- Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine area.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Over mop sink, tiles have been set to the side for maintenance purposes.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in self serve areas, 2 locations in the dining room. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table with food, in the kitchen.
- Basic - Lime scale build-up inside water dispenser on juice machine, in kitchen.
- Basic - Single-service items stored on floor. Dry storage closet #2, water main closet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale. Pork 52°, shred cheese 66°, peppers and onions 52°, salad mix 54°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 98°, scrambled egg 102° on the prep table in the kitchen. Moved to reach in cooler uncovered.
- 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. Shred cheese and diced ham in bread cooler.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan may be available on line for this establishment. Waffle batter.
- Intermediate - Reach-in cooler 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. Reach in cooler on the corner, the bread cooler, pork 52°, cheese 66°, peppers and onions 52°, salad mix 54°.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Bowls on buffet line not inverted/protected.)
- 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. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans stacked wet)
- Basic - Single-service items stored on floor. (Case of to go plates on floor)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Along edge of interior white panel) **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. (Carts blocking hand wash sink) **Corrected On-Site** **Repeat Violation**
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. (Grated vent cover in kitchen) **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. (Powdered sugar) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Along edge of interior white panel) **Repeat Violation**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No soap provided at handwash sink. (In kitchen area)
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Drawer in buffet area has spilled packets of syrup) **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. (Grated air vent in kitchen)
- Basic - Food stored in holding unit not covered. (Ice on buffet counter not covered) **Corrected On-Site**
- Basic - Food stored on floor. (Case of coffee on floor) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (Scrambled eggs in holding cabinet 119°f) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- Intermediate - Encrusted material on can opener.
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/26/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads and apples
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12/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads and apples
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/21/2012 | Routine - Food | Warning Issued |
- Clean utensils not stored inverted or in a protected manner.
- Critical - No Certified Food Manager for establishment.
- 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.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards (yellow and tan)
- Critical - Observed potentially hazardous food thawed in standing water. roastbeef Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. moz. cheese
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. chicken, eggs
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2/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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