- Basic - Coffee filters not stored in a protected manner to prevent contamination. On top of coffee machine
- Basic - Current Hotel and Restaurant license not displayed. Mgr asked for it and couldn't find it, found it **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs over chili in reach in cooler
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs siting on counter when I arrived, corrective action: placed in cooler, explained time as public health control
- High Priority - Toxic substance/chemical improperly stored. Spray bottle with quat next to salt shakers and plastic ware, mgr removed chemical **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Discarding coffee
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Egg salad covered with plastic wrap and lid, corrective action: mgr uncovered it
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Boxes in storage room
- Basic - Equipment in poor repair. Display cooler top not properly working, foods at 55° from yesterday, drawer on bottom at 42-43°
- Basic - Food stored on floor. Boxes with food in storage room
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- 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. Must use only single service utensils and containers, backseat there it not a triple sink to do manual sanitation **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To grab bread got hot dog **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Machine not working
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 55° bread pudding, hummus in display cooler from yesterday, discarded by mgr
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili opened on 1-23-14, discarded by mgr, tuna salad made on 1-22-14
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl in bucket
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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 opened yesterday morning **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Coleslaw, banana pudding and canned pudding on top part of display cooler, corrective action: placed in other reach in cooler
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1/30/2014 | Routine - Food | Administrative complaint recommended |
- 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 chlorine.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. Christine Enders took test 7/30 At Sycso, has not received notice yet.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Tested 0ppm.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor/table fan has slight accumulation of food debris/dust/grease/soil residue.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2013 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed employee improperly washing hands. 5 seconds total Corrected On Site.
- Critical - Observed live flies in kitchen. one
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
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11/5/2012 | Routine - Food | Warning Issued |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, +200 ppm chlorine in sanitizer bucket.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. One sausage dated yesterday found wrapped in reach in at 46 degrees F. Discarded sausage.
- Critical - Observed cloth used as a food-contact surface, under breads in drawer.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, bucket.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Shredded Cheese dated 8/14.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. White cheese dated 8-21.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Sour cream dated 8-13.
- Critical. Observed food container not properly labeled. Self service items- brownies, muffins.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in undercounter reach in box.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reading 10.9 c. outside, 50 degrees F.
- Critical. Observed cardboard used as a food-contact surface , inside cooler drawer.
- Critical. Observed accumulation of white scale in warewashing machine and associated equipment.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Frying eggs on flat top griddle.
- No copy of latest inspection report. Must be available in snack bar for inspector and customers who request it.
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8/31/2010 | Routine - Food | Warning Issued |
- Critical. Displayed food not properly protected from contamination, apples. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Certified Food Manager unable to answer basic Food Code questions, temperature reheat and big four disease causing bacteria Corrected On Site.
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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