- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup with soda and ice above the prep table in the rear kitchen prep area. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Prep cooler at the front line.
- Basic - No suitable facilities provided to store employee clothing and other possessions. Employee cell phone on the dry food storage shelf **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Uncut brisket 51°(managers temperature 51°) / uncut roast beef 48°(managers temperature 48°) / cut cabbage 46°/ uncut ham 44°. Calibrated thermometer with manager on duty both at 32°. Uncut ham sliced and removed to the reach in freezer.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink not accessible for employee use at all times. Jug with water inside the hand sink at the oven area. **Corrected On-Site**
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. Inside the ice scoop holder
- 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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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened drink in the food storage cooler in the kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 46°/ham 46° storage cooler in the kitchen area prepped 10/28/13. Moved to the freezer to chill. **Corrected On-Site**
- High Priority - Quat sanitizer in bucket not at proper minimum strength. 150ppm **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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1/17/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep cooler turkey 48?, brisket 47?/pastrami 47?/ham 44?/steak 47?. Food prepared on 1/15/13 left overnight in the unit. Thermometer was calibrated before owner and manager. Foods were removed to the freezer to chill.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Make line cooler temping 47? with an ambient air of 50? **Warning**
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1/16/2013 | Routine - Food | Warning Issued |
- 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. [New employee's must be trained within 60 days of hire].
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Turkey 51 degrees , cornbeef 47-51 degrees , ham 46-51 degrees , brisket 51 degrees , prep cooler. Products prepared 10/25/12.] Containers overloaded . Repeat Violation.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prepline reach in cooler.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink at the sauce storage area.
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink at the sauce area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on the sandwich line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornbeef 47 degrees, pastrami 48 degrees, ham 50 degrees, steak 46 degrees, prep reach in cooler, products prepped 2/26/12.
- Plumbing system in disrepair. Lock-off at for the hot water at the handsink at the sauce storage area stripped .
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/27/2012 | Routine - Food | Warning Issued |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Meat storage containers chipped /cracked recommended not be used.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Base of the scale next to the steamers.
- Observed soiled dry wiping cloth in use.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Bucket 100ppm Corrected On Site.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Bag of onions hanging next to the handsink in the rear. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. Employee purse/cigarettes on the prep table.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Wipe down shelves with cups under the registers .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey slices, 47 degrees, reach cooler makeline area. Iced. Corrected On Site.
- Plumbing system in disrepair. Handsink lock-off at the ember-glo warmers not working.
- Critical - Prep surface not sanitized after contamination and prior to use. Thermometer not sanitized prior to testing food. Corrected On Site.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. Lemons at the drinks area not properly protected by a sneezeguard from customers cross comtamination.
- Observed single-service items stored on floor. Catering boxes at the makeline area.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment licensed for 29 seats operating with 49 seats. Seat Change Record was provided on 1/22/10. If the violation is not corrected on the next unnanounced inspection it will be forwarded to our office for administrative action. Repeat Violation.
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Plastic storage containers].
- Observed soiled dry wiping cloth in use.
- Critical. Observed soil residue on the sugar storage container.
- Observed residue build-up on nonfood-contact surface. [Inside the ember glo sandwiche warmers].
- Critical. Hot water not provided/shut off at employee hand wash sink. [Handsink in the rear next to the rack with drinking cups].
- Critical. Covered waste receptacle not provided in women's bathroom.
- Wet mop not hung to dry.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. [Licensed for 29 seats, operating with 48 seats]. [Provided seat change form].
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1/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Turkey 45 degrees, prepped at 11am].
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [Cashier switch from cash on the register to gloves without washing hands].
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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