- Basic - Grease accumulated under cooking equipment.
- Basic - Single-service item (toilet paper) stored on floor in dry storage area.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line.
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10/22/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No conspicuously located ambient air temperature thermometer in holding units throughout facility.
- Basic - Single-service items stored on floor.
- Basic - Soil residue build-up on nonfood-contact surface. Portable cart.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw frozen chicken and beef in RIF.
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface. Portable food cart.
- High Priority - Live flies in kitchen.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Milk held more than 24 hours not date marked.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Portable cart.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food debris accumulated on dry storage floor.
- Basic - Food stored in holding unit not covered. White gravy.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves under preparation tables.
- Intermediate - Encrusted material on can opener blade.
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed debris accumulated under equipment.
- Critical - Observed food stored on floor.Drink syrup, in bar area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Beer cooler.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED BUILDUP OF FOOD DEBRIS, DUST OR DIRT ON NONFOOD-CONTACT SURFACE. INSIDE OF RIC HANDLES
- Critical - OBSERVED COMBINED READY-TO-EAT POTENTIALLY FOOD HELD MORE THAN 24 HOURS NOT DATE MARKED ACCORDING TO EARLIEST DATE OF OPENING/PREPARATION. MILK
- Critical - OBSERVED ENCRUSTED MATERIAL ON CAN OPENER.
- OBSERVED RESIDUE BUILDUP ON NONFOOD- CONTACT SURFACE. TOP OF FOOD PREP TABLE
- OBSERVED SINGLE SERVICE ITEMS STORED ON FLOOR.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On inside of RIC handles.
- Observed buildup of soiled material on mixer head.
- Observed food debris accumulated on floor of WIC..
- Observed food debris accumulated on kitchen floor/under equipment.
- Critical - Observed live flies in kitchen.
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3/2/2011 | Routine - Food | Call Back - Complied |
- OBSERVED BUILDUP OF FOOD DEBRIS, DUST OR DIRT ON NONFOOD-CONTACT SURFACE. ON INSIDE OF RIC HANDLES.
- Critical - OBSERVED BUILDUP OF SOILED MATERIAL ON MIXER HEAD
- OBSERVED FOOD DEBRIS ACCUMULATED ON FLOOR OF WIC.
- OBSERVED FOOD DEBRIS ACCUMULATED ON KITCHEN FLOOR/UNDER EQUIPMENT.
- Critical - OBSERVED LIVE FLIES IN KITCHEN.
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Milk not dated.
- Critical - Observed encrusted material on can opener.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at rear exit door.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On inside of RIC handles.
- Observed buildup of soiled material on mixer head.
- Observed food debris accumulated on floor of WIC..
- Observed food debris accumulated on kitchen floor/under equipment.
- Critical - Observed live flies in kitchen.
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3/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2/25/11: Repair is in progress. Operator is not currently using unit.
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2/25/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Milk.
- Critical - Observed handwash sink used for purposes other than handwashing. Had pan in handwash tub at bar.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese in RIC at 57 degrees f.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ground beef 60 degrees f in RIC.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/24/2011 | Routine - Food | Warning Issued |
- Critical - (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical - (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical - (F) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient.
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Maintaining PREMISES, Unnecessary Items and Litter. The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
- Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
- Critical - Shell eggs shall be received clean and sound and may not exceed the restricted egg tolerances for U.S. Consumer Grade B as specified in 7 CFR Part 56 and 7 CFR Part 59.
- Storage. Except as specified under Sections 7-207.12 and 7-208.11, EMPLOYEES' shall store their PERSONAL CARE ITEMS in facilities as specified under Paragraph 6-305.11(B).
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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2/5/2010 | 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. Chicken wings in WIC.
- Critical. Handwash sink not accessible for employee use at all times. There was a plastic container covering faucet. Corrected On Site.
- Critical. Observed 3 live gnatsin dry storage.
- Critical. Observed toxic item improperly stored. Corrected On Site.
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. Under prep table.
- Observed food debris accumulated on dishwash floor.
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11/18/2009 | Routine - Food | Warning Issued |
| No report available. | 2/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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