- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk, 48 F; less than 1 hour. Advised.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork, 109 F; less than 1 hour. Advised
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit. corrective action taken: lce added to product.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Oatmeal, 131 F; advised. corrective action taken: product removed from service.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Oatmeal cups.
- Basic - Case/container/bag of food stored on floor in kitchen. Bottled water.
- High Priority - Displayed food not properly protected from contamination. Apples offered for self service need to be wrapped.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2013 | Routine - Food | Call Back - Complied |
- Critical - No current boiler certification provided/available. For reporting purposes only. **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**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk, 47F, buffet line. Advised. **Warning**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage patties, 119F, buffet line. Less than 1 hour. Advised to reheat to 165F. **Warning**
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12/21/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk, 48F; buffet line. less than 2 hours.
- Observed single-service items, boxed bowls, stored on floor. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle. Blue substance.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Oatmeal 124F, reheated to 165F
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5/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Trash can lid on sink basin Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melon 50F on buffet for less than 2 hours, moved into cooler for temperature recovery to 41F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle mix 64F.Operator intends to use time plan.
- Observed single-service items stored on floor. Napkins, drink cups Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Oatmeal 124F, reheated to 165F
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 114-125, egg 104F in steamtable for less than 1 hour per operator, reheated to 165F.
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3/15/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Paper towel dispenser not functioning.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk, 47F, at breakfast line. Advised.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Boxed juices.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed container of medicine improperly stored. Nyquil stored over handsink. Corrected On Site.
- Critical. No current boiler certification provided/available. For reporting purposes only. Advised written exemption must be available if AHJ determines devices are not boilers.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor. Boxed coffee.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license. License expired 4/01/2010.
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8/13/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Packets of cream cheese temp at 69 degree Advised
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Buffet line
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical. Violation: 53B-08-1 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 : 3/11/2010.
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3/17/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallons of milk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Packets of cream cheese temp at 69 degree Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Packets Half & half temp at 77 degree Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Egg patties temp at 71 degree, sausage temp at 73 degree Advised
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Buffet line
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. Employee's bathroom
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 3/11/2010.
- 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 : 3/11/2010.
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1/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallons of milk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese temp at 65 degree, whipped butter temp at 67 degree Advised
- Critical. No conspicuously located thermometer in holding unit. Need thermometer in every reach in coolers
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Not effective
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. No handwashing sign provided at a handsink used by food employees.
- No Heimlich maneuver sign posted.
- Critical. No Certified Food Manager for establishment.
- Critical. Observed expired 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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10/15/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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