- 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 . Breakfast bar open 4 hours or less only. Product discarded at end of service.
- 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 opened yesterday.
- 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. Housekeeper filling in on breakfast bar.
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. In contact with bread.
- Basic - Open dumpster lid.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Cream cheese - discarded. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Antiseptic instead of handwash . Priority: Intermediate
- High Priority - Bathroom to work-no handwash. Priority: High Priority
- Basic - Contaminated FCS not sanitized before use. Dispensers on breakfast buffet wiped with disinfectant cleaner only. No approved sanitizer used after the clean step. Priority: Basic
- High Priority - Food not discarded at end of time limit. Pancake batter, cream cheese, and butter returned to refrigeration after utilizing Time as Public Health Control. Priority: High Priority
- Basic - Food stored on floor. Packaged food stored on office floor. Priority: Basic
- Intermediate - In house training work not per code. Priority: Intermediate
- Intermediate - No paper towels at HWS. Priority: Intermediate
- Intermediate - No person in charge of establishment during operation. Priority: Intermediate
- Intermediate - Self service PHF container not cleaned every 24 hours.(Buffet equipment). Priority: Intermediate
- High Priority - Stop sale operator continued to use food pancake batter, cream cheese, and butter returned to refrigeration after utilizing Time as Public Health Control. Priority: High Priority
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs at 46? due to door opening frequently. Will discard at close.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles stored without protection from contamination- not inverted on buffet. Corrected On Site.
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- upright refrigerator cold holding at 45-46F. This violation must be corrected by : 6/14/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- Meat and dairy and ready to eat foods in reachin at 45F-46F corrected by moving to different cooler. Corrected On Site.
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6/13/2011 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed- 500ppm in bucket corrected to 200ppm. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above- scrambled eggs on buffet at 125F. Corrected On Site.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed hardboiled eggs stored in undrained ice. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food- raw eggs over bread and milk. Corrected On Site.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles stored without protection from contamination- tableware not inverted on buffet. Corrected On Site.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above- precooked eggs and ham at 112F in display case on buffet. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength- using dish soap instead of sanitizer. Corrected On Site.
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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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