- Basic - Clean equipment stored on floor. Lids for prep unit, front counter
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over chips racks
- Basic - Employee used food thermometer to measure food temperatures without first sanitizing the thermometer. Took chicken temps
- Basic - Single-service articles not stored inverted or protected from contamination. Trays for foods in office
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Raw steak then change gloves to get corn on grill, explained to him **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes 45-47° in walk in cooler, they were cut at 9:50am, it is 2:10pm, mgr is placing them in ice bath too cool fast
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes tightly covered in walk in cooler, talked with mgr about proper cooling
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dusty fan, front counter
- Intermediate - Food service manager not certified within 30 days of employment. Mr. Brian 1 year as mgr
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Corrected On-Site**
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use ice scoop stored on soiled surface between uses. Blue bin **Corrected On-Site**
- 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. 0 ppm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To grab tortillas **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chlorine
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink on red hose side
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° sour cream in shuffle cups on prep table, explained time as public health control, corrective action : placed in reach in cooler
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Couldn't find it
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce on front line 52° cheese 45° ice on pan bottom only . Corrective action, placed ice higher around pans and covered.
- 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. See comments section. NO certificates available from any of the 3 programs used.
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing. Large plastic pitcher in hand sink up front **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. warewash area
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Vacuum breaker mising at hose bibb. in wrong spot. needs to be between splitter and red hose at mop sink Repeat Violation.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. prep table
- Critical - Observed dented/rusted cans. jalapenos
- Critical - Observed encrusted material on can opener.
- Critical - Observed toxic item stored by food. sani bucket over soda boxes
- Soiled apron not kept in a suitable container prior to laundering. dish apron hanging on dry goods/clean utensils shelf
- Critical - Vacuum breaker mising at hose bibb. mop sink, after splitter, side with red hose
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Certified Food Manager unable to answer basic Food Code questions on ' Big 5' illnesses and symptoms. Posters provided.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment, grime in wash bowl.
- Critical - Observed food-contact surfaces with soil deposits- blue ice scoop holder.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Hotel and Restaurant license not displayed. Unable to locate it.
- 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. Need original certifications.
- Critical - Observed buildup of spotty black stain around strawberry kiwi drink dispensing nozzles.
- Observed employee with ineffective hair restraint, long ponytail.
- Observed single-service items stored on floor, cartons- gloves, foil sheets. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cheese sauce. Mgr. Stirred, then 122 degrees F. Repeat Violation. Also cooked peppers at 104 degrees F. Corrective action taken.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation. Still not adequately covered by glass in front.
- Critical - Vacuum breaker mising at hose bibb- mop sink. Is on wrong side of splitter.
- Critical - Working containers of food removed from original container not identified by common name, sugar.
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cheese sauce. Product not stirred to even temperature. Corrected On Site.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding, cheese sauce. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking ADEQUATE sneezeguards or other proper protection from contamination. Sneezeguard too far back for protection.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.
- Critical. Observed beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed accumulation of thick substance in warewashing machine and associated equipment, inside machine, especially up top.
- Critical. Observed handwash sink used for purposes other than handwashing. Sink full of ice.
- Critical. Incomlete 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. Original certifications required.
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9/9/2010 | 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. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sour cream and cheese at front counter. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with soil deposits, scoop container. Corrected On Site.
- Observed build-up of dust on nonfood-contact surface, fan in walk-in..
- Observed gaskets with mold-like build-up, walk-in.
- Critical. Observed toxic item improperly stored, by pan at front counter. Corrected On Site.
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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