- Basic - Ceiling fan had accumulation of dust/debris. In kitchen above prep table.
- Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints for cooks in the kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Observed grease build up on the sides of the grill.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed dusty ceiling tiles above cookline.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Observed WIC fans dusty.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/10/2014 | Routine - Food | Call Back - Complied |
- 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. At wait station. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, sani bucket 0 ppm. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed chicken stored over beef. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed beef over fish. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. Expired 11/14/13 **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 9 employees working with food and no CFM **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**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed purple liquid in back storage without a label. **Warning**
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1/9/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In chicken base container on floor under pizza oven
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On back prep table next to ongoing food prep
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At expo line
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline
- Basic - Working containers of food removed from original container not identified by common name. Bulk white and tan powders on floor under pizza oven
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked noodles at 75°f after cooling 2 hr, sauce at 85°f after cooling 2.5 hr, cooked chicken at 114°f after cooling 1.5 hr, and cooked noodles at 95°f after cooling for 2 hr all at cookline and all according to operator.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed sliced ham at cookline reach in cooler top next to hot holding unit at 51°f after being prepped 4 hrs ago according to operator.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cookline
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. CFM not on site with more than 8 employees engaged in food preparation.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked noodles, cooked chicken, and sauce at cookline
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. observed cooked sausage held at 115 degrees on cookline makeshift steam table on grill. 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. observed waitress grab bread roll with bare hand for customer plate. item was not heat-treated after bare-hand contact occurred.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee crack raw shell eggs then handle clean customer plate that will hold ready-to-eat food without removing gloves and washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employees using same tongs to handle both raw chicken and fully cooked sausage
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulk white powders under pizza oven
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled egg at 61 degrees in cookline reach-in cooler top closest to slicer.
- Observed utensils stored in crevices between equipment. knife on cookline
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled egg at 57 degrees in cookline reach-in cooler top. operator placed ice on eggs.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over celery in walk-in cooler. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. bulk white powder containers on back prep line observed with no labels
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine at 0 ppm chlorine. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table at kitchen entrance next to slicer and above clean utensils. Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee crack raw shell eggs at cookline then handle reach-in cooler door handle and clean customer plates without removing gloves and washing hands inbetween tasks. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed cookline employee wash hands at 3 compartment sink Repeat Violation.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. observed chili reheating for 1.5 hrs from walk-in cooler at 82 degrees. Corrected On Site. operator boiled
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken observed at 62 degrees cookline refridgerator across from fryers. observed cooked sausage at 76 degrees sitting out on prep table on back prepline. Corrected On Site. observed lunchmeat at 48 degrees and another lunchmeat at 52 degrees in cookline reach-in cooler closest to 3 compartment sink. This violation must be corrected by : 5/17/11. On callback observed lunchmeat at 53 degrees, tuna salad at 49 degrees, diced ham at 48 degrees in cookline reach-in cooler top across from cookline handsink. observed cottage cheese at 49 degrees in bottom, closed portion of reach-in cooler across from cookline handsink
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at ambient temperature of 57 degrees in bottom, closed portion. This violation must be corrected by : 5/17/11. observed ambient air temperature in bottom, closed portion of cooler at 47 degrees.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed cookline employee wash hands at 3 compartment sink
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. two open drinks observed on cookline reach-in cooler top closest to slicer
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5/17/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at ambient temperature of 57 degrees in bottom, closed portion. This violation must be corrected by : 5/17/11.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. observed eight (8) employees working including four (4) in kitchen engaging in food preparation and four (4) servers in front with no certified food manager present. This violation must be corrected by : 7/12/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. two open drinks observed on cookline reach-in cooler top closest to slicer
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed cookline employee wash hands at 3 compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken observed at 62 degrees cookline refridgerator across from fryers. observed cooked sausage at 76 degrees sitting out on prep table on back prepline. Corrected On Site. observed lunchmeat at 48 degrees and another lunchmeat at 52 degrees in cookline reach-in cooler closest to 3 compartment sink. This violation must be corrected by : 5/17/11.
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5/13/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walk-in cooler.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. two full flats of eggs sitting out at cookline. no customers in establishment. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. observed cookline employee using same spatula to handle raw beef and to plate cooked beef.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 sink. must wash hands in handsink.
- Critical. Observed employee wash hands with no soap. dishwasher observed not using soap several times while washing hands.
- Critical. Hand wash sink lacking proper hand drying provisions. back line handsink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm. Corrected On Site.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm
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2/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sliced lunchmeats, sauces, soups, tuna salad in walk-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeat, cheese, hard-boiled egg in cookline reach-in cooler closest to kitchen entrance Corrected On Site. iced down
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler closest to knitchen entrance This violation must be corrected by : 2/25/10.
- Critical. Observed employees using same utensil to handle raw and cooked product. at cookline. employee observed overturning half-cooked scrambled eggs then using same spatula to plate fully-cooked eggs.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee on cookline observed cracking raw shell eggs then handling shredded cheese and a tortilla with removing gloves, washing hands, and putting on new gloves
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in cookline sanitizer bucket exceeds 200ppm
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2/24/2010 | Routine - Food | Warning Issued |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sauce in WIC. Corrected On Site.
- 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. Chlorine sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. food pan filling cookline handsink Corrected On Site.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/17/2009 | Routine - Food | Warning Issued |
| No report available. | 12/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/10/2008 | Routine - Food | Warning Issued |
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