- Basic - Cutting board has cut marks and is no longer cleanable. Observed at toaster oven cutting board.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed dusty air vents over sandwich make station at front counter.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Haley on shift and employed more than 60 days with no SafeStaff certificate available.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed clear substance in unlabeled spray bottle hanging from shelf near water heater. Manager stated it is bleach
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Observed at sandwich cutting station near toaster and at cold hold sandwich unit.
- Intermediate - Proof of required state approved employee training not available for some employees. Observed certificate for Jay on staff during inspection but Riley arrived during inspection and has no SafeStaff certificate on file. Operator stated that he believes the certificates for newly hired staff are at his house and that Riley has been employed about 3.5-4 months. 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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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working wearing gloves at service area touch apron and appear to put hand in pants pocket and then return to service line touching single service sandwich paper without changing gloves.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired. Observed certificate for Paul J. Garrison expired 7/8/08. He said he is aware it expired recently, and they are working to re-certify all managers at all of his Firehouse locations. This violation must be corrected by Tuesday, October 1, 2013. **Warning** Callback 11/13/13: Observed SerrvSafe manager certificate for Paul J. Garrison expired 7/8/13. Time extension of 30 days given. This violation must be corrected by Friday December 13, 2013. Callback 12/16/13: Observed staff unable to find ServSafe manager certificate for Paul Jason Garrison, new or expired. Person in charge attempted to contact Mr. Garrison who said he has recently become a certified ServSafe exam proctor. He e-mailed online images to employee which showed Mr. Garrison''s official proctor registration #9317349 and National Restaurant Association order confirmation #2207823 for an online ServSafe Manager exam purchase made on 11/26/2013. Mr. Garrison said he plans to certify all managers at his Firehouse locations this week. Inspector phoned her supervisor, Belinda Talley, to ask about accepting proctorship for proof of Food Manager Certification. Belinda told inspector to phone District Manager Kenny Hensdill to ask about the issue. Mr. Hensdill was unsure and said we will discuss this issue at our next district meeting on 12/20 with our trainer Lydia Gonzalez. Time extension of 30 days granted per Kenny Hensdill. This violation must be corrected by January 16, 2013. Open callback 1/16/14: Observed operator and staff in process of taking online ServSafe manager exam with intent of training being completed by the end of the day. Time extension of 7 days granted per Belinda Talley. This violation must be corrected by January 23, 2014.
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1/16/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without changing gloves. Observed employee with gloves on pull up his pants and return to food production without changing gloves.
- Intermediate - Food manager certification expired. Observed certificate for Paul J. Garrison expired 7/8/08. He said he is aware it expired recently, and they are working to re-certify all managers at all of his Firehouse locations. This violation must be corrected by Tuesday, October 1, 2013. **Warning** Callback 11/13/13: Observed SerrvSafe manager certificate for Paul J. Garrison expired 7/8/13. Time extension of 30 days given. This violation must be corrected by Friday December 13, 2013. Callback 12/16/13: Observed staff unable to find ServSafe manager certificate for Paul Jason Garrison, new or expired. Person in charge attempted to contact Mr. Garrison who said he has recently become a certified ServSafe exam proctor. He e-mailed online images to employee which showed Mr. Garrison's official proctor registration #9317349 and National Restaurant Association order confirmation #2207823 for an online ServSafe Manager exam purchase made on 11/26/2013. Mr. Garrison said he plans to certify all managers at his Firehouse locations this week. Inspector phoned her supervisor, Belinda Talley, to ask about accepting proctorship for proof of Food Manager Certification. Belinda told inspector to phone District Manager Kenny Hensdill to ask about the issue. Mr. Hensdill was unsure and said we will discuss this issue at our next district meeting on 12/20 with our trainer Lydia Gonzalez. Time extension of 30 days granted per Kenny Hensdill. This violation must be corrected by January 16, 2013.
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12/16/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed female employees with bracelets on while engaged in food prep and production.
- Basic - No copy of latest inspection report available. Manager Paul was able to find inspection from 1/9/13 but not most recent inspection report from 4/23/13. He thinks that report was sent to the corporate office. Inspector advised establishment to make a copy of report to keep on-site or keep original on-site and mail copy to corporate office.
- Basic - Reach-in freezer gasket torn/in disrepair. In back storage area across from ice machine.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without changing gloves. Observed employee with gloves on pull up his pants and return to food production without changing gloves.
- Intermediate - Food manager certification expired. Observed certificate for Paul J. Garrison expired 7/8/08. He said he is aware it expired recently, and they are working to re-certify all managers at all of his Firehouse locations. This violation must be corrected by Tuesday, October 1, 2013. **Warning** Callback 11/13/13: Observed SerrvSafe manager certificate for Paul J. Garrison expired 7/8/13. Time extension of 30 days given. This violation must be corrected by Friday December 13, 2013.
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11/13/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed female employees with bracelets on while engaged in food prep and production.
- Basic - No copy of latest inspection report available. Manager Paul was able to find inspection from 1/9/13 but not most recent inspection report from 4/23/13. He thinks that report was sent to the corporate office. Inspector advised establishment to make a copy of report to keep on-site or keep original on-site and mail copy to corporate office.
- Basic - Reach-in freezer gasket torn/in disrepair. In back storage area across from ice machine.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without changing gloves. Observed employee with gloves on pull up his pants and return to food production without changing gloves.
- Intermediate - Food manager certification expired. Observed certificate for Paul J. Garrison expired 7/8/08. He said he is aware it expired recently, and they are working to re-certify all managers at all of his Firehouse locations. This violation must be corrected by Tuesday, October 1, 2013. **Warning**
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8/1/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Near office area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Throughout kitchen.
- Basic - Open dumpster lid.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Power aide bottle left in reach in cooler near office.
- Basic - Reach-in cooler gasket torn/in disrepair. Near office.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near office.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Located on main cook line.
- Basic - Reach-in cooler gasket torn/in disrepair. At reach in freezer near office area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mops not hung to dry near mop sink. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board/prep table on main cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced turkey held at 51?f, however operator states product has not been held longer than 4 hours.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located on main cook line. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid stored in unlabeled spray bottle near mop sink. **Corrected On-Site**
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORTIONED STEAK IN REACH-IN COOLER. STEAK AT 45 DEGREES FAHRENHEIT WAS PREPARED ON 8-26-2012, AND MUST BE DISCARDED BEFORE 8-30-2012. STEAK AT 49 DEGREES FAHRENHEIT MUST BE DISCARDED.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee improperly washing hands. TURNED WATER OFF WITH BARE HANDS.
- Critical - Observed encrusted material on can opener.
- Wet mop not hung to dry.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on the drink machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers inside the reachin cooler.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/31/2011 | Routine - Food | Call Back - Extension given, pending |
- cutting board grooved, pitted and no longer cleanable.
- Critical - no proof of employee training - copies only observed
- Critical - observed employees apply gloves without washing hands - COS
- Critical - observed handsink behind front counter used for other purposes than washing hands - observed food drained in handsink - COS
- observed knife stored on back top ledge of maketable - unsanitized surface - COS
- observed lemons at beverage station uncovered - COS
- observed pastrami, cornbeef, turkey, roast beef, cheese on frontline above 41? or below. Not out of temperature for four hours per manager - everything iced down - they are to watch temperatures - monitor to make sure they come down.
- Critical - observed reach-in coolers - maketable and three door not maintaining 41? or below
- observed wiping cloths not stored in sanitizing solution between uses - COS
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10/28/2011 | Routine - Food | Warning Issued |
- Critical - Observed food dispensed at the customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils. No utensil for lemons and limes. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Handles facing away from customer.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Meatballs at 58 F degrees after 2 hours, warmer not functioning.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/9/2011 | Routine - Food | Call Back - Complied |
- Critical. (C) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135 degrees Fahrenheit for hot holding.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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1/5/2011 | Routine - Food | Warning Issued |
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles stored without protection from contamination. Corrected On Site.
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
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12/31/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.cookies,front line
- Observed soiled dry wiping cloth in use.front counter
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed open dumpster lid.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/4/2009 | Routine - Food | Warning Issued |
| No report available. | 9/18/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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