- No Violations Were Observed
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10/21/2014 | Complaint Full | Call Back - Complied |
- Basic - Cardboards used under cutting board. / back prep area / **Corrected On-Site** **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. / clean utensils stored in dirty containers and trays. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. / female employee. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. / back dry storage racks. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. / oven under the grill. **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. / utensils stored in a dirty empty can / back kitchen prep area / **Warning**
- Basic - Mop/service sink in disrepair / dirty. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. / upright reach in cooler. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. / to go box / front counter / **Corrected On-Site** **Warning**
- Basic - Storage of tools on shelf above or with clean equipment and utensils. / screws, tools stored with clean knifes / back dry storage racks **Warning**
- Basic - Stored food not covered in reach-in freezer. / raw chicken. **Warning**
- Basic - Wall soiled with accumulated food debris. / near the prep table in the kitchen. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / wet towels on prep table next to grill / **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / raw chicken stored in a cream cheese containers / reach in cooler. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. / pasta at 107F / for 4 hours / see stop sale. **Warning**
- High Priority - Employee washed hands with cold water. / female employee. **Warning**
- High Priority - Employee with infected sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. / front male employees. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / lettuce / salad 51F / over 2 days / glass cooler / discarded by the operator. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / pasta 107F / for 4 hours. **Warning**
- High Priority - Toxic substance/chemical improperly stored. / stored with a bottle of food color / **Corrected On-Site** **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. / manager unable to identify Big 5 Food borne Illnesses. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / tomato sauce / upright reach in cooler. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. / pasta 76F with a covered / cooling for 1 hour / upright reach in cooler. **Warning**
- 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. / 1 female employee certificate expired 7/2014. **Warning**
- Intermediate - Slicer blade soiled with old food debris. / front counter. **Warning**
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08/18/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / on both sides and back of the front make table.
- Basic - Ceiling tile missing. / corner above the 3 compartment sink.
- Basic - Food stored on floor. / a case of potatoes / **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location / tongs stored on top of used egg cartons / advised operator should not used empty egg carton. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. / tong used for cooking stored on wood surface without protection. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - Wiping cloth sanitizing solution stored on the floor. / bucket stored next to kitchen hand sink.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. / raw chicken over raw beef / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. / blocked by mop sink / **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing / foam cups and papers inside hand sink / next to 3 compartment sink / **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool /121F for 20 minutes per operator / immediately moved to reach in cooler.
- 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. / 1 female employee training expired 7/2014.
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. One food handler on prep line.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Buckcet under front handsink tested 0 ppm chlorine and quaternary ammonium.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Product was not in the process of preparation or cooling. Product was not being controlled by time. Corrective Action: operator was asked to store product in an environment that was 41°f. Inspector provided time as a public health control form to establishment.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Next to three compartment sink.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Label on a food item packaged for customer self-service does not include product identity/description, ingredients, date product was packaged and name and address of the establishment that prepared and packaged the food. Assorted baked goods at front counter.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wood shelf under can goods needs to be sealed to allow for easy cleaning.
- Intermediate - Buildup of soiled material on racks and fan guard in the reach-in cooler. Three door cooler in back.
- Intermediate - Door tracks of glass door reach-in cooler soiled with accumulation of food residue.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Water filter on ice machine not changed according to manufacturer's instructions.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2012 | Complaint Full | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. **Warning**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front make line cooler. Advised to lower temperature to 41 F or colder. **Warning**
- Observed cleaned wiping cloth that has food debris/soil. **Warning**
- Observed food debris accumulated on office/storage area **Warning**
- Observed grease accumulated under cooking equipment. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 45 , ham 45 , feta cheese 46 in front make line cooler **Warning**
- Observed utensils stored in crevices between equipment.Knives stored under front line slicer. **Warning**
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
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11/14/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 04-01-1 Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 46-48F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 9 18 12.
- Violation: 42-11-1 Observed unnecessary items on the premise. Out of use gas stove, slicer in kitchen Repeat Violation. 3 22 12
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9/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Glass door cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 44-45F. Advised to lower temperature temperature to 41F or colder
- Critical - Hand wash sink lacking proper hand drying provisions. Warewashing area
- Critical - Handwash sink not accessible for employee use at all times. Warewashing area blocked by items in sink basin
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Spatulas on cookline by stove.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Spoons,tongs stored in soiled cans by 2 burner stove Repeat Violation.
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 46-48F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 9 18 12.
- Observed attached equipment soiled with accumulated dust. Ceiling light covers/kitchen Repeat Violation.
- Observed attached equipment soiled with accumulated dust. Celiling fan warewashing area
- Observed attached equipment soiled with accumulated dust. Preparation area ceiling fan
- Observed build-up of food debris on outside of crock pot
- Critical - Observed cloth used as a food-contact surface. Terrycloth bar towel contacting rice in pot in warewashing area
- Critical - Observed encrusted, soiled material on frontline slicer. Repeat Violation.
- Observed food and other debris accumulated on kitchen floor under equipment,tables.
- Observed food debris accumulated on floor below frontline slicer and steamtable
- Critical - Observed interior of microwave by slicer very heavily soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 door cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Deli cooler and door tracks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli roast beef 46F, hard boiled eggs 48F in makeline cooler overnight per operator
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soft deli cheeses 44-45F, feta cheese 45F in deli cooler.
- Observed residue build-up on 2 burner stove and counter top Repeat Violation.
- Observed single-use paper plates reused as food contact surface for food on cookline Corrected On Site.
- Observed soiled dry wiping cloth in use.Lying on cutting board
- Critical - Observed toxic item stored in food preparation area. Chemical spray bottles
- Observed unnecessary items on the premise. Many unused boxes, cans of grease in kitchen area
- Observed unnecessary items on the premise. Out of use gas stove, slicer in kitchen Repeat Violation. 3 22 12
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Observed customers coming into and leeaving facility through kitchen area
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shell eggs Repeat Violation. 3-22 12 This violation must be corrected by : 9 18 12.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at room temperature for 1 hour per operator, moved into cooler for temperatures recovery Found out later operator uses time plan for eggs
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry. Repeat Violation.
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9/17/2012 | Routine - Food | Warning Issued |
- Carbon dioxide tank not adequately secured.Near back door
- Critical - No conspicuously located thermometer in holding unit. Glass door cooler
- Critical - Observed encrusted, soiled material on frontline slicer.
- Observed food residue build-up around backline stove
- Observed single-service items stored on floor.Food boxes/drink cup lids, by icemaker
- Observed unnecessary items on the premise. Broken microwaves, cooler door.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Egg tray must be time marked Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.Plastic wares, self service
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers over ovens
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12/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination.Apples self service. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Spatula for sandwich press
- Observed dusty ceiling tiles and/or air conditioning vent covers over ovens
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Flour/oil mixture 80F, made 3 hours ago per operator, moved into cooler for temperature recovery
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Deli ham in makeline cooler and roast beef in reach in cooler
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. .2 lbs Provolone dated 9-20. Expired 9-27. Operator discarded.
- Observed residue build-up on area under and around cooking equipment
- Observed single-use containers (boxes and/or cans) reused for the storage of food.Bread crums stored in diced tomatoes can
- Observed single-use containers (boxes and/or cans) reused for the storage of food.Eggs box used to store raw potatoes
- Critical - Pesticide use not in accordance with manufacturer's directions.Ortho HOME DEFENSE insecticide on premesis
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Pasta cooked 2 hours ago per operator, 107F in oven. Advised to reheat to 165F for hot holding Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs held outside of temperature control for less than 1 hour per cook. Operator intends to use time plan for eggs.
- Critical - Vacuum breaker mising at hose attached to mopsink faucet Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.Makeline cooler
- Critical - Working containers of food removed from original container not identified by common name.Pasta,orzo, dry storage area Corrected On Site. Repeat Violation.
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10/3/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All training expired or unavailable This violation must be corrected by : 8 22 11.
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6/22/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Per cook, raw egg trays used for drainiing fat off bacon.
- Critical - Glass door cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-46F. Do not store potentially hazardous food in this unit until maintaining 41F or colder This violation must be corrected by : 6 22 11.
- Critical - No proof of required employee training provided. All training expired or unavailable This violation must be corrected by : 8 22 11.
- Critical - Observed encrusted, soiled material on slicer.Backline
- Critical - Observed encrusted, soiled material on slicer.Makeline
- Critical - Observed food being cooled by nonapproved method.Sausage from breakfast to be coolwd in closed/sealed pan, advised to uncover for faster cooling
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken sala, pasta salad, yogurt 45F in glass door cooler. Advised operator to move potentially hazardous food to alternate refrigerator for temperature recovery to 41F immediately This violation must be corrected by : 6 22 11.
- Observed soiled dry wiping cloths in use.Backline Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled chemical spray bottle on mopsink Repeat Violation. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken 70F which was cooling earlierier intended for steamrable, per operator. Advised to reheat to 165F for hot holding
- Critical - Working containers of food removed from original container not identified by common name.Food in sour cream container Repeat Violation.
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6/21/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.Dry storage shelf
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Food-contact surface not smooth and easily cleanable.Bread stored in cardboard box in storage area
- Observed heavily soiled dry wiping cloths in use.
- Unwrapped single-service utensils not presented so that only the handles are touched at self service area
- Critical. Handwash sink not accessible for employee use at all times.Warewashing area, blocked by items in sink basin
- Critical. Observed unlabeled chemical spray bottle on mopsink
- Observed storage of maintenance tools in areas that may result in cross-contamination.Incomplete separation of food and tools
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Cooking raw chicken on commercial hot plate in kitchen.Discontinue cooking/ frying that produces grease laden vapors.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Boiled eggs 44F. Advised to add ice for temperature recovery
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Soup 118F less than 3 hours, reheated to 165F for continued hot holding
- Critical. Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42-44F Advised to lower temperature to 41F or colder and to use metal pans for storage of potentially hazardous foods
- Critical. No conspicuously located thermometer in holding unit.Coke cooler, milk storage
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.Cracking shell eggs then handle deli cheese with same gloves. Corrected On Site.
- Icemaker filter has not been inspected or serviced according to manufacturer's instructions.No date of last service
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Interiors of turbofan ovens
- Observed drink cups displayed in a manner that allows for contamination at self serve area
- Critical. Observed toxic item stored by food.Flying insect spray and aspirin by seasonings, dry storage
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads 20F in icepoint. Corrected On Site.
- Observed single-service items stored on floor.Drink cups & to go boxes in kitchen
- Plumbing system in disrepair.Mopsink draining slowly.
- Observed wall soiled with accumulated food debris at warewashing and handsink area``
- Wet mops not hung to dry.Mopsink area
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4/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Sour cream in reach in cooler. Operator chose to discard
- Critical. Working containers of food removed from original container not identified by common name.Spice storage area
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Shell eggs held at room temperature on cookline. Advised to keep eggs in refrigeration
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter, cookline 49F. Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Potatoes 118F in frontline steamtable. Advised to reheat to 1F for continued hot holding
- Critical. No conspicuously located thermometer in holding unit.Soda cooler holding milk Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Icemaker scoop stored on phone book by icemaker
- Critical. Observed employee switch from working with raw food Cracking egg) to ready-to-eat food (bread) without washing hands. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Unwrapped single-service utensils not presented so that only the handles are touched.Plasticwares at self service area
- Plumbing system in disrepair.Mopsink drain backed up, mopsink will not drain
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed dented/rusted cans.
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.Provolone cheese in use dated 8-14-09.
- Critical. Observed sliced ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cut melon
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked meats in reach in cooler. Second Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk deli meats and cheeses,cream cheese.Second Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.Salt container,preparation area
- Critical. Working containers of food removed from original container not identified by common name.2 in dry storage area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 84F on cookline. Advised Second Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Potatoes 111F,chicken 125F in frontline steamtable. Advised to reheat to 165F for continued hot holdng.Second Repeat Violation.
- Critical. Displayed food not properly protected from contamination.Apples must be wrapped
- Critical. Observed raw animal beef stored over ready-to-eat potato balls in reach in freezer
- Critical. Observed cooked bacon stored on used raw egg cartons in steamtable
- 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.Inside 2 unlabeled storage bins in dry storage area
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.Tested over 200 ppm Corrected On Site.
- Critical. Observed slight buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb.Mopsink faucet
- Critical. Observed toxic item stored by food.Lime remover stored by unlabeled food bin in dry storage area
- Critical. Portable fire extinguisher missing from designated location. For reporting purposes only.No fire extinguisher observed anywhere inside establishement
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8/25/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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