- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Warning** bottles on site dispenser on back order.
- Basic - Restroom door left open other than during cleaning or maintenance. **Warning**
- Basic - Restroom door not self-closing. **Warning** .Renovation scheduled , painting , selfclosing hinges.
- 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. **Warning** dispenser on site.
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3/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Designated employee eating/drinking storage area located a reach in cooler causing possible cross contamination. Food a d drinks placed with restaurant foods. **Corrected On-Site** **Warning**
- Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Warning**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees with bare hand contact . **Warning**
- Basic - Restroom door left open other than during cleaning or maintenance. **Warning**
- Basic - Restroom door not self-closing. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands and used Sanitizer gel as part of Alternative Operating Procedure. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Inside reach in cooler . With 15°f off. **Warning**
- 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. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it. Cook line area. **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. For more than half of staff , not being trained , no proof on site. **Warning**
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1/15/2014 | Routine - Food | Warning Issued |
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. Employee cutting pizza pies and boxing.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Food preparation employee / manager on duty no using hand antiseptic.
- Basic - Lack of toilet tissue at toilet.
- Basic - Restroom door not self-closing.
- Basic - Water leaking from faucet/faucet handle. Main hand washing sink .
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 45°f at reach in cooler. Line preparation table.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.nDriver coming into the restaurant going into line without and washing first.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground Pork 45°f line preparation table.
- 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.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Food reading 44°f , establishment thermometer got 30°f (14 degrees difference) . Must calibrate thermometers on a daily base.
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to oven
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Floors not constructed easily cleanable. cooking area
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed pizza sing used as a food-contact surface. to do pizza
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. most coolers
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - No handwashing sign provided at a handsink used by food employees. bathroom
- Critical - No proof of required employee training provided. Manager not present at the time. Information on file.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed floor area(s) covered with standing water.
- Critical - Required employee training expired.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Repeat Violation.
- Critical - Manager unable to answer basic Food Code questions. thermometer calibration and handwashing procedures.
- Critical - No handwashing sign provided at a handsink used by food employees. bathroom
- Critical - Observed employee improperly washing hands. employee washed hands in 7 seconds.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap under back door.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Corrected On Site.
- Critical. Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Certified Food Manager unable to answer basic Food Code questions. thermometer calibration. Corrected On Site.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. DID NOT USE SANITIZER.
- Critical. Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets with slimy/mold-like build-up. WALKIN COOLER.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Wet mop not hung to dry.
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2/25/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed single-service items stored on floor.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Critical. No Certified Food Manager for establishment.
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/15/2008 | Routine - Food | Administrative complaint recommended |
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