- No Violations Were Observed
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11/13/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC across from stove unable to maintain proper cooling temperature Checking 47° F, lasagna 46° F, sausage 49° F
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed RIC across from the stove not maintaining proper cooling temperate Ambient 46° F
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09/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC across from stove unable to maintain proper cooling temperature Checking 47° F, lasagna 46° F, sausage 49° F
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed RIC across from the stove not maintaining proper cooling temperate Ambient 46° F
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08/26/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Food stored on floor in WIF
- Basic - No handwashing sign provided at a hand sink used by food employees. In male restroom
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC across from stove unable to maintain proper cooling temperature Checking 47° F, lasagna 46° F, sausage 49° F
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed RIC across from the stove not maintaining proper cooling temperate Ambient 46° F
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08/25/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat balls 100° F stacked too high in steam table corrective action taken extra meatballs transferred to separate steam table container
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken stored over RTE sauces in RIC at end of cookline **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/6/2013 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. In back dry storage area. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Equipment in poor repair. Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed reach in cooler across from fryers with ambient air temperature of 51°F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed *chicken 55°F. *Beef 55°F. In reach in cooler across from fryers. Corrective action taken product was placed on ice in cooler. Product was taken from walk in cooler 40 minutes prior to inspection. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Products in walk in cooler. **Warning**
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9/5/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Sugar, salt, pizza toppings. Need handled scoops. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Two foodhandlers. **Warning**
- Basic - Hood soiled with accumulated grease. **Repeat Violation** **Warning**
- Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door ripped. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Plating RTE sandwich to go with bare hands. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with cold water. **Corrected On-Site** **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw sausage at 50?F in top of reachin cooler. Piled 2 inches above fill line. Amt of product lowered. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. Knife. **Corrected On-Site** **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty wipe cloth. **Corrected On-Site** **Warning**
- Intermediate - Manager on duty lacking proof of food manager certification. Only manager 3 foodhandlers working today. **Warning**
- Intermediate - Proof of required state approved employee training not available for the 3 foodhandler employees working today. Both hired within 60 days. 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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2/1/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair. Repeat Violation.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Hood.
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9/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler across from flattop grill at 57F ambient temperature. Repeat Violation. This violation must be corrected by : 9/26/12.
- Critical - No conspicuously located thermometer in any cold holding unit.
- Observed attached equipment soiled with accumulated grease. Hood.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meats, chicken wings, lasagna above 41F in cooler across from flattop grill. Repeat Violation. This violation must be corrected by : 9/26/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw burger in pizza cooler and cheese in long cooler filled 3inches beyond fill line and not at proper temp on top. Must keep product amt lower. This violation must be corrected by : 9/26/12.
- Critical - Observed screen in door torn/in poor repair. Repeat Violation.
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9/25/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Eight tanks out back.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler across from flattop grill at 46F ambient even after adjusting temperature dial. Corrected On Site. PHFs removed. Do not use until serviced. Fax repair report to inspector.
- Critical - Food reheated for hot holding in steamtable not able to reach 165 degrees. Corrected On Site. Meatballs reheated on stove.
- Lights missing the proper shield, sleeve coatings or covers. 2 fixtures above cookline. Repeat Violation.
- Observed cooler gaskets with slimy/mold-like build-up.
- Critical - Observed dented/rusted cans. Jalapenos, olives. Three 3kg cans with dents near lip of can. Corrected On Site. Removed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken and burgers above 43F in cooler across from flattop grill. Corrected On Site. Moved to working cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over ham, turkey, vegetables in walkin. Corrected On Site.
- Critical - Observed screen in window and door torn/in poor repair. Behind kitchen.
- Critical - Raw animal food not properly separated from ready-to-eat food. Raw beef and raw sausage at back of toprail of cooler with ready to eat foods on front rails. Corrected On Site. Rearranged.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Observed 2 light fixture (5 light bulbs) covers and/or shields missing located above cook line.
- 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. Training expired 8/11/2011.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed container lid in cook-line handsink. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed lasgna (individualy wrapped) on same shelf with raw burgers, reach in cooler across from fryer.
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11/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink next to 3 comp sink. 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 did not wash hands before putting on gloves.
- Critical - Observed potentially hazardous food thawed in standing water. Raw chicken thawing in standing water in 3 comp sink. Corrected On Site. Chicken was removed and placed in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced lunchmeats, shredded cheese, marinated raw chicken, and sauces in walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Case of raw whole shell eggs stored on top shelf above sliced lunchmeat and cheese in walk in cooler.
- Observed utensils stored in crevices between equipment. Knife stored between prep table and reach in cooler on cookline.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on top of dough press.
- Observed build-up of grease on side of fryer and floor under fryer.
- Observed build-up of mold-like substance on surface of ice dispenser of soda machine.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs packed in containers above sauce-at 118 F. Deep meatballs are at 155 F. Must submerge to hold temperature.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. meats
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. quick chill Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. plus 8
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. meats shell eggs over rte onions and peppers
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. main sink
- Critical. Outer openings not protected with self-closing doors. rear
- Washer/dryer improperly located where there is exposed food, equipment, utensils, linens, or unwrapped single-use and single-service articles.
- Critical. Observed incorrect information on Hotel and Restaurant license.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs on top of pan at 124 F. Corrected On Site. Meatballs were stirred. There should be enough sauce to cover all meatballs-bottom temperature is 168 F.
- Observed build-up of grease on hoid suppression system.
- Lights missing the proper shield, sleeve coatings or covers. Above salad cooler on cookline.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
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