- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse/jacket/keys on mayo, dry storage shelf
- Basic - Food storage container/container lid cracked or broken. Multiple
- Basic - Nonfood-grade bags used in direct contact with food. Trash bags used to line onion bin
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tara
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By cups over single service items in dry storage. Moved by manager. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse and jacket with cups in dry storage. Moved by manager. **Corrected On-Site** **Repeat Violation**
- Basic - Missing drain plug at dumpster.
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8/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened in freezer, on dry storage shelf
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Dry storage, lint brush, glasses
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front and back
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front line: tuna 50°, roast beef 50°, ham 49°, turkey 51°. Items moved to coldest storage unit, below 41° before end of inspection.
- High Priority - Toxic substance/chemical stored by or with single-service items. Spic n span spray by cups under register
- Intermediate - Handwash sink not accessible for employee use due to being blocked by articles. Nylon apron, blue
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on nonfood-contact surface. Reach in cooler gaskets, sandwich make table
- 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 - Interior of microwave soiled with encrusted food debris.
- High Priority - Employee used the bathroom and then engaged in food preparation without washing hands upon returning to employee area. **Corrected On-Site**
- Intermediate - Accumulation of pink/light brown mold-like substance on/around soda dispensing nozzles.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Air bubble in thermometer in glass door reach in
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on nonfood-contact surface. Interior, back of sandwich make table
- Basic - Case of single-service articles stored on floor in dry storage area. Plastic containers
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Shoes/jacket/pants on dry storage shelf
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Repeat Violation**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in steam table well
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two door reach in on cookline. ambient air temp 50'F. *Do not use this cooler for potentially hazardous foods until it's maintaining 41'F or below. unit missing top containers to keep cold air in.
- Critical - Handwash sink not accessible for employee use at all times. mixing bowl on sink, pitcher in sink in front Corrected On Site. Repeat Violation.
- Critical - Incomplete 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. one expired, Karese
- Critical - No conspicuously located thermometer in holding unit. two door reach in on cookline.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. make table
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bacon 49'F, three containers of steak meat 52'F, four containers of italian setup 53'F all in two door reach in on cookline . all voluntarily discarded. Repeat Violation.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.FRONT END blocked by garbage can and hand dollie.
- Critical - Observed ESTABLISHMENT USING front area STEAM WELL for reheating MEATBALLS AND CHILI water inside WELL was 91f ( PLEASE INSURE ) Water in steam well is above REHEATING temperature 165 or above before placing any food into well. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.FOUND MULTIPLE DELI SLICED MEATS inside top level sandwich make table unit at 53f ( PRODUCT OVERSTOCKED ) Excessive products in container ( IF REPEATED ADMINISTRATIVE COMPLAINT WILL BE RECOMENDED.) Corrected On Site.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed IMPROPER PLACEMENT of Vacuum breaker on splitter in MOP SINK / please removed and place on END OF SPLITTER which is for HOSE conection NOT the one for quemical end or end of SPICKET.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed encrusted material on can opener BLADE. Repeat Violation.
- Observed food debris accumulated on FRONT AREA floor.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/24/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - No handwashing sign provided at a handsink used by food employees.FRONT AREA near ice cream machine . Repeat Violation.
- Critical - Observed beverage containers on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.FOUND CLEANING BRUSH inside handwashing sink. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb.SPLITTER USED at mop sink NEEDS HOSE BIBB VACUUM BREAKER installed .
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. on small cooler Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cut 50F; beef 45F at prep cooler, closed lid Corrected On Site. Repeat Violation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 28F
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in black pepper Corrected On Site. Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner. using cloth towel as liner for utensils, front counter Corrected On Site.
- Observed reach-in or walk-in cooler gasket torn/in disrepair. prep reach-in
- Critical. Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in upright reachin cooler
- Critical. Vacuum breaker mising at hose bibb. mop sink splitter
- Critical. Handwash sink not accessible for employee use at all times. trays Corrected On Site. Repeat Violation.
- Observed personal care item stored with food or single service. purse on top of plastic wrap Corrected On Site.
- Critical. Observed unlabeled spray bottle. by 3 comp sink Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer buckets Corrected On Site.
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1/11/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 05-04-1 Observed ambient air thermometer not located in the warmest part of the holding unit. IN ICE CREAM PREP COOLER
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN ICE CREAM TOPPINGS
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN COOKIE CRUMBLES
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. IN STEAMTABLES
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for "Comet" spray bottles.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener. BLADE
- Violation: 25-04-1 Observed single-service items stored on floor. STYROFOAM CONTAINERS AND BOX OF NAPKINS
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. DISHES IN HANDSINK NEAR TRIPLE SINK
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. HANDSINK IN FRONT CORNER
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. HANDSINK IN FRONT CORNER
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. +100ppm CHLORINE IN "COMET" SPRAY BOTTLES
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5/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN SALAD 50, CORNED BEEF 50, ROAST BEEF 49, CHEESE 45'F IN MAKETABLE UNIT. PASTRAMI 45'F IN REFRIGERATOR NEAR TRIPLE SINK.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUPS 85-97'F IN STEAMTABLE. MEATBALLS 122-127'F IN STEAMTABLE. CHILI 106'F IN STEAMTABLE.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SANDWICH MAKETABLE UNIT
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. STEAMTABLE UNITS
- Critical. Observed ambient air thermometer not located in the warmest part of the holding unit. IN ICE CREAM PREP COOLER
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN ICE CREAM TOPPINGS
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN COOKIE CRUMBLES
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. IN STEAMTABLES
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. EMPLOYEE WEARING RING WITH STONE/SETTING Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NO HANDWASH BETWEEN GLOVE CHANGES
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for "Comet" spray bottles.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener. BLADE
- Observed single-service items stored on floor. STYROFOAM CONTAINERS AND BOX OF NAPKINS
- Critical. Handwash sink not accessible for employee use at all times. DISHES IN HANDSINK NEAR TRIPLE SINK
- Critical. No handwashing sign provided at a handsink used by food employees. HANDSINK IN FRONT CORNER
- Critical. Hand wash sink lacking proper hand drying provisions. HANDSINK IN FRONT CORNER
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. +100ppm CHLORINE IN "COMET" SPRAY BOTTLES
- Critical. Certified Food Manager unable to answer basic Food Code questions. CFM NOT SURE HOW TO CALIBRATE PROBE THERMOMETER Corrected On Site.
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5/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed food container not properly labeled, cookies, brownies.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, rear door not tight fitting at bottom corner.
- No Heimlich maneuver sign posted.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Toxic items properly stored
- Critical. Food management certification valid
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8/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/17/2009 | Routine - Food | Warning Issued |
| No report available. | 1/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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