- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( small freezer in front)
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wall in disrepair.(behind 3-comp sink)
- High Priority - Live flies in kitchen.( some fruit flies)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.( front)
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wall behind 3-comp sink needs repair
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.3 compartment sink.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.wood paddle used to spread batter **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.soup **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Knives
- Basic - Soil residue build-up on nonfood-contact surface.exterior of ice machine
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By 3 compartment sink,
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Play sand next to mix batter on shelves **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. RAW SHELL EGGS OVER TOMATOES.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical - Violation: 53B-07-1 Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. CURRENTLY THE CERTIFICATES PROVIDED ARE SERVSAFE. THIS IS AN UNAPPROVED PROVIDER.
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9/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. CURRENTLY THE CERTIFICATES PROVIDED ARE SERVSAFE. THIS IS AN UNAPPROVED PROVIDER.
- Critical - Hand sink missing splash guard located in front counter next to single service cups .
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No person in charge of establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. CUP WITHOUT LID NEXT TO SINGLE-SERVICE CUPS
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. CHIPS Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW SHELL EGGS OVER TOMATOES.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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7/6/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Non-prewrapped utensils not properly presented. UTENSILS FACING UP FOR CUSTOMERS
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOODS ON TOP COOLER PREP STATION AT 51 F Corrected On Site. RECOMMENDED PLACE LESS PRODUCT
- Observed residue build-up on nonfood-contact surface. UNDER HANDSINK FRONT
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site. RECOMMENDED TO ADD MORE WATER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. READY MADE CREPS SITTING AT 83 F Corrected On Site.
- Wet mop not hung to dry.
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1/9/2012 | 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. PAINT CANS STORED OVER DRY GOODS
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 : 12-26-2010 .
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1/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- 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 : 12-26-2010 .
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10/26/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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11/9/2009 | Routine - Food | Warning Issued |
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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7/7/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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