- 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. Must provide original certificates, we are not allowed to see photo copies due to copyright infringement.
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10/17/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed approximately 50 seats available at tables with napkin holders. Provided seating change evaluation form.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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6/17/2014 | Routine - Food | Warning Issued |
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hot water faucet handle at the hand wash sink in the kitchen just spins and does not turn on the hot water.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Precooked wings **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area/kitchen
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Coke machine.
- Intermediate - Spray bottle containing toxic substance not labeled. 3 bottles in the storage room. **Corrected On-Site**
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refridgerator.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles hanging on the chemical rack **Corrected On-Site**
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- 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. **Corrected On-Site**
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1010/12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/10/12.
- 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. Proof for only one employee trained This violation must be corrected by : 10/10/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.( Sauces at 48 in kitchen- Corrective action- Back in reach in cooler
- Observed unnecessary items on the premise. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/10/2012 | Routine - Food | Warning Issued |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza- Corrective action - Reheated-
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza At 90 _ Corrective action- Incresed the thermostat
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Hot dogs
- Observed unnecessary items on the premise.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food stored on floor. liquid soda boxes Corrected On Site.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed toxic item stored by utensils pizza bags.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hot dogs
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. hot dogs
- Critical. No thermometer provided to measure temperature of food product.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. No handwashing sign provided at a handsink used by food employees. Front counter.
- Critical. No handwashing sign provided at a handsink used by food employees by 3 compartment sink.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza held at 97 degrees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/19/09.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 11/19/09.
- Critical. No list of certified food service managers available at the establishment. This violation must be corrected by : 11/19/09.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 11/19/09.
- Critical. Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 11/19/09.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 11/19/09.
- 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 This violation must be corrected by : 11/19/09.
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9/18/2009 | Routine - Food | Warning Issued |
| No report available. | 6/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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