- Basic - Bathroom facility not clean. Bathroom trash is overflowing preventing the trash lid from closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Build up of old food debris on handle of microwave on shelf above cook line, food debris/ white build up on front doors of stand up reach in coolers across from cookline.
- Basic - Build-up of grease on nonfood-contact surface. Excessive grease/food residue build up on muffin trays and bread baking dishes under prep table back of kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep across from cookline has deep black marks.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan cover on right side has excessive dust hanging off, blowing in wind.
- Basic - Floor drain soiled/has accumulation of debris. Floor drain by soda boxes is soiled with dirt/ debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In enclosed area where single storage items are stored.
- Basic - Single-service articles not stored inverted or protected from contamination. Single service cups not inverted on shelf next to dumpster in single storage room.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Walk in cooler gaskets have mold like build up.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer 10 ppm, corrected to 25 ppm, 120°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole shell eggs 49-50° on cookline, recommended putting on Time as a Public Health Control, manager marked time eggs and batter were put out. Tomatoes cut 45°, shrimp 45° in reach in cooler drawer. Batter 48° on prep across from cookline, recommended Time as a Public Health Control.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine back of kitchen interior top has slight mold like accumulation.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Juice dispenser in server area has heavy black build up around nozzles and blacksplash.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on ric drawers end of cook line has broken glass on front, reading 0° when TCS food inside is 40°-41°.
- Intermediate - Employee used handwash sink as a dump sink. Excess Food debris on hand washing sink across form can opener, in hand sink end of cook line, removed by manager. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. Can opened has heavy food debris on prep table across from office.
- 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. Manager cannot show training for all food service employees.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Most certificates are copied of Hospitality Resource Supply certificates.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Drink in server area across from soda machine.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap on grill side.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave across from cook line/ stove has excessive food build up inside top.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in back storage / dumpster room where Togo containers are. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen potatoes 34° sitting out by triple sink, corrective action, placed potatoes under cold running water.
- Basic - Single-service articles not stored inverted or protected from contamination. Lids not inverted on shelf close to dumpster.
- Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling. Small dripping by cook line from vent area.
- High Priority - Employee washed hands with no soap. Dishwasher rinsed hands only prior to handling clean dishes. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole eggs on cook line 59°, has time written on it but no Time as a Public Health Control procedure.
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs over bread in reach in cooler by cook line. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Faucet under dishwashing area and mop sink in back storage area.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler by soda machine broken. Manager replied with new thermometer. **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know minimum reheating temperature.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits/ dust. Reach in cooler fan has excessive dust in server area by soda machine.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some copies.
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and dishes on dish rack.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on dish rack.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Water not running for dipper well. Turned on water. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside storage area.
- Basic - Reach-in cooler gasket torn/in disrepair. Front prep area reach in coolers. Also interior ceiling of microwave near salad prep area is falling into the unit.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bleach 0 ppm, refreshed buckets. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Near bread prep area. Moved off the ground. **Corrected On-Site**
- 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. Less than an hour, pancake batter. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. French toast batter containing eggs over cut lettuce.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Ground beef over shrimp and fish in reach in cooler near front prep area. Also raw beef over hotdogs in walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top interior of ice machine. Also some buildup in ice bins under soda fountains. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pancake batter in reach in cooler at prep line. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher near ice machine in recharge mode.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open red bull can in drawer unit with product **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs, ice bath on cookline, 52'F corrective action moved to walkin cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container of silverware **Corrected On-Site**
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm chlorine use 3 compartment for sanitation until serviced **Corrected On-Site**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Glass door cooler **Corrected On-Site**
- Observed old labels stuck to food containers after cleaning. Plastic tubs
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Bags of water softener pellets stored on floor in water heater room. COS.
- Critical - Bar hand wash sink used as dump sink has straws and ice.
- Clean salad plates stored in soiled standing water. Clean plastic tubs stacked wet on dish rack.
- Critical - Dish machine tested 0 ppm chlorine. COS. Primed tested 100 ppm chlorine.
- Critical - Dishwasher washed hands in dump sink. Dishwasher handles soiled dishes then clean dishes without washing hands. COS. Employee washed hands and rewashed dishes. Employee on cookline cracked shell eggs and grabbed clean plate and plated lettuce without changing gloves or washing hands. COS. Employee washed hands put on gloves got new plate and lettuce.
- Critical - Drawer RIC under stove top is not maintaining potentially hazardous foods @ 41?F or below. 51?F - 58?F various PHF.
- Critical - Employee drink under wait station. Mountain Dew.
- Floor in salad prep area is pooling water.
- Handwash sink in ware wash area is not draining properly. Cooler units in salad prep area are pooling water on floor. Water heater leaking.
- Ice cream scoop stored in standing soiled water. Ice scoop container soiled. COS.
- Critical - Manager did not know proper cooking internal temp for fish according to the food code.
- Material stuck on clean baking pans. Possibly foil.
- Observed employee on cookline wearing bracelet.
- Critical - Observed expired employee training certificate. Employee/dishwasher did not know proper minimum strength for chlorine for dishmachine.
- Critical - Observed live flies in kitchen. And small drain flies in bar area.
- Plastic tubs used to store raw chicken in walk in cooler are cracked. Cloth under cutting board.
- Critical - Reach in cooler/desserts gaskets are soiled. Plate on top of mixer is soiled. Top of muffin warming microwave is soiled. Interior of reach in cooler at bar.
- Single service cups stored inverted on top of beverage dispenser.
- Toothpicks stored in soiled container. Ice scoop holder at ice machine is soiled.
- Critical - Various potentially hazardous foods between 51?F - 58?F in RIC. Ice bags were applied to products and they reheated 41?F - 43?F. Lemon and regular pancake batter on cookline 67?F food was time marked and time as a public health control was provided.
- Wall behind trash can @ service station is soiled.
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7/18/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. plastic containers stacked wet on dish rack
- Critical - Handwash sink not accessible for employee use at all times. next to glass door reach in coolers blocked by trash can Corrected On Site.
- Observed coke syrup accumulated on dry storage floor. Corrected On Site.
- Observed ice scoop with handle in contact with ice. at wait beverage station Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. country fried steak stored over onion rings and fries in drawer reach in cooler on prep line
- Critical - Observed interior of microwave soiled. top microwave at wait station Repeat Violation.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. various items in salad prep reach in cooler between 45'F-59'F cooler was turned off Corrected On Site. less than 4hrs put in walk in freezer to rapid chill
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2/7/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable. at salad prep cooler Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. desert reach in cooler Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed old foil and plastic melted to pans after cleaning. Corrected On Site. Sent to dishwasher
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. quiche, 45'F, walk in cooler Corrected On Site. product was between hot foods that were cooling. product relocated in walk in cooler. No AC recommended for repeat all other product temps were within standards. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. bulk spices
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- 3A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOODS COLD HELD AT GREATER THAN 41 F . SLICE AMERICAN CHEESE 52 AT FRENCH ONION SOUP / SALAD STATION . GREEN CHEESE RAVIOLI AT 45 F , NOODLES AT 46 F AND QUICHE AT 49 F.
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8/9/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. not inverted or covered, back storage area
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- 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. 1998 version of Hospitality Resource training guide used for some employees, spanish version **NO COPIES OF EMPLOYEE TRAINING WILL BE ACCEPTED**
- Observed build-up of mold-like substance and food on surface of nonfood-contact surface. Repeat Violation. reach in cooler gaskets
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Handled raw chicken and raw beef patty, then switchd gloves without washing hands first
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced american at french onion soup station/salad station Corrected On Site.-discard Pasta station- green cheese ravioli, noodles, proteins, to be iced immediately Repeat Violation.
- Plumbing system in disrepair. *hot handle at wsitress station handwash sink
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3/28/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. dressing containers under salad station White and beige powder substances at cookline and prep area - seasonings and batters, flours Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meatloaf, white fish, chicken strips in low boy reach in cooler under griddle Corrected On Site-ice bags placed on product , brought from walkin cooler within past 30 minutes Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. salad cooler gaskets
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed interior of microwave soiled. interior top of microwave
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cold plate cooler used for salad plates with excessive mold like substance buildup interior
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. toothpicks, skewers under microwave
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.
- Critical. Working containers of food removed from original container not identified by common name. bulk cinnamon sugar?, yellow powder ?
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. waffle /pancake mix, egg french toast mix Corrected On Site- products discarded by manager
- Critical. No conspicuously located thermometer in holding unit.
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets
- Critical. No complete 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. Ricardo Juarez
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1/4/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/30/2009 | Routine - Food | Admin. Complaint Callback Complied |
- 12A-13-1 Observed employee handling soiled equipment then engage in food preparation handle clean equipment, or utensils , or touch unwrapped single serviced itenswithou washing hands. used a sanitizing towel with gloved hands then turned around to plate french toast and bacon with same gloved hands and no gloved change occurred. repeat violation .
- 12A-22-1 Observed food employee touching ready to eat food withrheir bare hands and the establishment has no alternative operating procedure.
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7/22/2009 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Working containers of food removed from original container not identified by common name. bulk
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site. Manager voluntarily discarded tuesday products
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Changing gloves without hand washing Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation. Garnishing plate with tomates
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. make line
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation. All gaskets throughout restautaurant
- Equipment and utensils not properly air-dried.
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7/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/27/2008 | Routine - Food | Warning Issued |
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