- Basic - Ceiling tile missing.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- 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 - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ice scoop handle in contact with ice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- 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 - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Pizza area, cheese at 52?f **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spinach 57?f **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Pizza area **Corrected On-Site**
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 12A-25-1 Observed an employee with long fingernails working with exposed food.
- Violation: 37-02-1 Observed hole in wall.
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8/7/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and LodgingmAssociation (SafeStaff) 866-372-7233.empployee used broom to clean douugh mixer.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed an employee with long fingernails working with exposed food.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed hole in wall.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over cooked food.chicken over cooked ribs
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.ribs/pasta/seafood rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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8/6/2012 | Routine - Food | Warning Issued |
- Critical - Observed food stored in ice used for drinks. BOTTLE WATER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POTATO SALAD Corrected On Site.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Observed clean equipment stored on floor.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed residue build-up on nonfood-contact surface. REACH IN COOLER COIL
- Critical - Person in charge failed to insure proper handwashing by employees. FRONT COUNTER
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name-spray bottle.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed debris accumulated under storage equipment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/switching gloves.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-no more than 2 hours, according to management.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above- buffet line, partially cooked items, no more than 3 hours according to management.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Repeat Violation.
- Observed residue build-up on nonfood-contact surface- floor drains.
- Critical. Handwash sink (kitchen prep area) not accessible for employee use at all times. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
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9/14/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Please obtain Time as a Public Health Control application from www.myfloridalicense.com.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed rodent activity as evidenced by rodent droppings found. An estimate of 5-6 dry, dark rodent droppings detected underneath dry storage area inside kitchen. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Covered waste receptacle not provided in women's bathroom.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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