- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of chicken in walk in cooler. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cover missing in dishwashing room.
- Basic - Uncovered food stored near sink exposed to splash. Potato cooling. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Food container stored in ice used for drinks. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Next to 3 compartment sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Potato found in kitchen at 101°F, corrective action taken.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Equipment and utensils not properly air-dried - wet nesting. Inserts.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cup used to dispense ice.
- 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. Sugar
- 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. Dispense lemon in ice tea. **Corrected On-Site**
- 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. Chocolate sauce in walk in cooler.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Case of onion **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cellar phone **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Cases op produces in walk in cooler
- Basic - Food stored in dry storage area not covered. Salt **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, flour in kitchen area.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken in cooler **Corrected On-Site**
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. CENTER LINE REACH IN COOLER. UNTIL THIS UNIT IS REPAIRED TO CODE, IT SHALL NOT BE USED TO STORE POTENTIALLY HAZARDUS FOODS. TCS SAUCES 51? AT CALL BACK
- Handwash sink not accessible for employee use at all times. COOK LINE. STILL BLOCKED AT CALL BACK.
- Observed clean equipment stored on floor. DISH RACKS.
- Observed equipment in poor repair. LID MISSING ON LINE REACH IN COOLER. STILL MISSING AT CALL BACK.
- Observed handwash sink used for purposes other than handwashing. STORING SCRUB PADS. CLOTH TOWELS AT CALL BACK.
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2/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. TOMATOES.
- Basic - Ceiling tile missing. REAR KITCHEN.
- Basic - Clean equipment stored on floor. DISH RACKS. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment. COOK LINE.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. SPLASHGUARD MISSING BETWEEN COOK LINE HAND SINK AND REACH IN COOLER.
- Basic - Reach-in cooler on cook line missing lid. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. FOOD BINS.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SAUCES MADE ON SITE 2/19/13 @ 51?
- Intermediate - Handwash sink not accessible for employee use at all times. COOK LINE. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. TOWEL STORAGE. **Repeat Violation**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 130?, 180? REQUIRED.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. COOKED SPINACH PASTRY.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. CENTER LINE REACH IN COOLER. UNTIL THIS UNIT IS REPAIRED TO CODE, IT SHALL NOT BE USED TO STORE POTENTIALLY HAZARDUS FOODS.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. SOUP IN 15" DEEP PLASTIC CONTAINER 100 degrees AFTER 4 hours.
- Critical - Hand wash sink lacking proper hand drying provisions. DISHRING.
- Critical - Handwash sink not accessible for employee use at all times. COOK LINE.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING FRESH SALAD VEGGIES.
- Observed clean equipment stored on floor. DISH RACKS.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. FOOD STORAGE; HOT HOLDING; COOLING.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. OBSERVED EMPLOYEES WIPING OFF SANITIZER RESIDUE FROM TABLEWARE.
- Observed equipment in poor repair. LID MISSING ON LINE REACH IN COOLER.
- Critical - Observed food being cooled by nonapproved method. AT ROOM TEMPERATURE @ 80 degrees. VARIOUS COOKED FOODS. CORRECTIVE ACTIONS TAKEN.
- Critical - Observed handwash sink used for purposes other than handwashing. STORING SCRUB PADS.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. EGGS NEXT TO CHEESE.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW FISH and SAUCES.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW GROUND BEEF ABOVE LAMB.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CHICKEN and PORTOBELLA MUSHROOMS.
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9/4/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. NEED SPECIFIC ADVISORY FOR GYROS.
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5/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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