- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.Light bulb is not functional.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beef and onions in reach in cooler at the front line area.10/29/14,onions,46 f,beef,40 f,hot dogs,45 f
- High Priority - Vacuum breaker missing at hose bibb.Mop sink.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Required employee training expired for all 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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10/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling soiled with accumulated dust in the walk in cooler.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on top of reach in cooler under the grill.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Dishwashing area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cooks line area.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.Light bulb is not functional.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of utensils at front line area. **Corrected On-Site**
- High Priority - Employee switched from handling raw beef,changed gloves without washing hands. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw bacon stored next to tomatoes in walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beef and onions in reach in cooler at the front line area.
- High Priority - Vacuum breaker missing at hose bibb.Mop sink.
- Intermediate - Accumulation of black mold-like substance inside the ice bin.
- Intermediate - Buildup of soiled material on racks in the walk in cooler.
- Intermediate - Dipper well is soiled by the cooks line area.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing.Towel is inside handwashing sink at back line area. **Corrected On-Site**
- Intermediate - Required employee training expired for all 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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08/27/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair. At back kitchen area and storage area.
- Basic - Equipment in poor repair. Door for cook line cooler drawers is in poor repair.
- Basic - Floor area(s) covered with standing water. Under dish machine.
- Basic - Hole in wall. Behind dish machine.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of dirty drain cover .At front counter area. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter/cook area.
- Basic - Leaking pipe at plumbing fixture. At water heater and behind dish machine.
- Basic - Old labels stuck to food containers after cleaning. At storage area.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At sink located by ice bin. At front counter area.
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At cook line **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed Employee scooping ice.
- 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. **Repeat Violation**
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Swinging doors repaired at edges with duct tape
- Basic - Food storage container/container lid cracked or broken. Broken lid on ranch dressing container
- Basic - Ice bucket not stored inverted between uses.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wall in disrepair. By mop sink. Unit had large water leak and is still in state of repair
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.. Cloths used as drip catchers by shake mixer, under shake mixer and by fryer
- 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. Noted 0 ppm. COS to 100 ppm **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Prep cook scratched head and returned to work without washing hand
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at shake area 51F, product discarded **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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 - Spray bottle containing toxic substance not labeled. Under dish machine. Product disposed **Repeat Violation**
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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in ceiling. Above mop sink where pipes run through ceiling. Gaps observed in ceiling boards fitted in dry goods storeroom.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cold prep table.
- Basic - No copy of latest inspection report available. Last inspection report available but violation page missing from report.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths not fully submerged in sanitizer. **Repeat Violation**
- 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. 0ppm. SET UP THREE COMPARTMENT SINK FOR WASH/RINSE/SANITIZE
- High Priority - vacuum breaker on fitting/splitter added to mop sink faucet incorrectly positioned.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee wearing nail polish and making milkshakes and scooping toppings - not wearing gloves.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Cookline. **Repeat Violation**
- 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. Kinda Jack, Moreisa Garcia and Breonna Mincey - employed 3 months, 10 months and 1 year
- 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. Juan Leyes - expired 9/23/11
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Foam containers - storeroom
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield broken - above soda machines
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Walk-in cooler gasket torn/in disrepair. RIC gaskets on Cookline also torn
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wall in disrepair. Swing doors between frontline and back kitchen
- Basic - Wall soiled with accumulated black debris in dishwashing area and mop sink area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. Cookline
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tuna salad cooling at 2 degrees per hour. Should be cooled to 41? in 4 hours. Tuna salad made at noon should be 41? at 4pm - tuna salad still at 45? at 3:45pm. Recommend monitoring
- Intermediate - No soap provided at handwash sink. Cookline **Corrected On-Site**
- Intermediate - Slight Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow, orange and blue colored chemicals
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Reach in cooler at frontline prep area. Repeat Violation.
- Violation: 29-08-1 Plumbing system in disrepair. Front counter - only handsink available - water leaks onto floor when handsink in use. Employees required to use handsink in back kitchen.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Splitter at mop sink - for hose. Repeat Violation.
- Critical - Violation: 53B-08-1 Only one Safestaff training certificate valid - rest of certificates expired.
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8/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler above 50F. This violation must be corrected by : 8-30-12.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler at frontline prep area. Repeat Violation.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs stored in water at 130F - front prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw burgers, raw chicken [discarded], meatballs [discarded], grilled onions, hot dogs 50-55F - cookline cooler drawers - stored 2 hours. This violation must be corrected by : 8-30-12.
- Critical - Only one Safestaff training certificate valid - rest of certificates expired.
- Plumbing system in disrepair. Front counter - only handsink available - water leaks onto floor when handsink in use. Employees required to use handsink in back kitchen.
- Too many wiping cloths stored in sanitizer buckets - not enough sanitizer solution for keeping cloths submerged.
- Critical - Vacuum breaker mising at hose bibb. Splitter at mop sink - for hose. Repeat Violation.
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8/29/2012 | Routine - Food | Warning Issued |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Critical - Observed expired Food Manager Certification.
- Observed gaskets/seals on cold holding unit in poor repair. Cooling drawer.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over a bucket of pickles. Corrected On Site. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Gaskets on cooling drawers.
- Observed single-service items stored on floor. Foam cups on the floor in dry storage. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Vacuum breaker mising at hose bibb. Y connection at mop sink.
- Critical - Working containers of food removed from original container not identified by common name. Spray bottle with water not labeled. Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Missing floor tiles at front kitchen entrance and cook line.
- Critical - Observed encrusted material on can opener. Corrected On Site. Can opener was cleaned.
- Observed floor and wall junctures not coved. At wall located by dish machine.
- Observed old labels stuck to food containers after cleaning. At storage area. Repeat Violation.
- Critical - Observed raw shell eggs stored over ready-to-eat food. In walk in cooler. Repeat Violation. Corrected On Site. Raw shell eggs were removed and stored on bottom shelf.
- Critical - Observed unwashed tomatoes stored with other ready-to-eat food. In walk in cooler. Corrected On Site. Tomatoes were moved to bottom shelf.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken and lettuce walkin cooler.
- Critical - Violation: 08B-05-1 Observed employees storing utensil to handle raw food stored in standing water with utensils that handle ready to eat product. raw beef and chicken tongs stored with knives and tongs used to handle ready to eat food.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils that handle raw and ready to eat foods all stored together in standing water.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. cookline drawers.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. metal pans in storage in back.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. cookline drawers.
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6/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline drawers. thermometer on outside states 38 degrees however food is between 47-48 degrees. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline handsink
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employees storing utensil to handle raw food stored in standing water with utensils that handle ready to eat product. raw beef and chicken tongs stored with knives and tongs used to handle ready to eat food.
- Observed gaskets with slimy/mold-like build-up. cookline drawers.
- Observed gaskets/seals on cold holding unit in poor repair. cookline drawers.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken and lettuce walkin cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils that handle raw and ready to eat foods all stored together in standing water.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. dipperwell not working for cookline utensils.
- Observed old labels stuck to food containers after cleaning. metal pans in storage in back.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. both sets cookline drawer reach in coolers.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili reheating in warmer. operator discarded.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/21/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,less than 4 hours
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures,grill refrig unit thermometer reading 35 degrees farenheit ,product temperatures ranging 45-48 degrees, mgr relocated product to colder unit
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food , wearing bracelet
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. emp on line changing gloves putting on clean never wash hands between tasks
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. two cups coffee in prep fRont areas Repeat Violation.
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements,employee not aware of proper cold holding temperatures .
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12/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked,bulk yellow cheese.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,cheese and burgers.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures,walk-in cooler. Facility thermometer is reading 50 and product temperatures are 49 and below.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure,employees touching lemons with barehands .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin,front counter interior frame.
- Equipment and utensils not properly air-dried.
- Observed wall in disrepair,at mop sink black substance build-up
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements,employee not aware of proper cold holding temperatures .
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12/2/2009 | Routine - Food | Warning Issued |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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