- Basic - Dumpster not on proper pad/nonabsorbent surface.
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09/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. On hood over cooks line.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of napkins on floor in dry storage area.
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Reach-in cooler gasket torn/in disrepair. In sliding 2 door cooler at end of cooks line.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy at 50°. Cooked yesterday.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Flashed test strip. 200 ppm++
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Gravy deep, plastic cambro, covered with plastic wrap.
- 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.
- 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.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated thermometers. 20° at frost point of 32°
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07/24/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease on nonfood-contact surface. On hoods above cook line.
- 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. On cooks line. Open glass. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 68°, scoop in dipper well not running water. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.. Employees also put on gloves no handwashing.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched toast that was ready for service. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over RTE sausage in small reach in on cooks line. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. I both restrooms
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On prep table at end of cooks line
- Basic - Clean cups/glasses not properly air dried - wet nesting. In servers station.
- 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 - Employee eating in a food preparation or other restricted area. Employee eating toast at expo window **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Employees cooking/prepping no hair restraint
- Basic - Grease accumulated on kitchen floor. Under fryer in kitchen
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78° ice cream scoop in standing water. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Silverware/utensils stored upright with the food-contact surface up.. On servers line **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At end of cooks line and on front servers line.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - tin foil used as food-contact shelf cover. Over cooks station
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In men's and women's restroom. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.. At end of servers line. **Corrected On-Site**
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.back door to outside has opening on left side when closed.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Raw chicken. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook line
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Servers at the front counter handling toast **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over sliced green tomatoes in cook line reach in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee on the cook line cooking eggs.
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. chicken Corrected On Site.
- Violation: 51-16-1 No plan review submitted and renovations in progress. observed outside smoker in use smoking ribs note musy stop cooking food outside until plans are submitted and approved
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7/9/2012 | Routine - Food | Call Back - Extension given, pending |
- No plan review submitted and renovations in progress. observed outside smoker in use smoking ribs note musy stop cooking food outside until plans are submitted and approved
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy in large reach in cooler in service area product at 47 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham - cheese- eggs- sausage in deli style cooler on cooks line 51-53 degrees
- Critical - Observed potentially hazardous food thawed in standing water. chicken Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle.containing degreaser Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. greens hot holding at 119 degrees note item reheated Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. home fries hot holding at 109 degrees note item reheated Corrected On Site.
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7/6/2012 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Inside of the reachin freezer in kitchen.
- Observed build-up of grease on nonfood-contact surface.Hood filters on cookline.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.Reachin coolers on cookline.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Ice cream utensils at the front counter.
- Critical - Observed unlabeled spray bottle.Server area of front counter.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout. Repeat Violation.
- Surface not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Cardboard in reachin cooler next to the office used for surface.
- Wiping cloth chlorine sanitizing solution not at proper maximum strength.Towel storage at front counter at 100ppm+++ Corrected On Site.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.Flourescent bulb over the cookline in kitchen.
- Observed employee with no hair restraint.
- Observed equipment in poor repair.Food containers cracked.
- Critical - Observed food being cooled by nonapproved method.Beef in the reachin cooler on cookline cooked and wrapped withot thoroughly cooling. Corrected On cooked one hour prior and unwrapped to completely cool Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw egg yolks over bacon reachin cooler near office. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw egg yolk over cooked sausage and deli meats in reachin cooler near office.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Jellies,jams and butter placed inside of a to go styrofoam container on top of RTEFOODS
- Critical - Raw animal food not properly separated from ready-to-eat food.Raw whole shell eggs and and non dairy whipped cream bags.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cole slaw in the reachin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Meat loaf in the reachin cooler near cookline.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in raw food preparation and change gloves without washing hands.Cookline cook cracking eggs and changing gloves Corrected On Site.
- Observed equipment in poor repair.Lexan food containers cracked and chipped.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Cookline
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Food container of raw eggs over bacon,produce,comminuted meats. Corrected On Site.
- Observed reach in cooler gasket torn/in disrepair.Cookline.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Observed build-up of grease on nonfood-contact surface.Hood filters.
- Critical - Observed combined ready-to-eat and uncooked potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Reachin cooler in kitchen.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method.Tomato sauce cooling at ambient temperature. Corrected On Site.
- Observed utensils in poor condition.Broken food container used for sauces.
- Observed utensils in poor condition.Food containers on clean smallware shelf.
- Observed wall in disrepair at shelf bracket.
- Observed wall soiled with accumulated dust.Wall in kitchen facing alley area near fans.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Abc on the floor at counter area.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Fried chicken at 110 Corrected On Site.Set up Time as public Health Control.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw whole shell eggs over produce in reachin cooler on cookline.
- Critical. Observed food stored on floor.Tea bags and cases of coffee in back room.
- Observed gaskets/seals on cold holding unit in poor repair.Reachin cooler at fry area.
- Observed nonfood-contact equipment in poor repair.Door handle on reachin freezer repaired weth duct tape.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.10 ppm.
- Critical. Observed toxic item on premise that is not required for the operation of food establishment. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area.Raid insecticide.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Facilities to maintain product temperature
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Cross-connection, back siphonage, backflow
- Floors properly constructed, clean, drained, coved
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. shepard pie
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. meatloaf
- Critical. Observed improper vertical separation of shell eggs and green tomatoes Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue near office.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler near office.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hand wash sink lacking proper hand drying provisions near cookline. Corrected On Site.
- Observed open dumpster lid.
- Floors not maintained smooth and durable. Broken floor tile on cookline
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
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10/27/2009 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. chicken hash brown in reachin freezer
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta
- Critical. Working containers of food removed from original container not identified by common name. sugar Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger patties @ 46 F Corrected On Site. placed on ice
- Critical. Observed raw beef stored over french fries in reachin freezer.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. gloves worn
- Observed gaskets/seals on cold holding unit in poor repair on cookline .
- Critical. Observed buildup of soiled material on tracks of the reach-in cooler.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of grease on sides on cookline equipment.
- Critical. Hot water shut off at employee hand wash sink. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
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8/21/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/7/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/31/2008 | Routine - Food | Warning Issued |
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