- Basic - Equipment in poor repair. Reaching cooler at average temperature of 53° at kitchen area. On 10/8/14 cook line reach in cooler had an average temperature of 62° with food items inside.
- Basic - Floors not maintained smooth and durable. Grout missing in some areas.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes, chicken wings, cheese, dressing. All products with an average of 52°. On 10/8/14 found chicken at 62°, cheese at 63°, sauce 62°, cooked onions 58°
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
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10/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. WIF
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Blenders next to hand wash sink
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area. Women bags.
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reaching cooler at average temperature of 53° at kitchen area.
- Basic - Floors not maintained smooth and durable. Grout missing in some areas.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor. Onions in WIC.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lime scale build-up inside ice machine.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service articles improperly stored.
- Basic - Single-service items stored on floor.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes, chicken wings, cheese, dressing. All products with an average of 52°
- High Priority - Roach activity present as evidenced by live roaches found. One seen.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Oven
- 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 - Encrusted material on can opener blade.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Probe thermometer not within the intended measuring range of use.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Soda gun soiled.
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Exterior rust and peeling on ice freezer unit.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of ice bin with rust that has pitted the surface.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Non-pitting surface rust on food-contact equipment.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Food stored in ice used for drinks. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink used for purposes other than handwashing.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed wall soiled with accumulated grease. end of cook line
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12/11/2012 | Complaint Full | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. BLENDERS NEXT TO HANDSINK EXPOSED TO SPLASH
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in coolers at by cook line. ambient temp of 52 f . turkey at 46, sour cream at 50 f, manager MOVED food to other reach in coolers AND PLACED ICED TO BRING TEMP DOWN FOR CORRECTIVE ACTION.
- Equipment and utensils not properly air-dried. pans
- Floors not maintained smooth and durable. between walk in cooler
- Observed attached equipment soiled with accumulated dust. vents inside walk in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler shelves
- Observed build-up of grease on nonfood-contact surface. on side of grill at cook line
- Critical - Observed buildup of slime on lemonade dispensing nozzle.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. at glove change
- Critical - Observed food stored on floor. bag of onion
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. trays uaed for baking bread
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed leaking pipe at plumbing fixture. at mop sink and at walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler with product temp of 46f for turkey, and sour cream at 64f at reach in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shell eggs over raw steaks Corrected On Site.
- Observed residue build-up on nonfood-contact surface. shelves by 3 compartment sink is heavily rusted
- Critical - Observed soiled reach-in freezer gaskets.
- Critical - Observed toxic item stored by food. wiping cloth bucket on top of prep table.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated grease. end of cook line
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN BREAST AT 112F, CHICKEN WING AT 109F BY TOASTER. Corrected On Site.VOLUNTARILY DISCARDED.
- Wet mop not hung to dry.
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9/28/2012 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.moter ordered
- Critical - Hand wash sink lacking proper hand drying provisions.dish wash area
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- Observed build-up of mold-like substance on surface of nonfood-contact surface.left of ice machine/freezer
- Observed cutting board grooved/pitted and no longer cleanable.lettuce cutting board/left of 3 comp sink
- Critical - Observed dented/rusted cans.ripe olives
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.beef/onions/mushrooms
- Critical - Observed soil buildup inside ice bin.inside door and white inside lip
- Critical - Observed unlabeled spray bottle.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.REPEAT VIOLATION
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.not current license displayed
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- 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 dented/rusted cans.Nathans Chili
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.walkin /onions
- Critical - Observed plastic water botle stored in ice used for drinks.
- Critical - Observed unlabeled spray bottle.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.dish wash room
- Critical - Observed dented/rusted cans.peppers
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.onions next to raw beef
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.onions Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed nonfood-contact equipment in poor repair
- Observed residue build-up on nonfood-contact surface.
- Observed walk-in cooler gasket torn/in disrepair.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Wet mop not hung to dry.
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.BLENDERS NEXT TO HANDSINK IN THE FRONT
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed food debris accumulated on kitchen floor.walkin
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.raw burgers over bread in walkin freezer
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.unesed cooling drawers
- Critical. Hot water not provided/shut off at employee hand wash sink.restroom
- Critical. Water pressure lacking at fixtures that require the use of water.restroom handsink hot water knob
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
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12/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed food stored in ice used for drinks.WATER BOTTLE
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.sauteed onions next to raw beef
- Critical. Observed employees using same utensil to handle raw and cooked product.raw food tongs stored in 140 degree water with knife used for ready to eat foods
- Critical. Observed nonready-to-eat food handled without the use of gloves, deli paper, scoops, tongs or other utensils. lemons in customer drink station Corrected On Site.
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.tomato slicer
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. bottom drawers
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Handwash sink not accessible for employee use at all times.blocked by mop bucket Corrected On Site.
- 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. 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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10/12/2009 | Routine - Food | Warning Issued |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Complaint Full | Call Back - Complied |
| No report available. | 10/28/2008 | Complaint Full | Warning Issued |
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