- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Shredded cheese
- Basic - Water leaking from faucet/faucet handle. Hand wash sink cook area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 56°, cut lettuce 51°, shredded cheese 48° Corrective action taken: placed in walk in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Raw ground beef over fully cooked chicken wings.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. Rear hand wash sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Rear hand wash sink
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Portion cup in potatoes.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food storage container/container lid cracked or broken. Through out establishment.
- Basic - Food stored on floor. Oil jug.
- Basic - Ice buildup in walk-in freezer. By door.
- Basic - Interior of freezer door in disrepair/has exposed insulation.
- Basic - Interior of ice bin with rust that has pitted the surface. Left end, service counter.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. On dry storage shelf.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Container of medicine improperly stored. Cold/flu meds over back prep table.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over fries, drawer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Hamburger over fries, chest freezer.
- High Priority - Shell eggs in use or stored with cracks or broken shells. 2 places,1 egg each flat.
- High Priority - Toxic substance/chemical improperly stored. Degreaser on drain board.
- Intermediate - Employee scooping ice from the storage container with cup, instead of using a utensil.
- Intermediate - Material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Violation: 15-30-1 Shelves attached to walls in DISHAREA not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation.
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7/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.STALL DOOR DOES NOT LOCK LADIES ROOM
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOKLINE REACH IN COOLER AMBIENT AIR 46 F
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.FLOOR OF WALK IN COOLER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.HANDSINK AT DISHAREA
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.GREEN SMALL BOARD
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.COOK RINGS AND WATCH
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.ICE SCOOP
- Observed old food stuck to clean dishware/utensils.PLATES
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.EGGS ON COOKLINE 78 F, BEEF 44 F COOKLINE ,REACHIN,SAUSAGE 44 F COOKLINE REACH IN ,HALF AND HALF ON COUNTER 68 F
- Observed residue build-up on nonfood-contact surface.MICROWAVE
- Shelves attached to walls in DISHAREA not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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7/13/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold water not provided/shut off at employee handwash sink.FRONT BAR
- Food-contact surface not smooth and easily cleanable.LIDS CRACKED
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.QUAT
- 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. Repeat Violation.
- Critical - Observed employee improperly washing hands.LESS THAN 20 SECONDS
- Observed ice scoop with handle in contact with ice.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food.BEEF OVER FRENCH FRIES IN REACH DOWN FREEZER
- Observed residue build-up on nonfood-contact surface.TOP OF DISHMACHINE
- Observed single-service items stored on floor.NAPKINS AND CUPS
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.CRACK AT BACKDOOR
- Plumbing system in disrepair.HANDSINK FRONT BAR
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.EGGS
- Wet mop not hung to dry.
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5/24/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Observed no proof of required employee training.
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5/24/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- 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. Original certificates required.
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2/14/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Management did not know cooling critical limits. (times or temperatures), big five
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage gravy 53 degrees f. Placed in walkin cooler around 2:30 or 3:00 am. Temperature taken at 11:20 am was 59 and 53 degrees f.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.peppers and onions
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spoons on cloth towel. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on shelf bracket.
- 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. Original certificates required.
- Critical - Observed food being cooled by nonapproved method. Waffle batter, brown and white gravies placed in walkin cooler before 6 am is covered and is 45 and 48 degrees f. Sausage gravy placed in walkin cooler around 2:30 to 3:00am was covered and temperature taken at 11:20 am was 59 and 53 degrees f.
- Critical - Observed soil buildup inside ice bin. mold like buildup
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Waffle batter placed in walkin cooler before 6:00am was covered and 45 degrees f
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12/9/2011 | Routine - Food | Warning Issued |
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee improperly washing hands. less than 20 seconds Corrected On Site.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. Person in charge unable to answer sanitizer level questions.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. White gravy 110 degrees f Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 400 Corrected On Site.
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3/30/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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