- High Priority - License expired within 30 days after expiration date.to bring establishment to current active status establishment will need to pay $$344.00 that includes the late fee. If paid after 5/1/13 an additional $50 will be added bring the total to 394.00- pay pay online, by phone or mail
- High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart./ hamburgers for buffet only cooked to 140-143 degrees f. Had operator put back in oven to continue cook re- temp at 160 degrees f **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties./ this violation was sent for administrate action on 4/24/13
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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./ employee over 30 days still not trained sent for administrative action on 4/24/13
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked chicken, rice other TCS in the walk in cooler
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./ employee hand wash sink back area
- Use of cooking equipment producing grease laden vapors/smoke with the hood suppression system turned off For reporting purposes only. **Corrected On-Site**
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties./ employee in the kitchen **Warning**/ chef and operator don't know the temperature of cooking hamburgers temperature of hamburgers were 140-143 degrees f operator states they were a finished cook ask her and the other employee who helps in kitchen what temperature they needed to cook hamburger to neither one knew Had them continue to cook to 155 degrees f. Re- temp at 160 degrees f
- 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**/ employee over 30 days still not trained
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4/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ prep table **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Heavy Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water./ raw chicken still frozen state re-educated **Corrected On-Site** **Warning**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding./ cabbage - carrots **Warning**
- Basic - Silverware/utensils and plates stored upright with the food-contact surface up./ waite station **Warning**
- High Priority - Dented/rusted cans present. See stop sale. / can tomato ketchup **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site** **Warning**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. On prep rable raw chicken stored with cabbage/ carrots, rice **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties./ employee in the kitchen **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ by 3 comartment sink **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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2/20/2013 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./quatanary strips
- Observed ceiling light shields soiled with accumulated dust/dead insects
- Critical - observed the employee trraining books establishment has 30 days
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11/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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