- Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers at three compartment sink. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler near cashier station
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Several cracked and damaged **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon 50°, chicken 49° greens 48° corrective action taken. Moved food items to alternate holding unit. Operator contacted repair service.
- Intermediate - Cutting board(s) stained/soiled. At cookline nearest kitchen
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometers in front reach in cooler inaccurate to 10 degrees
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment and utensils not properly air-dried - wet nesting. POT N PANS AT DISH WASHER STORAGE AREA
- Basic - Equipment in poor repair. CHIP N PICKLE COOLER HAS PUDDLED
- Basic - Soil residue build-up on nonfood-contact surface.DISHWASHER
- 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. CHLORINE
- Intermediate - Hot water not provided/shut off at employee handwash sink. BOTH BATHROOMS
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. CUSTOMER SELF SERV
- 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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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair. Cold holding equipment incapable of 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. Buffet **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Pasta salad, cuscus, humus, potato salad, boiled eggs, cut lettuce and yogurt found to be at 48-50°F. Less than 4h out of temperature according to mgr, moved to the walk in cooler. New products were placed under time control.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touching trash can then clean equipment. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Humus, roasted tomato, cheese, cut melons in the French cooler. Implemented time control. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Cheese, pasta salad, boiled eggs, bean salad, dairy products, implemented time control **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese cake, whipped fruit, salads in the front counter display unit, according to mgr is not for sale. For display only sign posted. **Corrected On-Site**
- Intermediate - Buffet line refrigeration unit 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.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Retrooms
- 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. French cooler, front counter display case.
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed an enployee beverage container on a food preparation table or over/next to clean equipment/utensils. warewashing area clean equipment shelf. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at the frontline reach in cooler. Corrected On Site. iced down to 41 degrees fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cookedonions. Corrected On Site. discarded.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cheese reach in cooler on the make.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. french reach in cooler.
- Critical - Hot water not provided/shut off at employee hand wash sink. restrooms.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, dressings at the cheese cooler on make. Corrected On Site. ice bath
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, salami, cut melons, dressings, sauces in the french cooler. Corrected On Site. less than 4h out of temperature, moved to another unit capable of maintain proper temperature and iced down.
- Critical - Vacuum breaker mising at hose bibb. backflow preventer needed at each end of the splitter , mop sink.
- Critical - Working containers of food removed from original container not identified by common name. spray bottle with water. Corrected On Site.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Missing drain plug at dumpster. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.Row shrimp next to grapes, wi cooler. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.use 3 compartment sink while fixed.
- Missing drain plug at dumpster.
- Critical - Observed buildup of grease on racks in the oven.
- Critical - Observed buildup of slime in the interior of ice machine dispenser nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Diswasher Corrected On Site.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Recently prepared sandwiches for take-out in beverage-air reach-in cooler on frontline by register at 55-68 degrees. Immediately, all sandwiches have been put into working cooling unit maintaining 41 degrees or below. Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. beverage-air reach-in cooler on frontline by register at 60 degrees. Service Repair Company was called and showed up during Inspection to repair the unit. Manager knows annd agreed to not to use this unit until it can maintain 41 degrees or below. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. in double door beverage-air reach-in cooler on frontline by register Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cooking surface of pro-max grill
- Observed build-up of dust or dirt on nonfood-contact surface. fan guard in walk-in cooler
- Observed build-up of dust or dirt on nonfood-contact surface. A/C vents on frontline
- Observed floor area(s) covered with standing water. in dishwash area by water heater Repeat Violation.
- No copy of latest inspection report.
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. 2 thermometer in holding unit missing. Front line.
- Critical. Observed food stored on floor, WI frezer.
- Critical. Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.Use 3 compartment's sink instead. Provide report for repairs by 5-6-10.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda and icecream machine dispensing nozzles. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed about 3 small flying insects in the mop sink area. Extermination in progress. see District office files for last report on 4-22-10.
- Observed floor area(s) covered with standing water.Dishwasher room.
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-24-1 Observed buildup of slime on icecream dispensing nozzles.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
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2/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site
- Critical. Broken thermometer in holding unit, front line.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime on icecream dispensing nozzles.
- Observed leaking pipe at mop sink.
- Observed garbage on the ground and/or pad around dumpster.
- 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.
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12/2/2009 | Routine - Food | Warning Issued |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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