- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed unwrapped plastic silverware on the breakfast buffet.
- High Priority - Pesticide-emitting strip present in food prep area. Observed pesticide emitting strip in the kitchen area.
- High Priority - Raw animal food stored over ready-to-eat food. Observed Raw shell eggs over oranges in the upright reach in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples on the display not wrapped. **Repeat Violation**
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Observed styrofoam coffee cups on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in dry storage area. Observed cases of pancake batter on floor in dry storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Displayed food not properly protected from contamination. Observed apples on buffet not protected. . **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Observed chemical bottle on prep area next to crock pot used to hard boil eggs **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Observed hand sink in prep area with shell from eggs in it.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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8/9/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Double door cooler. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils on buffet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Double door RIC with ambient temp 48°F holding milk 45°F, butter 46°F. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed buffet holding Cream cheese 59°F and Milk in carafes 47°F. **Warning**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed uncovered apples on buffet. **Warning**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 5/31/13. **Warning**
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8/8/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed raw egg dried onto shelf of upright reach in cooler/ freezer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed milk at 53?F and milk at 48?F in reach in cooler with ambient air temp at 41?F
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler with ambient air temperature at 49 degrees f.observed reach in cooler with ambient air temperature at 50 degrees f.Corrected On Site. phf removed from cooler.
- Critical - Handwash sink not accessible for employee use at all times. observed towells stored in hand sink in kitchen area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed milk at 46 degrees f in reachin cooler with ambient air temperature at 49 degrees f and raw shelled eggs at 49 degrees f in reachin cooler with ambient air temperature at 50 degrees f.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. only kitchen handsink
- Critical - Observed toxic item stored by food. observed quat sanitizer stored over sugar packets and latex gloves on dry storage room racks.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed double-door reach in cooler with ambient temperature of 55F. Corrected On Site. Employee cleaning dusty filter.
- Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed milk at 48F, double door reach in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Observed disposable spoons, forks and knifes in cups with mouthpiece facing up.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter at 76F, cream cheese at 71F in buffet line. Also milk and waffle batter at 45F, in double door reach in cooler, kitchen. Corrected On Site. All items will be discarded within 4 hours. Time as Public Health Control provided.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed hard boiled eggs in shell (not intact) at 76F. Corrected On Site. All eggs will be discarded within 4 hours. Time as Public Health Control provided
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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. On 04/12/2011 call back, employee books available however training not yet scheduled. Proof of employee training must provided before 05/12/11.
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4/12/2011 | Routine - Food | Call Back - Extension given, pending |
- 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. Pro
- Critical - Observed handwash sink used for purposes other than handwashing. Observed disperser lids inside handsink.
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2/7/2011 | Routine - Food | Warning Issued |
- Critical. Equipment food-contact surfaces and utensils not sanitized. Employee washing food containers with soap and water only.
- Critical. Hand wash sink lacking proper hand drying provisions. Hand wash sink by 3 sink.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. bread, apples, muffins, not protected from contanination, buffet line.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. spoons and forks stored inverted.
- Critical. Observed handwash sink used for purposes other than handwashing. bag of cereal in handsink in service room.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 48-01-2 Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical. Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
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10/7/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 48-01-2 Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical. Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. only cfm is attached to other property
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
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9/16/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. buffet line
- Critical. Observed uncovered food in holding unit/dry storage area. reach in
- Critical. Sink compartments too small to accommodate utensils or equipment. for coffee dispensers
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions. using cloth towels
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. No Certified Food Manager for establishment. only cfm is attached to other property
- Critical. No list of certified food service managers available at the establishment.
- 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. two employees
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7/15/2009 | Routine - Food | Warning Issued |
| No report available. | 5/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/4/2009 | Routine - Food | Warning Issued |
| No report available. | 10/29/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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