- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Inside bulk food containers.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Paper menu used as liner for food container.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Fried chicken. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water, eggrolls. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - Establishment advertised scallops on the menu/menu board but served imitation scallops/seafood nuggets.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Onions
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Hole in wall. Dining room area
- Basic - Nonfood-grade bags used in direct contact with food. Grocery bags
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reuse of single-use number 10 cans.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Dish pans in walkin cooler
- High Priority - Raw animal food stored over ready-to-eat food. Garlic and eggs
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Packaged food has no English labeling.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Reuse of single-use number 10 cans.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Grease accumulated under cooking equipment.
- Basic - Light not functioning.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
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