- Basic - Coffee filters not stored in a protected manner to prevent contamination. On top of box by tea maker, mgr placed them in bag **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. Coffee with open spout , mgr discarded it **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cut lettuce, mgr placed in food container also container with lettuce in walk in cooler **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, mgr wrote name **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cracked egg then touched clean plate and deli paper to put pitta sandwich, explained to her, she washed hands **Corrected On-Site** **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.raw smoked sausage in same containers with hot dogs and ketchup, in walk in cooler mgr rearranged **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw steak over raw bacon in prep unit by cook line, mgr rearranged **Corrected On-Site** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Cold cut sliced on 7/21, mgr discarded **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Ran out
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 70-73° boiled eggs at front counter, mgr boils eggs then add iced water to cool down, explained to her air dry, corrective action: mgr placed eggs in ice water
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Board with sign in back of kitchen, mgr got sign out to front counter **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Orange solution on storage shelf, mgr labeled **Corrected On-Site**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 2 buckets
- Basic - Equipment in poor repair. Prep reach in cooler not properly working, thermometer reading 44°. Don't use this reach in cooler until is fixed
- Basic - Hole in ceiling. Kitchen, dripping water also
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To make sandwich **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Raw corned beef then sourkrout, raw chicken then cooked peppers with same gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46° hot dogs in reach in cooler, corrective action: iced down, 60° sprouts on prep unit, explained time as public health control, corrective action: wrote time, 51° cold cuts, in reach in cooler, front counter
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw hamburger over raw bacon, in prep unit by cook line
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm chl in bucket
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened yesterday morning **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage patties and chicken salad in reach in cooler, corrective cation: uncovered
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All copies
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In gaskets in reach in cooler on cooks line
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen area
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Cover has some dust built up on it
- Basic - No copy of latest inspection report available. Not on site at time of inspection
- Basic - Reach-in cooler gasket torn/in disrepair. On cooler on cooks line in kitchen
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License expired 06/01/2013
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauted onions 60° cooked and cooled from yesterday Corrective action-operator voluntarily discarded
- High Priority - Shell eggs in use or stored with cracks or broken shells. In reach in cooler on cooks line. Corrective action-operator voluntarily discarded
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing certification for operator
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Make table: ham 50?F, turkey 49?F. Corrective Action, removed all hot foods from unit. Make table should not be used to cool foods immediately after being cooked.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Multiple throughout establishment.
- High Priority - Stop Sale issued due to adulteration of food product. Sour cream dated 2/28/13 was not used within 7 days.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooked foods placed in make-table to cool immediately after being cooked. Ex. Cooked eggs 110?F.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. Just cooked deep pan of hot dogs placed in 2 door glass cooler to cool while tightly covered. Also plate of chicken in rear kitchen reach in cooler. Corrected On Site. Uncovered, moved to walk in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket over 200 chlorine. Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onions 8am, found covered in deep pan 92 degrees F. at 2 pm.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausages 45 degrees F. in glass door cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, sanitizer bucket over 400 ppm quaternary. Corrected On Site.
- Observed wall in disrepair, by back door, under fire extinguisher.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No plan review submitted and renovations planned - omlette station to be added. www.myflorida.com/dbpr/hr for application and instructions.
- Observed employee with no hair restraint, operator.
- Observed employees with ineffective hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, camel rider meats. Corrective action taken.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, soups in walk in. Corrected On Site.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, reading in 20's in reach in cooler.
- Observed attached equipment soiled with accumulated dust, fan guards -walk in .
- Observed employee with ineffective hair restraint, long ponytail.
- Critical - Observed food being cooled by nonapproved method. Soups and chili placed covered into walk in cooler, found at 136 and 140 degrees F. Discussed ice bath or placing into reach in freezer. Repeat Violation.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer tablets. Need Quaternary test kit. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Discussed marginal food temps with operator. (43-44 degrees) Corrective action taken, turned down Reach in cooler. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, wet towel chlorine over 200 ppm. Corrected On Site, water added to dilute.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, hamburgers Corrected On Site, turned on burner.
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2/25/2011 | 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, dairy products.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, cooked onions, etc. hard boiled eggs.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Discussed marginal temperatures with operator, calibrated our thermometers to verify. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method, tightly wrapped bacon cooling in walk in.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths, needs quaternary kit.
- Critical. Observed buildup of mildew stain in the interior of ice machine, up top. Repeat Violation. New machine ordered.
- Critical. Observed buildup of stains on soda dispensing nozzles. Corrected On Site.
- Observed residue build-up on nonfood-contact surfaces, spice shelves.
- Critical. Observed container of medicine improperly stored on outside shelf of prep unit.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, quaternary over 400 ppm.
- Wet mops not hung to dry, left on floor. Repeat Violation.
- Critical. Current Hotel and Restaurant license not displayed.
- Critical. Incomlete 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. Original certifications are required for all employees hired over 60 days.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, AMERICAN CHEESE 52.9 REACHIN COOLER /FRONT LINE. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust, UNDER HANDWASHING SINKS PIPE(ELBOW) .
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee improperly washing hand less than THAN 20 SECONDS .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine, REAR & SIDE METAL RAILING .
- Observed dumpster overflowing garbage.
- Critical. Observed unlabeled SANITIZER CONTAINER .
- Wet mop not hung to dry, REAR DOOR.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION ILLNESS .
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, sugar. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, freezers.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, beef and chicken over soups and meatballs in freezer. Corrected On Site.
- Critical. Observed eggs stored over pancake batter in reach in cooler. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed gaskets on cold holding unit in poor repair, reach in cooler at front sandwich prep counter.
- Critical. Observed buildup in the interior of ice machine.
- Critical. Observed toxic item stored by food, comet stored with canned foods. Corrected On Site.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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7/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/1/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Administrative complaint recommended |
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