- 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, by flat top, ambient air temperature 48°. **Warning** reach in cooler 50° at time of callback, not in use, time extension given as per supervisor. Reach in cooler not working at time of callback, part ordered, out of order signs on cooler and no TCS food in cooler. Informed operator cooler may not be used until it is maintaining 41° or below.
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10/21/2014 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler by flat top. **Warning**
- High Priority - Vacuum breaker missing at hose bibb, mop sink. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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, by flat top, ambient air temperature 48°. **Warning** reach in cooler 50° at time of callback, not in use, time extension given as per supervisor.
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10/16/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Abrasives and detergents not removed during the rinse process, employee skipped rinse process. **Corrected On-Site** **Warning**
- Basic - Dead roaches on premises, 2 under hand washing station and 1 in kitchen area. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler by flat top. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, tall two door cooler in kitchen. **Warning**
- Basic - Soiled dry wiping cloth in use, used to wipe knives and stored on counter. **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface, while washing dishes in 3 compartment sink. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, front line. **Warning**
- Basic - Utensils, spatulas, stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name, salt. **Corrected On-Site** **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized, chlorine 0 ppm. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, raw chicken over raw beef. **Corrected On-Site** **Warning**
- High Priority - Sewage/wastewater backing up through floor drains, front line. Plumber called and lines clear. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Tracking powder pesticide used inside establishment. **Warning**
- High Priority - Vacuum breaker missing at hose bibb, mop sink. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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, by flat top, ambient air temperature 48°. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. Fryer added to cook line next to flat top. For reporting purposes only. **Warning**
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08/14/2014 | Routine - Food | Warning Issued |
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
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3/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, deli case ambient air temperature 45°. Reach in cooler on cookline, ambient air temperature 56°. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination, spoons. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham 45°, pastrami 44°, cheese 44°, roast beef 45°, tongue 45°, pasta salad 45°, cole slaw 44°, liver pate 45°, cream cheese 44°. Corrective action taken, deli case. Employee iced down. Reach in cooler on cookline, whole shell eggs 56°, cheese 55°, potato cakes 56°, sausage 55°, hot dogs 55°. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
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3/25/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/30/2013 | Complaint Full | Call Back - Complied |
- Basic - Open dumpster lid.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food......raw .eggs over sauces in Reach in cooler. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the 3 compartment sink... **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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7/31/2013 | Complaint Full | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area.....eye glass on cutting board. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.....front line.
- Intermediate - Handwash sink used for purposes other than handwashing.....some food( chicken ) evidence in handwashing sink, kitchen. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.......display cooler ( midle one). must not have stored any potentially hazardous food until maitain at proper temperature of 41 degrees or below.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed handwash sink used for purposes other than handwashing......some food( potato )evidence in hanwashing sink by 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....cheeses 61 degrees ,macaroni cheese, potato salad, salmon , chicken ,tuna 50 to 51 degrees in midle display reach in cooler . food being held less than 4 hours . Corrected On Site. food moved to another ecceptable cooler .
- Critical - Observed raw animal food stored over ready-to-eat food.....raw egg above ready to eat soups in true 3 door refrigerator . Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit....raw egg, raw chicken ,raw beef contacting each other in true 3 door refrigerator . Corrected On Site.
- Observed reach -in cooler gasket torn/in disrepair.....by the slicer. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.....potato 108 degrees in kitchen . Corrected On Site. reheating 165 degrees .
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/2/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times......obstructed by garbage can, glass, small food container by 3 compertment sink. Corrected On Site. Repeat Violation.
- Observed scoop with handle in contact with food, flour ,bread crumbs .
- Critical - Observed buildup of slime on gas kit in reach in cooler by slicer
- Critical - Observed food being cooled by nonapproved method.....soup cooling in temperature , 2:05 pm temperature reading was 123 degrees F. 3:05 temperature reading is 117 degrees .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods......raw chicken above raw beef burger , ready to eat freanch fry and spinach in fagor freezer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.,,,,,cream cheese 47 degrees , butter 50 degrees fliptop reach in cooler by steam table . Repeat Violation. This violation must be corrected by : 06/29/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....,.potato salad 47 degrees , hot dog, egg 46 degrees true reach in cooler . stop sale issue .... This violation must be corrected by : 6/29/12. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature.....turkey .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....daily meats in display reach in cooler , frontline . Repeat Violation.
- Critical - Observed raw animal foods not properly separated from ready to eat food. .....raw chicken next to ready to eat bread contacting each other.
- Observed reach in cooler gasket torn/in disrepair.by the slicer .
- Observed single-service articles stored without protection from contamination.....to go fuel food container not inverted , frontline .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked......potato salad in true refrigerator . Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.....sugar , flour , bread crumbs .
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6/28/2012 | Routine - Food | Warning Issued |
- Critical - 3 compartment sink chlorine sanitizer not at proper minimum strength.....00 ppm Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. by preperation table hanwashing sink.
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by a garbage can,by preperation table hanwashing sink. Corrected On Site.
- Critical - Observed between preperation table and hand washing sink lacking adequate slashguard or other proper protection from contamination..... soup, cooked potato place on preperation table next to handwashing sink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands......wearing glovs without wash hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.....nodles in true repair 115 degrees at 11:30am,being held one hour. Corrected On Site. 12:50 pm nodles 41 degrees.
- Critical - Observed handwash sink used for purposes other than handwashing.....knife stored in handwashing sink by preperation table . Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....tuna salad, salmon salad,shrimp salad,chicken salad, between 45 to 46 degrees F. display reach in cooler. Corrected On Site. ambient temperature was 39 degrees , closed door properly. food being held less than 4 hours .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....nodles 66 degrees F. butter 75 deeping F.by steam talapia . Corrected On Site.food moved in freezer , food being held less than 4 hours ,
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.......ham , turkey , salami ,pork, beef, display cooler,frontline .
- Critical - Observed raw animal food stored over cooked food....raw egg over cooked potato sauce , true refrigerator. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....greavy, pH dressing ,cooked chicken , souo ,true refrigerator .
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. front line Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked by garbage can. front line. Corrected On Site.
- In-use utensil not stored with handle above the top of food.
- Critical - Observed encrusted material on can opener.
- Critical - Observed less than 1 handwash sink or number required by law for employees. blocked by garbage can, by 3 compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....hot dog 43 degrees, stuffing 44 degrees, matzaball 47 degrees. Corrected On Site. by closed the door
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. potato salad,tuna salad,soup, true reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....roasr beef,roast pork,liverwist,ham, display reach in cooler
- Observed single-service articles stored without protection from contamination. foil container above true repair in cooler,about preperation table,delivery area.
- Critical - Observed uncovered food in holding unit/dry storage area. stuffing, egg, pickle, true repair in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cream cheese , reach in cooler next to steam table
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9/29/2011 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. --- to left of 3 COMPARTMENT SINK
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed raw animal food stored over ready-to-eat food. --- in rear reach-in-cooler, next to open top range, raw shell eggs aree stored directly above uncovered sliced cheeses. Corrected On Site.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- cole slaw ii rear eeach-in-cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. --- in rear reach-in-refrigerator, raw shell eggs above matzo balls, bread, etc.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles improperly stored. --- large single service catering trays, not stored inverted
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. --- onions in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. --- at front counter. --- in prep kitchen.
- Critical. Portable fire extinguisher 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. --- Class "K" Extinguisher sitting in mop sink not mounted.
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Fire extinguishers - proper and sufficient
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Employee training validation
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10/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Original container: properly labeled, date marking
- Critical. Foods properly cooked/reheated
- In use food dispensing utensils properly stored
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Single service items properly stored, handled, dispensed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Outside storage area clean, enclosure properly constructed
- Critical. Toxic items properly stored
- Critical. Fire extinguishers - proper and sufficient
- Critical. Employee training validation
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7/29/2009 | Routine - Food | Warning Issued |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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