- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees in the front area **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach in cooler
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. beef 54°f, beef lasagna 54°f, noodles 57°f, less than 4hrs. Operator took corrective action by removing items into another cooler.
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Shrimp
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw poultry over raw fish.
- 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 - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
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12/5/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of carrots
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Handwash sink used for purposes other than handwashing.there is a container with fish sitting in water stored in it
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.by walk in cooler and water heater
- Lights missing the proper shield, sleeve coatings or covers.tall one cook line
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.in back area
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed nonfood-grade containers used for food storage.bucket from home depot
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over lettuce in tall reach in cooler by dish washing area
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over fish
- Observed ripped/worn cardboard used as shelf cover.
- Observed single-service items stored on floor.in back
- Critical - Observed soiled reach-in cooler gaskets.both on cook line
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.knifes between reach in cooler and shelf
- Critical - Working containers of food removed from original container not identified by common name.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOP IN COLD WATER ON PREP TABLE. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PASTA AT 65 DEGREES.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/16/2012 | 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. OBSERVED WAITRESS HANDLE COOKIES WITH BARE HAND.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOPS AND SPATULAS IN STANDING WATER ON PREP TABLE. Corrected On Site. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF BROTH ON PREP TABLE AT 56 DEGREES. IT WAS PLACED BACK IN RIC. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. SHRIMP IN STANDING WATER IN SINK. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.OBSERVED COOKED EGG PLANTS LEFT UNCOVERED IN FOOD PREP AREA. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN BROTH ON PREP TABLE AT 102 DEGREES. Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. OBSERVED TOMATOES SAUCE AND SOUP BEING COOLING DOWN BY AN INAPPROPRIATE METHOD. FOODS WERE IN BIG CONTAINERS AND LEFT AT RT.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 7-13-10.
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7/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GROUND MEAT FOUND AT 47 DEGREE. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. OBSERVED SANITIZER CONCENTRATION AT O PPM
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed container of medicine improperly stored. ALCOHOL AND VITAMINS STORE WITH FOODS. Corrected On Site.
- Critical. Observed expired Food Manager Certification.
- 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 This violation must be corrected by : 7-13-10.
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5/13/2010 | Routine - Food | Warning Issued |
- 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area. walking co0ler.
- 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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12/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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