- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Top row of plates in kitchen at cook line not inverted and protected
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in dirty drawer at cook line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in kitchen and back storage area by hand sink
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm quats for wiping bucket
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer began work with put first washing hands. Advised, corrective action taken. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For wiping cloth bucket
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In diced potatoes*Corrected On-Site** **Corrected On-Site**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.in the kitchen **Repeat Violation**
- Basic - Ceiling soiled with accumulated grease. In the kitchen
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. Sandwich top unit
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Bottom shelf of prep table
- Basic - Single-service articles not stored inverted or protected from contamination. To go salad containers in dry storage **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Utensil drawer on prep table
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar up front and powdered sugar in the kitchen **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimps over ready to eat bread **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Turkey ,egg substitutes opened yesterday.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.mens room
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen
- Basic - Exterior door has a gap at the threshold that opens to the outside. Both ( dining room and kitchen)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Spiral cfl bulbs at server station and above onions and potatoes in storage room across men's room **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Cinnamon sugar in the kitchen **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter in reach in cooler at 58 f. As per mgr using time. Explained TPHC . Food can not be returned to temperature control once the TPHC time started.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Returning butter back to reach in cooler for future use.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook with red cap washed hands in three compartment sink. **Corrected On-Site**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dry storage shelves with rust that has pitted the surface. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, over dry storage area, and inside reach in freezer. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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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10/3/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash, by cooksline handsink, needs a splash guard. **Warning**
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps, tongs. **Warning**
- Basic - Dry storage shelves with rust that has pitted the surface. **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, they were rinsing, washed then sanitized. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, over dry storage area, and inside reach in freezer. **Warning**
- Basic - Working containers of food removed from original container not identified by common name, squeeze bottles with oil by cooks line. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands, after picking up a lid from floor. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, pooled eggs were 54°f, by cooks line. **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, cook said was put there 2 hrs ago. **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Was over 400 ppm. **Corrected On-Site** **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening., milk inside reach in cooler. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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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10/2/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.kitchen
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.in the kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.cfl spiral bulbs above server station/coffee station
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.oil and water squeeze bottles
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Handling chopped lettuce for salad Operator discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.egg beaters at 50 f **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked less than 4 hours upon arrival,reminded at four hrs and operator discarded. E mailed new TPHC form.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Reminded and operator discarded **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.in ice water reading 24-26 **Corrected On-Site**
- 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. Certificate for only one employee 4 plus mgr working
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, pans in bottom storage rack were being splashed with water when handwashing sink was used.
- Lights missing the proper shield, sleeve coatings or covers, over cooksline .
- Critical - No conspicuously located thermometer in holding unit, reach in cooler by front services area .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, sausages were stored by raw meats inside reach in freezer . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter was 56f, corned beeef hash was 53f. Explained the time as public health control program.Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, squeeze bottle with water by cooksline .
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Non-handled scoop used in cooked potato container.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips - none in container.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Wall by water heater.
- Violation: 37-14-1 Observed ceiling in disrepair. Ceiling tile not secured/tightly fitting - above dry goods storage shelving.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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6/8/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean pots not stored inverted - above 3 compartment sink.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical - Fruits/vegetables not washed prior to preparation. Strawberries not washed prior to cutting. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips - none in container.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 8-6-12.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving under prep table and inside attached drawer.
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on prep table and shelf above make table.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee cutting and handling strawberries with bare hands. Corrected On Site. Strawberries discarded, hands washed and gloves put on.
- Observed ceiling in disrepair. Ceiling tile not secured/tightly fitting - above dry goods storage shelving.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Non-handled scoop used in cooked potato container.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flats of shell eggs stored on kitchen counter - air temperature around eggs at 67F. Egg mix at 47F - on ice. Less than 4 hours. Turkey slices 49F, raw burgers 46F in reach in cooler. Cheese slices 46F in make table. This violation must be corrected by : 6-7-12.
- Observed residue build-up on nonfood-contact surface. Shelving under prep table and inside attached draw.
- Observed residue build-up on nonfood-contact surface. Wall by water heater.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/6/2012 | Routine - Food | Warning Issued |
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