- Basic - Dishmachine has no data plate/operating specifications. For chlorine dish machine
- Basic - In use spatula stored in cracks between pieces of equipment. Spatula under panini machine on front counter, manager removed spatula. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Bags of soup defrosting in standing water in prep sink, manager turned on water **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. On non chemical side **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta, sour cream, tuna, chicken salad, pasta, cut tomato 46-50°, sliced cheese 48° on front counter, recommended adding lids **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gumbo 116°, chicken 130° on steam table front line. Manager reheated both foods in microwave to 165° **Corrected On-Site** **Repeat Violation**
- High Priority - Small flying insects in buffet area. Small flies around customer Buffett in dining area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Upper left corner of ice machine was moldy **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Cutting boards have food debris inside of holes on sides where they are connected to prep table. **Repeat Violation**
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. Below prep sink and below triple sink.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on dish rack across from dish machine. **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. On ice machine, black gasket is deteriorating/ coming apart.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from microwaves. Manager added thermometer to cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 50°, cous cous 48° on buffet table, manager voluntarily discarded cous cous and eggs which were stacked too high. Turkey on cook line 47°, manager took back to walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. chicken grilled 109°, meatballs 131°,sauerkraut 109°, on cookline, corrective action, reheated items to 165° in microwave.
- High Priority - Vacuum breaker missing at mop sink faucet. On non chemical side.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Old debris on knife storage in rack above prep sink back of kitchen.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager thought dish machine was a heat machine until last inspection was reviewed with him. Manager stated that chlorine wasn't used in this store, yet dish machine was using chlorine sanitizer.
- 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. 1 employees are expired. **Repeat Violation**
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottle of water near entrance to kitchen where employee drinks are stored on wall rack. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on dish rack. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths along prep line. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth bucket stored on floor in area near dish machine. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Along prep line: tuna salad 48°, cut tomato 48°, and pico de gallo 49°. Operator replaced items.
- 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. **Repeat Violation**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins behind front counter.
- 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. Tongs in meat on hot line. **Corrected On-Site**
- Basic - Soil residue build-up on self-service drink machine. Around soda nozzles.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket on shelf with bread under front counter. **Corrected On-Site**
- 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.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken and tuna salad 45'F-47'F corrective action moved to walkin cooler
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs stacked wet
- Basic - Food stored in a location that is exposed to splash/dust. Bread container behind hand wash sink **Corrected On-Site**
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1/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic tubs stacked wet on shelf
- Food-contact surface not smooth and easily cleanable. sheet pans have buildup
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher handled soiled dishes then clean ones without washing hands told manager Repeat Violation.
- Observed personal care item stored with food. backpack on top of soda boxes
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pasta, prep line, 49'F corrective action time marked 10:30 will be discarded at 2:30
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic tubs stacked wet in dry storage room Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher handled dirty dishes then clean dishes without washing hands or changing gloves Corrected On Site. washed hands changed gloves
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. plastic containers stacked wet on various shelves throughout facility
- Critical - Observed buildup of slime on water dispensing nozzle in dining area.
- Observed cutting board grooved/pitted and no longer cleanable. wooden one on prep line Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. pasta tightly covered in walkin cooler Corrected On Site. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine greater than 200ppm at dish machine
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1/12/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces clean
- Critical - Sanitizing concentration
- Critical - Sanitizing temperature
- Critical - Toxic items properly stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Current license properly displayed
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food management certification valid
- Critical - Foods properly cooled
- Critical - Foods properly cooled
- Critical - Wholesome, sound condition
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8/29/2011 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. cambros at dish area Repeat Violation.
- Critical - Label on a food item packaged on-site lacking required information.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. *pasta sitting in plastic cambro sitting on top of cooler *sliced meats at front cooler
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. muffelattas Repeat Violation.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Lemons at beverage station
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walk in cooler gaskets
- Equipment and utensils not properly air-dried. Repeat Violation.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. FOOD Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means.
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
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6/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melons and yogurt parfait at front counter - ambient air thermometer reads 50F Temperature log reads 34F at 6am for same cooler- pastry case
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition. pan lids
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing buckets
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing bucket at front counter
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12/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato station Temperature log done every 2-4 hrs - with corrective action
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons and sliced cheese at front line cooling - refilled container after lunch Mgr to put some products back in walkin cooler so that the pans at the line are not overly full
- Critical. Observed handwash sink used for purposes other than handwashing. dumping - back prep handwash sink
- Lights missing the proper shield, sleeve coatings or covers. back prep/dish room
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/12/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/9/2008 | Routine - Food | Warning Issued |
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