- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Eggs over cooked food.
- 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. Chicken not commercially packaged over beef. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At hand washing sink in the front.
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site** **Repeat Violation**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Hot water supply not maintained during peak periods. Bathroom
- Intermediate - Nonfood-grade basting brush used in food.
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5/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored in or above a food preparation area. watch and phone **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in cooler.
- Basic - Food stored on floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Soup 47°, cooked chicken 73° rice 56°
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 56°, soup 47°, cut tomatoes 51°
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over ready to eat.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Egg next to chicken
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water supply not maintained during peak periods. Bathroom
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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5/7/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/23/2014 | Routine - Food | Call Back - Complied |
- 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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1/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Plumbing system in disrepair. Operator states that the bathroom is out of order. plumber has been called. Door is closed and locked. No access.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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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10/16/2013 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/12/2013 | 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 - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REACH IN COLLER IN KITCHEN
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/27/2012 | 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. reach in units.
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
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7/30/2011 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit. DRESSINGS
- 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.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC BUTTER
- Wet mop not hung to dry.
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4/14/2011 | Routine - Food | Assigned to Inspector |
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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11/18/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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