- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- under side of juice dispenser
- Basic - Sponge used to clean and sanitize food-contact surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- butter 54°f, skim milk 50°f put in unit 2 hours ago, moved to another cooler to rapid chill
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.- cooked eggs 128-130°f, sausage 108-121°f, establishment puts hot food on buffet at 6:00 and discards at 9:30, filled out TPHC paperwork for hot buffet
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. - new management company, new manager needs to get certification
- 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. - establishment just went thru change of management company, new management doesn't know where employee training may be kept
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. - ambient temp 49°f, employee turned unit down, rechecked at end of inspection, temp has not lowered, don't use unit until can maintain at 41°f or lower
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09/17/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs at 50°F, operator will use time for control. Educated on time used for public safety. **Corrected On-Site**
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 the reach in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sausage gravy in the reach in cooler
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, food employee washed hands in the 3 bay sink.
- Critical - Observed handwash sink used for purposes other than hand washing, as evidenced by strainer in drain and strainer has seeds in it.
- Observed nonfood-contact equipment in poor repair, buffet hot hold sneeze guard lift up door is cracked in half and bring held together with clear tape.
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.not washing hands before appling gloves. Corrected On Site.
- Critical - sausage 131F and cooked eggs 109F not held at 135 degrees Fahrenheit or above.recommend to reheat to 165F
- Critical - thermometer provided to measure temperature of food product is broken.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pancake batter in the machine is at 72 degrees F. Corrected On Site, establisment uses time as a public health control, battee time marked.
- Critical - Observed soil buildup inside kitchen ice bin. Corrected On Site.
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair, plastic food pans are cracked and melted.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter pats on the buffet are at 63 degrees F. Corrected On Site, food service employee discarded.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, pancake batter label states "use room temperature water" to make batter and interior of pancake making machine states "make sure mix is at rom temperature. Batter ingredients list contains whey and whole egg. Corrected On Site, food service employee discarded batter due to breakfast shift has ended.
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12/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination, apples on buffet.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, stem thermometer reads at 20 degrees F in ice slush. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Observed single-service articles stored without protection from contamination, brewer filters stored uncccovered on top of coffee brewer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, scrambled eggs and sausage on the buffet are at 126-128 degrees F. Corrected On Sit, food employee discarded.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Observed equipment in poor repair, several plastic hot hold containers are severely cracked and damaged.
- Critical - Observed food being cooled by nonapproved method, cooked eggs cooling in a container covered with plastic wrap.
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5/26/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, half & half creamers at the customer self service coffee area are at 67 degrees F, food employee stated creamers were stocked more than 4 hours ago. Stop Sale issued.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above, sausage at the buffet is at 125 degrees F. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, reach in cooler in the dry storage room.
- Observed employee with no hair restraint, food employee with loose unrestrained hair.
- Observed nonfood-contact equipment in poor repair, lift up lid on buffet area hot hold unit is broken and being held together with tape.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Unwrapped single-service utensils not presented so that only the handles are touched, plastic knives on buffet. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.
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7/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed bisquits in display unit are at a height where sneezeguard doesn't adequatly protect them from potential customer cross contamination, also bread/muffins stored in units with lift up lids that allow for potential customer cross contamination while product is being dispensed from them. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, plastic straw-like stirrer sticks at the customer self service area.
- Observed single-service articles stored without protection from contamination, brewer filters stored uncovered on top of the brewing equipment. Corrected On Site.
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3/18/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, display containers on buffet for danish, muffins, and bread with lift up lids.
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8/25/2009 | Routine - Food | Call Back - Complied |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, display containers on buffet for danish, muffins, and bread with lift up lids that allow for potential customer cross contamination when product is bei dispensed. Repeat Violation.
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Warning Issued |
| No report available. | 4/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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