- Basic - Food stored on floor. Box of chips, mgr placed them on shelf, storage area **Corrected On-Site** **Repeat Violation**
- Basic - Utensils in poor condition. Cracked ice scoop, discarded by mgr **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By handsink, cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 65° butter at cook line and prep table, corrective action: wrote time, explained time as public health control
- High Priority - Produce with mold-like growth. See stop sale. One tomato, discarded by mgr **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad made on 7/6, chili-canned 7/6, both discarded by mgr **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. At cook line, corrective active: mgr placed them in cooler **Repeat Violation**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Intermediate - Encrusted, soiled material on slicer. Dried tomato seeds in it
- Intermediate - Food-contact surfaces encrusted with grease/dust and/or soil deposits.vents in true cooler **Repeat Violation**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One in may 2014
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In storage area **Corrected On-Site**
- Basic - Food stored on floor. Oil jug, kitchen **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ice machine room
- Basic - Plumbing system in disrepair. Back handsink not draining properly
- Basic - Reuse of single-service articles. For grits, ridges on it, storage cabinet **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to handsink, front counter **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over pre cooked bacon, raw hamburgers-opened over potatoes in freezer **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. By cook line, explained time as public health control, corrective action: placed in cooler
- High Priority - Toxic substance/chemical stored by or with food. Above soda syrup, ice machine room **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. Vent in upright cooler
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 30° foods at 41°, white cooler in storage
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cold cut in back cooler **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink and at ice machine **Corrected On-Site**
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer in middle compartment. Poster provided. **Repeat Violation**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm.
- Intermediate - Cold water not provided/shut off at employee handwash sink. By triple sink.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers in rear storage area. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food manager certification expired. L. Scofield exp. 2-15-13. Operator was able to show me proof that the manager has retaken the test and should have her results any day now.
- Intermediate - No certified food manager for establishment.
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4/1/2013 | Routine - Food | Warning Issued |
- Critical - Interior of ice machine is slimey. Can opener was soiled.
- Wiping cloth on prep table.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Had sanitizer in middle compartment, rinse last step. Refer to poster if needed for correct set up. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food with mold-like growth, sour cream watery, seperated and lumpy with pink coating.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not date marked after opening, sour cream, turkey- in back reach in.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, dishwashing sink. Corrected On Site to 100 ppm.
- Observed single-service items stored on floor by ice machine in puddle of water- Solo plastic cups.
- Critical - Stop Sale issued due to adulteration of food product, sour cream spolied.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, on cutting board.
- Critical - Observed buildup of residue on/around soda dispensing nozzles and flat splash plates.
- Critical - Observed food being cooled by nonapproved method. Hot hot dog in cooler in sealed plastic bag. Corrected On Site, opened bag for faster cooling.
- Critical - Observed hand wash sink used for purpose other than washing hands, dumping ice.
- Critical - Observed interior rack of microwave soiled.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine in spray bottle.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination by customers; unwrapped in open flat baskets.
- Critical - Observed soil buildup inside drink ice bin, rear top.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Air temperature in reach in cooler showing 48 degrees F.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, bar. Corrected On Site.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination, apples, peaches.
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, lunch meats, sour cream, etc.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausages are 113. Still Re-heating in hot dog unit per operator, see 3c violation.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding, sausages. Re-heat before placing into hot holding unit. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands after handling money.
- Food-contact surface not smooth and easily cleanable, paper towel under cooked hamburgers in hot dog unit.
- Critical. Electrical junction box on wall in store room missing cover. For reporting purposes only.
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Eggs dated 11/07 in glass display cooler, today's date is 11/16. PIC discarded. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, eggs. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken salad at 48 degrees. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, eggs over lettuce in reach in cooler. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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