- Basic - Bowl or other container with no handle used to dispense food. (Bowl used in bread crumbs)
- Basic - Build-up of food debris, dust or dirt on multiple storage shelves. Shelves at microwave, crates holding boxes
- Basic - Build-up of grease on exterior of fryer, side and underside of flat top.
- Basic - Cove molding at floor/wall juncture broken/missing at all walls in kitchen.
- Basic - Drain cover(s) missing under prep sink. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. (Rings, non plain band, and watches.)
- Basic - Employee with no hair restraint while engaging in food preparation. (Front line employee handling food.)
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in ceiling. (Above washer/dryer)
- Basic - No hot running water at mop sink. (Hot water shut off, cold water 83°F )
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. (0ppm) **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. D-con pest control boxes. Roach spray in laundry room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Prepared sandwiches 48°F)
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 130°F from walk in to hot table. Corrective action taken to further reheat.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (Sandwiches)
- High Priority - Toxic substance/chemical stored by or with food and single service items. Dcon pest bait, closed cleaning supplies, borax is observed poured onto shelves. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items (On lower shelf at front line below microwave. White powder.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 150ppm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. (Use and monitoring of pest control poison for household use only.)
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. (Partially used milk, lunch meats, both sliced and partial loaves.)
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (Used prep sink.)
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Front line food handlers.)
- 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 meat 40°F pork, cooked plant food, prepared sandwiches from the weekend.)
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. (Brown door cooler at front counter where sandwiches were holding at 48°F from the weekend.)
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. (Front line) **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. (Upright glass door cooler at cookline area) **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Front line)
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. (Observed chef garnish plates with bare hand) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (Mojo sauce, corrective action taken)
- High Priority - Produce with mold-like growth. (Partial onion in walk in cooler) discarded immediately. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.(raw chicken over shell eggs and parmesan in walk in) **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. (Observed wait staff scoop chopped onions into portion cups by dipping cup into onions.)
- Basic - Carbon dioxide/helium tanks not adequately secured where hooked up to soda machine at front line.
- Basic - Clean utensils or equipment stored on rusty rack. (Dishes and equipment on rusty rack over 3 compartment sink.)
- Basic - Cutting board at sandwich prep cooler on front line os too deep. It is observed that when in use, the board gets pushed back on counter, keeping the upper door from closing. Cooler has high temperatures with door issue a potential cause.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. (Observed employee prepare plated food at sandwich cooler while wearing a watch.)
- Basic - Floor tiles missing behind fryer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. (Sandwich cooler at front line)
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- Basic - Soil residue build-up on dessert cooler door tracks.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Meats, cheese, cut tomatoes and lettuce in sandwich prep cooler. Corrective action: manager relocated items to working unit.)
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
- High Priority - Raw animal food stored over ready-to-eat food. (Raw shell eggs and raw sausage over cheese and cooked beef in walk in unit.) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Front line sandwich cooler)
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products. (For cold food holding)
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair.front counter deli style reach in cooler
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6/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.Cook line.
- Basic - Employee with no hair restraint while engaging in food preparation.Male employee on the cook line
- Basic - Floor soiled/has accumulation of debris.Walk in cooler and walk in freezer.
- Basic - Food debris soil residue on exterior of reach-in cooler/refrigerator.Reach in cooler at the front counter.
- Basic - No handwashing sign provided at a hand sink used by food employees.Hand washing sink in the kitchen.
- Basic - Reach-in cooler gasket torn/in disrepair.front counter deli style reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over produce and cooked pork in the walk in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken over raw beef and catfish in the reach in cooler on the cook line.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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 pork in the walk in cooler.
- Intermediate - Slicer blade soiled with old food debris.
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4/8/2013 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. front line Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. under flattop grill
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed food with mold-like growth. 3 individ onions inside bulk bin
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. dinner plates stacked under steam table
- Critical - Observed interior of microwave soiled. kitchen
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. front line
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs on shelf above bag of lettuce - walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken above raw beef - walk in cooler
- Critical - Observed the presence of insects, rodents, or other pests. fruit flies - in and around bulk bin containing onions
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/3/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in upstairs women's bathroom.
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Critical - Handwashing cleanser lacking at upstairs handwashing lavatory.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Kitchen hallway light switch missing cover plate. For reporting purposes only.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at upstairs dining room handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris on kitchen storage shelves.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employees with no hair restraints.
- Observed grease accumulated under cooking equipment.
- Critical - Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed kitchen walls soiled with accumulated food debris.
- Observed kitchen walls soiled with accumulated grease.
- Critical - Observed rodent activity as evidenced by rodent droppings found behind and beneath storage containers and storage racks in kitchen. This violation must be corrected by : 02/03/12.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed unnecessary items on the premise. Organize upstairs storage area.
- Observed walls behind grill line in disrepair. Replace missing wall tiles.
- Critical - Observed windex bottle improperly stored on CO 2 tanks behind counter.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical - Upstairs hand wash sink lacking proper hand drying provisions.
- Critical - Working container of bread crumbs removed from original container not identified by common name.
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2/2/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried.
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- No suitable facilities provided to store employee clothing and other possessions.
- Observed build-up of food debris on kitchen storage shelves.
- Observed build-up of food/ grease residue on lids of dish chemical containers.
- Observed build-up of grease on hood filters above grill line.
- Critical - Observed fry vat food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Observed ripped/worn newspaper used as counter cooler shelf cover.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in kitchen coolers between use.
- Observed walls soiled with accumulated food debris.
- Observed walls soiled with accumulated grease.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical - Working containers of food removed from original container not identified by common name.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[display cooler]
- Critical - Condensation or other drainage not disposed of according to law.[display cooler]
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed equipment in poor repair.[food storage containers]
- Observed food debris accumulated on kitchen floor.[near bulk storage containers]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[display cooler]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.[walkin cooler] Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
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1/12/2011 | 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.[sandwiches ]
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.[upright]
- Critical. Observed food stored on floor.[walkin freezer ]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[chewed foam pieces on attached equipment ]
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed rodent activity as evidenced by rodent chew marks.[note; technician serviced account,see comment section]
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water.
- Ceiling not smooth and easily cleanable.[Insulation hanging down over dining room]
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- 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 This violation must be corrected by : 01/12/2011.
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11/10/2010 | Routine - Food | Warning Issued |
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Outer openings protected from insects, rodent proof
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
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3/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Potentially hazardous food properly thawed
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Sewage and waste water disposed properly
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. False/misleading statements published or advertised relating to food/beverage
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3/10/2010 | 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. Coomed beef
- Critical. Working containers of food removed from original container not identified by common name. flour
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. walkin freezer
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed build-up of food debris, dust or dirt on can opener holder.
- Critical. No handwashing sign provided at a handsink used by food employees . mens restroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed food debris accumulated on walkin cooler & freezer floor.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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