- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Tube on skim milk dispenser not at angle and is approximately 2" long
- Basic - Employee eating in a food preparation or other restricted area. Employee cup with cereal and milk and spoon in it on prep counter in kitchen area **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on counter in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 46°, cream cheese 68°, butter 72°, yogurt 58° . All items on buffet line. Corrective action-all items added to TPHC.
- 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. Food items held under TPHC have no time marking on any of the items. Corrective action-all food items are discarded at end of breakfast. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Quiche toppers 119°, in pan on buffet line. Corrective action-product discarded at end of breakfast and item added to TPHC program
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of unit walls have some black build up on them **Repeat Violation**
- 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. Employee Linda assisting with breakfast at time of inspection missing proof of employee food handler training
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. No documenting time on items listed under Time as a Public Health Control. Discussed proper process and importance of documenting time to manager. Items discarded by breakfast manager
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of unit in kitchen area has some black build up in it
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around juice and milk nozzles have some build up on them.
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around juice nozzles have some black build up in them **Repeat Violation** Priority: Intermediate
- Intermediate - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in kitchen has dust build upon it. Priority: Basic
- High Priority - Observed: Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter packets 65° from sitting in counter in kitchen **Corrected On-Site** Priority: High Priority
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cups on prep counter in kitchen **Repeat Violation** Priority: Basic
- Intermediate - Observed: Employee used handwash sink as a dump sink. Sink in kitchen used to dump coffee Priority: Intermediate
- Intermediate - Observed: Handwash sink not accessible for employee use at all times. Sink in kitchen blocked with coffee pot and sink behind bar block with piece to equipment Priority: Intermediate
- Intermediate - Observed: Hot water not provided/shut off at employee handwash sink. Water turned off at sink in kitchen. Maintenance person working in issue today Priority: Intermediate
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open coffee cup on countering kitchen area
- Critical - Observed buildup of slime in the interior of ice machine. Interior of ice machine has some black spots in it
- Critical - Observed buildup of soiled material on mixer head. Area around juice nozzles and milk nozzles has black build up on them **Corrected On-Site**
- Critical - Observed interior of microwave soiled. Interior top of unit in kitchen
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12/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Bowls in storage area not stored inverted. COS.
- Critical - Chemical test strips not used to test sanisolution prior to use.
- Critical - Milk dispensing unit has milk build up on underside front panel and underside of juice machine.
- Critical - Restrooms used by employees from restaurant missing self closures on non-ADA restrooms.
- Critical - Sanisolution bucket has toxic level 400 ppm. COS - 100 ppm.
- Wet wiping clothes not used in sanisolution bucket while not in use throughout.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Observed build-up of dust on nonfood-contact surface. portable fan in kitchen
- Observed clean utensils/equipment stored in dirty containers.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. sneeze guards present but not adequate
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of dust on nonfood-contact surface. portable fan in kitchen Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. melon container exposes fruit when opened, turned Corrected On Site.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/9/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember big 4 foodborne illnesses
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. on shelf Repeat Violation.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. one reading 20F Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dusty fan
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. gravy
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket
- Critical - Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
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2/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. waffle batter, must be discarded at 10am
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese, butter at front counter, have ice but not enough to keep them at 41F or below; whipped cream; must be discarded at 10am; explained time as public health control Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggs, must be discarded at 10am; explained time as public health control
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soiled reach-in cooler shelves. upright reachin
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with dust and/or soil deposits. vents in upright reachin
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. wisk, spatula in container and pans, containers on shelf Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. by ice machine
- Observed attached equipment soiled with accumulated dust. vent behind table
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. fixed in office Corrected On Site.
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7/22/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yogurt, ice melted; cream cheese and butter, waffle mix, explained time as public health control, discarded Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Reading 26F Corrected On Site.
- Critical. Displayed food not properly protected from contamination. biscuit container opening facing custumers, and strawberry syrup, not under sneeze guard
- Observed gaskets/seals on cold holding unit in poor repair. upright reach-in
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. wash, sanitize and rinse
- Critical. Observed buildup of slime in the interior of ice machine. light on tube
- Observed residue build-up on nonfood-contact surface. under handsink by ice machine
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spatula, spoons
- Observed personal care item stored with food. purse
- Critical. Observed toxic item stored by food. spray bottle Corrected On Site. Repeat Violation.
- Observed unnecessary items on the premise. coffee urns
- 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. expired, having training this weekend
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed toxic item stored by food. Corrected On Site.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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