- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Back area
- Basic - Single-service articles stored on a soiled surface. Oven
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef next to vegetables in wic, raw beef next to ready to food in reach in cooler.
- High Priority - Live, small flying insects in food preparation area. Back area
- High Priority - Raw animal food stored over cooked food.raw beef ver ready to eat potatoes in walk in cooler.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.back area
- Intermediate - Lack of toilet tissue at each toilet.
- Intermediate - No soap provided at handwash sink.restroom
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored on floor. Case of water stored on the floor. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- 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. **Warning**
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5/20/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets with sauce needs to be held of the floor 6inches or above
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.to cover spinach in the walk in cooler
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the front of the walk in cooler
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.needs to be separated and label for employee only in the walk in cooler
- Basic - Soil residue build-up on nonfood-contact surface.shelves in the kitchen needs to be cleaned
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. All food contact surfaces need to be wash , Rinsed and sanitize
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.buckets that has Home Depot sign on it
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times.table in between three compartment sink and hand sink needs to be removed to allow access for employee to was hands
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink next to three compartment sink
- Intermediate - No soap provided at handwash sink.hand sink next to three compartment sink
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Encrusted material on can opener blade.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.TO COVER VEGETABLE IN WALK IN COOLER
- Critical - Observed food stored on floor.WALK IN COOLER AND COOK LINE
- Observed nonfood-contact equipment in poor repair lid for reach in freezer on cook line
- Critical - Observed raw animal food stored over ready-to-eat food.RAW EGGS OVER VEGETABLE
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor.WALK IN COOLER
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
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7/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor.WALK IN COOLER
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed reuse of single-service articles.
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5/1/2012 | Routine - Food | Warning Issued |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED PHF HAS NO DATE MARKING.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed poultry in hand wash sink. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. EMPLOYEE WIPES THERMOMETER WITH COLTH. INSPECTOR GAVE HIM SOM ALCOHOL SWABS. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. OBSERVED SAUCE BEING DEFROSTED IN HAND WASH SINK Corrected On Site.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Corrected On Site. BAG OF ONIONS ON THE FLOOR.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. SANITIZER CONCENTRATION EXCEEDS LEVEL Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.walking cooLER .
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean equipment stored on floor.
- Critical. Handwash sink not accessible for employee use at all times. blocked with food items.
- Observed food debris accumulated on kitchen floor.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. class k exTINGUISHERS .
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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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10/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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