- Basic - Bathroom door not self-closing. Handicapped.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Shelves in wait station, glass door cooler.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, pans in kitchen, inverted, **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Handicapped.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Where microwave sit on, **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. google online. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Glass door cooler in wait station.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls with holes not easily cleanable throughout kitchen, **Repeat Violation**
- Basic - Wood food-contact surface not properly sealed. Storage wood shelves next to walkin cooler.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Glass cooler at wait station at 48-50° due to excessive opening for milk, OJ. Recommend icing or placing on time in leu of temperature. Moved to walkin cooler, corrective action taken. 43°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at cookline taking on excessive heat from cookline at 46°, placed foods on ice to maintain 41° or under. Corrective action taken. 43°. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken and raw beef on top of each other in 2 door True freezer. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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10/13/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cream cheese in glass cooler at wait station, discarded, **Corrected On-Site**
- Basic - Food stored in a prohibited area. Seasonings next to medicines, tape measure, pencils, personal coffee cups, paperwork in corner of kitchen next to water heater.
- Basic - Food stored in undrained ice. Vegetables in flip top, cookline. Removed water and placed a bag of ice on top. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. Google online to find.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Table that microwave sits on.
- Basic - Wall in disrepair. Throughout kitchen, holes in walls and not easily cleanable.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Flip top, cookline at 45-55°, put ice bags on top, 42-43°, corrective action taken.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over open fries, pork sausage in True freezer.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, in kitchen, white tray inside bin. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies room 80°, needs to be 100°.
- Metal seperator is needed between gas stove and fryer at cookline. For reporting purpose only.
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Unisex bathroom
- Basic - Clean knives/utensils stored in crevices between equipment. Knives between wall and electric line by server station
- Basic - Employee with no hair restraint while engaging in food preparation.dishwasher
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In prep table
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter in 65°f in server station .butter marked with 4 hours time frame must be discarded in 12am,under not enough ice in an ice bath
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink. In kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked sausage and cooked meatloaf
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to exit door
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12/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. In employee unisex bathroom
- Basic - Clean knives/utensils stored in crevices between equipment. In wait station kneife
- Basic - Employee with no hair restraint while engaging in food preparation.dishwasher
- Basic - Equipment in poor repair. Flip top reach in cooler in cook line in 51°f . Do not use until maintaing 41°f or below
- Basic - Food stored in holding unit not covered. In 2 doors reach in freezer in kitchen fries not covered
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found in less than 10 ppm
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine found in less than 10 ppm in dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in kitchen : sausage 51°,cut lettuce,cut tomatoes,ham,tuna salad ,pancake butter all items in 51°f .items placed under ice bath
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked chicken and cooked meatloaf
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Unisex Restroom
- Basic - Covered waste receptacle not provided in women's bathroom. Unisex Restroom
- Basic - Employee with no hair restraint while engaging in food preparation. Chef
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, Walk In Cooler. Ready to eat, potentially hazardous (time/temperature control for safety) food prepared on site and held more than 24 hours not properly date marked. Pork, Walk In Cooler
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Sanitizer
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored in holding unit not covered.
- Basic - Hole in wall.
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Required employee training expired for all 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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3/19/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Observed hole in wall.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. FLOOR GRATE IS DAMAGED
- Food-contact surface not smooth and easily cleanable. SHELVES IN THE WALKIN COOLER
- Observed build-up of mold-like substance on surface of nonfood-contact surface. AIR FLAPS ON THE WALKIN COOLER
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed interior of reach-in cooler soiled with accumulation of mold build up residue.
- Observed wall soiled with accumulated black debris in dishwashing area.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Potatoes, ham, cheese at walk in cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.han 60 degrees, sausage 72 degrees, cheese 49 degrees at kitchen reach in cooler
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw egg white over onions and pan cake
- Violation: 10-05-1 Observed in-use utensil stored in water at 131 degrees Fahrenheit.
- Critical - Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area. front counter
- Violation: 13-03-1 Observed employee with no hair restraint.
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8/11/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. ladies rest room
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. to go container at coffee station Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass cooler at coffee station
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 PPM Repeat Violation. 8/11/11.
- Critical - Handwash sink not accessible for employee use at all times. blocked by mop bucket and big container Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed cutting board grooved/pitted and no longer cleanable. waitress station
- Observed dumpster lid missing
- Observed dusty ceiling and air conditioning vent covers. walk in cooler
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. front counter
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in water at 131 degrees Fahrenheit.
- Observed personal care item stored with food. cellular phone and key on preparation table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.han 60 degrees, sausage 72 degrees, cheese 49 degrees at kitchen reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Potatoes, ham, cheese at walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Raw egg white over onions and pan cake
- Observed reach in cooler gasket soiled
- Wet wiping cloth not stored in sanitizing solution between uses. preparation table at cookline Repeat Violation.
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8/10/2011 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dishwashing area. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions, Corrected On Site. reheated
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potatos, pasta in the walk in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. mashed potatos on top of the steamtable. Corrected On Site. reheated . Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. tightly closed containers.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves, cookline, waitress. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Food-contact surface not smooth and easily cleanable. prep table (tiles). Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline.
- Observed single-service articles stored without protection from contamination. aluminum containers not inverted. Repeat Violation.
- Observed cardboard box used as garbage container. cookline.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, dressings in RICs and WIC.
- Critical. Working containers of food removed from original container not identified by common name. flour
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, eggs at the prep area. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausages in the cookline RIC, less than 4h out of temperature according to PIC. Corrected On Site. moved inside the cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. broccoli, soup, onions at the prep area. Corrected On Site. reheated
- Critical. Observed raw animal food stored over cooked food. RIC.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed dispensing equipment that allows contamination. bowl inside flour container.
- Food-contact surface not smooth and easily cleanable. prep table.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. prep area handsink in disrepair.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, ham, dressings in WIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. mashed potatoes in cookline. Corrected On Site. moved to a cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over tuna salad in cookline RIC. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. cookline RIC. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. (gloves)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Equipment food-contact surfaces and utensils not sanitized. 3 C sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. front counter.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Ceiling not smooth and easily cleanable. acoustic ceiling tiles in prep aas.
- Lights missing the proper shield, sleeve coatings or covers. coffe station.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.
- No copy of latest inspection report.
- 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. Expired employee training .
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9/23/2009 | Routine - Food | Warning Issued |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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