- Basic - Reach-in freezer gasket torn/in disrepair. **Warning**
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09/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Reach-in freezer gasket torn/in disrepair. **Warning**
- High Priority - Chlorine sanitizer solution exceeds the maximum concentration allowed. Kitchen staff used chlorine for sanitizer in 3 compartment sink. Sanitizer observed at +200 ppm. Chlorine Sanitizer was replaced with quatinary sanitizer. Observed at 400 ppm **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food- observed proof that cfm class was taken on 6/18/14; has not received results at this time. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. Observed proof that cfm class was taken on 6/18/14; results have not yet been received. **Warning**
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07/10/2014 | Routine - Food | Warning Issued |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on breakfast buffet
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter packets 70° less than 4 hours. Recommended rapid chill. **Corrected On-Site** **Warning**
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Egg container cracked **Corrected On-Site**
- Observed reach-in cooler gasket torn/in disrepair.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- food containers cracked Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.- 300+ Corrected On Site.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.-food containers cracked
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method.-tightly covered lid
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave mildly soiled.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.- operator educated on time as a public health control Corrected On Site.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.-sausage gravy at 119 degrees. Corrected On Site.
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6/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed leaking pipe at plumbing fixture. observed under three compartment sink
- Critical - Observed potentially hazardous food thawed at room temperature. observed package of eggs thawing in handwash sink
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit./ small refrigerator buffet area
- Critical. Observed cloth used as a food-contact surface./to cover biscuits Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Observed personal care item improperly stored /cigarettes on microwave Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./3 compartment sink Corrected On Site. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths Corrected On Site.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature./commercially processed eggs (still frozen) Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./top of hot food case door broken off sausage/biscuits not protected from contamination Repeat Violation./sent for administrative action 3/16/10
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation./sent for administrative request 3/14/10
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation./sent for administrative request 3/16/10
- Critical. Observed handwash sink used for purposes other than handwashing./defrosting frozen product Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./chlorine in 3 compartment sink at 200 ++ Repeat Violation./sent for administrative action 3/16/10
- 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. Repeat Violation./sent for administrative action 3/16/10
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./top of the hot food case door broken off sausage/biscuits not protected from contamination/observed that the top of the food case door was still broken off sausage/biscuits are still not protected from contamination/Core concept told establishment that the sneezeguard was effective enough-I had explained that it wasn't and showed manager the situation the door has to be replaced
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./ establishment has the improper test kit
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths./observed establishment utilizing improper test kit
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed./3 compartment sink/the chlorine sanitation is still exceeding the maximum concentration allowed 200 ++ was reading
- Critical. Violation: 53B-08-1 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./there was still no proof of employee training
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3/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./top of the hot food case door broken off sausage/biscuits not protected from contamination
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed/ wiping cloths
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./3 compartment sink
- 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.
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1/8/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above/ hot foods on buffet not maintaining proper temerature Corrected On Site. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination./coffee stirrers on self service line
- Observed ceiling light shield cracked kitchen area Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Observed bottle soap improperly labeled Corrected On Site.
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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