- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours- various individually plated meals cooled overnight, at 44-47f.
- 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. First day of work for only employee engaged in food preparation, who is not food manager certified. Repeat Violation. This violation must be corrected by : 11-9-12.
- Critical - Observed butane cans stored by single service utensils. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employees with no hair restraint. Repeat Violation. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method- individually plated meals cooled in tightly covered containers.
- Critical - Observed handwash sink used for purposes other than handwashing- brush stored inside. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/5/2012 | Routine - Food | Warning Issued |
- Beef stock stored over 24 hours, not date mark.
- Critical - Chemical/flammable items stored with single service items.
- Clean glasses stored next to hand wash sign exposed to splash and muffin pans not protected.
- Critical - Employee put hair net on and continued handling food without washing hands.
- Critical - Employee touched face while preparing smoothie, and did not wash hands.
- Floor drain cover missing under triple sink.
- Food debris trapped in separating counter edge next to make table in front area.
- Food handling staff with no hair restraint COS.
- Ground turkey thawing at room temperature COS.
- Critical - Handwash sink used for other purposes; utensils inside.
- Mop not hung to dry.
- No copy of last inspection available - establishment recently burglarized
- Critical - No paper towel at handwash sink by oven COS.
- Critical - No proof of employee training - new employee hired less than 60 days ago.
- Critical - Open beverage container on counter above clean lids in smoothie bar.
- Paint brush used as food contact surface.
- Pancake batter and chopped vegetables stored uncovered
- Personal items stored with food at smoothie bar
- Plates not stored in an inverted position over front counter.
- Critical - Quat concentration at 0ppm in triple sink and sanitizer bucket COS.
- Raw fish stored over unpackaged green bean casserole in reach-in-freezer.
- Single service items in hall by public restrooms unprotected.
- Critical - Small cutting board at smoothie bar soiled.
- Unwashed produce stored over ready-to-eat items.
- Wet wiping cloth not stored in sanitizing solution.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Nonpotable water used for the preparation of food. Corrected On Site.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed; quat at 400 ppm in three compartment sink. Corrected On Site.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times; HWS at front counter blocked by table used to hold two burners for pancakes. Corrected On Site. Equipment moved to original position in dining area.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in kitchen reach in cooler. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed bare hand contact of green pepper by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, put on new gloves without washing hands. Corrected On Site. Gloves discarded, employee washed hands then put on new gloves.
- Observed employee with no hair restraint engaged in food handling chopping green pepper. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing; observed blender containers and brush. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Stop Sale issued due to adulteration of food product. One green pepper chopped by employee wearing no gloves.
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12/14/2011 | Routine - Food | Warning Issued |
- 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. Operator has 60 days to train all employees.
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6/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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