- Basic - Carbon dioxide/helium tanks not adequately secured.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.raw shrimp with open ice cream in chest freezer.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.uncover foods when cooling.
- Portable fire extinguisher is not mounted For reporting purposes only.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.on ice machine
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.front
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw shell eggs 74 d.f.ambient air. Not time marked **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.hash browns not time marked. 110 d.f.
- Intermediate - Employee did not apply hand sanitizer after hand wash. AOP in use.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used sani rag to clean hands. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.side of reach in and fan
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in cook line make table
- High Priority - Raw animal food stored over ready-to-eat food.reach in freezer. Shrimp over onion rings. Open containers.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.comminuted meat over catfish.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.not time marked.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink used for purposes other than handwashing.utensils in hws
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Customer self service of coffee from open pot.Mgr states unable to prevent. **Warning**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Warning**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Employee wiped hands on clothes/apron/soiled towel and no hand wash. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. **Warning**
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4/1/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-20-1 Observed customer self service of coffee. Repeat Violation. From open coffee pot.
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8/2/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.serve safe cannot be used.
- Critical - Observed cloth used as a hand wiping device. Make table
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. must wash,rinse and sanitize.
- Critical - Observed food being cooled by nonapproved method.place foods in containers that are shallow and metal if possible.
- Critical - Observed self service of coffee from open pots. Repeat Violation. A/c written on callback inspection.
- Observed single-service articles stored without protection from contamination.coffee filters
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8/2/2012 | Routine - Food | Administrative complaint recommended |
- No copy of latest inspection report.
- 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.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed customer self service of coffee. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method.uncover foods when cooling
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.open raw chicken wings over buscuits in chest freezer.
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5/9/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
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9/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese,batter,eggs at 57 d.f. in reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef removed from original packaging over bread. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).eggs,batter cheese.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Coffee cannot be served by customer self service from coffee pot. Air pots are allowed. Repeat Violation. Future violations will result in an immediate ADMINISTRATIVE HEARING AND FINES.
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9/21/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/10/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No conspicuously located thermometer in holding unit.reach in cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed food being cooled by nonapproved method. Uncover cover foods placed in reach in cooler to cool. Placing in freezer is a better choice when cooling. Foods should be placed in smaller containers when large quanities are being cooled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese and batter at 51-54 d.f. PRODUCTS MUST MAINTAIN 41d.f. or below regardless of how much the door is opened.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese in reach in cooler at 48 d.f. Less than 4 hrs advised to rapid chill to 41 d.f. or below. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.85 d.f. air temperature. Not time marked. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/4/2011 | Routine - Food | Warning Issued |
- Critical. Cigarette butts and ash trays stored on ice machine. Corrected On Site.
- Critical. Observed customer self serving coffee from server area. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bulk pepper.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. handled raw shell eggs then plated waffle. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
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6/15/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.cook line at 82d.f. air temp. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked potatoes,hashbrowns at 91 and 56 d.f. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Uncover foods that are cooling . Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw hamburger over bacon Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.cook line. Handling raw shell eggs and rte bacon. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. License expired within 30 days after expiration date. Corrected On Site.
- Critical. Observed expired Food Manager Certification.
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4/14/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.squirt bottles
- Observed employee with ineffective hair restraint.
- Critical. Chlorine sanitizer not at proper maximum strength for wiping cloths Corrected On Site.
- Observed single-service articles stored without protection from contamination.coffee filters
- Critical. Observed container of medicine improperly stored.
- Critical. Hotel and Restaurant license not properly displayed.
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12/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/27/2009 | Routine - Food | Warning Issued |
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