- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle between uses. Panini press **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell turned off **Corrected On-Site** **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Make line
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Displayed food not properly protected from contamination. Lemons and limes at drink station **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.all
- 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
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 54 f in potato cooler second temp 51 f, butter 48,sour cream47,bean mix 47 in potato cooler, ham 45,cut melons 49 in make cooler, sliced ham 47,sliced turkey 45,Swiss cheese 52 in make to go cooler **Admin Complaint** **Repeat Violation** On cb tuna 38,turkey 37,hard boiled eggs 40,salmon 50,51 moved to freezer. Swiss cheese 40, yellow American cheese 45 f.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Gave him 6 test strips **Corrected On-Site**
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4/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food.rice **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.all
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipperwell water turned off **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. **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. 0 ppm
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Installed before splitter **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 54 f in potato cooler second temp 51 f, butter 48,sour cream47,bean mix 47 in potato cooler, ham 45,cut melons 49 in make cooler, sliced ham 47,sliced turkey 45,Swiss cheese 52 in make to go cooler **Admin Complaint** **Repeat Violation**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of black/green mold-like substance on/around ice tea dispensing nozzles. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Gave him 6 test strips **Corrected On-Site**
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4/29/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/20/2013 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. By office **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Installed before the spliter. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese on line at 55 degrees. Frozen dessert mix at 46 degrees , boiled eggs at 47.Establishment was warned about temperature issues in October 2012, **Admin Complaint** On stip callback: hard Boiled eggs 43° on buffet line, hard boiled eggs on potato cooler 45°, 40°, Swiss cheese 42°, 44°, 41° on make line, yellow cheese 42° on make line, cheese cake 35° in walk in cooler.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Turkey on line at 47 **Admin Complaint** On stip call back Turkey 43°, 45°-47° on make line, turkey on potato cooler 43°, 44°, 47°, butter 41° on potato cooler, tuna salad 41° on make line.
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9/25/2013 | Complaint Full | Admin. Complaint Callback Not Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored, lids of line cooler were stored on floor by ice machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair, reach in cooler had ambient temp of 46°f, Tcs were moved to a cooler with ambient temp of 32°f, reach in cooler temp went down to 43°f **Corrected On-Site**
- Basic - Food stored in undrained ice, broccoli and carrots. **Corrected On-Site**
- Basic - Single-service items stored on floor, sleeves of lids, front prep area. **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cut fruit was 48°f, , cheesecake 46°f, product was moved to another cooler, corrective action, manager unit was going thru defrost. Product was cooled to 43°f **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by back prep area.. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions, behind ice maker, changed Friday. **Corrected On-Site**
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Sink by dish machine needs cleaning
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone and speakers by clean dishes.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Reach-in cooler gasket torn/in disrepair. Gasket on frozen dessert machine torn and dirty.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese on line at 55 degrees. Frozen dessert mix at 46 degrees , boiled eggs at 47.Establishment was warned about temperature issues in October 2012, **Admin Complaint**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Turkey on line at 47 **Admin Complaint**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta in WIC at 44 Prepped pasta salad at 45 degrees **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Breaker improperly installed
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottles with same label filled with different label **Corrected On-Site**
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6/3/2013 | Complaint Full | Administrative complaint recommended |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / clean dishes rack.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. / turkey at 44F, roast beef at 44F / prep area / moved to another cooler / switch with turkey at 38F, roast beef at 39F in chest cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / pasta salad at 44F / moved to walk in freezer.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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5/24/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / 2 containers of ice pack on walk in freezer. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / male employee in front wearing a wrist band. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. / near mop sink.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. / plates. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked shrimp cold held at greater than 41 degrees Fahrenheit. / cooked shrimp at 44F / walk in cooler for 2 days / product moved to walk in freezer / temperature rechecked at 38F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / pasta salad at 44F for 2 days / product moved to walk in freezer / temperature rechecked at 39F. **Corrected On-Site**
- 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. / Some employees with no original certificates available, only copies.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed REACH-in cooler gasket torn/in disrepair. RIC UNDER SLICER
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. DISHWASHER RACKS
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.MOPSINK SPLITTER
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10/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.DISPLAY CASE FOR CHEESE CAKE AMBIENT TEMPRATURE 56 AND CHEESE CAKE TEMPRATURE 58 F. Repeat Violation. ON 06/04/2012 WALK IN COOLER WAS NOT MAINTAINING TEMPRATURES 41 F OR COLDER This violation must be corrected by : 10/12/2012.PLEASE DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THIS COOLER UNTIL SERVICED AND ABLE TO MAINTAIN FOOD TEMPRATURES 41 F OR COLDER. ANY POTENTIALLY HAZARDOUS FOOD HELD ABOVE 41 F FOR FOUR HOURS MUST BE DISCARDED
- Equipment and utensils not properly air-dried. WET NESTING PLASTIC CONTAINERS Corrected On Site.
- Observed REACH-in cooler gasket torn/in disrepair. RIC UNDER SLICER
- Observed build-up of mold-like substance on surface of nonfood-contact surface. HWS BY SLICER
- 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 HANDLED CLEAN DISHES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED CKN IN DOUBLE PAN IN RIC AT 45 F,CHEESE CAKE IN DISPLAY CASE AT 58 F,HAM AT 44 Repeat Violation. This violation must be corrected by : 10/12/2012.
- Observed residue build-up on nonfood-contact surface. DISHWASHER RACKS
- Observed wall soiled with accumulated black debris BEHIND PREP TABLE ..
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. SMALL PLATES AT SELF SERVE STATION Corrected On Site. MGR INVERTED PLATES
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. LEMON WEDGES AT SELF SERVE DRINK STATION Corrected On Site.MGR PUT COVER ON CONTAINERS AND MONITORING
- Critical - Vacuum breaker mising at hose bibb.MOPSINK SPLITTER
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR CONTAINER ON TOP SHELF OF PREP TABLE
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10/11/2012 | Routine - Food | Warning Issued |
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Clean food containers stacked while wet.
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6/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler at varying air temperatures inside: range of 41-46F and products stored for more than 48 hours are at temperatures around 45F.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Chemical container empty. Corrected On Site. 50ppm Repeat Violation.
- Equipment and utensils not properly air-dried. Clean food containers stacked while wet.
- Critical - No conspicuously located thermometer in holding unit. Raw meat cooler, dessert cooler at frontline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: tuna salad 45F [6/2], tuna salad 45F, potato salad 47F, grated cheese 47F. Make tables: boiled egg 45F, cheese slices 45F, grated cheese and salami 50F, melon 47F. Products stored less than 4 hours in make tables. This violation must be corrected by : 6-5-12. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs 120-130F.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Melon cut 8:30-9am - at 48F at 2:15pm. Corrected On Site. Discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Melon not cooled to 41F with 4 hours after being cut. Corrected On Site. Discarded.
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6/4/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength - 0ppm chlorine - Maintenance repairing dishmachine at time of call back inspection. Time extended until next unannounced inspection.
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2/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - 0ppm chlorine.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - pasta 46-50F in reach in cooler - stored for one hour. Transferred to walk in cooler for cooling down to 41F. No temperature change after 1 hour inspection. This violation must be corrected by : 02-22-12.
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2/21/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit./ under slicer
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles./ behiind ice chute
- Observed cutting board grooved/pitted and no longer cleanable./ small white
- Critical - Observed food being cooled by nonapproved method./ pasta covered prior to 41f or lower. pasta at 65f in 2 hours
- Observed ice scoop with handle in contact with ice./ ice machine Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ cheese 44f on second cold table/ creamer 49f at soda station Repeat Violation.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing watches while preparing soup and sandwiches. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese cold holding at 44 degrees farenheit on cook line.
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5/16/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. paper towel holder not working.
- Observed cutting board grooved/pitted and no longer cleanable. cutting board portable in prep area cut grooves heavy. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pickle cooler, items stacked high above protection. Repeat Violation. Corrected On Site.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. frontline Repeat Violation.
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7/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portions of chip and pickle cooler and make cooler on main line. Creamers at customer self serve. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items double panned on double bagged not maintaining temp. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling product using deep containers with tight fitting lids. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tuna pasta salad. walkin cooler. Operator discarded. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salad bar attendant scooping croutons allowing croutons to touch fingers and back of hand. Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation without washing hands. cooks wiped brow with back of hand no hand washing afterwards then continue food prep.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes.
- Observed employee with no hair restraint. mgr preparing food.
- Observed cutting board grooved/pitted and no longer cleanable. frontline Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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7/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of cold hold on prep line and creamers in customer self serve area. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. limes and lemons in customer self serve area.
- Observed cutting board grooved/pitted and no longer cleanable. Make tables with knife grooves.
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portions of make tables and salad bar, under lids food piled above protection of cooler units all bad temps were taken at tops of containers botoom of container maintaining 41 or below.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. togo cup used to measure chips in chip container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. dipperwell used for foods that are solid like butter and food debris from knives causing dipperwell to clog and overflow. Utensil storage water for solid foods must be maintained at 135 degrees or higher.
- Observed ice scoop with handle in contact with ice at ice machine.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee rinsed hands in 3 comp sink. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. food prep worker wearing watch. 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.
- Wet mop not hung to dry.
- Critical. Observed obstructed exits at back kitchen door by large storage cart and garbage cart. For reporting purposes only.
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. dishmachine reached 176 degrees for sanitizer rinse.
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7/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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