- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Intermediate - No paper soap or towels/mechanical hand drying device provided at handwash sink. Breakfast bar area **Corrected On-Site**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling and HVAC over upright freezer heavily soiled with accumulated dust-Kitchen area.
- Basic - Equipment and utensils not washed, rinsed and sanitized not used. Advised to w-r-s. instead of method being used. Employee washing and rinsing all under running water but has no sanitizer set up. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over bagels, breads and other ready to eat foods. **Corrected On-Site**
- 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. new employee ANA.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tall reach in cooler- suggested to manager to have a special designated area
- 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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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Approx 4 F out of calibration.
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8/30/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Employee calibrated to 0 instead of 32 F. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened package of canadian bacon-opened yesterday. Corrected On Site.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed unlabeled spray bottle-in kitchen sink.
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Frresh fruit-holding at breeakfast bar-quick cool and gave info to set up ice bath instead of ice bed.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Observed old labels stuck to food containers after cleaning.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter and cream cheese packets on the buffet are at 47-52 degrees F. Corrected On Site.
- Critical. Self-service salad bar/buffet not provided with proper dispensing utensils. Observed no utensil provided for biscuits, guest used hands to dispense biscuits from unit on buffet. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, straw like stirrer sticks at the buffet are in a caddy that allows for potential customer cross contamination while being dispensed.
- Observed reuse of single-service articles, a Lysol "4 in 1" bottle reused to store quaternary sanitizer. Corrected On Site.
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4/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination-No sneeze guard available over foods on buffet line.
- Equipment and utensils not properly air-dried.
- Critical. No handwashing sign provided at a handsink used by food employees-buffet line sink.
- Critical. Hand wash sink lacking proper hand drying provisions-buffet line sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory-buffet line area.
- Observed personal items stored on counter tops. Womans purse and green sack. 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.
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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