- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Single-service items stored on floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cream cheese in cooler next to coffee maker 47° f. Door left ajar. Move to other working cooler. Verify cooler can hold at 41° f or below.
- 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 . Food is only left out for three hours , then discarded.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written procedure doesn't indicate how foods will be time stamped. **Corrected On-Site**
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10/24/2014 | 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. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Omlet 128° f, sausage gravy 126° f.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.Reading 40° f @ 32° f,
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/25/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.Reading 50 ° @ 40 ° f. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Book in kitchen, certificate not completed. **Warning**
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7/15/2013 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter in pancake machine held at room temperature. operator will use Time as aPublic Health Control.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot food temperature on breakfast bar ranging from 119-128? f. operator agrees to use Time as a Public Health Control.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient air temperature in small cooler on breakfast bar holding milk, eggs, yogurt 58 dEgrees F. Taken out of service. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of eggs in small cooler on breakfast bar 52 degrees F. Out of temperature less than four hours. Operator has new cooler on order - agrees to keep eggs, milk in kitchen cooler until new cooler arrives.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cheese omlet on Breakfast 112 degrees F. Operator agrees to use Time as a Public Health control - omlet will be discarded at end of breakfast period. 6:30 a.m.- 9:30 a.m.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized. No sanitizer available at three compartment sink in kitchen.
- Critical - No conspicuously located thermometer in holding unit. Small cooler on buffet holding milk, yogurt. This violation must be corrected by : 6/19/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of milk in cooler closest to kitchen door 49 degrees F. This violation must be corrected by : 6/19/12.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Batter bags for pancake machine need to be time stamped and used or discarded within four hours.
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6/18/2012 | Routine - Food | Warning Issued |
- Violation: 14-33-1 Observed equipment in poor repair. Lexan pan used for omlets on buffet cracked.
- Violation: 29-08-1 Plumbing system in disrepair. Hot water faucet on handsink- inadequate pressure.
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5/23/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-33-1 Observed equipment in poor repair. Lexan pan used for omlets on buffet cracked.
- Violation: 29-08-1 Plumbing system in disrepair. Hot water faucet on handsink- inadequate pressure.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/01/12.
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3/1/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/01/12.
- Critical - No conspicuously located thermometer in holding unit. Cooler on buffet holding milk.
- Observed equipment in poor repair. Lexan pan used for omlets on buffet cracked.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of hard boiled eggs in middle reach in cooler in kitchen 47 degrees F. This violation must be corrected by : 3/01/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Temperature of milk in small black cooler on buffet line 53 degrees F. This violation must be corrected by : 3/01/12.
- Plumbing system in disrepair. Hot water faucet on handsink- inadequate pressure.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Temperature of eggs 109, gravy 108 degrees F on buffet line. Hot food may be held under 135 degrees F provider a written Time as a Public Health Control plan is in effect. This violation must be corrected by : 3/01/1 .
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2/29/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Small cooler on buffet holding eggs, yogurt.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Temperature of sausage 127 degrees F. sausage gravy 131 degrees F on buffett. Food may be held out of temperature up to 4 hours provided a written Time as a Public Health control is in place. (left copy)
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Small cooler Holding yogurt and eggs.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor. Cases of dry pancake mix stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of eggs on buffet 49 degrees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Eggs on breakfast buffet 129 degrees F.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Temperature of eggs 114, sausage gravy 117 degrees F on breakfast buffet. Out of temperature less than 4 hours. (buffet open 6a.m. to 930a.m.) Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Milk cooler on buffet.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Using three compartment sink to wash hands.
- Critical. Equipment food-contact surfaces and utensils not sanitized. No sanitizer available at three compartment sink.
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Yogurt/milk cooler on breakfast bar.
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on kitchen floor...lbehind ice machine in kitchen area.
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/28/2009 | Routine - Food | Warning Issued |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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