- 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. Coffee cup **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup **Corrected On-Site** **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cooks line **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty mop bucket after each use. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Bottle of window cleaner **Corrected On-Site** **Warning**
- Intermediate - Buildup of soiled material on tracks in the reach-in cooler. **Warning**
- 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 **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal pans in handsink by 3-compartment sink . **Corrected On-Site** **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. **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 - Reach-in cooler shelves soiled with food debris. **Warning**
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11/12/2014 | Routine - Food | Warning Issued |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Tall 2 door glass cooler
- 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. Deli meats
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shredded ports, black beans etc
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
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07/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Leaking pipe at plumbing fixture. Handsink next to 3 comp sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By 3 comp sink. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Tall 2 door glass cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in bucket
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Corrective action taken.
- 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. **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food. Can of spray paint next to food. **Corrected On-Site**
- 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. Deli meats
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal pans in handsink next to 3 comp sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Tall 2 door glass cooler behind grill
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies bathroom
- 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. Tall 2 door glass cooler and sandwich cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shredded ports, black beans etc
- Intermediate - Refrigerator 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. Prep kitchen
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Drink cups, back storage area.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front counter.
- 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. Coffee cup, prep table **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above 3 Compartment sink
- Basic - Reuse of ridged single-use container. Gallon container reused to store green sauce.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 56°, milk was sitting on counter, corrective action taken placed milk into Reach in cooler
- 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. Sandwich make table. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 ppm. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 3 Compartment sink area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. White Reach in cooler.
- 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.
- Intermediate - Slicer blade guard soiled with old food debris. Guide/handle.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of rice.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in cooler/kitchen.
- Basic - Wall soiled with accumulated food debris. Behind slicer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen HWS .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand wash sink. **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. Meatloaf, chicken breast
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- 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 personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Large amount of unused equipment/supplies present.
- Basic - Mop/service sink in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. **Corrected On-Site**
- Critical - Observed cloth used as a food-contact surface. Under cutting board.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meatballs **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine/ 3 compartment sink.
- Critical - Observed toxic item stored in food preparation area. Bug spray in kitchen under table .
- Observed wall in disrepair. Behind chest freezer
- Observed wall soiled with accumulated black debris in dishwashing area. Behind slicer.
- Wet mop not hung to dry.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site. sliding door reach in cooler, removed all phf items.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meatloaf, chicken
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wooden shelf, rack with drinks stored on.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee improperly washing hands. not for 20 seconds.
- Critical - Observed food stored on floor. salt, bread
- Critical - Observed handwash sink used for purposes other than handwashing. kitchen hws. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed utensils stored in crevices between equipment. bread knives, Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). discarded meatloaf, chicken, improper cooling. Corrected On Site.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. shelve above sandwhich tablle.
- Critical - Handwash sink not accessible for employee use at all times. kitchen.
- Observed ceiling in disrepair. water damage/dinningroom.
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor. canned drinks.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. coffee/milk.
- Observed leaking pipe at plumbing fixture. under handwash sink/kitchen.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of signage properly designating bathrooms. men' s restroom missing sign.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. bottled water.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed reuse of single-service articles. Repeat Violation, green sauce/reach in
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. front reach in.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. tomato paste.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed reuse of single-service articles. green sauce in reach in.
- Observed wall in disrepair. under 3 compartment sink, back corner behind stove.
- Wall not smooth and easily cleanable. missing tiles behind flat top grill.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 38-10-1 Light not functioning.back storeroom.
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4/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. women's restroom.
- Light not functioning.back storeroom.
- Critical - No conspicuously located thermometer in holding unit.
- 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 clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knife.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. note 2 dead.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. control chart.
- Observed single-service articles improperly stored. plastic utensils .
- Observed wall soiled with accumulated food debris.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap in storeroom wall.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. sliced ham, boiled potatoes.
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2/14/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.Adam--operator took test and hasn't received score yet
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10/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass front 2 door reachin cooler
- Critical. No conspicuously located thermometer in holding unit. front display cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over cooked ham in reachin cooler
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cracked eggs, handled cheese and bread without changing gloves Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. milk strainer
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Equipment and utensils not properly air-dried. cook drying silverware
- Critical. Hand wash sink lacking proper hand drying provisions.ladies restroom
- Critical. Handwashing cleanser lacking at handwashing lavatory. ladies restroom
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. hole in back door
- Observed floor area(s) covered with standing water. heavy rains causing water to come in back door.
- Lights missing the proper shield, sleeve coatings or covers. over 3 compartment sink
- Exhaust fan inoperable in bathroom. men's restroom
- Critical. Observed cooking in small home type fryer on counter without benefit of hood suppression system. 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. under front counter
- Critical. Observed expired Food Manager Certification.Adam
- 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
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8/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over ready-to-eat food. beef over onions
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee improperly washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. inside 2 door reachin
- Critical. Handwash sink not accessible for employee use at all times. prep
- Critical. Hand wash sink lacking proper hand drying provisions. prep
- Critical. Handwashing cleanser lacking at handwashing lavatory. prep
- Wall not smooth and easily cleanable. behind grill
- Critical. Pull station for fire suppression system inaccessible. For reporting purposes only.
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3/29/2010 | 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.
- Critical. No conspicuously located thermometer in holding unit. small white refrigerator
- Critical. Observed raw animal food stored over ready-to-eat food. beef over ham
- Critical. Observed food stored on floor. inder shelf
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed leaking pipe at plumbing fixture. outside
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Floors not maintained smooth and durable. gap in riles
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11/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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