- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Cloth used as a food-contact surface. Breads and rolls in direct contact with cloth that lines basket.
- Basic - Food stored on floor. Packages stored on floor in dry storage room.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back door.
- High Priority - Container of medicine improperly stored. Advil on single storage shelf at front counter. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cakes
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham, turkey, salami, pepperoni.
- Intermediate - Employee used handwash sink as a dump sink. Food residue in sink next to reach in freezer in the back.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Repeat Violation**
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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6/9/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Aluminum foil/napkins stored in cupboard with cleaning supplies, under hand wash sink.
- Basic - Current Hotel and Restaurant license not displayed. Photo copy of license displayed.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Grill area.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wet wiping cloth stored in hand wash sink.
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No soap provided at handwash sink. Male restroom. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles with clear substance in kitchen area.
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4/8/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container of orange juice on cutting board.
- Basic - Food stored in a location that is exposed to splash/dust. Ice machine by hand wash sink.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) food in warmer hot held at less than 135 degrees Fahrenheit. Front service area.
- High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs over bottled water.
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over cheese. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At front service area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator states they cook steaks and eggs to order.
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11/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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