- Basic - Build-up of grease on nonfood-contact surface. Exterior of cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board. Back prep kitchen. Removed by manager. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Southwestern chicken soup made yesterday per chef and date mark, found in walk in cooler at 56-63°. Stop Sale issued in this item.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Southwestern chicken soup made yesterday per chef and date mark, found in walk in cooler at 56-63°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. All three ice machine in the back of kitchen. Corrective action taken, started to clean. Also, ice chute in both soda dispensers near deli area.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4.5 gallon container full with southwestern chicken soup and wrapped, placed in the walk in cooler to cool overnight.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On sushi menu. Manger stated she will make new identification cards for the display rolls.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Hot line. Provided and discussed time as a public health control.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Maintenance has inspection bill from 10/2013 but they haven't received the certificates. Per website both certificates expired on 8/11/13
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to cook line front counter **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Lids on storage shelf **Corrected On-Site** **Repeat Violation**
- Basic - Spray bottle containing a food product not labeled. Oil **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Brown sugar on storage shelf, pastry area **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Spray bottles with oil in it, spray bottle states is for cleaning substances **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60° sushi at buffet, corrective action : wrote time, explained time as public health control **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 120° fish, 110° chicken at buffet area, rack between heated granite and container, corrective action : removed rack
- Intermediate - Handwash sink used for purposes other than handwashing. Whisk on it, next to cook line
- Intermediate - No soap provided at handwash sink. Next to cook line front counter **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 65° Chicken and pasta in walk in cooler, corrective action : uncovered
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Upright cooled by hot bar not properly working, thermometer reading 50°, all foods at 50°. Don use this cooler until thermometer reads 41° or below
- Basic - In-use ice scoop stored on soiled surface between uses. In dirty water, blue buckets **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Deli case cooler **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. To go container **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To grab hash browns **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Changed gloves without washing hands while working with raw fish and cooked fish **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter patty 55° at front counter on ice, corrective action: ice on top of them, 50° tuna, potato and chicken salad, cut melon, coleslaw, corrective action: moved to wic **Repeat Violation**
- 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. French toast mix **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Windex by salt, front counter **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 38° all foods at 50° moved to this cooler 2 hrs ago from wic **Corrected On-Site** **Repeat Violation**
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within /- 3 degrees Fahrenheit. Reading 28? in reach in cooler, all temps at 43?, placed a new one **Corrected On-Site**
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates in storage area
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employees missing certificates
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf for clean dishes at 3 comp sink
- Critical - Observed buildup of soiled material on mixer head. **Corrected On-Site**
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen and front counter
- Observed in-use utensil stored in sanitizer water. Knives at buffet area **Corrected On-Site**
- Critical - Observed interior of microwave soiled. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish at 44-45? in walk in cooler, corrective action: ice bath **Repeat Violation**
- Critical - Observed shell eggs in use or stored with cracks or broken shells. At prep area **Corrected On-Site**
- Observed single-service articles improperly stored. Trays and plastic spoons not inverted, storage area and kitchen cook line **Corrected On-Site**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 100-116? sausage link and patties at front counter cook line, corrective action: all discarded **Repeat Violation**
- Critical - Working containers of food removed from original container not identified by common name. 2 containes in storage area in kitchen and at beverage area, buffet area **Corrected On-Site** **Repeat Violation**
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12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. over grill
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. 80F pasta covered and in a big container, moved to a small containers and uncovered, also iced down; 30 minutes later 60F Repeat Violation.
- Critical - Observed food with mold-like growth. cheese, discarded Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 131F water for utensils at front grill
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. edge of drawer, at front grill
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 46F, iced down to 38F Corrected On Site. 43-46F melon on ice, placed in reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 120F sausage links, reheated again to 168F Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pooled eggs and pancake batter made at 6:45, sitting on ice, it's 10:40F, iced down to 40-43F in 20 min Corrected On Site. Explained time as public health control
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 100ppm Corrected On Site. added more tablets, 300ppm
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm Corrected On Site. 300ppm
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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7/23/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork 50F in walk in cooler , cooling from yesterday , discarded Corrected On Site. Repeat Violation.
- Critical - No current boiler certification provided/available. For reporting purposes only. came on november but certification hasn't arrived
- Observed clean linens stored in improper location. on floor Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food being cooled by nonapproved method. covering foods while cooling, pork-discussed and fish-uncovered in walk in cooler Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage. oil spray bottle Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wrong dates on chicken and hamburger
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 28F in ice water
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1/6/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles, potatoes, chicken, fish, - discarded by mgr. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, pizza station. Corrected On Site.
- Observed employee with ineffective hair restraint, long pony tails -must be kept close and tight to head.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, cooling food.
- Critical - Observed food being cooled by nonapproved method, tightly covered noodles in walk in at 55 degrees F. from today. Also several other foods from yesterday. Corrected On Site. Repeat Violation. Reviewed correct cooling procedures with mgr. on duty. Has poster with food code requirements.
- Critical - Observed food stored on floor, bagged ice. Corrected On Site.
- Observed gaskets /door tracks with build-up, glass sliding cooler. Corrected On Site.
- Critical - Person in charge failed to insure proper cooling.
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8/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ham and chicken 46 degrees F in walk-in. Corrected On Site. voluntarily discarded
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on grill handle Corrected On Site.
- Observed attached equipment soiled with accumulated dust. vent cover in walk-in
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed dented/rusted cans. two, Corrected On Site. voluntarily discarded
- Critical - Observed food being cooled by nonapproved method. tightly covered Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach-in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter on buffet line 57 degrees F. Corrected On Site. voluntarily discarded
- Observed residue build-up on nonfood-contact surface. shelving by triple sink
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. brown sugar? Corrected On Site.
- Critical. Observed food stored on floor. fry oil jugs Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulk sugar Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical. Observed handwash aids at a non-handwash sink.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Corrected On Site.
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1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed a nonfood-grade basting brush used in food.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Equipment and utensils not properly air-dried./ wetnestting/ stacking wet.
- Critical. Observed handwash sink used for purposes other than handwashing./storing of wet towel.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. 2 cucumber, discarded Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melons on ice bath, discarded by mgr Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. 28F Corrected On Site.
- Critical. Observed food stored in undrained ice. sausage, onions, etc in drawers
- Critical. Displayed food not properly protected from contamination. lemons not under sneeze guard Corrected On Site. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. shelled eggs next to cheese in drawers Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. on rice Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. tongs handle on lettuce , display cooler between warmer tables Corrected On Site.
- Observed ice scoop with handle in contact with ice. ice machine Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. mgs grabbed cheese Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. due on 9/12/09 Repeat Violation.
- Nonfood-contact equipment not designed and constructed. using cloth towel under cutting board Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. dirty liner in drawer Corrected On Site.
- Observed single-service items stored on floor. box of to-go containers Corrected On Site.
- Observed reuse of single-service articles. plastic containers Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. front counter
- Lights missing the proper shield, sleeve coatings or covers. front counter
- Critical. Observed toxic item improperly stored. soap, ajax, above 3 comp sink Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. soaking towel Corrected On Site.
- Observed unnecessary items on the premise. thermomethers they don't use
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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