- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around doors and gaskets of reach in freezer, next to fryers.
- Basic - Mop/service sink in disrepair. Leaking underneath. Water shut off. Inside mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onion 45-47°, cooked onions and peppers 47°, at egg station reach in cooler, Corrective action taken, divided in smaller batches and placed it in bottom of unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pot pie 137° and sausage gravy 143-45°, in back steam table-reheating station. Items have been reheating for two hours, Corrective action taken, moved to stove to bring temperature up quickly. Pot pie 172°, sausage gravy 166° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Bags of frozen raw chicken above wrapped frozen ham. Reach in freezer.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 76, establishment has 100 seats total. Establishment is in municipal water and sewage. Seating increase does not affect license fee. Seating change form was provided. **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, back of kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor. Numerous, throughout.
- Basic - Working containers of food removed from original container not identified by common name. White powder, under counter in cook line. Per kitchen manager is fryer cleaner.
- High Priority - Employee washed hands with cold water. Cook in cook line hand wash sink. Hot water takes too long to warm up and has very little pressure.
- High Priority - Live, small flying insects in food preparation area. Back kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 45-49°, full pan sitting above all the other items on top of make table, corrective action taken moved to bottom of unit. Cut melon 46-51°. On top part of make table in cook line. Corrective action taken, ice bags. Also creamer cups 52° and butter chips 47° these are on server station in ice bath but the ice is only touching the bottom of containers. Corrective action taken, ice was added over the product. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked potatoes. Per kit hen manager potatoes were placed on time about an hour ago. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Black beans-chorizo (huevos) 140°, brown gravy 130°, sausage gravy 130-140°, rice 125-127°. In steam table in back kitchen, per chart next to steamer all these items were placed to reheat at 7:00 am. Found at these temperatures at 8:57. Kitchen manager removed all the items and reheated in oven: huevos 199°, rice 206°, sausage gravy 200°, brown gravy still in oven. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Chicken pot pie in walk in cooler, date marked 2/9. Voluntarily discarded by kitchen manager.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water in hand wash sink in cook line.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knives, cook line. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. One provided.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 100 total
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48° cooked potatoes in prep unit, explained time, corrective action: wrote time
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dump sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By cook line
- Intermediate - Reach-in cooler shelves soiled with food debris. Cook line **Repeat Violation**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf above microwave
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 102 total seats, couldn't find it, mgr called owner and left voice msg, please fax to 904-727-5558
- Basic - Food stored on floor. Flour **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked raw eggs and got pouched eggs with same gloves on **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Making sandwiches and changing gloves **Corrected On-Site**
- High Priority - Live flies in kitchen. By dish machine, one
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Hash brown, pooled eggs and pancake batter at 50? in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marked. Chicken on cook line, mgr wrote time **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . 135? mashed potatoes 10:30.it is 12:30, corrective action : reheated to 165? in microwave. Chip beef placed at 10:00 it is 12:30 corrective action: discarded
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta made on 1/10/13, discarded by mgr
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.prep unit by cook line
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chip beef at 90? in walk in cooler, corrective action: uncovered them
- Intermediate - Reach-in cooler shelves soiled with food debris. Prep unit by cook line **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Several throughout restaurant
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. 102 seats total Repeat Violation.
- Critical - Food not properly protected from contamination. Needs a splash guard between handsink and food. Fries and fry chicken next to handsink, employee washed hands and splashed the food, cook line handsink
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed food being cooled by nonapproved method. pooled eggs from yesterday at 46F in a big covered container, reach in cooler; cut potatoes in a big covered container also in walk in cooler-; reviewed cooling method and gave bulletin
- Critical - Observed interior of microwave soiled. interior top
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over open bags of bread in upright freezer
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 125F beans in warmer, reheated to 165F Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pooled eggs
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. 102 seats , gave seating evaluation form
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8/24/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoones Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. 102 seats , gave seating evaluation form
- Critical - Establishment not maintaining salmon invoices for 90 days.
- Critical - No handwashing sign provided at a handsink used by food employees. cook line Corrected On Site. Repeat Violation.
- 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. all expired on 6/6/12
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Smoked salmon is raw, package doesn't state is fully cooked
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf by handsink at cook line
- Observed equipment in poor repair. freezer not freezing food, by cook line
- Critical - Observed establishment utilizing time as a public health control without having written procedures. mgr couldn't find it, filled one up Corrected On Site.
- Observed floor area(s) covered with standing water. behind freezer, cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 51F melons, iced down to 40F Corrected On Site. 60F creamer and butter in ice bath, explained time as public health control, wrote time
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wrong date on cooked mushrooms Corrected On Site.
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6/19/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. LACKS KNOWLEDGE OF THE BIG FIVE EXCLUSION ILLNESS :
- Critical - No handwashing sign provided at a handsink used by food employees, DISH AREA;
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee improperly washing hands, TOUCHING HANDLE AFTER WASHING HANDS :
- Critical - Observed employee improperly washing hands.
- Observed employee with no beard guard/restraint.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed live flies in kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing wet cloth. Cookline. Corrected On Site. Removed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter packets 45 degrees F, server area. Corrected On Site. Added to list of items on time control.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat. 450+ ppm. Bucket. Corrected On Site. Discarded.
- Critical - Observed uncovered food in holding unit/dry storage area. Trays of potatoes in walk in cooler. Corrected On Site. Covered. Repeat Violation.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. Repeat Violation.
- Equipment and utensils not properly air-dried. Wet nesting of containers over prep table. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Front counter. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs stored on cart handle. Ice buckets on floor while using.
- Critical - No conspicuously located thermometer in holding unit. Reach in freezer next to fryers.
- No plan review submitted and renovations in progress. Outside smoker.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Utensils under prep table.
- Observed cutting board grooved/pitted and no longer cleanable. Make table on side of kitchen. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Between changing gloves. Multiple. Between touching dirty and clean dishes. Corrected On Site. Discussed proper procedure with manager.
- Observed employee with no hair restraint.
- Observed gaskets with food debris build-up. Make table on side of kitchen.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw shrimp behind cooked sausage in reach in cooler. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Souffle cup in seasoning in dry storage.
- Critical - Observed uncovered food in holding unit/dry storage area. Tea urn not covered.
- Critical - Stop Sale issued due to food prepared in smoker outside.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Food in outside smoker.
- Wet wiping cloth not stored in sanitizing solution between uses. Multiple.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected On Site.
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4/29/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. plastic cups wet nesting
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
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3/7/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed cheese with mold-like growth. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. jug in servers reach-in
- Critical. Observed cloth used as a food-contact surface. under cutting board
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher touched floor while looking for a dish that fell under equipment then went back to putting away clean dishes Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. make table
- Observed old labels stuck to food containers after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Equipment and utensils not properly air-dried. plastic cups wet nesting
- Observed reuse of single-service articles. jug in servers reach-in
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- No copy of latest inspection report.
- Critical. Observed expired Food Manager Certification.
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1/5/2011 | Routine - Food | Warning Issued |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- In use food dispensing utensils properly stored
- 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
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items labeled and used properly
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6/21/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. bread over raw ground beef in freezer at back Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw hamburger over meatloaf in drawers, cook line
- Critical. Observed employee improperly washing hands. less than 20 seconds; explained him Corrected On Site.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. explained him; used sanitizer Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. one door across cook lineand 1 door beverage area cooler Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. on prep units Repeat Violation.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. cook line Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf By cook line
- Critical. Observed handwash sink used for purposes other than handwashing. lettuce in handsink, front counter Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. front counter handsink Repeat Violation.
- Observed personal care item stored with food. jacket by bread
- Critical. Unlabeled toxic container does not bear the manufacturer's label. soapy water Repeat Violation.
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. one cracked egg in prep unit
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken in reach-in Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. bread on top of ra box with aw fish in upright freezer Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach-in freezer
- Observed cutting board grooved/pitted and no longer cleanable. prep unit Repeat Violation.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. light
- Critical. Observed handwash sink used for purposes other than handwashing. dumping sanitizer water Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Observed grease accumulated under cooking equipment. under fryer
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. quaternary 400ppm in bucket Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. soapy water
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/9/2008 | Routine - Food | Warning Issued |
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