- No Violations Were Observed
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4/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean and soiled linens not stored separately from one another. All found in kitchen handsink. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not sanitized. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee states they always dry hands in wiping cloths not paper or disposable towels. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washing hands in 3 compartment sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink loaded with wiping cloths. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloths. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and women restroom **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**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Handwashing **Warning**
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4/15/2014 | Routine - Food | Warning Issued |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Soap and sanitizer only, rinse missing
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Housing for waffle batter on buffet.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. White upright unit in kitchen has soiled shelves.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Reachin cooler [white upright] reads 30F, actually 40F Repeat Violation.
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
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6/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Reachin cooler [white upright] reads 30F, actually 40F Repeat Violation.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. No sanitizer used while employee washing dishes at 3 compartment sink Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen handsink Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Kitchen handsink has 2 spray bottles and a cup inside. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen handsink
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Glass door reachin cooler Repeat Violation.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen handsink
- Critical - Observed flammables and debris stored in boiler room. Matresses, couches, cushions, For reporting purposes only.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed food service employee washing hands in 3 compartment sink.
- Critical - Observed handwash sink used for purposes other than handwashing. Kitchen handsink has spray bottles inside. Repeat Violation.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. Repeat Violation.
- Observed single-service items stored on floor. Styrofoam cups
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4/3/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation. Callback 12/2/11, not complied
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12/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
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11/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Kitchen reachin cooler thermometer reads 30F, actual 40F. Repeat Violation.
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. [0ppm] none used Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Utensils, plates, pans, etc washed but not sanitized. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen handsink Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Kitchen handsink Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Small glas dor cooler on buffet Repeat Violation.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Sanitizing solution not used for dishes, utensils, etc. Repeat Violation.
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10/5/2011 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Reachin cooler in kitchen next to sink, thermometer reads 30F, actual temperature 40F.
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. [none used]
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen handsink
- Critical - Handwash sink not accessible for employee use at all times. Dust pan inside sink and plastic pail over faucet. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen handsink
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Small reachin cooler on buffet counter.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. No sanitary gloves available.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed two employees come from outside and begin working in buffet area without washing hands.
- Observed employee with no hair restraint. Taking food on and off buffet.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. No sanitizer used.
- Critical - Observed hand wash sink used for purpose other than washing hands. storing items [dustpaan, pail]
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Cereals [rice, raisin brand, etc]
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/30/2011 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Reachin cooler thermometer reading 30F, actual 38F.
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Women's restroom door doesn't self close.
- Critical - Hand wash sink lacking proper hand drying provisions. Women's restroom Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Utensils at breakfast buffet sitting on trays but not protected from sneezing or coughing.
- No Heimlich maneuver sign posted. [choking]
- 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. Establishment has employee training for two employees but not for the person who is actually working the breakfast buffet [Melanie Knoll] 60 days to train employee.
- Observed employee with no hair restraint. Food preparation /service employee
- Critical - Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code. Customer replenishing styrofoam plates. Not washing hands, and unathuorized.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Observed custmer reaching into storage cupboard to replenish styrofoam plates. Said she lives nearby, comes here often for breakfast and knows where everything is. Not acceptable.
- Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons, forks, knives at breakfast buffet.
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4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Canned fruit portioned out into small cups and refrigerated not datemarked.
- Critical. No conspicuously located thermometer in holding unit. [reachin cooler] Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Cereals at selfserve buffet
- Critical. License expired within 30 days after expiration date. License expired 12/01/10
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in kitchen refrigerator or 2 ofgicd back room refrigerators.
- Critical. Hand wash sink in kitchen lacking proper hand drying provisions. Corrected On Site.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Waffle mix at breakfast buffet at 71 degrees F. Breakfast is from 6:00am to 10:00am.
- Observed single-service items stored on floor. Box of plastic cups on floor in dry storeroom .
- Observed single-service items stored on floor.Box of drink cups on floor in kitchen .
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Women's bathroom door not self closing .
- Observed food debris accumulated on kitchen floor next to refrigerator.
- Wet mop not hung to dry, on floor in closet.
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4/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Waffle mix at 72 degrees F. at buffet. Hours of operation are from 6:00am to 10:00am and all waffle mix and milk left over is not served again.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Women's bathroom door not self closing .
- Critical. Lack of toilet tissue at each toilet. Men's bathroom .
- Observed food debris accumulated on kitchen floor, coffe grounds on floor near refrigerator.
- Light not functioning. No light bulbs installed in light fixture in dry food storage room.
- 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 This violation must be corrected by : 01/16/10.
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11/16/2009 | Routine - Food | Warning Issued |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
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