- Basic - No conspicuously located ambient air temperature thermometer in holding unit.- white refrigerator
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.- had plan and was hanging on bulletin board but has disappeared, rewrote it **Corrected On-Site**
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./ has employee training for 1 employee New employee waiting extended to next unannounced- must have or an administrative action maybe taken
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5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ refrigerator
- Basic - No copy of latest inspection report available.
- 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. / new employee must have by next unannounced inspection
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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2/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in unit on buffet
- Basic - Ran knive under detergent, did not wash to remove debris
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ yogurt 52°f, butter pats 50°f, hard boiled eggs 52°f, pancake batter 63°f, milk 57°f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse./ yogurt 52°f, butter pats 50°f, hard boiled eggs 52°f, pancake batter 63°f, milk 57°f
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Reach-in cooler 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. / big double door unit in kitchen and small unit in buffet
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2/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/31/2013 | Routine - Food | Call Back - Complied |
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sausage gravy 47 degrees f reach in cooler not able to determine employee discarded
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Manager lacking proof of food manager certification.
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8/30/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ buffet reaching cooler
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./ for the sausage gravy
- Intermediate - Hot water not provided/shut off at employee handwash sink./ temperature at 74 degrees f
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - observed the utensils,bowl not properly sanitized after washing then rinsing Corrected On Site.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./sausage gravy at 122 degrres f Corrected On Site.rapid reheat to 168 degrees f
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - observed washed prep apples put back in box deluvered in re-ecucated Corrected On Site.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.X 2/chafing dish with sausage and eggs still has no proper sneezeguard
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment./establishment has no certified food manager for facility
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3/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No Certified Food Manager for establishment.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.X 2
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1/30/2012 | Routine - Food | Warning Issued |
- Observed attached equipment soiled with accumulated dust./vents in reach in cooler Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./eggs and sausage in covered chafing dish,but when customer opens exposes the food for contamination needs a prroper shield over to prevent contamination/same with the top row of muffins and danish Repeat Violation. If this violation is repeated on any further inspection an administrative action maybe requested
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8/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at employee handwashing sink Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./milk
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./observed biscuits lifted lid,sausage gravy crock pot lid comes off both not properly protected from contamination
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized chill wand for milk not stored protected.
- No copy of latest inspection report.
- Critical - Observed a gallon of milk with a small hole leaking on the side.
- Critical - Observed an open beverage container on shelf above foods in RIC. Corrected On Site.
- Walls not smooth and easily cleanable.chipping paint kitchen
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.for eggs and bacon
- Observed door handle on RIF broken.using duck tape to cover not smooth easily cleanable.
- Unwrapped single-service utensils not presented so that only the handles are touched.plastic knives Corrected On Site.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered apples at self serve bar
- Observed white garbage bag being used for food storage bag for bagels
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. no rinse step observed during dishwashing Corrected On Site.on the callback inspection no sanitizer was in use
- Critical. Violation: 53B-08-1 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 : 9/27/09.
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10/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.half and half and cream cheese packets on the front counter, under 2 hours out of temp, rapid chill to less than 41 degress fahrenheit Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked eggs and cooked bacon at less than 130 degress fahrenheit in the chaffing container, end of breakfast 10 am was discarded, suggested time as a control for the hot food , left form and info
- Observed employee with no hair restraint. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.in the emplyee used restrooms
- Observed personal care item stored with food. a purse is on the food preparation table
- 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. Repeat Violation.on an Administative Complaintant from previous inspection
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. a multi surface wood bowel is used for unwrapped food storage
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. no rinse step observed during dishwashing Corrected On Site.
- Salad bar/buffet utensils not properly protected or inverted to prevent contamination. tongs used for portioning are not protected from cross contaminatiin.
- No copy of latest inspection report.
- 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 : 9/27/09.
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/12/2009 | Routine - Food | Warning Issued |
| No report available. | 11/13/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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