- Basic - Cove molding at floor/wall juncture broken/missing. Diss hashing area
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Drain cover(s) missing. Men restroom
- Basic - Food storage container/container lid cracked or broken. Lid cracked for rehydrated onions, mgr changed lid **Corrected On-Site** **Repeat Violation**
- Basic - Light shield damaged/in disrepair. Cracked by office, in dish washing room
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by cook line **Repeat Violation**
- Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling. On ceiling by office, dripping water
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Put raw hamburger on grill then went to cooked hamburgers with same gloves on, explained to cook and he washed hands, mgr discarded food **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46° hot dogs in reach in cooler by cook line, corrective action: mgr iced down **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Several tcs foods at cook line, corrective action: mgr wrote times
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 79° chili in warmer not on, corrective action: mgr turned it on, and placed chili in oven to reheat
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger container on top of peppers container, in reach in cooler by cook line, raw bacon on shelf above cooked chicken in walk in cooler, mgr rearranged **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. Hanging by clean pots, triple sink shelf, mgr moved it **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 22°, cooler by oven, tcs foods at 41°
- 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. Two expired, one missing, and one copy **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid on chemical shelf, mgr discarded it **Corrected On-Site** **Repeat Violation**
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Lid cracked for reh onions, cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 116° cook line **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. One odor cooler by cook line and drive thru
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Cook line area **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, by drive thru and cook lie
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48° cooked onions, shredded cheese, hamburger in reach in cooler by cook line and prep area, corrective action: iced down, my probe thermometer reading 42° **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw bacon over milk **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Cook line, explained time as public health control,, corrective action: placed in cooler
- High Priority - Toxic substance/chemical stored by or with food. Winded by ketchup, drive they **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. Vent in 1 door cooler, front counter
- Intermediate - Handwash sink used for purposes other than handwashing. A couple of things in it, front counter **Corrected On-Site**
- 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. A couple of employees. Also make sure all employee training cards are originals
- Intermediate - Spray bottle containing toxic substance not labeled. Front counter **Corrected On-Site** **Repeat Violation**
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6/4/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. To go containers, storage room **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line area **Corrected On-Site**
- Basic - Food stored on floor. Bread on rack by back door **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler user cook line **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. At cook line **Corrected On-Site**
- Basic - Wall soiled with mold-like substance. Where shelves are by triple sink **Corrected On-Site**
- High Priority - Food not properly protected from contamination. 8 little hot dogs bare on reach in cooler, fell out from package, Under cook line cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 66° coffee creamer- non uht by window, 59° cut tomatoes on prep area, explained time as public health control, corrective action: wrote time and tomatoes were discarded **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Reh onions, mgr discarded and brought more **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw bacon over juices **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with single-service items. Front counter by ice bin **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket, by cook line, next to reh onions **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Outside faucet by back door
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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, opened yesterday early morning **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Under cook line, also vents
- Intermediate - Spray bottle containing toxic substance not labeled. By cash register, bathroom cleaner **Corrected On-Site**
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under grill
- Basic - No handwashing sign provided at a hand sink used by food employees. Drive thru **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- 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. 66-70° shredded cheese and cut tomatoes, in iced water, ice melted, past eggs 56° in ice, corrective action: discarded by mgr
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Expired at 10 am, it is 10.10, mgr discarded reh onions **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw bacon over milk **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Gloves on shelf **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. On vents in reach in cooler under grill
- 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 **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. In other location **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Standing water in mop sink/mop sink draining very slowly. Mop sink heavily clogged with debris unable to drain.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee total hand wash time was 2 seconds.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Next to steam table.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Coffee creamer in lobby. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Across from cash register.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 83?F. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- 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. **Corrected On-Site**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit signs missing. Rear door. For reporting purposes only.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Next to office. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler behind front counter. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Used as a dump sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 1 Liquid egg carton 49.5 F. Corrective Action, iced down. Repeat Violation.
- Observed wall in disrepair. Cove missing, dry storage door.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler by back door. DO NOT USE THIS UNIT FOR POTENTIALLY HAZARDOUS FOODS UNITL IT'S MAINTAINING 41'F OR BELOW Repeat Violation.
- Observed attached equipment soiled with accumulated dust. fan cover in walk in cooler
- Observed build-up of food debris on nonfood-contact surface. bottom of reach-in freezer on cookline
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. onions
- Observed nonfood-contact equipment in poor repair. reach-in cooler on cookline pooling water
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bacon 51'F, eggs 50'F in walk-in cooler by back door. Corrective Action-moved to other walk-in Repeat Violation.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. cinnamon bites
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Rear walk in cooler ambient air over 50 degrees F. Potentially hazardous food removed. Do NOT use this cooler until it is able to hold potentially hazards food at 41 degrees F. or less.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface, grill small hood filters.
- Critical - Observed buildup of residue on soda dispensing nozzles splash plates. (Machine nearer restroom side)
- Observed debris accumulated under drive thru drink equipment.
- Critical - Observed employees food not identified and segregated in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese, bacon in rear walk in. Corrected On Site, moved to another walk in.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw bacon on top shelf in rear walk in.
- Critical - Observed toxic item improperly stored, Star polish by milkquake cooler.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 50 degrees Fahrenheit. Walk in air temperture is 52 degrees F. Corrected On Site, moved to another walk in.
- Critical - Squeeze bottle of water by grill not labeled.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2011 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in cold holding unit under counter.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation.
- Observed build-up of food debris, crusty grease or grime on nonfood-contact surfaces of metal work areas, counters, handles of equipment, under equipment, etc. Area needs detail cleaning.
- Critical - Observed buildup of stain on some soda dispensing nozzles.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when putting on gloves.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, oven and racks.
- Critical - Observed food-contact surfaces soiled- inside tea urn, liner full of scale.
- Critical - Observed soiled reach-in cooler/freezer gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, large gap under kitchen door. Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength in shake whip cleaning metal cup, 0 ppm.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rust noted, dirty also.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees leave prep work station with gloves on, go back to kitchen to do other things, return to work with same gloves on.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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4/7/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding units, under counter coolers.
- Critical. Displayed food not properly protected from contamination, Lemons for self service have lift open unattached lid.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair, cracked white collander.
- Critical. Food-contact surfaces not cleaned after being contaminated, red trays must be washed, rinsed and sanitized after use.
- Critical. Observed soiled freeze machine, with black residue inside.
- Critical. Observed buildup of mildew on soda dispensing nozzles for dr pepper. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, oven.
- Critical. Hand wash sink lacking proper hand drying provisions, drive thru.
- Critical. Outer openings not protected with self-closing doors, rear kitchen exit. Self closure disabled. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Large gap under kitchen exit door.
- Observed food debris accumulated on kitchen floor under and behind equipment.
- Observed wall soiled with accumulated black mildew in dishwashing area.
- Observed attached equipment soiled with accumulated dust, walk in fan guards.
- Wet mop not hung to dry. Repeat Violation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Log sheet not accepted, need original certifications.
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit, walk-in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food, eggs over cheese and water in walk-in. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, tongs. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance, cardboard in use.
- Observed old labels stuck to food containers after cleaning.
- Observed single-service articles dispensed in a manner that allows for contamination, bowls in storage area. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Outer openings not protected with self-closing doors, backdoor.
- Critical. Observed toxic item stored by food, boxed soda in storage area. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area, hand sanitizer. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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1/21/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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7/29/2009 | Routine - Food | Call Back - Complied |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands or changing gloves. Corrected On Site. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets, front counter. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up, walk-in cooler near triple sink.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed attached equipment soiled with accumulated dust, fans in walk-in cooler units.
- Critical. Observed toxic item stored in food preparation area, front counter near soda machine. Corrected On Site. Repeat Violation.
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7/13/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/29/2008 | Routine - Food | Call Back - Complied |
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