- 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 - Open dumpster lid.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. - knives and spoons not stores handles up
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength., o ppm, corrected to 100 ppm
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. - need on side with black hose
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- butter pats 48°f, in an ineffective ice bath, been in ice bath 3 hours
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.- hot water machine
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - Seta
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service items stored on floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggs on buffet, manager reheated eggs to 165°F **Corrected On-Site**
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair.
- Expired boiler certificates. For reporting purposes only.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear soapy liquid in spray bottle
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor, case of bananas in the kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Open condiments provided for self-service not properly protected, bowls of shredded cheese and salsa on buffet in holding device with lift up lid that allows for potential customers cross contamination while being dispensed. Also, powdered sugar, cinnamon sugar, brown sugar, raisins, walnuts, and chocolate chips in individual containers with lift up lids and oatmeal in Bain Marie that do not protect the food while being dispensed.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination, plastic spoons and forks in bowl at buffet area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, shredded cheese on buffet is at 64 degrees F and can of whipped cream is sitting in 63 degrees F standing water. Food employee stated items were stocked at 6:30am and are going to be discarded.
- 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, waffle batter on the buffet that isat 71 degrees F. See stop sale.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, commercially processed pre cooked eggs in the reach in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cut melon cut yesterday will last until Wednesday.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor, bag of onions. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, cloth towel in handwash sink basin.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee coffee cup on storage self with clean dishes. Corrected On Site.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - No current boiler certification provided/available, certificates expired 07/14/2011. For reporting purposes only.
- Critical - Observed dented/rusted cans, dented can of baked beans. Corrected On Site, manager removed can to office for return to vendor.
- Observed personal care item stored with food, purse on dry food storage shelf. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, waffle batter frommthe buffet in the reach in cooler is at 66 degrees F. Establishment uses "Time as a public health control", howeve last time noted on sheet was from 02/14/12. Corrected On Site, manager discarded.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Displayed food not properly protected from contamination, unprotected apples in bowl exposed to potential customer cross contamination.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, milk on the buffet is at 56 degrees F. Observed ice level in cold hold unit is very low- food employee stated milk was stocked 1 1/2 hours ago. Recommended rapidly chilling and then maintaining at 41 debress F or below, also recommended maintaiming ice level throughout the service period.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Observed build-up of dust or dirt on nonfood-contact surface, portable fan in the kitchen.
- Critical - Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination, brewer filters stored unprotectec on the prep table.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter and cream cheese on the buffet are at 63-64 degrees F. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, food employee wearing a watch.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, food employee put gloves on without washings hands first. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up, beer and reach in cooler.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, food employee wearing bracelets and a watch.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area, food employee in the kitchen.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, red and white straw-like stirrer sticks at the buffet are not protected from potential customer cross contamination. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb, short black hose side of mop sink Y connection.
- Critical. Hand wash sink lacking proper hand drying provisions, kitchen.
- Observed personal care item stored with food, purse on dry food storage shelf.
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4/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, plastic straw-like stirrer sticks and coffee to go lids with mouth contact surface facing up.
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4/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Self-service salad bar/buffet not provided with proper dispensing utensils, observed no utensils provuded for dispensing bread, bagels, donuts, and muffins- customer dispensed 2 slices of bread from unit with his hands.
- Critical. Displayed food not properly protected from contamination, bowls of granola, raisens, and brown sugar at the buffet.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, bain marie of oatmeal with lift up lid and covered containers of salsa and cheese with plastic lift off lids- food products in units described cannit be adequatly protected from potential customer cross contamination while being dispensed.
- Critical. Observed food stored on floor, 3 BIB syrup boxes next to soda dispenser rack in kitchen.
- Critical. Observed soiled reach-in cooler gaskets, 2 door unit next to oven.
- Critical. Observed encrusted material on can opener.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination, cereal and fruit bowls.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, plastic straw-like stirrer sticks and coffee to go lids with mouth contact surface facing up.
- 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, ABC extinguisher on the floor in the kitchen. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured, tanks near kitchen handwash sink.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 04/16/10.
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2/12/2010 | Routine - Food | Warning Issued |
- Observed single-service articles stored without protection from contamination, brewer filters stored uncovered on the counter at brewing station in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed unlabeled spray bottle, chemical storage rack.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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