- High Priority - Vacuum breaker missing at hose bibb. MOP SINK. **Repeat Violation** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
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09/16/2014 | Routine - Food | Call Back - Complied |
- 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. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. MISSING END CAPS ABOVE DISH RING. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RTE SLICED TUTKEY @ 51°. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. PORK SAUSAGE ABOVE BEEF; BEEF ABOVE PORK CHOPS. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. RTE HAM @ 51°. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. MOP SINK. **Repeat Violation** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. SPIRO, MANAGER ON DUTY 4 MONTHS. **Warning**
- 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. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**
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07/16/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. CHICKEN.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Insect control device installed directly above food slicer.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- 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. NO READING ON TEST STRIP. SANITIZER BUCKET EMPTY.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. MELTED BUTTER @ 87°. PLACED BACK ON STOVE, CORRECTIVE ACTIONS TAKEN.
- High Priority - Vacuum breaker missing at hose bibb. ON HOSE AT MOP SINK.
- 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**
- 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 AND HOTDOGS.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPERLY SANITIZING TABLEWARE AND UTENSILS.
- Intermediate - Handwash sink used for purposes other than handwashing. COOK LINE HAND SINK, PITCHER STORAGE. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. COOK LINE. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. COOK LINE. **Corrected On-Site**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/30/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. POTATOES. **Corrected On-Site**
- Basic - Clean equipment stored on floor.DISH RACKS.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. LARGE GAP IN FILTERS.
- Basic - Unnecessary items on the premise. BICYCLE.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. POTATOES 80° AFTER 4 HOURS. CORRECTIVE ACTIONS TAKEN.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. UNSHELLED HARD BOILED EGG @ 48°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.SAUSAGE @ 110°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. BEEF ABOVE FISH. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. GREATER THAN 200 ppm.
- 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 - 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. ROAT BEEF AND CANADIAN BACON.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. POTATOES.
- 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. NO PFOOF FOR WAIT STAFF, BUSSERS, DISH PERSONNEL. **Admin Complaint** **Repeat Violation**
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9/9/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Metal inserts.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishwasher room
- Basic - Open dumpster lid.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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6/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Metal inserts.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Grease receptacle lid open, broken, or missing. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishwasher room
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by 6/3/13
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4/3/2013 | Routine - Food | Warning Issued |
- Ceiling tile missing in stockroom
- Equipment and utensils not properly air-dried. metal insects
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. storing utensils
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ham in walk in cooler
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. on cookline
- Lights missing the proper shield, sleeve coatings or covers. in kitchen
- Lights missing the proper shield, sleeve coatings or covers. in walk in freeze
- Critical - No conspicuously located thermometer in holding unit. in walk in cooler Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. in both restrooms
- Observed attached equipment soiled with accumulated dust. motor in walk in cooler
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. on cookline
- Observed employee with no hair restraint. cook
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, cook on cookline. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. storing bucket Corrected On Site.
- Critical - Observed objectionable odors in mopsink.
- Critical - Observed uncovered food in holding unit/dry storage area. plantfoods in walk in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. sugar , spice in service area Corrected On Site.
- Observed utensils stored in crevices between equipment. knife in kitchen
- Plumbing system in disrepair. handwash sink in kitchen areas
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. gravy, plantfoods in walk in cooler
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, restrooms.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. in walk in cooler Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler, through cook lines .
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. sauces in walk in cooler Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, through cook lines
- Critical - Observed dented can of sauces in stockroom Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. storing syrup containers Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue , on cook line.
- Critical - Observed objectionable odors in males restroom.
- Observed open dumpster lid.
- Observed personal care item/clothes stored with sanitizer utensils in kitchen Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets, through cook lines .
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm. Informed operater the dishwasher can not be used until sanitizer solution is the proper minimum strength.
- Critical - No handwashing sign provided at a handsink used by food employees, mensroom.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler, cookline.
- Observed cutting board grooved/pitted and no longer cleanable, cookline.
- Critical - Observed employee improperly washing hands, waitress washed hands without using soap. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, waitstation 200 ppm, chlorine.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Plumbing system in disrepair, handwashing sink, kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. cookline
- Lights missing the proper shield, sleeve coatings or covers. dishmachine room
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improperly labeled spray bottle. windex in degreaser bottle Corrected On Site.
- Observed residue build-up on nonfood-contact surface. lime residue
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. cooling hot potatoes in large bus pan 6 inch covered must use sheet pans observed product covered at 130 degrees in walkin Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. water bottle in cooler desert cooler
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm bucket empty Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. inside lid to ice machine
- Clean utensils stored inverted or in a protected manner silverware not in same direction .
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline
- Observed grease and food debris accumulated under cooking equipment.
- Critical. Observed unlabeled spray bottle kitchen .
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. 7/09
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Foods properly cooled
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
- Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Critical. Exiting system - adequate, good repair
- Critical. Current license properly displayed
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils cooking line. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition ice cream scoop Corrected On Site.
- Critical. Observed soil buildup inside ice bin waitstation.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue cooking line.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface inside and outside of dishmachine.
- Critical. Handwashing cleanser lacking at handwashing lavatory kitchen. Corrected On Site.
- Floors not maintained smooth and durable broken tile.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Critical. Exit signs not properly illuminated. For reporting purposes only.back door
- Critical. Observed expired Food Manager Certification.
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11/6/2009 | Routine - Food | Warning Issued |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/27/2009 | Routine - Food | Warning Issued |
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