- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Has added 16 seats. Must provide completed seating change form to inspector on callback date or reapply for a new seating license.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dried on damp cloth
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In kitchen refrigerator, sausage and vegetables 58, pork 57, gravy 55, broccoli salad 55, ham 47. In other refrigerator, scalloped potatoes 45. On display, pumpkin pie 81.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pasta in pan on countertop at 93
- High Priority - Raw animal food stored over cooked food. Raw sausage on top of scalloped potatoes. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Hot water faucet, mop sink
- 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. Ham
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Rinsed hands off in triple sink
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cabinet with portable fryers
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic bowl, utensils **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sausage and vegetables, pork, gravy, broccoli salad, scalloped potatoes.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Two portable electric fryers aNd an electric griddle
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10/03/2014 | Routine - Food | Warning Issued |
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Ice scoop handle in contact with ice. **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. Tomatoes **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Hamburger meat **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibbs. Mop sink
- 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. Turkey, ham, chicken **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Dishes in it **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.ground meat **Corrected On-Site**
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork loin, cooked onions
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers need end caps.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening pre-packaged meats.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers end caps.
- Nonfood-contact shelf not designed and constructed in a durable manner made of raw wood.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times pans in sink. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers in main kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit eggs on counter at 50. Corrected On Site.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles improperly stored to go boxes not inverted.
- Critical - Observed small flying insects in bar area. Repeat Violation.
- Critical - Observed toxic item stored by food. Corrected On Site.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed live flies in kitchen.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. no barrier between handsink & prep sink
- Critical. Observed raw animal food stored over ready-to-eat food. eggs
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. food has been mismarked
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. at room temPERATURE Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausages at 110 Corrected On Site.
- Critical. Fruits/vegetables stored by chemicals.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. sauerkraut, relisapples
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
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