- Basic - Build-up of mold-like substance on nonfood-contact surface to the air curtain to the meat processing walk in cooler
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 150 the recommended strength is 200 ppm
- Intermediate - Accumulation of food debris/grease on food-contact surface 1 The small table top grinder in the walk in cooler 2. The patty maker in the walk in cooler
- Intermediate - Cutting board(s) stained/soiled in the cold room walk in cooler
- Intermediate - Handwash sink not accessible for employee use at all times. In the ware wash room **Corrected On-Site** **Repeat Violation**
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice containers 56-60 left out on a prep table, unused, awaiting its sequence for production.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, an employee wiped his face and proceeded to touch a food container on the production line, without removing gloves and washing hands **Corrected On-Site**
- Intermediate - Meat grinder soiled with old food debris after cleaning. Meat noted on inner side wall and by the rubber gasket attached to the mixers rotating arm
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Potato 110 left out on a prep table, covered in a deep container, not in use
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. To the coils of the walk in cooler in the cold room
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Door and interior parts
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Small amounts of rust, pits in/on the food equipment in the cold room, band saw, etc
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sweat noted in plastic films covering all items in the process of cooling. In the walk in freezers.
- Intermediate - Water filter not changed according to manufacturer's instructions. Dated 2012, located behind the ice machine
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cabinets in the break room all **Warning**
- Basic - Equipment in poor repair. The patty machine is pitted and rusted and unclean. Do not use the patty machine, as it does not meet food grade finish standards **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook was working with raw eggs while seasoning beef, then placed on heavy gloves to extract the cooked chicken wings without removing soiled gloves and washing hands **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reconstituted potato 47 made the previous day, placed in a deep container, covered in the walk in cooler **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling potato **Warning**
- Intermediate - Meat grinder/saw soiled with old food debris. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. establishment is utilizing food safety first. **Corrected On-Site**
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of nonfood-contact surface. The signs in the meat room had mold like growth.
- Critical - Observed buildup of soiled material on mixer head. In the main prep room
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The band saw was soiled, after cleaning, the plastic slides were soiled.
- Critical - Pesticide use not in accordance with manufacturer's directions. The fly tape unit is located in an area above the metal sheet pans in the ware wash room
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. The filter located at the ice machine has a date of 11/2010
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/10/2012 | Routine - Food | Call Back - Complied |
- Violation: 15-12-1 Nonfood-contact equipment hand sink in the three compartment sink room is missing a splash guard on the right side of the sink.
- Critical - Violation: 53B-08-1 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.
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5/8/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork chops 72 f degrees left out on wire rack in the production chicken. not in use.
- 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.
- Nonfood-contact equipment hand sink in the three compartment sink room is missing a splash guard on the right side of the sink.
- Observed attached equipment soiled with accumulated dust. walls, fan system, ceiling in the chikl room
- Critical - Observed dead roaches on premises. on the cookline, under the three compartment sink used as a prep sink, on unused equipment on the cookline. bottom section of prep table, on pipes behind the cookline, corner in dish machine room, on the three compartment sink used as a prep sink on the cookline. In the electrical box attached to the wrapping machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. wrapping machine whells on the prep surface are soiled
- Observed moldy ceiling tiles and/or air conditioning vent covers. mold like growth in the chill room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 51, 57 f degrees made 5/3/12 left out on a prep table on the cookline.
- Observed residue build-up on nonfood-contact surface. food residue on underside of prep tables x3
- Observed residue build-up on nonfood-contact surface. roach dropping buildup at the towel dispenser on the cookline, the underside most every prep table has roach droppings
- Critical - Observed roach activity as evidenced by live roaches found 1 behind sign used for the k class extinguisher on the cookline
- Critical - Observed roach activity as evidenced by live roaches found 1 crawling up wall adjacent to the hand sink on the cookline
- Critical - Observed roach activity as evidenced by live roaches found 1 on pipe behind cooking equipment, 1 on floor behind cooking equipment
- Critical - Observed roach activity as evidenced by live roaches found 1 on pipe under the three compartment sink used as a prep sink on the cookline
- Critical - Observed roach activity as evidenced by live roaches found 3 on the underside of the prep table on the cookline
- Critical - Observed roach activity as evidenced by live roaches found 8 behind the three compartment sink used a a peep sink on the cookline
- Critical - Observed roach activity as evidenced by live roaches found 8 to 10 fell from sheet track rolling rack
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5/7/2012 | Routine - Food | Emergency order recommended |
- Critical - Hotel and Restaurant license not properly displayed. on each catering truck.
- Critical - No current boiler certification provided/available. Uncertain if facility has a boiler or not. For reporting purposes only.
- 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.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. grinder on table in walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. large mixer in walk in cooler
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Chemical storage room.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
- Observed utensils stored in crevices between equipment. Meat room. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength. Corrected On Site.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Large bulk containers containing variuos powder like substances not labeled in kitchen.
- Critical. Observed food being cooled by nonapproved method. Fish at 70 degrees farenheit ambient cooling at room temperature in prep area for two hours.
- Critical. Observed food being cooled by nonapproved method. Large lexans of pasta covered and stacked at 94 degrees farenheit on prep table in kitchen for one hour.
- Critical. Observed food stored on floor.Box of fries frozen on the floor in the walkin freezer. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Speed racks containing ready to eat frozen meals not covered in walkin freezer.
- Critical. Observed hand wash sink used for purpose other than washing hands. hws in meat room had a green scrubber other tools in it.
- Observed cutting board grooved/pitted and no longer cleanable. White cutting board with heavy buildup of black debri in dish room.
- Observed cutting board grooved/pitted and no longer cleanable on cooks line.
- Critical. Observed muffin pan with heavy buildup of rust on clean storage shelf.
- Clean bowls not stored inverted or in a protected manner on clean dish rack in dish room.
- Critical. Vacuum breaker mising at hose bibb in meat room above hws.
- Critical. Vacuum breaker mising at hose bibb in walkin cooler.
- Critical. No handwashing sign provided at a handsink used by food employees in meat room.
- Critical. Handwashing cleanser lacking at handwashing lavatory in meat room.
- Lights missing the proper shield, sleeve coatings or covers in walkin cooler.
- Critical. Observed unlabeled spray bottle containing colored liquid hanging from hws in meat room.
- Critical. Observed unlabeled spray bottle containing clear liquid on prep table in meat room.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. several employe filling trays
- Observed insect control device installed over food preparation area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface. ri freezers
- Critical. Vacuum breaker mising at hose bibb. outside
- Critical. Observed live flies in kitchen.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 50 lbs rice in wic @ 58-57-60 degrees; from overnight
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in wic
- Critical. Working containers of food removed from original container not identified by common name. dry produts through kitchen ie; white dry powders
- Critical. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. on shipping dock
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburgs cooked & pkated @ 53 degrees; wic
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham sliced on trays held out @ 54 degrees;
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice in wic
- Critical. Observed raw animal food stored over ready-to-eat food. on cart in wic
- Critical. Observed food stored on floor. in wic
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in all dry produts in kitchen
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employes changing tasks & gloves not washing hands between
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. prep person bagging bread touuching face with gloves not chg gloves or wasing hands touuching rte bread
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. sales director touuching roll bare hands
- Observed equipment in poor repair. food scale
- Nonfood-contact equipment not designed and constructed in a durable manner. wood pallettes not sealed
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Observed food debris accumulated on kitchen floor. wi freezer
- Observed wall soiled with accumulated food debris. all in meat room & plastc curtain entry
- Critical. Observed unlabeled spray bottle.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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