- Basic - Accumulation of food debris/soil residue on handwash sink. Helm side sink **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. On dry storage rack **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. All **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink cup on top shelf above food in reach in cooler on cook line. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.powdered sugar in back room **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at server station 48 f,red onions 45 f, salad greens 47 f in rehash in cooler by steam table. Second temp butter and red onions 43, salad greens used up **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Turkey ambient cooling in walk in cooler at 51 f as per mgr starting time 10:30 am. **Warning**
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, top of deli unit had ambient temp of 46°f, by cooksline **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham, cheese 46°f, chopped lettuce and tomatoes were 46°f, reach in cooler by cooks line **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cooks. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, soap dispenser was covered by tea dispenser, kitchen area. **Corrected On-Site** **Warning**
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10/18/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, for cinnamon sugar on cooks line.
- Basic - Case of single-service articles stored on floor in kitchen, to go containers.
- Basic - Cutting board has cut marks and is no longer cleanable, under counter in back prep area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, on shelf with sugar and clean equipment.
- Basic - Equipment and utensils not properly air-dried - wet nesting, plastic pans on clean rack.
- Basic - Equipment in poor repair, broken lid for turkey container. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil stored in ice or ice water between uses, tongs for lemons.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler on cook line thermometer pushed to back making it not visible. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils, clean equipment rack.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint, making toast.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soil residue build-up on nonfood-contact surface, lids of bulk bins. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, back prep area.
- Basic - Stored food not covered in walk-in cooler, boiled eggs.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food, unwashed strawberries and mushrooms stored over washed strawberries and other ready to eat veggies.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food, cook on line. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands, waitress after touching soiled dishes.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, manager touched cooked soup with thumb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, pancake batter 58 without time marking in cook line prep cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, tomato bail soup 132. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, raw eggs over ready to eat squeeze bottle in cook line reach in cooler.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Employee with nail polish working with exposed food without wearing intact gloves, waitress making toast.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, sliced turkey 1st temp 48 at 8:50 and 2nd temp. At 9:50 was 48/49.
- 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, Kyla (waitress).
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. Food container lid cracked/chipped. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. Repeat Violation. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Walk-in cooler shelves.
- Critical - Vacuum breaker mising at hose bibb. Y connection on mop sink.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed live flies in kitchen.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk-in cooler.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drink stored in prep unit. Corrected On Site.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. coffee units being stored under the hand sink at the wait staff area Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad cooler on cookline is incapable of maintaining foods at 41 f degrees or below
- Critical - Handwash sink not accessible for employee use at all times. blocked by tea kettle Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. by creamers section hand sink Repeat Violation. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. by wait staff hand sink
- Critical - No conspicuously located thermometer in holding unit. service line reach in cooler
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body wait staff area unit.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee removed soiled gloves after sweeping floor however failed to wash hands to break the contamination cycle. (cook on line) Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. busser dumped dirty dishes then failed to wash hands to break the contamination cycle before handling creamers at the expo area Corrected On Site.
- Critical - Observed food stored in a prohibited area. creamers etc stored on right side of hand sink (no splash guard) Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mix 46 f degrees on the cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 56 f degrees, ham cubes 60 f degrees , cut melon 47 f degrees in the reach in cooler on cookline (salad). temperature checked by HACCP at 10 am temp 42 f degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melon 47 and shredded cheese 47 f degrees in the storage section of the salad reach in cooler
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times.south end server bar
- Critical - Observed handwash sink used for purposes other than handwashing.dump station Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler moderatly soiled with accumulation of food residue.
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.crepes 85F wil be discarded at 11:30 Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.waffle batter recommend rapid chill.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.opened bodies of deli meats
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.manager states he utilizing time on crepes. Corrected On Site.provided time as a pu lic health control application
- bowl used to scoop sugar
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried.WET NESTING POTS AND PANS
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.POWDERED SUGAR
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.CUT MELONS 47,CHICKEN 50,DICED HAM 48,DICED TURKEY 47,DICED SAUSAGES 47,PANCAKE BATTER 46 AND TURKEY AT 45 DEGREES FAHRENHEIT IN REACH IN COOLERS ON LINE Corrected On Site.LESS THAN 4 HRS. MOVED TO WIC TO RECHILL This violation must be corrected by : 11/29/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.TWO REACH IN COOLER ON LINE This violation must be corrected by : 11/29/2010.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch SERVER HANDLED SOILED DISHES AND THEN HANDLED CLEAN DISHES WITHOUT WASHING HAND Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0
- Equipment and utensils not properly air-dried.WET NESTING POTS AND PANS
- Critical. Observed handwash sink used for purposes other than handwashing.DUMPING ICE IN HAND WASH SINK AT SERVER STATION Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions.BIG FIVE
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11/24/2010 | Routine - Food | Warning Issued |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Pre-flushed, scraped, soaked
- Critical. Sanitization-concentration and/or temperature
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Floors properly constructed, clean, drained, coved
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment [fliptop cooler] incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed warewashing machine missing clear tube for sanitizer solution.
- Critical. Covered waste receptacle not provided in women's bathroom.
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7/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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