- Basic - Food stored in holding unit not covered. Croissants **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 50 F, lettuce 55 F, tomato 54 F Operator put in reach in cooler
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Sugar **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Forks and knives. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
- 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. **Warning**
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12/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. Covered vegetables in reach in cooler **Warning**
- Basic - Food stored in dry storage area not covered. Bread and water in counter **Warning**
- 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. Sugar **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Forks and knives. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. salad 72 F, sandwich 71 F **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Vegetables 127 F **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
- 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. **Warning**
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9/13/2013 | Routine - Food | Warning Issued |
- Basic - Reach-in cooler gasket torn/in disrepair.
- 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.
- Intermediate - No soap provided at handwash sink.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Lights missing the proper shield, sleeve coatings or covers.Pastries holding unit
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/5/2011 | Complaint Full | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Lights missing the proper shield, sleeve coatings or covers.Pastries holding unit
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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.Chicken and mash potatoes at 114 degrees Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/3/2011 | Complaint Full | Inspection Completed - No Further Action |
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical - Working containers of food removed from original container not identified by common name.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored over salads
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
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11/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- 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. Pro
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6/11/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/11/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed accumulation of debris on drainboards or equivalent.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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. Pro
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9/16/2009 | Routine - Food | Warning Issued |
| No report available. | 1/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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