- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Grease accumulated under cooking equipment. Observed grease build up under fryers . **Warning**
- Basic - Hole in wall. Observed large hole in the wall by the mop sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **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**
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09/22/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed C02 tank near HWS by ice machine not secure
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed bags of fries on floor in WIC **Corrected On-Site**
- Basic - Ice buildup in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths near cash register and prep table near the dry storage area not been kept in sanitizer solution
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cashier handling food without washing hands **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed inside of ice machine with pink like substance
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed ingredient not date mark in RIC and WIC
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans wet nesting in the back prep area.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed forks not wrapped by cashier station.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Observed philly meat at 62°F in cooler number 1 , been there from the night before. Twenty five pounds of Philly meat was voluntary discarded by operator .
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- 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. Observed cooler across from soda tower at a ambient temperature of 61°F.
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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 stored over single service items.
- Basic - Leaking pipe at plumbing fixture. Faucet at 3 bay sink, **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed Cooked beef for samples at 91°F, product held for less then 1 hour. Operator was educated About time as a public health control and proper documentation was provided.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In salt container on back dry storage shelf
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On back room rolling cart next to and above single use sandwich trays
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese in cookline reach in cooler top closest to entrance to back of kitchen at 51°f.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine exceeding 200ppm chlorine in cookline sanitizer bucket
- 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. Observed cookline reach in cooler closest to entrance to back prep area at ambient temperature of 47°f.
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6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observed chlorine sanitizer solution at 0ppm in 3 compartment sink.
- Observed ice scoop with handle in contact with ice. ice machine
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine sanitizer solution at 200+ppm in buckets off cookline.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food contaminated by employees/consumers not discarded. observed cook place raw green peppers on top of raw beef then remove the peppers from the raw beef and place them back into their container.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open drink on back prep table next to can opener and above soda syrups.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cook preparing food with glove but double gloved between tasks and did not remove first pair and wash hands between tasks.
- Critical - Observed food stored on floor. observed bread stored in boxes on the floor. one is located on the floor next to hand was sink. backsplash from handsink landing on top of the bread wrappers. 3 boxes stored on floor next to walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed american cheese at 48 degrees F, provalone cheese at 54 degrees F, and swiss cheese at 50 degrees F in reachin cooler top at cookline.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed sanitizer in 3 compartment sink at 200ppm.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed provolone at 60F, american cheese at 74F, reach in cooler across from toaster.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 82F, across from toaster.
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee touching bloody paper (from raw steaks) and then touched bread without washing hands or changing gloves.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee putting gloves without washing hands first.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee handling cash and frying and serving fries.
- Critical - Violation: 12A-20-1 Observed employee wash hands with no soap and then served cheese fries.
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9/28/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 82F, across from toaster.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee putting gloves without washing hands first.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee handling cash and frying and serving fries.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee touching bloody paper (from raw steaks) and then touched bread without washing hands or changing gloves.
- Critical - Observed employee wash hands with no soap and then served cheese fries.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed provolone at 60F, american cheese at 74F, reach in cooler across from toaster.
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9/27/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/12/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08B-05-1 Observed employees using same utensil to handle raw and cooked product. observed grill employee using same spatulas to handle raw beef and fully cooked beef and to handle bread to part the two halves. On 2/1/2011 call back observed employee using same spatula for raw beef, cooked beef and bread.
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline employee observed re-using same gloves after removing them. On 2/1/2011 call back observed employee taking off used gloves after touching raw meat, wiped off the counter and then placed used gloves back to take meat off the flat grill. Also observed same employee cleaning gloved hands with wiping cloth.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. sanitizer bucket in cookline handsink. On 2/1/2011 call back observed sanitizer bucket inside cookline handsink.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/18/11.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. This violation must be corrected by : 1/18/11.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1/18/11. On 2/1/2011 call back, observed 4 employees working at location but no certified food manager on site.
- Critical - Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 1/18/11. On 2/1/2011 call back only proof of employee training provided.
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 1/18/11. On 2/1/2011 call back Manager certification card displayed on bulletin board in office, David Stewart, 11/30/2006 by NRFSP, however manager at different location today.
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2/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw beef stacked high in reach-in cooler top observed at 55 degrees. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw bacon stored over vats of lemonade in walk-in cooler.
- Critical. Observed employees using same utensil to handle raw and cooked product. observed grill employee using same spatulas to handle raw beef and fully cooked beef and to handle bread to part the two halves.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline employee observed re-using same gloves after removing them
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw beef with gloved hands then directly handle bread without washing hands inbetween tasks.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employees remove gloves but not wash hands before putting on a new pair
- Critical. Handwash sink not accessible for employee use at all times. sanitizer bucket in cookline handsink
- Critical. Observed hand sanitizer applied to unclean hands. observed cookline employee use hand sanitizer without washing and drying hands first
- Critical. Observed toxic item stored by food. observed cleaning chemical spray bottles stored hangging on racks with nozzles facing gloves and condiment packets on front line
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in 3 sink observed at 200ppm.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/18/11.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 1/18/11.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1/18/11.
- Critical. Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 1/18/11.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 1/18/11.
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11/16/2010 | Routine - Food | Warning Issued |
- Wet wiping cloth not stored in sanitizing solution between uses. wet rags on countertop.
- Critical. Observed toxic item stored by food. chlorox by ketchup packets. dry storage shelf.
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6/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. please fax 2393444995
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3/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. sink not totally usable water will not drain
- Observed gaskets/seals on cold holding unit in poor repair. f line, not currently affecting ambient temperature
- Observed single-service articles improperly stored.
- Critical. Hot water supply not maintained during peak periods. not attaineing 100 f main sink
- Plumbing system in disrepair. very slow drain
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No professional hygiene and/or foodborne illness training provided. please fax 2393444995
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3/17/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cheesesteak
- Violation: 29-08-1 Plumbing system in disrepair. front sink not draining
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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11/23/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cheesesteak
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. as specified
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. tomatoes
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. front sink not available
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. front line
- Critical. Observed buildup of slime in the interior of ice machine. mold li e substance within
- Plumbing system in disrepair. front sink not draining
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/20/2009 | Routine - Food | Warning Issued |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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