- Basic - Food stored on floor, plastic tub with bag of ice inside walk in cooler and box with bag of ice inside walk in freezer.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Product was discarded by operator. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions, by ice maker
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Tomatoe boxes in walk in cooler **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walk in cooler
- Basic - Reach-in cooler gasket torn/in disrepair. Front counter **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Interior of three compartment sink.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm 100 ppm **Corrected On-Site**
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employees handbag / front counter across from ice machine.
- Basic - Reach-in cooler gasket torn/in disrepair. / on left side of the prep table.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm / sanitizing bucket / front counter.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY TRASH CAN AND PAPER IN HWS Corrected On Site.
- Critical - Observed HEAVY buildup of slime in the interior of ice machine CHUTE .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COFFE CUP Corrected On Site.
- Observed attached equipment soiled with accumulated dust. FANGUARDS IN WIC Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LIQUID BUTTER AT 89 F BY TOASTER GRILL ADVISED TO KEEP 41 OR COLDER , 135 OR HOTTER OR USE TIME AS PUBLIC HEALTH CONTROL MEASURE
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. HWS NEXT TO SANDWICH PREP STATION MISSING SPLASH GUARD
- Critical - Working containers of food removed from original container not identified by common name. OIL SQUEEZE BOTTEL
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers.
- Violation: 26-02-1 Observed reuse of single-service articles. Reuse of plastic containers with lipped rim. Callback inspection: single use containers have been replaced however, single-use plastic containers with handles observed.
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6/25/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers. Dry goods storage area outside walk in cooler.
- Observed build-up of grease on nonfood-contact surface. On electrical wall outlet - back kitchen next to handsink.
- Observed hole in ceiling. Above slicing prep area.
- Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers [repeat violation]; wall under hand sink - back kitchen.
- Observed reuse of single-service articles. Reuse of plastic food containers with hollow handle.
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Harriet [owner] who assists with food preparation. This violation must be corrected by : 6-23-12.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Non-handled plastic cup used in dry goods container.
- Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers.
- Observed reuse of single-service articles. Reuse of plastic containers with lipped rim.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
- Critical - Working containers of food removed from original container not identified by common name. Container of onion powder not labeled.
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4/23/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine./ also around the door lip
- Critical - Observed food being cooled by nonapproved method./ lid on beef while cooling. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit./ 119f Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ bulk ham in wic
- Critical - Observed spray hose at dish sink lower than flood rim of sink./ back mop sink Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses./ next to soda machine
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. large containers of steak walkin cooler. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. large deep container with tight fitting lid. Repeat Violation.
- Critical - Observed food stored on floor. food items not 6 inches from floor in walkin freezer.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At hot hold
- Critical - Observed spray hose at dish sink lower than flood rim of sink. back mop sink.
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2/2/2011 | 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. pastrami. Corrected On Site.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. no hand sanitizer used after handwashing AOP in effect. Corrected On Site.
- Critical. Observed an employee with a bandaged hand working with exposed food with AOP in effect. Corrected On Site.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Wiping cloths clean, used properly, stored
- Critical. Water source safe, hot and cold under pressure
- Critical. Sewage and waste water disposed properly
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Food management certification valid
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4/6/2010 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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2/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. macaroni sal dated 12/15.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken sal, tina salad, provolone cheese held above 41 degrees on cutting boards of make tables. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. steam table hot hold not maintaining the potentially hazardous food at 135 degrees or above, food held out of protection of temperature hold in back kitchen.
- Critical. Observed food being cooled by nonapproved method. operator cooling foods at room temp for more than 3 hours, product sitting in a large 5lb tub with plastic lid held tight.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked steak and onions. back prep kitchen. Operator must reheat to 165 degrees for 15 seconds.
- Critical. Displayed food not properly protected from contamination. ice in ice bucket offered fir customer self serve. Customers lift lid and scoop ice no protection of sneezeguard or the equivalent provided.
- Critical. Observed food contaminated by unsanitized equipment. sandwich touching soiled cloth pot holder, deli meat flopped over side of container touching gasket of reach in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. togo cup in macaroni salad container.
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Inspector corrected food service workers several times no monitoring in place at establishment during inspection.
- Critical. Observed food employee touch underside of visor then engage in food preparation without washing hands. AOP in effect.
- Critical. Observed food employee touch bare body part of customer hand by diving condiments then engage in food preparation without washing hands. AOP in effect.
- Critical. Observed employee engage in food preparation after handling ice scoop without washing hands. AOP in effect.
- Critical. Observed employee improperly washing hands with AOP in effect. Food service worker washed hands by applying hand sanitizer only.
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2/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. inconsistent date marking, items front counter reach in, walkin cooler, items incorrectly marked, more than one date on one item.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. provolone held at hot hold counter. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. operator forgot to turn hot hold up to maintain 135 degrees. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. bread stored under prep counter near soap, sanitizer and towels storage drips from handwashing splashing on bread bags.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. sanitizer step is required after washing and drying hands. Corrected On Site.
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7/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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