- Basic - Build-up of grease on nonfood-contact surface. Extremely heavy grease build up in exhaust vents on fryers. **Warning**
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). **Warning**
- Basic - Food being prepared in a room that has screening in place of all or part of a wall. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.Bathrooms. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers need a thorough cleaning. **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. Open packages of cold cuts , cooked meats. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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08/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Extremely heavy grease build up in exhaust vents on fryers. **Warning**
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Food being prepared in a room that has screening in place of all or part of a wall. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Half tube of meat thawing at room temperature. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Food temperatures in small lift top cooler at cooks line tuna 54° f, ham 53° f, tomato 54° f **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food. Wrapped cooked beef sitting in pan with broken raw eggs in bottom of reach in cooler. **Corrected On-Site** **Warning**
- Intermediate - 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. Ambient air temperature in lift top cooler at cooks line 52° f **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.Bathrooms. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers need a thorough cleaning. **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. Open packages of cold cuts , cooked meats. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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08/01/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Lexan container
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Screen in window torn/in poor repair. Back room
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Water leaking from faucet/faucet handle. at 3 compartment sink **Repeat Violation**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats 67°
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen handsink paper towel dispenser in disrepair.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. To scoop diced potatoes.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front line hand sink
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap above screen door
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Water leaking from faucet/faucet handle. 3CS
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting raw steak on cutting board, wiped with sponge and RTE bacon in contact with cutting board.
- High Priority - Live flies in kitchen.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exhaust fan inoperable in bathroom with no other form of ventilation. Women''s restroom. **Warning**
- Basic - Screen in window torn/in poor repair. Back prep area. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink faucet. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw hamburger meat next to roast beef/deli meats. **Warning**
- High Priority - Live, small flying insects in food preparation area. **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. **Warning**
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5/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk oil, potatoes. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In back prep area box of plates top one and exposed to debris **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Both reach in coolers unable to maintain a temperature of 41?F or below. Temperatures listed in inspection. **Warning**
- Basic - Exhaust fan inoperable in bathroom with no other form of ventilation. Women's restroom. **Warning**
- Basic - Food debris accumulated on kitchen floor. Under equipment. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Screen in window torn/in poor repair. Back prep area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Standing water in mop sink/mop sink draining very slowly. **Warning**
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink faucet. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese 46? cream cheese 52? **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken salad 53? **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 55? **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. Assembling cooked quesadillas with no gloves, adding RTE ingredients to quesadillas such as lettuce, tomato etc. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw hamburger meat next to roast beef/deli meats. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken next to shrimp. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish 58? **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw ground beef 50? **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. **Warning**
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5/10/2013 | Routine - Food | Warning Issued |
- Missing drain plug at dumpster. Allows insects, rodents to enter.
- No conspicuously located thermometer in holding unit. Unable to locate thermometer in Westinghouse cooler in kitchen.
- Observed employee with no hair restraint.
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1/23/2013 | Routine - Food | Call Back - Complied |
- Equipment compartment not equipped to properly drain accumulation of moisture. Standing water collecting in bottom of lift top cooler at cooks line.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink. Mens bathroom.
- Missing drain plug at dumpster. Allows insects, rodents to enter.
- Critical - No conspicuously located thermometer in holding unit. Unable to locate thermometer in Westinghouse cooler in kitchen.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 1/05/13.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler in dry storeroom holding lettuce needs cleaning.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/2/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors....men's room door closer not working properly
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength....DO NOT USE DISH MACHINE FOR SANITIZING UNTIL CORRECTED.
- Critical - Hand wash sink lacking proper hand drying provisions.....in kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory.....in k9tchen
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No thermometer provided to measure temperature of food product.
- Observed clean equipment stored on floor.....in kitchen
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor....bag of potatoes in kitchen
- Observed water draining onto floor surface....from dish machine during rinse cycle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked....inside reach in cooler.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.....mens room door
- Carbon dioxide/helium tanks not adequately secured....near soda system boxes in dry goods room.
- Critical - Exit signs not properly illuminated.....dry goods store room. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions....kitchen hand sink
- Critical - Hot water supply not maintained during peak periods.
- 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. 60 days to train new employees by a certified food manager with approved training materials
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor....bags of onions in kitchen.
- Observed open dumpster lid.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Vacuum breaker mising at hose bibb....outside front door
- Critical - Water pressure lacking at fixtures that require the use of water....outside mop sink.
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2/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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