- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Cutting board(s) stained/soiled.
- 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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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean equipment stored on floor.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live flies in kitchen.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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6/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris. **Repeat Violation**
- Basic - Ceiling tile in disrepair. Water damage
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Intermediate - Cutting board(s) stained/soiled.
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5/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Baking/pizza pans have accumulation of black debris. **Repeat Violation**
- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Ceiling tile in disrepair. Water damage
- Basic - Clean utensils stored between equipment and wall. Spatula and knives
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee wearing soiled apron. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven and fryers.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in holding unit not covered. Cut lettuce, cooked pasta
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry box **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 47, turkey 50 f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquettes 113 f **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Some reach in coolers **Repeat Violation**
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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3/26/2014 | Routine - Food | Warning Issued |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai fillet is used for raw ceviche, as per manager.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Nonfood-grade basting brush used in food.bruh with meal band used at coffee station
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1/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in dry storage area. Case of Yams on floor
- Basic - Clean equipment stored on floor. Untying boards
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop in tuna salad
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old labels on container
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled dry wiping cloth in use.
- Basic - Utensils in poor condition. Plantain smasher
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed plastic bins, but did not sanitize**Corrected On-Site** **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai fillet is used for raw ceviche, as per manager.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken broth 96 f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Stop Sale issued due to food originating from an unapproved source. At the time of inspection, there were 40 whole lobster in aluminum pot located at walk in freezer. The operator could no provide proof of approved source.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing splash guard in warewashing area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Sandwich station
- Intermediate - Nonfood-grade basting brush used in food.bruh with meal band used at coffee station
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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10/17/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
8/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Vacuum breaker missing at hose bibb.
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5/15/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food. Single service cup used to scoop ready to eat food
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Old broken warmer used for storage
- Basic - Case/container/bag of food stored on floor in kitchen. Box of tomatoes **Corrected On-Site**
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling soiled with accumulated grease. Lights cover by grease
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing soiled apron.
- Basic - Equipment in poor repair. Reach in cooler not properly working
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in dry storage area not covered. Torn open bag
- Basic - Food stored on floor. Bag of bread **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. Stored under container with ice leaking on cook line **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Next to bucket of sauce **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Food taken out of walk in cooler for cleaning
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over vegetables **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Next too bucket of sauces
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fans inside reach in cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dirty pots on floor
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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5/13/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soiled reach-in cooler gaskets.
- 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.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter handsink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. inside oven
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scooper
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed raw animal food stored over cooked food. raw CHICKEN OVER fish
- Observed unnecessary items on the premise. broken equipment
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated food debris.
- Critical - Working containers of food removed from original container not identified by common name.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. INSIDE COOKED RICE
- Nonfood-contact equipment not designed and constructed in a durable manner. REACHIN COOLER GLASS DOOR BROKEN
- Critical - Observed bathroom facility not clean. EMPLOYEE BATHROOM IN KITCHEN AREA
- Observed build-up of mold-like substance on surface of nonfood-contact surface. ON WALL OFF WALKIN COOLER
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed food being cooled by nonapproved method.
- Observed gaskets with slimy/mold-like build-up. WALKIN COOLER
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM INSIDE REACHIN COOLER Corrected On Site. OIL and GARLIC MIX ON COOKLINE Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils in poor condition. NO HANDLE Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- 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.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.ServSafe
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.Dishwashing racks
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Fryer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.warmer
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Outdoor refuse area not curbed and graded to drain.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor
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5/14/2011 | Routine - Food | Call Back - Complied |
- Light not functioning.Backdoor area
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Food handling training expired 01/21/2011
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Walk-in cooler metal rack
- Observed grease accumulated on kitchen floor.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.Ice machine installed in front of exit door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw seafood mix at 50 degrees
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease.Cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked beans at 110 degrees
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/9/2011 | Routine - Food | Warning Issued |
- Violation: 14-26-1 Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical. Violation: 28-14-1 Observed evidence of mop/cleaning waste water dumped onto ground.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.Backdoor
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Gaps on backdoor
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.Backdoor
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10/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Pork
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Vacuum breaker mising at hose bibb.Mopsink
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected with self-closing doors.Backdoor
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps on backdoor
- Floors not maintained smooth and durable.Broken tiles in kitchen area
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease.Cookline area
- Observed attached equipment soiled with accumulated grease.Backdoor
- Plan review submitted does not reflect the actual lay out of the equipment and preparation areas in the establishment .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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.
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8/25/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FILETE CURBINA (NO PARASITE DESTRUCTION.) OPERATOR WILL BE USING FARM RAISED SWAI FISH IN CEVICHE.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed encrusted material on can opener.
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- No plan review submitted and renovations in progress. OPERATOR PLANS TO EXPAND ESTABLISHMENT. OPERATOR NEEDS TO SUBMIT PLAN REVIEW TO TALLAHASSEE. PLAN REVIEW MUST BE APPROVED PRIOR TO OPENING THE EXPANSION.
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3/2/2010 | 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. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GLAS REACH_IN COOLER. OPERATOR NEEDS TO MOVE ALL PHF TO ANOTHER COLD HOLDING UNIT.
- Critical. Displayed food not properly protected from contamination. LETTUCE & TOMATOES.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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. HAM & FRIED BACON Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH SINK
- Plumbing system in disrepair. HANDWASH SINK
- Observed leaking pipe at plumbing fixture. DISHWASHING MACHINE SINK
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster. EMPTY BOXES & CARDBOARDS ALONG WALL OF EXIT DOOR TO DUMPSTER
- Critical. Observed dead roaches on premises. 2 ON GLUE TRAP LOCATED ON 2nd FLOOR DRY STORAGE
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/9/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 8/8/2008 | Routine - Food | Emergency order recommended |
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