- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on cook line wearing a bracelet
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over cut lettuce in RIC
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese at room temp
- 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. DM 0 ppm chlorine **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Lidocaine stored over food prep area **Corrected On-Site**
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table next to grill
- 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. DM 0 ppm chlorine, after priming DM 50 ppm chlorine **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat balls 106° F in crockpot for approximately one hour according to operator, corrective action taken temp dial turned up.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Under prep table by grill
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline shelf over reach in cooler cutting board
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon and whisk at cookline side prep table.
- Basic - Reuse of single-use articles. Observed employee wash hands while wearing single use gloves.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked sausage at 92?f sitting on cookline under heating lamps on shelf.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed cut tomato at 50?f in expo line reach in cooler next to ware washing area
- 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. Observed at 0ppm on two tests. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cookline
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed liquid pasteurized egg at 63?f in cookline reach in cooler across from prep sink. Observed cooked sausage at 53?f in back prep area pizza prep reach in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed back prep area employee rinsing and peeling raw shrimp in back prep area handsink
- Intermediate - Reach-in cooler 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. Observed expo line reach in cooler directly next to ware washing tea at ambient temperature of 50?f. Observed back prep area pizza prep reach in cooler at ambient temperature of 58?f. Operator removed all potentially hazardous food out of both units.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meatballs /sauce
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 11st 2 runs Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. bar a and seats added
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. seating
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. meats and soup
- Critical - Observed toxic item stored by utensils. spray Corrected On Site.
- Observed unnecessary items on the premise. rear area
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- must have food handler training
- still not using datemarking
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6/22/2012 | Routine - Food | Call Back - Complied |
- Critical - must have food handler training
- still not using datemarking
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6/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- No plan review submitted and renovations in progress. if adding back room
- Critical - No professional hygiene and/or foodborne illness training provided. 6 employees
- 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 combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. crab salad turkey ham
- Critical - Observed dead roaches on premises. 3 rear restroom
- Critical - Observed employee improperly washing hands. less than 10 seconds
- Critical - Observed incorrect information on Hotel and Restaurant license.82 seats
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage cookline 106f
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. bbq and chili Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 40 link sausage
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6/15/2012 | Routine - Food | Warning Issued |
- Critical - Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- No plan review submitted and renovations in progress. if adding back room
- Critical - No professional hygiene and/or foodborne illness training provided. 6 employees
- 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 combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. crab salad turkey ham
- Critical - Observed dead roaches on premises. 3 rear restroom
- Critical - Observed employee improperly washing hands. less than 10 seconds
- Critical - Observed incorrect information on Hotel and Restaurant license.82 seats
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage cookline 106f
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. bbq and chili Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 40 link sausage
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6/15/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. 4th run
- Critical - Employees not informed of acceptable sanitary practices. dishmachine requirements
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Corrected On Site.
- Critical - No list of certified food service managers available at the 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. 6 employees expired
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sausage
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1/14/2012 | Routine - Food | Warning Issued |
- Critical - Employees not informed of acceptable sanitary practices. proper use of gloveware
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. 150 seats
- Critical - Hand sink missing in food preparation room or area. resusitated ar area
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. 150 seats
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. potatoes sausage
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage 128f
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Carbon dioxide/helium tanks not adequately secured.
- 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
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9/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Island Cafe, 305 Collier Avenue #a, Everglades City, FL »