- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Duct tape used to repair nonfood-contact surface.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - In-use ice scoop stored on soiled surface between uses.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.pizza cutter
- 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.Have a box of books/ but in progress
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.walkin /boxes of cheese
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.tuna salid
- Critical - Working containers of food removed from original container not identified by common name.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.Box of cheese Corrected On Site.
- Critical - Observed toxic item improperly stored.
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6/15/2012 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Critical - Observed toxic item improperly stored.
- Critical - Observed unlabeled spray bottle.
- Wet mop not hung to dry.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 girl with key /not present
- Critical - Observed toxic item stored by food.car oil/opened by flour
- Critical - Observed unlabeled spray bottle.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed expired Food Manager Certification.
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. JUICE BOTTLES , CREAM CHEESES AT WALK IN COOLER.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT WALK IN COOLER. (CROISSANTS).
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. ALL TRAYS IN TROLLEY CART USED FOR PIZZAS (FOOD DEBRIS) OVER 15 TRAYS.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwashing cleanser lacking at handwashing lavatory. FRONT COUNTER.
- Critical. Observed roach activity as evidenced by one live roaches found and 3 death ones in storage cabinets where single service cups are stored.
- Observed food debris accumulated on kitchen floor.
- Observed hole in wall. AROUND MISSING COVE MOLDING IN DOOR TRESHOLD IN KITCHEN .
- Observed wall in disrepair. KITCHEN AREAS.
- Observed attached fan guards at walk in cooler motors with accumulated dust.
- Observed unnecessary items on the premise.
- Critical. No current hood fire suppression system inspection report available. For reporting purposes only. MARCH/2009.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. BLOCKING IT WITH TRASH CANS.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/09/2010.
- 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. This violation must be corrected by : 02/09/2010. DATE ON CERTICATES INDICATE : 08/28/2006. AS STARTING DATE .
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12/9/2009 | Routine - Food | Warning Issued |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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