- Basic - No handwashing sign provided at a hand sink used by food employees. / restroom / front.
- Basic - Single-service items stored on floor. / unfolded white bakery boxes / **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. / on cutting board / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk 46F / glass cooler / ice bucket or time as public health control recommended.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit / homemade flan 46F / out for 1 hour per operator / glass display case / front counter.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw shell eggs over pickles, mayonnaise / **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. / 47F / on prep table about 5 minutes per operator.
- High Priority - Toxic substance/chemical stored by or with single-service items. / with bakery boxes / under hot holding unit / front.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen / **Corrected On-Site**
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. / all employees training expired and two new employees do not have proof of any training. **Warning** / at callback 3/5/14, still no current employees training certificates available / all expired.
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3/5/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / hot holding unit / front counter. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. / sandwich make table. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. / by the 3 bay sink. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat at 0ppm / **Corrected On-Site** **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. / at 45F / sandwich make table / moved to walk in freezer. **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. / at 90F / hot holding unit / front counter / less than 2 hours / product discarded by operator. **Warning**
- 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. / all employees training expired and two new employees do not have proof of any training. **Warning**
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12/27/2013 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated dust. / walk in cooler.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / case of French fries.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / walk in cooler / **Corrected On-Site**
- Basic - Equipment in poor repair. / sandwich cooler not maintaining 41F or below. Do to use this cooler until the ambient temperature maintaining at 41F or below.
- Basic - No copy of latest inspection report available.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. / **Corrected On-Site**
- Basic - Wall in disrepair. / bakery room.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / butter, ham, tomatoes and lettuce ranges from 52-58F / less than 2 hours / moved to walk in freezer / temperature last checked ranges from 47-50F.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 47F / less than 2 hours / glass cooler / front counter / product was iced.
- High Priority - Raw animal food stored over ready-to-eat food. / raw fish over salad dressing / walk in cooler / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. / dirty towels inside hand sink / front / **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. / bakery room / salt and sugar containers.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / walk in cooler / **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair./ walk in freezer.
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. / exterior of the salt and sugar containers / back prep area.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. / 2 blue containers / back prep area / **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / ham at 46F, cheese at 46F, hot dogs at 47F / less than 4 hours / moved to walk in freezer / temperature rechecked all products at 41F or below / **Corrected On-Site**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. / pizza at 85F / hot holding / less than 2 hours / moved to oven for reheating / temperature rechecked at 165F / **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. / presser.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / hot holding glass warmer.
- Intermediate - Cold water not provided/shut off at employee handwash sink. / kitchen.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. / dough roller.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a prohibited area. / employees food stored with ready to eat food in walk in cooler. **Corrected On-Site**
- Basic - Packaged food has no English labeling. / all product inside reach in cooler / kitchen.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 46F / walk in cooler / product moved to walk in freezer / temperature rechecked at 41F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / chicken croquetas at 128F / hot holding unit / front / temperature rechecked at 136F.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Slicer blade guard soiled with old food debris.
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler ambient temperature at 47F. At callback 8-30-2012, reach in cooler ambient temperature at 45F / operator stated that he will call techician to fix it, there will be NO PHF store in this unit until the cooler maintaining 41F or below.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. / dough roller.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. / outside the mixer.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. / walk in freezer.
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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. / reach in cooler ambient temperature at 47F.
- Critical - Handwash sink not accessible for employee use at all times. / a sanitizing bucket inside the front handsink / Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. / outside the mixer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. / rinsed compartment used for washing.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. / dough roller.
- Observed gaskets with slimy/mold-like build-up. / walk in freezer.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / ham at 48F / less than 4 hours / product moved to another reach in cooler / temperature rechecked at 42F / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 47F / less than 4 hours / product moved to walk in freezer / temperature rechecked at 42F / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 49F / less than 4 hours / walk in cooler / product moved to walk in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / raw shell eggs at 47F / less than 4 hours / product moved to another reach in cooler.
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8/29/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report. /
- 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 / front staff stated that employees training certificates are in the office / employees has no access to the office. This violation must be corrected by : 4-15-2012.
- Critical - No thermometer provided to measure temperature of food product.
- Observed gaskets with slimy/mold-like build-up. / walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / beef at 45F / operator stated that product was out 30 minutes for preparation.
- Critical - Observed raw animal food stored over ready-to-eat food. / raw eggs stored over a bag of flour / walk in cooler / Corrected On Site.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Working containers of food removed from original container not identified by common name. / a bottle of liquid on bakery prep table.
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2/15/2012 | Routine - Food | Warning Issued |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair / walk in cooler door knob was missing.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. / walk in freezer.
- 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. Pro This violation must be corrected by : 12-12-11.
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12/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Floors not maintained smooth and durable. / observed ice accumulated on walk in freezer floor.
- Light not functioning. / walk in cooler.
- No copy of latest inspection report. / This violation must be corrected by : 12-12-11.
- 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 This violation must be corrected by : 12-12-11.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / kitchen employee wearing a watch while prepare food.
- Observed gaskets with slimy/mold-like build-up. / walk in cooler.
- Observed gaskets with slimy/mold-like build-up. / walk in freezer.
- Critical - Observed interior of microwave soiled. / kitchen
- Observed nonfood-contact equipment in poor repair / walk in cooler door knob was missing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / ham at 44F / reach in cooler.
- Observed single-service articles stored without protection from contamination. / foam boxes above the reach in cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / observed employees touching dirty dishes then clean dishes without washing hands.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / sanitizing bucket / kitchen.
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10/12/2011 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable.ACOUSTIC CEILING TILE NOT APPROVED FOR FOOD PREPARATION AREA.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.SUGAR
- Lights missing the proper shield, sleeve coatings or covers.BY OVEN
- Observed REACH -in cooler gasket torn/in disrepair.BY FREEZER
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only 2 LP TANKS .BY PROOF ROOM AND STOVE IN PROOF ROOM
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.SUB MAKER PUTON GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Observed nonfood-grade containers used for food storage. CLEAR TRASH CAN NERS USED TO STORE BREAD
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.PORK AT THREE COMPARTMENT SINK 56 F HAM 51F (PREPARING SUBS) MOVED ALL FOOD IN WIC
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.OIL SQUEEZE BOTTELS AND SUGAR
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/21/2010 | 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, rte sausage in walkin cooler dated 6-17-10. Corrected On Site.
- Critical. Shell eggs held at room temperature in prep area without timemarking. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw bacon 49F, ham 52F and cheese 45F in fliptop part of reachin cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scoop with no handle used to scoop cheese for pizza.
- Observed nonfood-grade containers used for food storage, in walkin cooler. (containers for pasta and cooked chicken , all as needed should be removed)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed reuse of single-service articles, single use aluminum pans rewashed for reuse on shelf. Corrected On Site.
- Critical. Hot water not provided at mopsink.
- Ceiling not smooth and easily cleanable, acoustic tile ceiling. (Cited at licensing inspection)
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements, including outside seating establishment has 16 seats and only licensed for 12. Submit seating change form.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, sliced deli meats less than ham, turkey, cheeses greater than in walkin cooler.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked pork, ham salad in walkin cooler.
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination, front hot holding unit does not have adequate food protection on top and sides of unit from customer contamination.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food, raw ground beef stored over open package of mamey in walkin freezer. Corrected On Site.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food, raw eggs over ham in reachin cooler. Corrected On Site.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb, mopsink.
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair, gaps on top and bottom of back screen door.
- Violation: 37-01-1 Ceiling tile missing, by rear door.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable, acoustic tiles throughout kitchen and preparation areas.
- Violation: 51-16-1 No plan review submitted and renovations in progress, added hot holding unit and side cabinet and pastry cabinet without plan approval.
- 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. This violation must be corrected by : 4-5-10.
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4/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, sliced deli meats less than ham, turkey, cheeses greater than in walkin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked pork, ham salad in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham salad 47 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method, chicken and pork cooling covered tightly with plastic in walkin cooler.
- Critical. Thermometers not calibrated according to manufacturer's specifications, thermometer out of temperature by 34 degrees Fahrenheit. Corrected On Site.
- Critical. Displayed food not properly protected from contamination, front hot holding unit does not have adequate food protection on top and sides of unit from customer contamination.
- Critical. Observed raw animal food stored over ready-to-eat food, croquettes with raw meat inside stored over cream cheese and pastries in walkin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food, raw chicken on shelf above bread rack.
- Critical. Observed raw animal food stored over ready-to-eat food, raw ground beef stored over open package of mamey in walkin freezer. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, raw eggs over ham in reachin cooler. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface, under cutting board.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping rice with tin can without handle. Corrected On Site.
- Critical. Observed employee putting gloves on without washing hands first. 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 changing activities without hands in between.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for quaternary sanitizer.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, wiped panini press with dirty wiping cloth. Corrected On Site.
- Observed gaskets and inside part of door with slimy/mold-like build-up, walkin freezer.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, knives, spoons, forks tored in different directions in customer area allowing customer contamination.
- Critical. Vacuum breaker mising at hose bibb, mopsink.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times, container stored inside handwashing sink. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions, in side preparation area. Corrected On Site.
- Critical. Observed screen in door torn/in poor repair, gaps on top and bottom of back screen door.
- Ceiling tile missing, by rear door.
- Ceiling not smooth and easily cleanable, acoustic tiles throughout kitchen and preparation areas.
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling, sandwich press.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed, sandwich press and cooking pork chops in countertop cook pan. Notified Fire AHJ. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period, for mixer by entrance to kitchen. For reporting purposes only.
- No plan review submitted and renovations in progress, added hot holding unit and side cabinet and pastry cabinet without plan approval.
- No copy of latest inspection report.
- 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. This violation must be corrected by : 4-5-10.
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2/5/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No conspicuously located thermometer in holding unit, all refrigerators and freezers.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for quaternary sanitizer.
- Critical. Hot water not provided/shut off at mop sink.
- Critical. Outer openings not protected with self-closing doors, rear screen doors.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, opening where fan is located in rear door must be screened in.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, gaps in garage rear door.
- Ceiling not smooth and easily cleanable, ceiling tiles throughout establishment are acoustic which are not considered smooth and easily cleanable and should be changed throughout food preparation areas.
- Observed ceiling in disrepair, several holes observed in ceiling and must be repaired.
- 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. Have 60 days from date of hire to obtain.
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11/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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