- Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters on top of coffee machine in server area beside kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink on bottom shelf in reach in cooler next to stove without a lid or straw, in a bottle.
- Basic - In-use utensil stored in sanitizer between uses. Spatula across from reach in cooler in red bucket of sanitizer. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. In back storage area.
- 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. Establishment has hot items and cut melons, butter, shredded cheese, on Time as a Public Health Control but establishment had no time mark for items. Manager corrected, added time mark. **Corrected On-Site**
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw pork tenderloin wrapped in plastic wrap, raw hamburger wrapped in plastic wrap sitting overtop of cooked flank in plastic bag, in reach in cooler along cookline, corrected by employee. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Plastic container of raw tenderloin, raw beef over containers of cut veggies, tortellini pasta in reach in cooler along cookline, storage corrected by employee. Bag of raw chicken in ziplock bag over bag of carrots bottom of reach in freezer across from dish machine,corrected by employee. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food debris / build up between prep containers in reach in cooler top.
- 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. Container of pesto in reach in cooler by ice machine, container of mozzarella, container of buttermilk ranch, bag of blue cheese, in reach in cooler across from dish machine, foods were opened within the last 7 days according to employee, but he did not know the exact date. **Repeat Violation**
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/15/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean utensils or equipment stored in dirty drawer or rack/ container. On storage shelf across from prep area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in reach in cooler by buffet line. **Warning**
- High Priority - Displayed food not properly protected from contamination. Sugar, cheese, dried fruit on buffet line near grits and oatmeal, granola on center table not protected / no sneeze guard. **Repeat Violation** **Warning** At callback- cheese in open bowl without lid or sneeze guard next to oatmeal bar, granola topping, nuts, both in open bowls on center of buffet, not protected with a lid or covered by sneeze guard.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon 45-50°, cheese 78°, cream cheese 62°, milk 51° on breakfast buffet line, yogurt 48° reach in cooler by buffet line. Manager indicated items are discarded end of buffet, discussed and gave Time as a Public Health Control form. **Repeat Violation** **Warning** At callback - honeydew melon 52°, cantaloupe 51° on buffet line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage / potato 120° on buffet / steam table. Manager indicated that items are disposed of at the end of breakfast. Gave manager Time as a Public Health Control forms. **Warning** At callback- scrambled eggs 126°, cooked potatoes 111°, sausage 110° on buffet line.
- 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. Milk in reach in cooler across from dishwashing machine not date marked, opened 2 days ago. Added date to container. **Corrected On-Site** **Warning** At callback- gallon of milk not date marked opened 3-4 days ago per cook.
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6/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean utensils or equipment stored in dirty drawer or rack/ container. On storage shelf across from prep area. **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Spatula in bucket on prep table. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in reach in cooler by buffet line. **Warning**
- High Priority - Displayed food not properly protected from contamination. Sugar, cheese, dried fruit on buffet line near grits and oatmeal, granola on center table not protected / no sneeze guard. **Repeat Violation** **Warning**
- 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. Employee slicing oranges without gloves. Corrective action, employee was told to wear gloves. Employee slicing oranges with bare hands on prep table. **Warning**
- High Priority - Food with mold-like growth. Mold like growth in sour cream in reach in cooler across from dishwasher. Employee voluntarily discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon 45-50°, cheese 78°, cream cheese 62°, milk 51° on breakfast buffet line, yogurt 48° reach in cooler by buffet line. Manager indicated items are discarded end of buffet, discussed and gave Time as a Public Health Control form. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage / potato 120° on buffet / steam table. Manager indicated that items are disposed of at the end of breakfast. Gave manager Time as a Public Health Control forms. **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sanitizer bucket sitting directly above prepped food by cook line. **Warning**
- 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. Milk in reach in cooler across from dishwashing machine not date marked, opened 2 days ago. Added date to container. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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. All employee training certificates expired. Also must be an original certificate or card for each employee. **Warning**
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3/5/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean silverware near hand wash sink
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Water bottle with pull top lid **Corrected On-Site**
- Basic - Open condiments provided for self-service not properly protected. Bowls of brown sugar, raisins, cranberries, walnuts, chocolate chips, granola on breakfast buffet in bowls uncovered
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at room temperature on buffet; emailed time as a public health control form
- 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. Egg whites **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer between uses. Spatula **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On top of prep table RIC **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. silverware stored inverted Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. dirty dishes stacked in hand wash sink Corrected On Site.
- No copy of latest inspection report.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. metal pans stacked wet on dish rack
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed equipment in poor repair. chest freezer gaskets top side of interior are badly broken
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture. air conditioner drain line is leaking through ceiling by wall divide at dish machine
- Plumbing system in disrepair. pipe diconnected at hand wash sink by 3 compartment sink
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Cross-connection, back siphonage, backflow
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Pre-flushed, scraped, soaked
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. wet towels under cutting boards
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Individual cream cheese from buffet placed back into refrigeration Corrected On Site- discarded
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. DO NOT USE DISHWASHER UNTIL THE PROPER SANITIZING SOLUTION IS DISPENSED
- Critical. Observed encrusted material on can opener. and holder
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw bacon over ready to eat foods in reach in cooler
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs hanging from oven door Repeat Violation.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
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10/6/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tall dairy reach in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. dairy reach in cooler
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. hanging from oven door handle
- Critical. Handwash sink not accessible for employee use at all times.
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10/5/2009 | Routine - Food | Warning Issued |
| No report available. | 5/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/21/2009 | Routine - Food | Warning Issued |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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