- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly./ no sanitizing effectively 10 ppm
- Basic - Food-contact surface not smooth and easily cleanable./ pulled cook sausage onto a towel
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.3 door refrigerator
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name./ sugar/flour **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ butter on dining room tables. Advised rapid chill to 41 or colder as butter had been out for less than 2 hours.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ reading 50°f, recommended dispose of unit because could not be calibrated
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12/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Styro cup in white powder container. **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. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Toxic substance/chemical stored by or with food. Aloe Vera spray in cooler with foods. **Corrected On-Site**
- Intermediate - Heavy brown gooey encrusted material on can opener blade.
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10/3/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Portable fan blowing onto cookline. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cracked eggs, continued to prep other items then reached and pulled bacon bits to add to omelet. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Potatoes cooling temped at 50-60 degrees, advised quick chill on sheet pan to finish cooling within the hour.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Facility is retraining with approved training within a week.
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Food-contact surface not smooth and easily cleanable, toast being stored on cloth towel until played on the cook line. **Corrected On-Site** **Warning**
- Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
- Basic - Nonfood-contact equipment in poor repair, counter edge at pick up window on cook line side is buckled. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together, on the cooks line. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, cook line sanitizer tested above 200 ppm. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength, tested 3 times at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, grits, sausage links, and potato casserole is at 84-130 Degrees F on the steam table. Operator stated foods were stocked 2hours ago-discussed Time as a Public health control with operator. Recommended operator rapidly reheat foods to 165 Degrees F then maintain at 135 Degrees F or higher. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, plastic wrapped plate of raw sausage patties stored on shelf above portioned deli meats in the reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook wearing gloves cracked raw shell eggs then handled bread and clean plates without changing soiled gloves. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling, plastic container of cooked potatoes covered in plastic wrap while cooling in the reach in cooler. **Warning**
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1/14/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength-0ppm. Repeat Violation. If found out of compliance at next inspection administrative actions will be requested.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- No mop sink or curbed cleaning facility provided-facility using one bin of 3 bin sink to fill and expell mopwater. Mop sink has been vandelized and broken down.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potatoe cassarole holding in bain marie at 129-130. Advised reheat to 165 or rapid cool to 41 F.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, 3 door stand up reach in cooler as evidenced by potentially hazardous foods stored in unut overnight are at 46-50 degrees F and ambient air thermometer reads at 49-50 degrees F.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, dish machine tested at 0 ppm three times. Must discontinue use of machine for sanitizing and manually sanitize until machine can be repaired.
- Equipment and utensils not properly air-dried, dishwasher wiping off wet glasses and coffee cups that just came out the dishwasher with a cloth towel. Corrected On Site.
- Critical - Food prepared in a private home, jars of sea grape jelly made in private home on counter. Operator stated it was for "display" for customer that is collecting miney for charity. Corrected On Site, operator removed from counter. Observed an open jar of sea grape jelly in a homestyle canning jar in the server station reach in cooler- operator stated it was for customers to sample before receiving jar of jelly.
- Observed personal care item stored with food, cell phone on prep table. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter pats and half and half creamers are at 77 degrees F in bowls on the dining room tables. Operator stated iems have been on tables "all morning". Stop sale issued.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked spaghetti, sour cream, ricotta cheese, butter, liquid eggs, tomato soup, and gravy are at 46-50 degrees F in the reach in cooler. Operator stated items have been stored in cooler overnight. Stop sale issued. Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found, 3 live roaches at the 3 bay sink.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine wiping cloth sanitizer tested at 200 plus ppm- strip turned deep dark blue. Server stated cloths are used to wipe beverage/prep table at the server station. Repeat Violation.
- Observed wiping cloth used for food spills also used for other purposes. Server stated same wiping cloths used to wipe down customer tables a also used to wipe down beverage/prep table at the server station.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Cooked spaghetti, tomato soup, and gravy date marked 4/24, 4/28, and 4/30 in the reach in cooler. Stop sale issued.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/8/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/5/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen handwash sink.
- Critical - Observed a covered beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tuna salad, chicken salad, egg salad, cheese, diced ham, and sausage in the reach in cooler are at 57 to 60 degrees F. Cook stated foods were stocked in cooler 2 1/2 to 3 hours ago. Recommended rapidly cooling foods to 41 degrees F or below. This violation must be corrected by : 04/05/12.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine wiping cloths tested over 200 ppm- test strip bleached out.
- Plumbing system in disrepair, front counter handwash sink not draining properly.
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4/3/2012 | Food-Licensing Inspection | Warning Issued |
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