- Basic - Ceiling tile in disrepair above self service area . **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
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09/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile in disrepair above self service area . **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Boiled eggs 53° F, butter 52° F, yogurt 52° F, cream cheese 52° F placed for self service at 6:am . All items transferred to cool . **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plate **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Refrigerator 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. Self service cooler Holding at 52° F **Warning**
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09/12/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than hand-washing- food debris in sink . **Corrected On-Site**
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than purposes. Observed food debris in sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit; reach in cooler and freezer behind front desk area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed batter at 51 degrees fahrenhiet on buffet line. 40 minutes to cool batter down to 41 degrees fahrenhiet or below. Placed on ice bath and back in cooler. Repeat Violation, 5/30/12.
- Observed single-service items stored on floor. Observed teaspoons, plates, coffee filters on the floor in dry storage. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed sausage gravy on buffet line not under a sneezeguard in a crock pot. Corrected On Site.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment not maintaining potentially hazardous food at proper temperatures. Observed temperature in cooler at 44-47 degrees fahrenhiet. Cooler turned down. Observed at 42 degrees before leaving. Temperature coming down. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. Observed cheese cubes and cut fruit in dome containers with hole opening turned to front. Hole openings turned to side. Corrected On Site.
- Nonfood-contact equipment not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving in paper goods storage.
- Critical - Observed cleaner degreaser stored in food preparation area. Corrected On Site.
- Critical - Observed juice concentrate stored on floor in kitchen. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cheese cubes at 45-48 degrees fahrenhiet on buffet line. Not out of temperature 4 hours. Placed in freezer for quick cool down. Observed at 43 degrees. Repeat Violation, 1/17/12. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese in kitchen reach in cooler at 44 degrees. Refrigerator turned down. Corrected On Site. Observed at 42 degrees fahrenhiet.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed sanitizer at above 200ppm in three compartment sink. Corrected On Site. 50ppm.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic spoons not inverted at buffet line. Corrected On Site. Repeat Violation, 1/17/12
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cheese cubes on buffet bar at 52 degrees. Placed back into cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter on buffet line at 58 degrees fahrenhiet. They are closing breakfast down. Batter will be thrown out. Corrected On Site. Repeat Violation, 7/18/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed yogurt in reach in cooler on buffet line at 45 degrees. Door was left opened. Door closed, rechecked 30 minutes later. Observed at 41 degrees fahrenhiet. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Observed plasticware knifes on buffet with handles not turned so that only handles are touched. Corrected On Site.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Observed waffle batter in handsink in kitchen. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed above 200ppm -chlorine. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed at way above 200ppm - Chlorine. Corrected On Site. Repeat Violation, 4/8/11.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed waffle batter at 71 degrees fahrenhiet on buffet. Batter will be iced down - will not be out 4 hours. Batter will be thrown out. Gave paperwork for time as a temperature control or batter must be maintained at 41 degrees fahrenhiet. Corrected On Site.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter in reach in cooler at 46 degrees fahrenhiet. New person, 2 days old left out too long before putting up from delivery. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter on buffet line at 46 degrees fahrenhiet. Corrected On Site. Repeat Violation, 1/21/11
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed at way above 200ppm. Corrected On Site to 50ppm.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed muffins, pastries, bagels and sliced bread with open front containers and no sneezeguard. Observed order placed for sneezeguard and on back order.
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4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter at 62 degrees Fahrenhiet on buffet line. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese at 67 degrees Fahrenhiet on buffet line. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed front open domes on bagels, bread and pastry items without a sneezeguard.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler;kitchen.
- Critical. No conspicuously located thermometer in holding unit for yogurt on buffet line.
- Critical. Observed hand wash sink used for purpose other than washing hands. Ice dumped into hand sink in kitchen.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Observed no sanitizer being used at all for anything.
- Critical. Hand wash sink lacking proper hand drying provisions, kitchen area. Corrected On Site.
- Critical. Employees have not received training related to their assigned duties. I explained to Jay, employee in charge of washing dishes how to properly wash, rinse, & sanitize equipment.
- 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. Management is away and only one copy of person who was not here during inspection available. She came at end of inspection.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Covered waste receptacle not provided in women's bathroom. Employee restroom.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reachin cooler.
- Critical. Displayed food not properly protected from contamination. Apples need to be wrapped at buffet.
- Critical. Observed food stored on floor. Chewing gum in dry storage. Corrected On Site.
- Observed single-service items stored on floor. Styrofoam cups in dry storage. Corrected On Site.
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 8/4/2008 | Routine - Food | Call Back - Admin. complaint recommended |
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