- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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5/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Black beans 50 f, meat sauce 53 f in glass cooler close to office **Warning** On cb pasta 50 f,heavy cream 60 f,meat sauce 49,cream cheese 49 f in glass reach in cooler close to office
- High Priority - Roach activity present as evidenced by live roaches found. One live on electrical outlet in the kitchen next to prep table. **Repeat Violation** **Warning** On cb 2 live inside the oven and 4 live on the wall next to prep table and reach in cooler, on live on floor under prep table next to reach in cooler.
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5/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Black plastic plates **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site** **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.'The Division License for 2014 has not been renewed at this time. The license fee plus a $100 late fee if paid by May 31, 2014. If not paid by June 1st your license will be considered delinquent and additional penalties will be applied.' Operator paid online and checked. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Roasted vegetables 72 f. Reheated and started process again. Second temp. 168 f **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook Don handled roasted vegetables with bare hands . Advised operator to reheat the vegetables or discard. Operator reheating. Will take second temp. Second temp 168 f **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Black beans 50 f, meat sauce 53 f in glass cooler close to office **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live on electrical outlet in the kitchen next to prep table. **Repeat Violation** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep person handled soiled glove with new gloves on and did not change gloves **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On top of green cutting board in the kitchen **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By office door **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen by the grill. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Roasted vegetables cooling longer than two hours at 72 f. Reheated . Second temp. 168 f **Warning**
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5/28/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Red ,white and blue cutting boards **Warning**
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1/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Red ,white and blue cutting boards **Warning**
- Basic - Dead roaches on premises. 4 dead on pest activity monitoring glue boards in the kitchen by stove and two under dry storage shelve. Mgr removed and discarded both boards **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Black plates **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell pasta 45 f and diced ham 46 f in glass door cooler **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live on the glue board under dry storage shelve by the kitchen mgr discarded the glue board, one live behind time card rack, mgr killed and cleaned. Three live under dry storage shelves in dry storage room / prep area .( storage shelves by the walls and prep table in the middle) **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic container stored in HWS in the kitchen **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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12/30/2013 | Routine - Food | Warning Issued |
- Basic - Food stored in holding unit not covered. / watermelon / glass cooler / **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / front counter and prep area.
- Basic - Single-service articles not stored inverted or protected from contamination. / dry storage area. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / cook area, dry storage area.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / pasta salad at 45F / prep cooler / moved to reach in freezer / temperature rechecked at 41F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw eggs over vegetables / glass cooler / **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw beef at 45F / prep cooler / moved to reach in freezer / temperature rechecked at 40F. **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. / milk opened on 4-25-13.
- High Priority - Toxic substance/chemical improperly stored. / on top of cooler / front
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. / flat grill, grill.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / milk opened 2 days ago / glass cooler.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. / hand sink outside the office.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / cook line.
- 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.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Walkway between front of establishment and kitchen.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean utensils hanging on wall rail - wall behind utensils is soiled.
- Floors not maintained smooth and durable. Around dishwash area.
- Critical - Hand wash sink lacking proper hand drying provisions. Restroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Near cookline.
- Critical - No conspicuously located thermometer in holding unit. Sandwich prep make table.
- Observed attached equipment soiled with accumulated dust. Accumulation of dust on ceiling fans.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Reach in cooler by cookline. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Dirty wiping cloth and soiled knives/utensils observed in sink.
- Observed old food stuck to clean dishware/utensils. Hanging utensils by cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese slices 45F in make table.
- Observed single-service articles stored without protection from contamination. Catering cvontainers not stored inverted. Top of oven.
- Observed utensils in poor condition. Cracked/slip spatula. Cookline.
- Observed wall soiled with accumulated food debris/dust. Next to handsink and wall by utensil storage - cookline area. A number of walls throughout facility.
- Plumbing system in disrepair. Pipe under handsink broken. Handsink at front counter - sink not in use as front of establishment no longer open to customers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Roasted turkey - cooked 6/18 nnot date marked. Recommend dating all foods as cooked/prepared/opened.
- Wall not smooth and easily cleanable. Under handsink - cookline area.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable - kitchen prep station.
- Violation: 15-29-1 Observed mop/service sink in disrepair - not in use - operator not washing mops - operator disposing mop heads.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 32-10-1 Covered waste receptacle - lid broken - unisex bathroom.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions - next to kitchen office.
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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2/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle - lid broken - unisex bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site - 50-100ppm.
- Critical - Hand wash sink lacking proper hand drying provisions - next to kitchen office.
- Critical - Hotel and Restaurant license not properly displayed.
- 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. Proof of training for only one employee.
- Non-handled scoop used in garlic container - reach in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable - kitchen prep station.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - after sampling/tasting raw vegetables, employee failed to wash hands and continued cutting/dicing.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - employee observed with bracelet on wrist. Repeat Violation.
- Observed ice scoop with handle in contact with ice - kitchen ice machine.
- Observed mop/service sink in disrepair - not in use - operator not washing mops - operator disposing mop heads.
- Observed personal care item stored with food - shirt hanging from trolley used to store muffins/baked goods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - butter at cookline - stored 1-1.5 hours ; half and half - stored more than 4 hours above 41F.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours - whole cuts of ham and roast beef 50F after 4 hours ambient cooling [after use for slicing].
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) - whole cuts of ham and roast beef; half and half tubs.
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2/20/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored./ baking pans must be inverted.
- 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. Pro
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./ by office.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ rings
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ham 45f in ric
- Critical - Observed raw animal food stored over ready-to-eat food.chicken strips over potatoes in freezer.
- Observed single-service articles improperly stored. spoons not inverted./ platter lids as well.
- Critical - Observed uncovered food in holding unit/dry storage area./ coconut flakes and chocolate chips.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served./ potatoes and cream cheese icing Corrected On Site.
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9/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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