- Basic - No handwashing sign provided at a hand sink used by food employees at cookline.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food (beans) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Stop sale issued for cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours.
- 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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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (pork) stored on floor in walk in freezer.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food (green beans) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food (lemons) 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (sausage - 63f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- No portable k class fire extinguisher present. For reporting purposes only.
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water not provided/shut off at employee handwash sink at frontline.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food (beef) cold held at greater than 41 degrees Fahrenheit (51f.) **Corrected On-Site**
- Intermediate - Handwash sink at cookline used for purpose (storage) other than handwashing.
- Intermediate - Handwash sink at dish station not accessible for employee use at all times.
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food (pasta) in walk in cooler not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (47f).
- Critical - No handwashing sign provided at a handsink at dish station.
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Potentially hazardous food (greens) not held at 135 degrees Fahrenheit or above (115f).
- Critical - Ready-to-eat, potentially hazardous food (pasta) prepared on site and held more than 24 hours with not properly date marked.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food (potatoes) stored on floor in rear of kitchen.
- Critical - Observed hand wash sink Near dishmachine used for purpose (storage) other than washing hands.
- Critical - Observed hand wash sink near dishmachine inaccessible.
- Critical - Observed potentially hazardous food (rice) cold held at greater than 41 degrees Fahrenheit (112F). Corrected On Site.
- Observed single-service items (trays) stored on floor in rear of kitchen.
- Observed utensils stored in sanitizing solution.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food (bread) stored on floor in walk in freezer.
- Critical - Observed obstructed exit in rear of dining area. For reporting purposes only.
- Critical - Observed raw animal food (eggs) stored over ready-to-eat food (lettuce) in walk in cooler. Corrected On Site.
- Critical - Portable ABC fire extinguisher in rear of kitchen not fully charged. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed food (potatoes) stored on floor in rear of kitchen.
- Critical - Observed hand wash sink at cookline at risk of potential crosscontamination with warmer pans.
- Critical - Observed hand wash sink at preperation station at risk of potential crosscontamination with clean equipment.
- Observed utensils (knives) stored in crevices between equipment at cookline.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing near hood system.
- Critical - Cooked potentially hazardous food (collard greens) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (54F).
- Critical - Cooked potentially hazardous food (gumbo) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (65F).
- Critical - Observed beef ribs stacked too high in cookline cooler. Corrected On Site.
- Critical - Observed buildup of grease on hood filters. For reporting purposes only.
- Critical - Observed food (sweet potatoes) stored on floor near walk in cooler. Corrected On Site.
- Observed in-use utensil (scoop) stored in standing water less than 135 degrees Fahrenheit at cookline. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food (collard greens) due to temperature abuse (see Stop Sale Notice).
- Critical - Stop Sale issued on potentially hazardous food (gumbo) due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food (beans, peas, gravy) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (60F, 49F, 45F).
- Critical. Observed food (chicken) stored on floor in walk in freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit (121F). Corrected On Site.
- Critical. Observed hand wash sink at dishwashing station used for purpose (storage) other than washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at handsink at wait station.
- Critical. No handwashing sign provided at handsink at frontline.
- Critical. Hand wash sink at wait station lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing sink at wait station.
- Critical. Observed unlabeled spray bottle at cookline.
- Critical. Portable k class fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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.
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4/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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