- Basic - Clean linens stored on floor. Towels used to wipe down the fryers were on the floor **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. White towels in contact with bread **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Male employees **Repeat Violation**
- Basic - Large amount of unused equipment/supplies present. Stored in dry storage **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Steel door edges in the rear storage area
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 47. 47. The setting to the new refrigerator was too low.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Sour kraut 105. 125. At the steam table at the front counter.
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. White towels in contact with hot dog buns at the front counter
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. The facility has enough equipment where all the employee foods can be stored in one unit as apposed to using four units
- Basic - Large amount of unused equipment/supplies present. In a pile in the rear storage area
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 48 in unit 4, the unit has a block of ice which is not allowing proper air flow. Milk discarded by the Manager
- 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 in unit 4
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface when in contact with the buns **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. All male employees
- Basic - Large amount of unused equipment/supplies present. In the rear storage area **Repeat Violation**
- Basic - Lime scale build-up inside ice machine.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 45 in unit 4. Cheese 44 in the door panel of the black unit
- Intermediate - Refrigerator 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. Unit 4 has a block of ice and its incapable of maintaining foods at 41
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Rear storage area
- Critical - Observed buildup of slime and residue on soda dispensing nozzles, heads and body to the unit at the front counter
- Critical - Observed cloth used as a food-contact surface. In contact with buns in the steamer at the front counter
- Critical - Observed employee improperly washing hands. AOP employee failed to use the towel to turn off the water after washing hands. **Corrected On-Site**
- Observed employee with no hair restraint. Cook
- Observed equipment in poor repair. The reach in cooler at the front counter is leaking and a towel has been placed in the unit to absorb the over flow
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a band on wrist while working with exposed foods **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 47 in the top portion of the reach in cooler at the front counter.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- 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. All but 1 employee training was expired on 4.16.12
- Critical - Observed cloth used as a food-contact surface. white towel in contact with hotdog buns in the steamer box at the front counter
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Food prep employee at the front counter wiped hands on pants then proceeded to handle bread bun container, without washing hands to break the contamination cycle Corrected On Site.
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler at the front counter is operating at 46 f degrees. see comment section
- Critical - No water system approval reports on-site.
- Critical - Observed employee foods not segregated in holding unit. poultry in unit # 2.5
- Observed employee with no hair restraint. Owner cooking at the front counter. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. food residue/ dust in the prep reach in cooler at the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese sliced 55, 47, and hotdog 46 in the front counter prep reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chili, cheese open not dated
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. macaroni salad multiple locations. oopen not dated.
- Critical - Observed raw animal food stored over ready-to-eat food. poultry raw non commercially wrapped over other foods, vegetable, cheese etc in the reach in cooler #2.5
- Critical - Stem type thermometer not within the intended measuring range of use. 0-220 f degrees or intended range
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Missing drain plug at dumpster.
- Observed employee with no hair restraint. Male employees.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. on all emplooee
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.0raw sausage over rte @ back ric
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law. cheese @ back 2 door ric & not date labeled, held 2-3 days
- Critical. Working containers of food removed from original container not identified by common name. hot peppers in ric @ back
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice scoops in dipper well ; water not running
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/23/2009 | Routine - Food | Warning Issued |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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