- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door make table on front line **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Label on container of pasta in wic
- Basic - Reach-in freezer gaskets soiled with slimy/mold-like build-up. 2 door reach in freezer in kitchen area across from grill
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meats 45-46° tuna salad 47° egg salad 44° chicken salad 44° corrective action: adjusted thermostat on unit **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed black mold like substance on interior top of machine
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta in container in walk in cooler, operator stated product made two days ago
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In white container of sugar in walk in cooler.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Ceiling fan, cook line. Also exterior of sugar container in walk in cooler.
- Basic - Employee personal items stored in or above a food preparation area. Employee drink on shelves above three compartment sink.
- Basic - Food stored on floor. Soda boxes in employee room.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In employee room where single service items area stored.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken thawing in three compartment sink. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket at front register area.
- Basic - Working containers of food removed from original container not identified by common name. Container of sugar in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw, cut tomatoes, cut lettuce, deli meat, potato salad, and tuna salad all items 48°-50°
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Pancake batter on prep table, cook line. Manager stated items were placed out this morning.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw steak over potatoes in reach in cooler, cook line. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Santizer bucket, chlorine over 200ppm at front register area.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket chlorine at front register area more than 200ppm.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in freezer and reach in cooler gaskets, cook line.
- 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. Cole slaw, cut tomatoes, cut lettuce, deli meat, potato salad, and tuna salad all items 48°-50° in make table/reach in cooler unit at front register.
- Intermediate - Spray bottle containing toxic substance not labeled. In chemical closet.
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup without handle used as scoop in bulk sugar, walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Employee drinking from cup, no straw.
- Basic - Floor tiles missing. Stove area
- Basic - Food stored on floor. Cooking oil dry storage area.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Hand sanitizer front counter
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10/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. Kitchen
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen area.
- 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. Cutting up vegetables.
- 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. Employee training expired, 1/31/2013
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3/19/2013 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelf reach in freezer.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils for waffles, 70 degree water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs 65f, corrective action covered with ice.
- Critical - Observed potentially hazardous food thawed in standing water. Fish and shrimp. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. walk in cooler.
- Critical - Observed toxic item stored by food. Hand lotion
- Critical - Working containers of food removed from original container not identified by common name. Breading mix.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. soup cooled tightly covered inside walkin cooler
- Critical - Observed food stored on floor. bag of rice and oil inside dry storage closet
- Critical - Observed soiled reach-in freezer gaskets.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Floors not maintained smooth and durable. Floor tiles missing front of stove.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood under ice tea urn.
- Observed ceiling soiled with accumulated dust cookline area.
- Observed personal care item stored with food. Keys/phone
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Buckets under dishwashing sink.
- Observed ceiling soiled with accumulated debris. Cookline.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Squeeze bottles on cookline stored on dirty towel.
- Observed cutting board grooved/pitted and no longer cleanable. Prep line.
- Observed in-use utensil stored in clean water at or above 140 degrees Fahrenheit. Scoop stored in water at 88'F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamer at wait station 74 'F Placed in reach in cooler. Out on counter 1 hour. Corrected On Site.
- Critical - Observed scorch marks around electrical outlet. For reporting purposes only. Near slicer.
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3/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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