- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.Walk in cooler olives,raw tomato and pickles.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.Drawer coolers with high temperature.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chile
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chile
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.14# pulled pork.
- Intermediate - Cutting board(s) stained/soiled.Deli style reach in coolers on the cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.14# pulled pork.
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11/05/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.Front cook line. **Repeat Violation**
- Basic - Food stored on floor.Two cases of raw chicken in the walk in cooler **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Kitchen back food prep area. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- 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.Toast cut and served **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw whole shell eggs over whit onions in the walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.Bus tub full of dirty silverware on top of hand sink at dish area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrapped in plastic while cooling.Within cooling temp time to unwrap to cool **Corrected On-Site**
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use spatula stored in cracks between pieces of equipment.
- Basic - Reach-in cooler gasket torn/in disrepair.cook line two door upright.
- Basic - Soil residue build-up on nonfood-contact surface.reach in cooler gaskets.
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over produce in the walk in cooler.k
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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5/8/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.Kitchen area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.stainless food containers on the clean equipment shelf.
- Basic - Food stored on floor.Walk in cooler case of tomatoes,case of melons,container of hard boiled eggs **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.Reach in cooler on the cook line.
- Basic - In-use tongs stored on oven door handle.Cook line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Warewashing,food preparation area of kitchen.
- High Priority - Raw animal food not properly separated from ready-to-eat food.cooked corned beef and raw chicken on same shelf in the walk in cooler.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)
- Basic - Build-up of mold-like substance on nonfood-contact surface.Inside area of warewashing machine
- Basic - Buildup of food debris/soil residue on equipment door handles.Reach in coolers on cook line
- Basic - Carbon dioxide/helium tanks not adequately secured.upstairs storage.
- Basic - Case/container/bag of food stored on floor in dry storage area.Case of frying oil upstairs storage.
- Basic - Ceiling soiled with accumulated grease.cook line.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.Clean silverware stored in dirty dish racks.
- Basic - Drain cover(s) missing.Mop sink
- Basic - Duct tape used to repair nonfood-contact surface. Handle on cooler drawer on cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Cook line
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.Observed two covered cups in food prep area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.Food containers in the warewashing area.
- Basic - Food stored on floor.bread in the walk in cooler
- Basic - Grease accumulated under cooking equipment.Fryer and wall beside the area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Dry storage area upstairs.
- Basic - Lime scale build-up inside ice machine.
- Basic - Reach-in cooler gasket torn/in disrepair.Reach in cooler in kitchen area.
- Basic - Silverware/utensils dried with a towel/cloth.
- Basic - Single-service articles improperly stored.Drink stirrers on counter unprotected.
- Basic - Single-service articles not stored inverted or protected from contamination.aluminum pans food side up upstairs in storage
- Basic - Wall soiled with accumulated black debris in dishwashing area.Warewashing area.
- Basic - Working containers of food removed from original container not identified by common name.Flour bin
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Cook line.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.Warewashing area bleach over dishes.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.cook line
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.warewashing area
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust. Throughout kitchen. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Hood filters in disrepair. **Warning**
- Basic - Hood soiled with accumulated grease. On cooks line. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Handles on drawers to low boy repaired with tape, low boy inoperable. **Warning**
- Basic - Old labels stuck to food containers after cleaning. On 1/3 pans above prep area. **Warning**
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5/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust. Throughout kitchen. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above prep area pans stacked and still wet. **Warning**
- Basic - Equipment in poor repair. Reach in cooler with deli meat holding food product at 44?-50? **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Hood filters in disrepair. **Warning**
- Basic - Hood soiled with accumulated grease. On cooks line. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Handles on drawers to low boy repaired with tape, low boy inoperable. **Warning**
- Basic - Old labels stuck to food containers after cleaning. On 1/3 pans above prep area. **Warning**
- Basic - Wall soiled with accumulated food debris. Around dish and handwash sink. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0 ppm. 50 ppm **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. On cooks line. **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. Touching roll to make cold sandwich. **Corrected On-Site** **Warning**
- High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Cook with dirty nails on main line making sandwich. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife washed but not sanitized, sent back to cooks line. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. turkey 49?, ham 46?, cooked chicken 50?, tuna salad 44?, tuna tarragon 49?, pasta salad 50?, corrected by icing but next day call back issued. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in prep sink. **Corrected On-Site** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sausage and chicken in walk in cooler in bulk cambros. **Corrected On-Site** **Warning**
- Intermediate - Water pressure lacking at fixtures that require the use of water. At the only handwash sink in kitchen. **Warning**
- Intermediate -
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5/14/2013 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease. Pipes beside and behind fryers, outlets on walls greasy
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Spaces in between filters. Not tight fitting.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2012 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees. womens restroom
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. switching glove Corrected On Site.
- Critical - Observed food stored on floor. pickles in walk in cooler Corrected On Site.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-06-1 No thermometer provided on dishmachine.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Hood filters over cooks line.
- Critical - Violation: 53B-08-1 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.
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5/2/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. At syrup area. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spoons not stored handles all in one direction at servers station.
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. In kitchen. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Over fryer.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handles.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Measuring scoop stored in sugar.
- Critical - No conspicuously located thermometer in holding unit. Upstairs true cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. In men's restroom.
- 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.
- Critical - No thermometer provided on dishmachine.
- Critical - Observed 3 dead roaches in lowboy drawers on cooks line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In dish area. Open orange soda.
- Observed attached equipment soiled with accumulated grease. Hood filters over cooks line.
- Observed ceiling soiled with accumulated food debris. Throughout kitchen.
- Critical - Observed cloth used as a food-contact surface. Towel on top of lettuce on cooks line.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee tied shoes with gloves on, then touched lunch meat. Corrected On Site.
- Observed grease accumulated on kitchen floor. Under fryer and cooks line.
- Critical - Observed handwash sink used for purposes other than handwashing. At server/cashier area handsink used to wash coffee filter out.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Potatoes and ham mixture scooped with bowl.
- Observed personal care item stored with food. Shirt and walkman stored in dish.
- Observed residue build-up on nonfood-contact surface. On lowboy cooler below flat top grill
- Observed single-service items stored on floor. Upstairs storage area.
- Observed utensils stored in crevices between equipment. Knives stored between lids of reach in cooler.
- Observed wall soiled with accumulated black debris in dishwashing area. Behind dish area.
- Observed wall soiled with accumulated food debris. Above garbage can in kitchen.
- Observed wall soiled with accumulated grease. Beside fryer.
- Wet wiping cloth not stored in sanitizing solution between uses. on cooks line
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5/1/2012 | Routine - Food | Warning Issued |
- Critical - Presence of insects/rodents. Animals prohibited
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8/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces clean
- Single service articles not re-used
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Critical - Water source safe, hot and cold under pressure
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee training validation
- Critical - Employee training validation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Foods properly cooked/reheated
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Potentially hazardous food properly thawed
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Thermometers provided and conspicuously placed
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8/18/2011 | Routine - Food | Warning Issued |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces clean
- Single service articles not re-used
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Critical - Water source safe, hot and cold under pressure
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee training validation
- Critical - Employee training validation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Foods properly cooked/reheated
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Potentially hazardous food properly thawed
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Thermometers provided and conspicuously placed
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8/18/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination.(lemons in beverage area)
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.(ladies restroom )
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.(cooks line)
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5/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.( digital thermometer on drawer coolers reading 36 degees food temperatures in cooler at 60 degees f)
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(drawer coolers on cooks line at 60 degees f)
- Critical - Displayed food not properly protected from contamination.(lemons in beverage area)
- Critical - No handwashing sign provided at a handsink used by food employees.(ladies restroom )
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed grease accumulated under cooking equipment.(cooks line)
- Critical - Observed hand wash sink used for purpose other than washing hands.(used to fill sanitizer buckets)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(raw ground beef, raw beef, sliced meats and cheeses in drawer cooler on cooks line at 60 degees f. all foods moved)
- Critical - Observed raw animal food stored over ready-to-eat food.(raw chicken over produce in walk in cooler)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm of chlorine in sanitizer buckets)
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5/17/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.(1 gal. of balsamic dressing in walk in cooler dated 11-23-10)
- Critical. No conspicuously located thermometer in holding unit.(in double door cooler on cooks line)
- Critical. Displayed food not properly protected from contamination.(lemons in beverage area)
- Critical. Raw animal food not properly separated from ready-to-eat food.(lox on to of raw animal products, cooked chicken on top of raw ground meat in walk in cooler)
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.(employee rinsed gloves off at 3 compartment sink instead of changing gloves and washing hands)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(portion cup used to dispense cole slaw)
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.(raw beef to cheese with no handwash or glove change) Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed encrusted material on can opener.
- Critical. Condensation or other drainage not disposed of according to law.(in upright reach in cooler in kitchen )
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
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12/8/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Food contact surfaces of equipment and utensils clean
- Other conditions sanitary and safe operation
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7/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cooked eggs, sliced cheese, phf salads, cut melon, poultry, all in walk in cooler at 48-50 degees) Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(milk cartons in front display case at 55 degees f)
- Critical. Observed food being cooled by nonapproved method.(cooked chicken in reach in cooler covered during cooling)
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(walk in cooler at approximately 48-50 degees f, foods moved a service tech will be called)
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(front display case at approximately 54 degees f)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soiled reach-in cooler gaskets.(cooks line)
- Critical. Observed soil buildup inside ice dispenser at soda machine.
- Observed utensils stored in crevices between equipment.(knife on cooks line)
- Critical. Hot water not provided/shut off at employee hand wash sink.(mens restroom handwash sink)
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm of cl2 in sanitizer bucket)
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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.
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7/13/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. bulk flour bin
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. b'fast sausage measuredvat 45 degr F [cook's line]
- Observed single-use containers (plastic jugs) reused for the storage of food.
- Observed exhaust system operated with filters removed. above fry station For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface. hood above fry station
- Critical. Hand wash sink lacking proper hand drying provisions. missing from front counter Corrected On Site.
- Observed grease accumulated on kitchen floor. under cook's line
- Critical. Observed toxic item [perfume] stored in food preparation area. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification. Operator can fax copy of document to Tampa Office 813 356 1613 This violation must be corrected by : 3/04/10.
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1/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed one dented cans. tuna segregated for return to vendor
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts measured at 44 degr F [cook's line] Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product. missing from cook's line Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. scrubbie pad in handwash sink, employee filling pitcher at handwash sink [kitchen]
- Critical. Observed mopsink used for purposes other than the designated use. soiled foodservice utensils in mopsink
- Observed employee with no hair restraint. cook
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. measured at 10 ppm Corrected On Site. recheck 100 ppm
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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