- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/soil residue on dry storage shelves. Cooks line
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty mop bucket after each use.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Dry storage, both sides
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- 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. **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Ladies bathroom
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Granulated garlic.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk sugar container.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reuse of ridged single-use container. Mayonnaise container.
- Basic - Soiled dry wiping cloth in use. At grill used to wipe spatulas.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Portion control butter 66°
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage patties 54/cook's line.
- 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 failed to wash hands before putting on new set of gloves to work with food.
- 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. Toast
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Drinking/server.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Coffee pot .
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken Walk in cooler **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to clean plates.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Soup front counter, next to Handwash sink.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris. Next to steam table.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Frontal counter. **Corrected On-Site**
- 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 failed to wash hands before putting on new set of gloves to work with food.
- 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. Toast.
- High Priority - Medicine stored in refrigerator/cooler with food. Walk in cooler .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent in Walk in cooler .
- Intermediate - Spray bottle containing toxic substance not labeled. Under dish machine.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Potatoes
- Basic - Ice scoop handle in contact with ice. Front counter/ drink dispenser.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar, beans.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dinningroom.
- Basic - Soiled reach-in cooler gaskets. Freezer door gaskets, make table.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup in Walk in cooler.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.Microwave door, freezer door handles.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Ice making machine located outside.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- 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. Sausage links
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Hamburgers, bacon, sausage patties over pasta.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Chicken salad, tuna salad.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Mixing bowls for mixing eggs. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves/walkin cooler.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. cooked potatoes. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach in freezer.
- Observed nonfood-grade containers used for food storage.salt.
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. This violation must be corrected by : 5/30/2012.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed cloth used as a food-contact surface. under cuttingboard. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on new gloves.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. cooked potatoes.
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3/30/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. racks walkin cooler. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. egg crates. Corrected On Site.
- Critical - Observed soiled reach-in freezer gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm.Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf behind slicer .
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed cloth used as a food-contact surface. grill/under steak weights.
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen.
- Observed hole in wall. behind drink dispenser/fountain.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. oatmeal/front counter.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. freezer/ chicken tenders
- Critical - Observed toxic item stored by food. under prep tablle.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. back storeroom.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site. grill area.
- Observed employee with no hair restraint. Corrected On Site
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. 6 door freezer/ reach in cooler
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/12/2011 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food re-served to customers. creamers
- Critical. Observed cloth used as a food-contact surface. under cutting board
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed ripped/worn tin foil used as shelf cover.
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler
- Critical. Observed buildup of scale on ledge in ice cream.
- Equipment and utensils not properly air-dried.
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8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding walk in coolerequipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit. 2 door
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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4/5/2010 | 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 conspicuously located thermometer in holding unit. reach in
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dishwasher
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. brfore putting on gloves
- Critical. Observed employee wash hands with no soap.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Hand wash sink lacking proper hand drying provisions. preparation
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. side door
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed container of medicine improperly stored. with celery in cooler
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only. by circuit breaker box
- Carbon dioxide/helium tanks not adequately secured.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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