- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Milk 53f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hash browns 91f, eggs 108f on buffett
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - No probe thermometer provided to measure temperature of food products by caterer.
- 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. Helen
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Unwrapped on to of microwave
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area.bar
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a prohibited area.employee pepo by tea
- Basic - No handwashing sign provided at a hand sink used by food employees.bar
- Basic - Single-service articles not stored at least 6 inches above the floor.to go containers in bar
- High Priority - Toxic substance/chemical stored by or with food.fabreeze by tea in bar
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2013 | Routine - Food | Call Back - Complied |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop is located on top of the ice bin **Warning**
- Critical - Manager lacking proof of Food Manager Certification. **Repeat Violation** **Warning**
- Critical - No handwashing sign provided at a handsink used by food employees. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** **Repeat Violation**
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12/20/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.ice scoop on ice bin
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting board
- Observed single-service articles improperly stored.straws unwrapped on bar
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- Observed single-service articles improperly stored.open on bar
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions at kitchen hand sink.
- Critical - Hand wash sinks lacking proper hand soap provisions at kitchen.
- Critical - No chlorine chemical test kit provided for chemical sanitizer at dish washing machine.
- Critical - No handwashing signs provided at a handsink used by food employees in restrooms,kitchen and bar.NOTE:SIGNS PROVIDED. Corrected On Site.
- 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. Provide training within 60 days of hiring of date of all employees and maintain training records on site for review.
- Critical - No thermometer provided to measure temperature of food product,dial needs to read 0-220 DEGREES F.
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8/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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