- Basic - Build-up of debris, dust or dirt on nonfood-contact surface. Dish machine
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water. In ware washing area
- Basic - Floor soiled/has accumulation of debris. Inside dry storage room, cherry liquid on floor.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket with hot water only
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Tortilla chips next to are chicken and beef patties
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49°f, pan cake batter 47°f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Where pancake batter is located
- Portable fire extinguisher missing from its designated location. For reporting purposes only. (On floor.)
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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**
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3/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On inside doors of walk in freezer
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
- High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. Beef 133°f **Corrected On-Site**
- 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. 0ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 59°f, cut tomatoes 55°f **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above . Sausage 122°f. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Waffle maker
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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**
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1/6/2014 | Routine - Food | Warning Issued |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.dry storage
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.sanitizermmissing in somehandsinks
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floors not maintained smooth and durable.grout missing in some areas
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.walkin cooler
- Basic - Wood food-contact surface not properly sealed. Storage inside walking cooler
- Flammables stored/debris present in boiler room. For reporting purposes only.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.ham,cheese at 47
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after creaking raw shell eggs
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.waffle maker
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.dishracks
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cook line
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Cook line
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Grease accumulated on kitchen floor.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. kitchen eQUIPMENT .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. waffle toaster.
- Observed grease accumulated under cooking equipment.
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with accumulated grease. kitchen .
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/17/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most coolers Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. kitchen area
- Critical - No conspicuously located thermometer in holding unit. most reach in coolers in the kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. where needed
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of all kitchen equipment dusty
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. kitchen area and dry storage area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen front line
- Observed grease accumulated under cooking equipment. cooking line
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. most reach in coolers
- Observed soiled wet wiping cloth in use with fresh solution.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. most items inside walking
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. sheves cooking area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees. cooking area
- Floors not maintained smooth and durable. outside parking lot area.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed residue build-up on nonfood-contact surface. kitchen equipment
- Observed wet floor throghout kitchen
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7/15/2010 | 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.
- Critical. Observed uncovered food in holding unit/dry storage area. most coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed equipment in poor repair. toster
- Observed cutting board grooved/pitted and no longer cleanable.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.all kitchen sheves and all dusty equipment cooking area
- Observed wall soiled with accumulated grease. cooking area
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3/2/2010 | 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.
- Critical. No thermometer provided to measure temperature of food product. cook
- Critical. Observed raw animal food stored over ready-to-eat food.reach in cooler
- Observed employee with no beard guard/restraint. Corrected On Site.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed floor area(s) covered with standing water. kitchen area
- Observed wall soiled with accumulated food debris. cooking area
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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