- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.employee restroom
- Basic - Bowl or other container with no handle used to dispense food.soups/walk in cooler **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture.handwash sink/prep area
- Basic - Food debris accumulated on kitchen floor.
- Basic - Gaskets with slimy/mold-like build-up.all reach in coolers
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.kitchen/frontline
- Basic - Working containers of food removed from original container not identified by common name.flour/kitchen
- 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. Soups/walk in cooler **Warning** **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.soups/walk in cooler **Warning** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food.chemicals/top of coconut oil/storeroom **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items.chemicals/top of gloves/storeroom **Corrected On-Site**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.cleaner/storeroom **Corrected On-Site**
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11/12/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment stored on floor. Pots in cooks area. Place pots in dish sink. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, pans, dishes, utensils throughout restaurant.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front of house counter and prep table.
- Basic - Employee personal items stored in or above a food preparation area. Keys sitting on seasoning container in bakery area.
- Basic - Employee with no hair restraint while engaging in food preparation. Employees in back of house had no hair restraint.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and Pans, and 5 quart containers, utensils, large dish trays.
- Basic - Food stored on floor. Soups and vegetables in WALKIN cooler floor. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. Google on line to find and print.
- Basic - Reach-in cooler gasket torn/in disrepair and soiled. Front of house vegetables prep area. 2 Drawers.
- Basic - Scoop handle touching food product. In bakery prep area.
- Basic - Soiled aprons not kept in a suitable container prior to laundering, apron stored on top of cans in cooks line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In cooks line. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soups not re-heated properly.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soups, lentle, not properly heated. 118°-124°. Corrective action taken. Manager reheated to 165°.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Soups at 65° and 55°. Both made the previous day and placed in WALKIN cooler at 6:00 pm yesterday. Discarded by manager.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soups were prepared yesterday 5-14-14 placed in 5 quart containers, covered and cooled in WALKIN cooler over night. During inspection today, soups were at 55° to 65°. Stop sale.
- Intermediate - Handwash sink not accessible for employee use at all times. Rolling shelf siting on top by vegetable prep area.
- Intermediate - Handwash sink used for purposes other than handwashing. Vegetable in sink by cooks line. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Handwash sink not accessible for employee use at all times.TRASH CAN BLOCKING
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Warning**
- 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. Mangoes, and pineapples **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Back hand wash sink in dish room area **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. Wash vegetables **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep hand wash sink **Warning**
- Intermediate - No soap provided at handwash sink.Prep hand wash sink **Warning**
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5/13/2013 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee at salad bar Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Washing in sink
- Critical - Observed soiled reach-in cooler gaskets. At front ric
- Critical - Observed uncovered food in holding unit/dry storage area. Vegetable burger mix Corrected On Site.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.walk in cooler
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.frontline Corrected On Site.
- Critical - Observed food stored on floor.bananas/kitchen Corrected On Site.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND SINK IN KITCHEN Corrected On Site.
- Observed ice scoop with handle in contact with ice.TOUCHING THE ICE Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. FRUIT
- Wet wiping cloth not stored in sanitizing solution between uses. ON SHELF
- Critical - Working containers of food removed from original container not identified by common name. COCNUT OIL
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen .
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup in ice machine .
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20A-02-1 Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. using spray sanitizer based on non-ionic surfactant alkyl polyglucoside and ethanol .
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8/1/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/28/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. using spray sanitizer based on non-ionic surfactant alkyl polyglucoside and ethanol .
- 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. This violation must be corrected by : 6/8/11.
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4/8/2011 | Routine - Food | Warning Issued |
- Critical. Manager lacking proof of Food Manager Certification. have 60 days to complete 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. have 60 days from date of hi to complete employee training .
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12/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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