- 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. No certified manager present 5 employees present. **Repeat Violation** **Warning**
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09/17/2014 | Complaint Full | Warning Issued |
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. The dish washer went into the bathroom and upon exiting the employee failed to wash hands **Corrected On-Site** **Warning** 9/15: Not observed and/or Not verified and/or Not Set Up
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09/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Condensation or other drainage not disposed of according to law. The AC pipe dripping on/over the wait station. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 49. 44. The containers were too shallow and the warmer over the reach in cooler had been increasing the ambient temperature. Corrective action taken. The items were placed in the reach in freezer to cool. New item was placed in a deeper container **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook **Corrected On-Site** **Warning**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. The dish washer went into the bathroom and upon exiting the employee failed to wash hands **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Floor wax stored over coffee packets **Corrected On-Site** **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at the wit staff area **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink and to store utensils at the wait station **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. 4 employee and the food manager was not present **Warning**
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07/15/2014 | Routine - Food | Warning Issued |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- 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. The cook was peeling cooked potato with bare hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 132 on the cook line.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Syrup box was stored on the floor by the wait staff area **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 - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Greens 125, where placed in the steam table to reheat the steam table was set to 155 which would not achieve a temperature of 165. Corrective action taken. Reheated at the stove top checked 165 within 15 minutes **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Silverware/utensils dried with a towel/cloth. Drying plates with cloth at the Dish machine. Provided ware washing form for compliance **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Stopped at the wait staff area
- High Priority - Plumbing improperly installed. The drain to the hand sink in the wait staff area has been connected to the AC drain, the drain to the hand sink must be connected to the public sewer system.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Poultry over beef in reach in cooler. Provided safe refrigeration form for compliance
- Intermediate - Interior fan of the reach-in cooler soiled with accumulation of food residue at the wait staff area
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6/14/2013 | 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. Cheese 45. 52 at the reach in cooler in/at cook line, items were lifted off the cold surface of the containers. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At the wait staff area and on the cook line
- Intermediate - Encrusted, soiled material on slicer. A section under the slide was completely missed
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Dusty fan system to the three door reach in cooler in/at hallway
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/26/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, the reach in cooler at the front counter is in-op
- Critical - Displayed food not properly protected from contamination. bread in cabinet located in the hallway is not protected. needs a lock
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. raw wood against wall and its attached to the three compartment sink
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after removal of soiled gloves the cook is failing to wash hands to break the contamination cycle before placing on new gloves
- Critical - Observed handwash sink used for purposes other than handwashing. used as a dump in the wait staff area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 52, 53 f degrees in the reach in cooler at the front counter
- Critical - Observed unlabeled spray bottle. blue liquid (degreaser)
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. on the cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. grits, gravy, etc Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. unit at 53 f degrees at the front counter
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). See 03A.07.1 temps 47 f degrees or higher
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/17/2012 | Complaint Full | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. by the wait staff area
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided DBPR Hr form
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. room with the slicer
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. using quats has no tester Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sitting onn the oven Corrected On Site.
- Observed attached equipment soiled with accumulated dust. exhaust fan in the rear prep area
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body at the front counter area.
- Critical - Observed cloth used as a food-contact surface. using brown paper towels in food containers Repeat Violation. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After handling soiled dishes and dumping the dishes into a tub and before handling customer pickup orders the wait staff failed to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee at the dish machine was handling both soiled and clean dishes/equipment without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed employee food area not identified when employee food found mixed with customer foods in two storage reach in coolers Corrected On Site.
- Critical - Observed food stored on floor. syrup boxes stored on the floor at the wait staff area
- Critical - Observed handwash sink used for purposes other than handwashing. rear area hand sink was being used as storage Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. sink at the wait staff area used to rinse off coffee filter and as a dump as evidence of stained sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 47, 49 f degrees in the prep reach in cooler at the front counter area. corrective action taken moved to the reach in freezer
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee on the cookline cracked eggs then proceeded to handle food bags and containers without removing the soiled gloves and washing her hands to break the contamination cycle. Corrected On Site. Repeat Violation.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Light over dish machine missing end caps.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Reach-in cooler under slicer. Corrected On Site. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffe stored on prep table where prep is done. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. Fan covers in reach-in cooler at wait station with heavy accumulation of mold like substance.
- Critical - Observed cloth used as a food-contact surface. Cooked bacon placed on wipping clothe at cook line. Repeat Violation.
- Critical - Observed container of medicine improperly stored. First aid kits stored over slicer.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drink over baked potatoes uncovered and over bulk flour containers. Repeat Violation. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers butter toast while wearing a watch.
- Observed gaskets with mold-like build-up. Reach-in cooler at wait station.
- Observed gaskets with slimy/mold-like build-up. Reach-in cooler under slicer.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler under microwave.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler under slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at room temperature on dinning room tables. 71 degrees fahrenheit.
- Critical - Observed potentially hazardous food re-served to customers. Wipped butter packets and coffee creamers left on tables for next customer.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over spinach and diced ham in reach-in cooler under slicer.
- Critical - Observed raw shell egg crates used to store utensils at cook line.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs and then served ready to eat food to wait staff.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working at cook line leave to place something in reach-in cooler. Upon returning he wiped gloved hands on wipping clothe and continued to cook.
- Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
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8/10/2011 | Complaint Full | Administrative complaint recommended |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Employee lockers improperly located. Baseball cap stored on shelf over prep unit at Cook line.
- Critical - No conspicuously located thermometer in holding unit. Thermometer broken in reach in under slicer.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's restroom
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Next to slicer. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over cook line prep unit. Corrected On Site. Repeat Violation.
- Observed egg carton used to stored in use utensils above cook line. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch while prepiaring food. Repeat Violation.
- Critical - Observed food stored in a prohibited area. Cooked Bacon stored on wipping clothe. Corrected On Site.
- Observed gaskets with build-up.Reach in cooler under slicer. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler under slicer.
- Observed open dumpster lid. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pre-cooked sausage cold holding at 53 degrees in prep unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw bacon at room temp.(77 degrees fahrenheit).
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice and gravy not date marked in reach in cooler.
- Critical - Vacuum breaker mising at hose bibb. Outside back door. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.Throughout kitchen. Repeat Violation.
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6/15/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Hws in dish machine room. Corrected On Site.
- Lights missing the proper end cap on 1 light over dish machine.
- No copy of latest inspection report.
- Critical - Observed employee drinks over hot well at cook line.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food wearing a watch at cook line.
- Observed gaskets with mold-like build-up. Small reach in cooler under slicer.
- Observed open dumpster lid.
- Critical - Vacuum breaker mising at hose bibb. At back door.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. soup, apples, peas, ric
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken; & dumplings on counter @ 98 degrees;
- Critical. Observed food being cooled by nonapproved method. covered; on counter Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. @ room temp on slicer
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. bus tub with garbage; over rte produce; on shrimp
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. apples with raw beef ric
- Critical. Observed uncovered food in holding unit/dry storage area. bread on shelving
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. putting on gloves not wash hands first
- Critical. Observed handwash sink used for purposes other than handwashing. water pitcher
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated dust.
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8/18/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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