- No Violations Were Observed
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07/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth by coffee station **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC across from stove not maintaining proper cooling temperature tomatoes 46° F, ham 49° F, onions 47°F Corrective measures taken: Foods were moved into other RICs **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed male employee put hooves on without washing hands **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. Establishment does not use gloves with RTE food. No record of approved AOP Owner stated that he has been doing BHC with RTE food since 2006 and doesn't know where the approved AOP is at **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food out on the counter. All ice melted onions 52° F, peppers 49° F, broccoli 52°F, All foods were placed on ice **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw eggs over RTE deli meat in RIC across from stove **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed approximately 10 employees working with no CFM on board **Warning**
- 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 RIC across from the stove not maintaining proper cooling temperature Ambient 49° F **Warning**
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07/29/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons 48°F on toasting station, ice melted completely. Also fish, chicken/tuna salad, etc at 44-46°F, ambient temperature 43°F in walkin cooler, establishment just received delivery and door was propped open during entire delivery as per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage hot held on cookline at 117°F, heat increased during inspection corrective action taken.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In sugar container.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean sheet pans stored on floor next to dish machine.
- Basic - Equipment in poor repair. Walk-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.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed sausage thawing on top of dish machine. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed *turkey 49°F. *hot dogs 50°F. *corned beef 49°F. *roast beef 49°F. *ham 49°F. * meat loaf 49°F. *sausage 50°F. see stop sale **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. Observed 0 ppm chlorine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed *Homemade salsa at 71°F sitting on counter. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom. **Corrected On-Site**
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8/13/2013 | Routine - Food | Warning Issued |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. No chlorine detected via test strip. After priming, now 50ppm. **Corrected On-Site**
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Black bean soup in walkin hot, covered, in deep bucket. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, meatloaf in walkin.
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. Cookline. Time extension to next unannounced inspection.
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9/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 1door cooler next to table on cookline at 48F ambient temperature. This violation must be corrected by : 9/14/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. Corrected On Site.
- Critical - Observed buildup of slimelike substance in the interior of ice machine.
- Critical - Observed food with mold-like growth. Strawberries in walkin. Corrected On Site.
- Observed grease accumulated under cooking equipment. Cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, burger, cold cuts, corned beef hash all above 41F in 1 door cooler next to table on cookline. This violation must be corrected by : 9/14/12.
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9/13/2012 | Routine - Food | Warning Issued |
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Dipped fingers in bleach water before touching toast with bare hands. Corrected On Site. Re-educated re: AOP.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. Keep dry or in hot water. Corrected On Site.
- Observed soiled dry wiping cloth in use. Wiping fingers on dry wiping cloth then blotting fried eggs, wiping plate with same cloth. Expo station. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Blue and yellow liquids. Corrected On Site.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/6/2012 | Routine - Food | Call Back - Complied |
- Observed attached equipment with accumulated dust.
- Critical - Observed encrusted food debri on top part of slicer.
- Critical - Observed establishment with no certified food manager.
- Critical - Observed expired food manager certificate -Kay Blakey -expired 05/08/11.
- Critical - Observed no certified food manager on duty with four or more employees on duty engaged in food preparation (10+ employees).
- Observed p/c vent above cookline dusty.
- Critical - Observed washing hands in 3 compartment sink instead hand wash sink.
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1/19/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Sausage at 112 F is cooked then held in a pan next to flat top grill. Must be kept at a temperature of 135 F or above. Repeat Violation. Sausage was placed in double boiler-retemped at 138 F.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. This violation must be corrected by : 07/26/2011.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mashed potatoes were made this morning then held with no heat on top of stove at 110 F. Corrected On Site. Stove was turned back on to bring back to temperature.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked gravy, soups, and chili in walk in cooler.
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7/25/2011 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on floor around deep fryer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sausage at 112 F on top of stove. Corrected On Site. Sausage placed in double boiler on top of stove. Retemped at 166 F.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Employee washing hands in other than approved hand wash sink. On 7/29 callback, dishwasher washed hands in 3 comparmnet sink and with sprayer above slop sink
- Critical. Employee dried hands on clothes/apron after washing. On 7/29/10 call dishwasher dried hands on apron.
- Critical. Empoyee handling dirty utensils and then handling clean utensils without washings hands. On 7/2910 callback, dishwasher handled dirty dishes and then clean dishes without properly washing hands.
- Critical. Employee washed hands with no soap. On 7/29/10 callback, dishwasher did not hands with soap
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7/29/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sausage in double boiler on top of stove at 117 F. Stove is off. Stove was turned back on and sausage was reheated to 165 F. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Dishwasher. Repeat Violation.
- 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. Repeat Violation.
- Critical. Observed employee dry hands on clothes/apron after washing. Dishwasher. Repeat Violation.
- Critical. Observed employee wash hands with no soap. Dishwasher. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Mens restroom.
- Observed hole in wall. Above dishwasher.
- Critical. Observed unlabeled spray bottle. On top of dirty drainboard by dishmachine. Repeat Violation.
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7/29/2010 | Routine - Food | Administrative complaint recommended |
- Critical. CALLBACK NOT COMPLIED AC RECOMMENDED. DISHWAHER USING SPRAYER TO WASH HANDS.
- Critical. CALL BACK NOT COMPLIED AC RECCOMENDED OBSERVED DISHWASHER NOT WASHING HANDS
- Critical. CALLBACK NOT COMPLIED AC RECOMMENDED USING WIPE CLOTH TO DRY HANDS
- Critical. CALLBACK NOT COMPLIED. AC RECOMMENDED -DISHWASHER
- Critical. COMPLIED
- Critical. COMPLIED
- Critical. COMPLIED
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3/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in prepsink. Repeat Violation.
- 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 dirty dishware then handle clean without handwash. Repeat Violation.
- Critical. Observed employee dry hands on clothes/apron after washing. employee on cookline. Repeat Violation.
- Critical. Observed employee wash hands with no soap. employee on cookline. Repeat Violation.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. observed employee wash hands and not use sanitizer then handle cheese to put on an omelete, on cookline. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket, chlorine, 10ppm.
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3/15/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/30/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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11/30/2009 | 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. Open lunchmeats in walk in cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chili, soup, and sausage gravy in walk in cooler. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sausage held in hotel pan on top of stove on cookline at 96 F.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mashed potatoes in stock pot on top of stove on cookline at 126 F.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw meatballs and french toast batter made of whole shell eggs stored above sliced lunchmeats in reach in cooler on cookline. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in dirty water in top of reach in cooler on cookline. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Dishwasher washed hands with sprayer in warewashing area.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. AOP states employees will wash and sanitize hands after handling raw foods. No hands washing is taking place and employees are touching raw foods and then ready to eat food. Repeat Violation. Corrected On Site. Employees are now washing and sanitizing hands.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee handled raw whole shell eggs and then handled cheese without washing and sanitizing hands. Repeat Violation.
- 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. Repeat Violation.
- Critical. Observed empolyee wash hands with no hot water. Dishwasher washed hands with sprayer at 85 F.
- Critical. Observed employee wash hands with no soap. Dishwasher in warewashing area. Repeat Violation.
- Critical. Observed unlabeled spray bottle. Clear bottle on cookline floor.
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9/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/18/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/12/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/13/2009 | Routine - Food | Warning Issued |
| No report available. | 10/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/14/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 8/13/2008 | Routine - Food | Warning Issued |
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