- Basic - Employee personal items stored in or above a food preparation area. cellphones
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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 making a tuna salad with bare hands. **Corrected On-Site**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- High Priority - Raw animal food stored over cooked food. Fish over cooked veggies **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Bread **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.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Oil
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Walk-in cooler gaskets soiled with mold-like build-up.
- High Priority - Raw animal food stored over ready-to-eat food. Beef over apples **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Faucet/handle missing at plumbing fixture.hand wash sink
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed damaged thermometer provided on dishmachine.
- Observed gaskets with slimy/mold-like build-up.walk-in cooler
- Observed gaskets/seals on cold holding unit in poor repair.reach in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed soil residue in storage containers. next to floor carpet on prep table.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2011 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 1/30/2011.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1/30/2011.
- 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. This violation must be corrected by : 1/30/2011.
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11/30/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food with mold-like growth. STRAWBERRIES
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner. BEEF PATTIES SITTING IN HANDWASH SINK Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. HANDLING RAW SALMON THEN ASSEMBLED SALAD ON PLATE.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. SET_UP 3-COMPARTMENT SINK FOR SANITIZING
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. SOILED
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing. THAWING BEEF PATTIES
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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 : 8/24/10.
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6/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler Certificate Provided.
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
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