- Basic - Accumulation of food debris/soil residue on handwash sink. By three compartment sink
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Small gree bag stored with and above food. Mgr. removed and corrected. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Several items including ice bag In walk in freezer . Mgr. discarded ice bag . **Corrected On-Site** **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Explained and corrected **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. In the back room and by three compartment sink. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pepperjack cheese at 45 f in reach in cooler on sandwich line.. Checked storage reach in cooler and found chicken strips cooling half hour at 100 f. Chicken was removed from reach in cooler and all cheese was removed and moved to walk in cooler to cool quickly to 41 or colder. Will take second temperature. Next time even if corrected Onsite will result in Administrative complaint ( ( due to the fact that if we would not have been here it would not have been corrected) mgr. moved cheese to walk in freezer second temp before leaving 43 f 3x repeat **Corrected On-Site** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee opened the walk in cooler door itch gloves and did not change before handling chopped lettuce. Explained and she properly changed gloves **Corrected On-Site**
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11/04/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Green **Repeat Violation** **Warning** Same on cb
- Basic - Wall soiled with accumulated black debris in dishwashing area.three compartment sink **Repeat Violation** **Warning** Same on cb
- High Priority - Live, small flying insects in food preparation area. **Warning**same on cb
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. On the list 26 marked incomplete out of 26 eleven( 11 ) no longer working ( total 15 current employees working longer than 60 days and no proof of food handler training ) **Repeat Violation** **Warning** Same on cb
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10/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Green **Repeat Violation** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food stored with and above food in walk in cooler Mgr. corrected **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Two boxes of lemons stored on floor under lemon storage rack Mgr. moved both boxes to diffrent shelf **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. To go p,astic containers and clear plastic lids Mgr corrected **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area.three compartment sink **Repeat Violation** **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken nuggets 130 f u der heat lamp. Mgr. discarded **Repeat Violation** **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Fried chicken breast cooling overnight 47-51 f in walk in cooler **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shreded cabbage 51 f and mixed greens 50 f In salad cooler. 2x **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Chicken breast at 47 f in one container and 51 f in other container in walk in cooler cooling overnight tightly covered. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. On the list 26 marked incomplete out of 26 eleven( 11 ) no longer working ( total 15 current employees working longer than 60 days and no proof of food handler training ) **Repeat Violation** **Warning**
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Front line **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pans on wire rack above three compartment sink **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. Flour **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee at sandwich station **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pepperjack cheese 45 f at sandwich station rail. Advised mgr. to cool it quickly to 41 or colder. Mgr moved to walk in cooler. Checked walkin cooler pepperjack 39 f. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken bites at 128 f ,138,156,at holding station. Grilled onions and peppers at 130 f in holding cabinet. As per employee timer went off and she discarded . chicken bites( nuggets) were mix of diffrent batches . Advised operator to hold hot food at 135 or hotter.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. List incomplete two diffrent lists both incomplete. ( one on IPAD only one completed and all incomplete. Printed several missing info and some marked recertify
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / near chicken breaking station.
- Basic - Employee personal food not segregated from food to be served to the public. / walk in cooler / employee food stored over cooked and raw chicken.
- Basic - Working containers of food removed from original container not identified by common name. / white substance working container on prep table near exit door.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / liquid eggs at 49F / prep 40 minutes ago per manager / recommended container completely covered with ice / last check temperature at 47F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / chicken salad at 52F over 6 hours / small reach in cooler / cook line / product discarded by manager.
- 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. See stop sale. / chicken salad patties at 52F for more than 6 hours / small reach in cooler / cook line.
- Intermediate - Buffet line refrigeration unit 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. / small reach in cooler / cook line / all TCS food moved to other coolers / ambient temperature at 50F.
- Intermediate - Hot water not provided/shut off at employee handwash sink. / kitchen hand sink hot water shut off due to a leak.
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor. In between fryers on floors
- Basic - Ice scoop handle in contact with ice. Drive ice bin **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Wall soiled with accumulated food debris. Wall area by hand sink by chicken breaking station
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Breaking station cooler and thawing cooler
- Intermediate - Reach-in cooler shelves soiled with food debris. Breaking station cooler
- Intermediate - milk dispensing tube cut straight across
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Milk dispenser at drive thru area
- Basic - Ceiling soiled with accumulated dust. At cook line
- Basic - Employee with no hair restraint while engaging in food preparation. Employee at drive thru window **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. 2 bags of soup thawing in container of water at cookline **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth at front counter and in prep area **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer at 3 compartment sink over 200ppm **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Breaking station reach in cooler and chicken thawing cooler has food debris build up
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handsink in prep area and at cookline
- Intermediate - No soap provided at handwash sink. Handsink at cook line by breeding station
- Intermediate - Reach-in cooler shelves soiled with food debris. Shelves in breaking station cooler
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on walk in freezer floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid eggs at 50f degrees, milk wash at 60f degrees
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. 50ppm
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. employee at cookline with no hat or hairnet Corrected On Site.
- Critical - Observed food stored on floor. container of chicken on floor on cookline Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. handsink at breading station used to fill pitcher with water to clean griddle
- Critical - Observed handwash sink used for purposes other than handwashing. handsink at prep area has ice in basin of sink Corrected On Site.
- Observed ice scoop with handle in contact with ice. icee bin at front counter
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. breading station
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cooler across from griddle
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cooler for liquid eggs at cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. coolers for thawing chicken by walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. honey butter on counter at 77f degrees at cookline. no time as a public health in place. first ingrendient is butter and contains milk
- Observed residue build-up on nonfood-contact surface. hood filters above liquid egg cooler has flour build up on filters
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloth bucket at front counter over 100ppm
- Critical - Observed soiled reach-in cooler shelves. cooler at front counter for yogurts
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. card board lined on bottom of cooler across from breading station
- Critical - Hand wash sink lacking proper hand drying provisions. handsink at chicken breading station
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. missing a hood filter at fries station
- Observed gaskets/seals on cold holding unit in poor repair. cooler next breading station cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. chicken breading station Repeat Violation. 2-09-11
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler next to breading station
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. dead flies in zap trap above food prep table Corrected On Site. removed by owner
- Critical - Observed toxic item stored in food preparation area. spray bottle of degreaser hanging on stove with chicken soup and oatmeal heating
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation. 2-9-11
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. in outside enclosed area by walk in freezer, where buns are stored, door not sealed and above ceiling area
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. hood filters at fries fryer
- Observed bulk milk dispenser with dispensing tube improperly cut. milkshake dispenser
- Observed ceiling soiled with accumulated grease and duust. ceiling above ansul system at cookline
- Observed gaskets with slimy/mold-like build-up. encrusted build up on gaskets on reach in cooler across from breading station
- Critical - Observed handwash sink used for purposes other than handwashing. cook at breading station rinsing out out wiping cloth at handsink
- Critical - Observed handwash sink used for purposes other than handwashing. handsink at front used as dump sink, ice in basin of handsink Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler R1
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler across from breading station -R11
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses. wet wiping cloth on basin of handsink at breading station
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-02-1 Observed hole in wall. ihot water heater room
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. by chicken breading station and outley
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8/9/2010 | Routine - Food | Call Back - Complied |
- Observed cutting board grooved/pitted and no longer cleanable. green cutting and salad make table
- Critical. Observed handwash sink used for purposes other than handwashing. handsink at front counter used as a dump sink. ice in basin of sink
- Observed wall soiled with accumulated black debris in dishwashing area. at 3 compartment sink
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 50 degrees from saturday 4lbs and fried/grilled chicken at 52 degrees 11 lbs
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook at breading station did not wash hands after changing gloves. advised. Corrected On Site. Repeat Violation. 01-26-10
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed insect control device installed over food preparation area. in back biscuits prep. area
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves have card board boxes in use
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. front counter and kitchen Repeat Violation. 01-26-10
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every 24 hours. ice cream machine
- Critical. Observed buildup of soiled material on mixer head. under shake machine spout
- Observed build-up of grease on nonfood-contact surface. on side fryers.
- Observed residue build-up on nonfood-contact surface. on ice tea buckets
- Observed residue build-up on nonfood-contact surface. residue and odor in cabinet under handsink at front counter with coffee creamer stored
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside of reach in coole at breading station
- Observed gaskets with slimy/mold-like build-up. across from ice tea maker Repeat Violation. 01-26-10
- Critical. Handwash sink not accessible for employee use at all times. trash can in front of handsink by 3 compartment sink Repeat Violation. 01-26-10
- Observed grease accumulated under cooking equipment. on cookline
- Observed hole in wall. ihot water heater room
- Observed wall soiled with accumulated food debris. by chicken breading station and outley
- Critical. Observed toxic item stored by food spray bottle of chemical on prep. table Corrected On Site.
- Critical. Observed toxic item stored by utensils. chemical spray bottle on shelf over clean equipment
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wiping bucket sanitizer over 200ppm at front counter Repeat Violation. from 01-26-10
- Critical. Pesticide use not in accordance with manufacturer's directions. household can of raid bug spray
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6/8/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 3 cartons of liquid egg on cookline at room temperature and not opened
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. ice scoops at front counter
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. several employees in kitchen did not wash hands after changing gloves
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. across from chicken breading station
- Wet wiping cloth not stored in sanitizing solution between uses. at breading station on basin of handsink
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. biscuit pans at warewash area to be cleaned, observed cook reuse dirty pan for new biscuits
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. chicken cooler across from soda boxes has food debris on inside and on door handles on outside and at cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on floor in walk in freezer
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on walk in cooler racks
- Observed gaskets with slimy/mold-like build-up. reach in cooler on cookline gaskets on reach in cooler at drive thru encrusted with debris
- Critical. Handwash sink not accessible for employee use at all times. bag of seasoned coating and wet wiping cloth on basin edge of handsink at breading station
- Observed food debris accumulated on kitchen floor. on cookline across from chicken breading station, oil,flour and food debris
- Observed wall soiled with accumulated black debris in dishwashing area. at 3 compartment Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine sanitizer for 3 compartment sink at 200pm
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reach in cooler by toaster on cookline
- Observed bulk milk dispenser with dispensing tube improperly cut. for creamer at front counter
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. at salad station
- Wet wiping cloth not stored in sanitizing solution between uses. at front counter
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. at breading station
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. at salad prep. table
- Critical. Hot water not provided/shut off at employee hand wash sink. at handsink at front counter
- Critical. Handwash sink not accessible for employee use at all times. trays over half basin for handsink at front counter
- Observed wall soiled with accumulated black debris in dishwashing area. at 3 compartment and 2 compartment prep. sink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine sanitizer for wiping cloth bucket at cookline
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10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/6/2008 | Routine - Food | Warning Issued |
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