical - Not using sanitizer for wiping cloths.
- Critical - Not washing when leaving work station, returning with gloves.
- Unauthorized persons in kitchen area.
- Critical - Using non handled bowl to dispence salsa.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.seafood
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- 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. scoops not used properly
- Observed employee with ineffective hair restraint.
- Critical. Waste receptacle not constructed of easily cleanable material.
- Lights missing the proper shield, sleeve coatings or covers. non prep area
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/22/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. tomatoes 49f
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license. 60 seats
- Critical. Employees not informed of acceptable sanitary practices.
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5/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raW sausage stored with cooked meats-top shelf of reach in cooler next to reach in freezer.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored over raw seafood in reach in cooler next to reach in freezer.
- Critical. Observed raw animal food stored over cooked food. raw meats & seafood stored over ready to eat & cooked food items in reach in cooler next to reach in freezer.
- Critical. Observed raw animal food stored over cooked food. raw beef thawing over cooked rice in walk in cooler.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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