- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pot filled with sauce on the floor in the walk in cooler
- 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. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.in the prep area under the prep table **Corrected On-Site**
- High Priority - Employee washed hands with no soap. The prep cook did not use soap when washing hands **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.cook push trash down in the garbage container and did not remove there gloves **Corrected On-Site**
- 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 washed hands in a sink other than an approved handwash sink. Prep cook wash hands in the three compartment sink **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.storing items in the hand sink in the sever salad station area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink in the kitchen **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- 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. New employees
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean food storage buckets stored on floor
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Hood soiled with accumulated grease.
- Basic - Plumbing system in disrepair. Hot water knobs on mop sink
- 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.
- Basic - High Priority - Dead roaches on premises. One dead roach in women's bathroom
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate: (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 (time/temperature control for safety food) 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; and (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.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR?s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- High Priority - Obesrved: Potentially hazardous(time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees fahrenheit more than six hours. See stop sale. Priority: High Priority
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine Priority: Intermediate.
- Basic - Observed: Bowl or other container with no handle used to dispense food. Priority Basic.
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Priority Basic
- Intermediate - Observed: 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. Priority: Intermediate
- Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Priority: Basic
- Basic - Observed: Cutting board has cut marks and is no longer cleanable Priority: Basic
- Intermediate - Observed: Cutting board(s) stained/soiled.
- Intermediate - Observed: Encrusted material on can opener blade. Priority: Intermediate.
- Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooling in deep buckets. unable to reach 41 from 135 degrees within 6 hours. .
- Basic - Observed: Interior of microwave soiled with encrusted food debris. priority: Basic
- Basic - Observed: Interior of oven has heavy accumulation of black substance/grease/food debris. Priority Basic
- Intermediate - Observed: Interior of refrigerator soiled with accumulation of food residue. Priority: Intermediate.
- Basic - Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Priority Intermediate.
- Basic - Observed: Open dumpster lid. Priority: Basic
- Basic - Observed: Single-service items stored on floor in dry storage area. Priority: Basic
- Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Priority Basic
- Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400 ppm corrected on site. Priority: Basic
- Basic - Observed: working containers of food removed from original container not idenfied bcommon name. priority: Basic
- Basic - Observed:Case/container/bag of food stored on floor in walk-in cooler/freezer. Priority: Basic
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2/26/2013 | Routine - Food | Insp. Completed - Warning Given, Pending |
- Lights missing the proper shield, sleeve coatings or covers. dry storage for to go items.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. ONLY ONE EMPLOYEE HAS EMPLOYEE CERTIFICATION OTHERS DON'T HAVE THEM AT THE TIME OF INSPECTION.
- 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 buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. WALK IN C
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken next to pork.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw beef.
- Critical - Observed soiled Walk-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area. WALK IN COOLER
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hot water not provided/shut off at employee hand wash sink. hand sink by 3 compartment sink . Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.inside walk in cooler .
- Critical - No handwashing sign provided at a handsink used by food employees. handsink by hostess station
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. on top of machine.
- Observed clean equipment stored on floor. pots on floor.
- Critical - Observed container of medicine improperly stored. in shelf on top of preparation area.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee placed raw chicken on grill, then placed dirty plate on sink, removed glove from hand,then came back to the line, put new gloves on, and continued working.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. bag of bleached flour on floor behind ice machine.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up. walk in cooler .
- Observed leaking pipe at plumbing fixture. by warewashing areas.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage at 48 F, cheese at 74 F.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over lemon.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. aluminum pans on top of cook line .
- Critical - Observed soiled reach-in cooler gaskets. last reach in cooler on cook line by wall.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. sugar, flour bag
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Class K extinguisher by back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. stromboli at 70 F Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta sauce prepared on sunday night according to employee.
- Wet mop not hung to dry.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.kitchen sink
- Critical - Observed cloth used as a food-contact surface.to cover sausage
- Observed cutting board grooved/pitted and no longer cleanable.
- 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 encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garlic and oil mix
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over cooked food.fish over cooked chiken
- Critical - Observed raw animal food stored over ready-to-eat food.raw chiken over chese
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw eggs over raw seafood
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza pies,chiken roll,stromboni
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.meatball ,soups ,chese pizza pies,chiken roll Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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9/15/2011 | 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. no time labled
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.inside walkin door
- Critical - Observed soil buildup inside ice bin.inside lip
- Critical - Observed uncovered food in holding unit/dry storage area.pasta in freezer
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.freezer
- Observed cutting board grooved/pitted and no longer cleanable.pasta station
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.gaskets /walkin cooler
- Observed utensils stored in crevices between equipment.knife
- Critical. No handwashing sign provided at a handsink used by food employees.kithen
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.tomatoe sauce in walkin
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef strom out for 6 hours
- Critical. Observed food stored on floor.freezer
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.pizza cutter
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed open dumpster lid.
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4/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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.
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7/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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