- Basic - Ceiling in disrepair. Over 3 compartment sink in kitchen.
- Basic - Gaskets/seals on holding unit in poor repair. Tall double cooler in kitchen
- Intermediate - Accumulation of yellow substance in the interior of the ice machine.
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08/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair. Over 3 compartment sink in kitchen.
- Basic - Food stored on floor. Bag of cornmeal in office
- Basic - Gaskets/seals on holding unit in poor repair. Tall double cooler in kitchen
- Basic - Interior of microwave soiled with encrusted food debris. Top. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Single service butter 47F, out and returned to cooler per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage links and patties 120F on stove. Advised to reheat to 165F to hot hold at 135F or above and cover or add liquid.
- High Priority - Presence of insects, rodents, or other pests. Beetle like insect present on case of boxes of barley, stored outdoors. Several dead insects inside case. Operator discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over sauerkraut **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 3 old droppings on cookline shelf
- Intermediate - Accumulation of yellow substance in the interior of the ice machine.
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08/13/2014 | Routine - Food | Warning Issued |
- Basic - Floor area(s) covered with standing water. Under three compartment sink in kitchen.
- 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. For person in charge.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door
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3/17/2014 | Complaint Full | Call Back - Complied |
- Basic - Dead roaches on premises. 1 under prep table, 2 under three compartment sink.
- Basic - Floor area(s) covered with standing water. Under three compartment sink in kitchen.
- Basic - Walk-in cooler gasket torn/in disrepair. Superior cooler
- Basic - Wall in disrepair, baseboards behind water heater in woman''s restroom
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 52F in server cooler
- 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. For person in charge.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door
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3/14/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside
- Basic - Dead roaches on premises. 1 under prep table, 2 under three compartment sink.
- Basic - Floor area(s) covered with standing water. Under three compartment sink in kitchen.
- Basic - Heavy grease and food accumulated under cooking equipment.
- Basic - Soil residue build-up on nonfood-contact surface. Wire shelf under microwaves on cookline
- Basic - Toilet not flushing/functioning properly. Woman's restroom
- Basic - Walk-in cooler gasket torn/in disrepair. Superior cooler
- Basic - Wall in disrepair, baseboards behind water heater in woman's restroom
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 52F in server cooler
- High Priority - Container of medicine improperly stored. Cookline
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 108F, grits 128F. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over deli meat
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline.
- 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. For person in charge.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door
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3/13/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In chicken breading, cup.
- Basic - Gaskets/seals on holding unit in poor repair. Superior cooler in kitchen.
- Basic - Heavy Ice buildup in reach-in cooler. Cookline. Ice buildup on corn bags, small reach in freezer outside.
- Basic - Leaking pipe at plumbing fixture. Under cookline handsink.
- Basic - Plumbing system in disrepair. Mop sink drains onto ground outside.
- Basic - Working containers of food removed from original container not identified by common name. Chicken breading
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In server cooler: single service butter 52, cream cheese 46, milk 45. Advised to move all items to another cooler.
- High Priority - Container of medicine improperly stored. Aspirin and ibuprofen, cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, diced ham, chopped ham, sliced cheeses 50-54 in superior cooler. Per operator, Out and returned to cooler. Other cooler temperatures 36-37.
- 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. Server cooler
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In salad container, walk in cooler
- Basic - Leaking pipe at plumbing fixture. Under mop sink when running
- Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils
- Basic - Stored food not covered in chest freezer. Beef
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits at 109 on flattop. Advised to increase heat to reheat to 165 and hold at 135 or above
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Woman's restroom. **Corrected On-Site**
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a room/shed that is not fully enclosed. Back area **Warning**
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6/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Cooler unable to maintain cold holding temperatures of 41 or before food requiring time or temperature control for safety. White server cooler, bottom of superior cooler. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Food stored in a room/shed that is not fully enclosed. Back area **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop for soup with handle in soup. **Warning**
- Basic - Well water testing report/documentation is not available upon request. Most recent report is dated 5/2012. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. On salad bar, pasta salad, potato salad, ham 45-47. Items on rack before being placed in buffet table per operator. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 45, milk 60, white server cooler. Milk out on table in small pitcher and returned to cooler per operator, cream cheese not removed from Refrigeration. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in 5 gallon bucket 49-53 in walk in cooler overnight per operator. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In superior cooler, cookline area, fish 45, beef 47, gravy 47, chicken 48, all on bottom shelf, and meatloaf 42, beans 42, upper shelf. Advised to fill cooler less to prevent air flow from being blocked. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage links 104-120 in double boiler, advised to keep container less full. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Server area **Warning**
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4/17/2013 | Routine - Food | Warning Issued |
- Critical - Outer openings not protected in area of food and single service storage.
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12/4/2012 | Complaint Full | Call Back - Complied |
- Clean ice scoop stored on soiled prep table
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small white server cooler holding PHFs at 46-53F. unit may not be used for potentially hazardous food until capable of maintaining 41 or below.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Bowl washed and rinsed without sanitizing. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on wall, pipes, cookline
- Critical - Observed dented/rusted cans.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair. Superior cooler
- Critical - Observed handwash aids at a non-handwash sink. 3 compartment sink server area. Sink currently being used for warewashing - wash, rinse - and handwashing. Advised.
- Critical - Observed interior of microwave soiled. top
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 53F, cream cheese 46F, small white server cooler.
- Observed residue build-up on fan covers, Superior cooler
- Observed residue build-up on shelving and containers, cookline.
- Observed residue build-up on wood above grease trap holding chemicals/bottled drinks
- Critical - Observed server sink set up to wash and rinse, no sanitize
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area. pasta, reach in cooler
- Critical - Outer openings not protected in area of food and single service storage.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage links and patties hooding at 98-144F. Advised to reheat to 165F to hold at 135F or above.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. pasta salad dated 9/24. Per operator, date incorrect
- 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. Flour, sugar
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10/3/2012 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. tall Superior cooler holding PHFs at 41-49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Food not stored in outdoor storage area, unable to close. dry storage
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. For quat sanitizer
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- Critical - No proof of completed employee training provided. Operator hasbooks and is scheduling training
- Observed build-up of grease on hood filters and ansul system
- Observed build-up of grease on wire rack, cookline
- Observed ceiling in disrepair. Next to/over tall Superior cooler
- Observed grease accumulated under cooking equipment.
- Observed icee buildup, freezers outside, near back door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef 49F, pork 44F, sour cream 44-47F, shredded cheese 44-48F, in cooler overnight per operator. Advised to move all items to another cooler
- Observed single-service articles improperly stored. Stored in outdoor storage area, unable to seal off
- Critical - Observed soil residue in/on storage containers. salt
- Observed standing water inside cookline cooler
- Critical - Working containers of food removed from original container not identified by common name. Sugar bin
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with self-closing doors.
- Cleaned spoons not inverted
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat and bleach
- Critical - No conspicuously located thermometer in holding unit. server cooler Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ceiling in disrepair. Above tall cooler next to handsink, cookline
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor, food residue on walls
- Critical - Observed food, togo containers stored outside, outer openings not sealable
- Critical - Observed interior of microwave soiled. inside top
- Critical - Observed mop sink blocked and inaccessable to dump mop water
- Critical - Observed potentially hazardous food thawed in an improper manner. ROP fish thawed in packaging.
- Critical - Observed raw animal food stored over ready-to-eat food. sausage over cooked beef. Corrected On Site.
- Observed residue build-up on containers, handles, prep table shelves
- Observed residue build-up on hood filters
- Critical - Observed toxic item stored by utensils. spray bleach next to clean plates Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Sugar
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4/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 27-12-1 No current water report.
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10/31/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.0 ppm.
- Clean utensils not stored inverted or in a protected manner. Wait station.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Salad bar holding PHFs at 48F-49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen.
- Critical - No conspicuously located thermometer in holding unit. cookline
- Critical - No current water report.
- Critical - Observed a dented can. Garbanzo beans.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed cooked ham on raw chicken, walk in cooler
- Critical - Observed employee engage in food preparation not washing hands before putting on gloves. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Raw fish to bread. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. onions, walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beans at 49F, broccoli salad at 48F, potato salad at 48F for less than 2 hours per operator. Advised to move to another cooler or ice fully.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meatloaf at 51F, potatoes at 64F, shell eggs with no time or temperature control. Advised to keep refrigerated or use time.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 45F, cheese at 46F in reach in cooler, next to handsink on cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. raw bacon over cooked lasagna, chicken, potatoes and other RTE items
- Critical - Observed toxic item improperly stored over 3 compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna, chicken, mac and cheese, beef, potatoes, soups, sauces.
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10/28/2011 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination. Soups, buffet line.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen area.
- Critical - Observed a dented can of bluberry gfilling.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Preparation area.
- Critical - Observed live flies in kitchen.
- Critical - Vacuum breaker mising at hose bibb by outside freezer.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed container of medicine improperly stored.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture. Handwashing sink.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs were 125 degrees Fahrenheit.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed residue build-up on light sheids .
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food, shell eggs and hamburger, stored over ready-to-eat food in reach in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling ham and cheese prior to cooking, and buttering toast with barehands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee cracking raw shell eggs, then handng ready-to-eat foods. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Cold water not provided/shut off at employee handwash sink.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food, salads, prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
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8/28/2009 | Routine - Food | Inspection Completed - No Further Action |
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