- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave. And underside of shelves over prep table in main kitchen.
- Basic - Ceiling in disrepair. Over prep table.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair. In dishwash area. And main kitchen.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. On underside of pass thru area. And under/around hot water heater
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Vacuum breaker missing at hose bibb. On outside of bldg.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil (grits spoop) stored in standing water less than 135 degrees Fahrenheit. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (butter milk - 47f). Operator instructed to place item into another cooler. **Warning**
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (pie) in back line cooler.
- Intermediate - Food thermometer in wait station cooler not calibrated according to manufacturer's specifications. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink at preperation area. **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. Unit observed at 47f. **Warning**
- Intermediate - Written procedures not complete/ available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning**
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6/17/2014 | Routine - Food | Warning Issued |
- High Priority - Dented can (corn) present. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (rice - 54f). Operator instructed to ice item. **Corrected On-Site**
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (boiled eggs) in cooler in preparation area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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.
- 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 (54f).
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees at wait station.
- High Priority - Potentially hazardous (time/temperature control for safety) food (batter mix - 74f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (rice - 91f). **Corrected On-Site**
- Intermediate - Handwash sink at frontline used for purposes (storage) other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink at wait station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in ice machine.
- Basic - Food (fish) stored on floor in walk in freezer.
- Basic - No handwashing sign provided at hand sink at backline.
- Basic - Working containers of food (flour) removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food (batter - 63f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot (rice - 79f) held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - Hot water not provided/shut off at employee handwash sink at backline.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean pots not stored inverted or in a protected manner.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (pasta/44f, fish/45f). **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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 (45f, 44f). Operator instructed to monitor unit.
- Intermediate - Hot water not provided/shut off at employee handwash sink at wait station.
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit at backline in poor repair.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - Observed potentially hazardous food (batter mix) cold held at greater than 41 degrees Fahrenheit (63F). Corrected On Site.
- Critical - Observed potentially hazardous food (stuffing) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
- Critical - Potentially hazardous food (rice) not held at 135 degrees Fahrenheit or above (101F). Corrected On Site.
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink at wait station.
- Critical - Observed food (shrimp) stored on floor in walk in freezer. Corrected On Site.
- Critical - Observed raw animal food (eggs) stored over ready-to-eat food (cream cheese) in cookline cooler. Corrected On Site.
- Wet wiping cloths at cookline not stored in sanitizing solution between uses. Corrected On Site.
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11/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - No handwashing sign provided at handsink at wait station. Corrected On Site.
- Critical - Observed potentially hazardous food (gravy) cold held at greater than 41 degrees Fahrenheit (44F).
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (45F). Operator instructed to monitor unit.
- Critical - Observed food (shrimp) stored on floor in walk in freezer. Corrected On Site.
- Observed in-use utensil (spoon) stored in standing water less than 135 degrees Fahrenheit (78F). Corrected On Site.
- Critical - Observed potentially hazardous food (shrimp) cold held at greater than 41 degrees Fahrenheit (45F). Corrected On Site.
- Critical - Potentially hazardous food (rice) not held at 135 degrees Fahrenheit or above (116F).
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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3/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (46F).
- Critical - Violation: 45-39-2 Portable ABC fire extinguisher in dining room not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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2/22/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (46F).
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed potentially hazardous food (gumbo) cold held at greater than 41 degrees Fahrenheit (46F).
- Critical - Portable ABC fire extinguisher in dining room not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Stop Sale issued on potentially hazardous food (gumbo) due to temperature abuse (see Stop Sale Notice).
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1/31/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food (cole slaw) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Potentially hazardous food (rice) not held at 135 degrees Fahrenheit or above (111F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- In-use utensil in nonpotentially hazardous food (flour) not stored with handle above top of food within a closed container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Handwashing cleanser lacking at handwashing sink.
- Critical. Hotel and Restaurant license not properly displayed.
- 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.
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9/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food (fish) stored on floor in walk in freezer.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Portable ABC fire extinguisher in dining room not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Repeat Violation.
- Critical. Observed expired employee training records.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food (gumbo) not held at 135 degrees Fahrenheit or above (132F). Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed residue build-up inside dishmachine.
- Observed dusty ceiling tiles at cookline.
- Critical. Portable ABC fire extinguisher at front door not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food (rice) not held at 135 degrees Fahrenheit or above (102). Corrected On Site.
- Critical. Observed food (chicken) stored on floor in walk in freezer.
- Observed ice scoop at front counter with handle in contact with ice.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Portable ABC fire extinguisher in dining room not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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9/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/4/2009 | Routine - Food | Warning Issued |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/15/2008 | Routine - Food | Warning Issued |
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