- Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils next to cookie oven.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor. Cooks line
- Basic - Lime scale build-up inside ice machine on lid of ice machine.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Knifes next to register
- Basic - Soiled reach-in cooler gaskets. Cooks line
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage 112°F, reheated 200ppm **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Two door upright reach in cooler
- 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.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reuse of single-use articles. Mozzarella cheese containers reused
- High Priority - Dented/rusted cans present. See stop sale. Roasted red peppers 10# can **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cantaloupe held at 61°f, put cups of fruit in ice **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Butane fuel next to spices, oil **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In reach in cooler by buffet line
- Intermediate - Cutting board(s) stained on reach in cooler by buffet line
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack or cabinet. (Under 3 compartment sink)
- Basic - Cutting board has cut marks and is no longer cleanable.(green cutting board)
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.(upright reach in cooler)
- Basic - Reach-in cooler gasket torn/in disrepair.(upright reach in cooler in storage area)
- High Priority - License is expired and is more than 60 after expiration date. (License expired 2-1-13 a $50.00 late fee is still owed)
- High Priority - Displayed food not properly protected from contamination.(ice foe customer self scooping not protected)
- 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. (Training needed for one employee establishment has books and cards)
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5/15/2013 | Routine - Food | Administrative complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees.(cook line)
- Basic - Reach-in cooler gasket torn/in disrepair.(double door upright reach in cooler)
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.(license expired 2-1-13 an additional $50.00 late fee is due)
- High Priority - Displayed food not properly protected from contamination.(dressings on salad bar area and ice for customer self service)
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. (Cottage cheese, mozzarella cheese)
- Intermediate - No soap provided at handwash sink.(cook line) **Corrected On-Site**
- 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. (Establishment has national registry books and some FLRA cards but employee Dina Gary is missing training)
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Inside cabinet under handsink on cooks line. Also doors to cabinet have residue build up.
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11/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad bar cooler maintaining food product temperature at 48-56 degrees.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by cutting board.
- Critical - Handwashing cleanser lacking at handwashing lavatory. On cooks line. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. 2 cell phones located on prep cart and doorway to cooks line.
- Observed build-up of grease on nonfood-contact surface. Inside cabinet under handsink on cooks line. Also doors to cabinet have residue build up.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 92 degrees. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, sausage, fresh mozarella, and cut melon at 56-61 degrees on cooks line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crab salad, steak, cottage cheese, chicken at 48-56 degrees. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. On oven and cart at end of cooks line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked green beans and bbq chicken at 105-110 degrees. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Behind 2 compartment on cooks line.
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11/5/2012 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination.(apples in front area)
- Critical - Handwash sink not accessible for employee use at all times.(blocked by dishes) Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit.(food being delivered from commissary at 52-72 degrees f, see stop sale order) Corrected On Site.
- Critical - Person in charge failed to that food being delivered is at 41 degrees f or below.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(food beiing delivered from commissary at 52-72 degrees f.) Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Displayed foods not protected from contamination (apples for customer self service.)
- Critical - No proof of certified food manager.
- Critical - No proof of employee training.
- Critical - Observed no hand wash sign at hand wash sink.
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2/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed foods not protected from contamination (apples, pastries for customer self service.)
- Critical - No consumer advisory provided for raw and undercooked animal products.
- Critical - No hand wash sign posted at hand sink.
- Critical - No proof of certified food manager.
- Critical - No proof of required employee training.
- Observed cooling with oils on burner stoves and on sandwich press with no hood supression system (for reporting purposes only).
- Critical - Operating with out a license.
- Utensils sotred in standing water at less than 135 degrees on cooks line.
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2/8/2012 | Routine - Food | Warning Issued |
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