- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in dry storage area not covered, flour on shelf in kitchen.
- Basic - Nonfood-grade garbage bags used in direct contact to store food, garbage bags used to cover rolls on shelf by slicer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken and lasagna.
- Basic - Wall in disrepair, broken tile below microwave..
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food, raw pooled eggs stored over lasagna, in reach in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken stored over raw shrimp in reach in cooler.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties, ware washer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, oven.
- Intermediate - Handwash sink used for purposes other than handwashing, storing pans and utencils.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in kitchen.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burger can be ordered undercooked.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
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3/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Food stored on floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
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12/19/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/31/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **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. **Warning**
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5/31/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.all shelves **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Clean linens stored in improper location. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food prepared in a location that is exposed to splash- by Hws in pizza station and pasta by 3 c's - **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Warning**
- Basic - Single-service articles improperly stored. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. All shelves in walk in cooler **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.oil **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.all food in reach in cooler by prep front line 44/45° f - corrective action - lowered thermostat **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cream in Ric **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer ' not all products commercially packaged. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Dry rodent droppings - 11 in cabinet under soda machine by server station **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site** **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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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5/30/2013 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination. pizza station Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. pizza station Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Displayed food not properly protected from contamination. pizza at counter
- Critical - Hand wash sink lacking proper hand drying provisions. handsink pizza station Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. pizza station Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves throughout kitchen
- Critical - Observed food stored on floor. lettuce walk in cooler
- Critical - Observed food stored on floor. onions dry storage area Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over lettuce Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various items walk in cooler
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
- Critical - Thermometers, gauges, test kits provided
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - Employee training validation
- Floors properly constructed, clean, drained, coved
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection
- Critical - Food protection
- Critical - Food protection
- Critical - Original container: properly labeled, date marking
- Critical - Toxic items properly stored, labeled and used
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9/30/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed ceiling soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed wall soiled with accumulated food debris.
- 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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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.flour
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.keg cooler
- Observed residue build-up on nonfood-contact surface.refers.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical. Observed toxic item improperly stored. Corrected On Site.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.display refrig with tapped door.
- Observed residue build-up on nonfood-contact surface.hood
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.opposite direction
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed attached equipment soiled with accumulated grease.hoodfilters .
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6/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.tape on display refrig. door
- Nonfood-contact equipment not designed and constructed in a durable manner.splashguard required at waiter's station handsink .
- Observed build-up of grease on nonfood-contact surface.hood
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.by handsink [waiter's station ] Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.cups on cloth towel.waiter's station.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Observed attached equipment soiled with accumulated grease.hoodfilters .
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.w/cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment not designed and constructed in a durable manner.exposed asbestos insulation around oven.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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12/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.returned to w/cooler .
- Critical. Observed food stored on floor.w/cooler .
- Critical. Observed hand wash sink used for purpose other than washing hands.designated handsink at front used for other purposes.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed toxic item stored by utensils. 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. Pro
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11/3/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/30/2009 | Routine - Food | Call Back - Complied |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.around small oven.
- Critical. Violation: 22-25-1 Observed buildup of soiled material on mixer head.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface.on mixer
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.rear door.
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7/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/29/2009 | Routine - Food | Warning Issued |
| No report available. | 12/9/2008 | Routine - Food | Warning Issued |
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