- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. turkey 46 F, ham 46 F by sandwich station
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over vegetables **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach by sandwich station
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Sandwich station **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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10/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of vegetables **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Under ice scoop **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Buffet **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Spoons by coffee area **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Sandwich station **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 51 F, tomato 43 F Eggs station, manager buried in ice **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey 86 F in warmer **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Chicken over beef **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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 - Employee rinsed utensil in handwash sink. Buffet area **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Dishwash area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Buffet area **Corrected On-Site**
- 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. **Warning**
- Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils. Thongs for bread **Corrected On-Site**
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8/22/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing.
- Basic - Employee personal items stored in or above a food preparation area.Cell phones.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Plumbing improperly installed.Effluent from coffee machine discharged into hand sink
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.BT COLD DELI STATION
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.MOVED ALL FOOD PRODUCTS
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed floor area(s) covered with standing water.Dry food storage and warewashing room
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Steam table located at cookline
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed raw animal food stored over cooked food.Raw chicken over cooked meatloaf Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed toxic item stored by food.
- Plumbing improperly installed.coffee machine drainning into handsink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Fish filets at 90 degrees
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Rinse solution not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS OVER BEEF
- Critical. Observed food stored on floor. CHICKENS ON THE FLOOR INSIDE WALKIN
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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5/25/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented cans.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken stored over beef. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Observed hole in wall. in dry storage area
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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12/7/2009 | Routine - Food | Warning Issued |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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