- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage containers in kitchen.
- Basic - Equipment in poor repair. By reach in cooler in kitchen had an ambient air temperature 46°f, various tcs/phf products were stored in the cooler.
- Basic - Floor soiled/has accumulation of debris. All throughout kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48°f cooked macaroni and cheese taken at the center, in big cooler. Product was not in the process of preparation or cooling. Food handler stated that product had been placed in the cooler the previous evening product was tightly wrapped with plastic wrap. Observed condensation at the top of the wrap. Operator was asked to discard of product.
- High Priority - Raw shell eggs over lettuce heads in big reach in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.48°f cooked macaroni and cheese taken at the center, in big cooler. Product was not in the process of preparation or cooling. Food handler stated that product had been placed in the cooler the previous evening product was tightly wrapped with plastic wrap. Observed condensation at the top of the wrap. Operator was asked to discard of product.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cooked corn in make table cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.48°f cooked macaroni and cheese taken at the center, in same cooler. Product was not in the process of preparation or cooling. Food handler stated that product had been placed in the cooler the previous evening product was tightly wrapped with plastic wrap. Observed condensation at the top of the wrap. Operator was asked to discard of product.
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3/5/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Display reach in cooler was maintaining an ambient air temperature of 46f. **Warning**
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11/15/2013 | Complaint Full | Call Back - Complied |
- Basic - Equipment in poor repair. Display reach in cooler was maintaining an ambient air temperature of 46°f. **Warning**
- Basic - Floor soiled/has accumulation of debris. All over kitchen, especially in the back. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen tested 0 ppm. **Warning**
- Basic - High Priority - Dead roaches on premises. Approximately 15 all around kitchen floor, in the back near the three compartment sink. 3 lives ones under the fryer. 24-hour call back initiated by deputy director. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.55°f cooked rib, 52°f cooked chicken 47°f shredded cheese, 47°f milk. 61°f large pot of cooked beef temperature taken at the center. Products were not in the process of preparation or cooling. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. 55°f cooked rib, 52°f cooked chicken in kitchen reach in cooler. Both products were tightly wrapped with plastic. Operator stated that product had been cooling (placed in the cooler) since 2:00pm the previous day. **Warning**
- Intermediate - No soap provided at handwash sink. At front handsink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 55°f cooked rib, 52°f cooked chicken in kitchen reach in cooler. Both products were tightly wrapped with plastic. Operator stated that product had been cooling (placed in the cooler) since 2:00pm the previous day. Products had not been in the process of preparation. **Warning**
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11/6/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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9/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids of dry storage containers in dry storage area. **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. Under all coolers in kitchen. **Warning**
- Basic - Soda gun holster with accumulated slime/debris. In bar area. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. In gaskets of white reach in freezer. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under reach in freezer in kitchen. 24 hour call back initiated by deputy director. **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Food handler stated that eggs were served undercooked. **Corrected On-Site**
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9/24/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Containers of vegetable oil in the kitchen. **Warning**
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9/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Steam bin, all three compartments were not maintaining 135°f and had tcs/phf stored in them.operator stated that they going to have the unit fixed. **Warning**
- Basic - Food stored on floor. Containers of vegetable oil in the kitchen. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken and macaroni and cheese at steam bin temped less than 120°f products were not in the process of preparation or cooling. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs stored on top of raw fruit in reach in cooler. **Warning**
- High Priority - Raw tilapia stored over raw shell eggs in reach in cooler. Not in proper order based on minimum cooking temperature. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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. **Warning**
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7/23/2013 | Routine - Food | Warning Issued |
- Intermediate - Manager lacking proof of food manager certification.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator stated that he will serve eggs undercooked "sunny side up".
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6/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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