- Basic - Clean utensils or equipment stored in dirty drawer or rack.( observed knives stored in plastic bucket with severe build up in bottom of bucket) **Corrected On-Site**
- Basic - Dish machine cloth chlorine sanitizing solution not at proper minimum strength.( observed sanitizing solution at 0 ppm, operator primed machine and retested at 100 ppm) **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.( observed build up of black substance on gaskets in 2 door reach in cooler at cook line)
- Basic - Stored food not covered in chest freezer.( observed breaded beef and liver not covered in chest freezer in cook area)
- Basic - Walk-in cooler gasket torn/in disrepair.( observed torn gasket in walk in cooler)
- High Priority - Container of medicine improperly stored.( observed bottle of ibuprofen on shelf in 2 door reach in cooler next to ham and above raw beef) **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.( observed waitress plating toast with bare hands in service area) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.( observed raw beef on top of cooked roast beef in reach in cooler at cook line) **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.( observed cook wearing gloves crack raw shell eggs onto grill,grab raw beef to place onto grill and proceeded to grab hamburger bun with same gloves) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ( case of lettuce and bag of carrots on floor in 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. ( glass of juice on cook line without lid and straw)
- Basic - Employee with no hair restraint while engaging in food preparation.( cook on cook line) **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. ( waitress area)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.( walk in cooler)
- Basic - Single-service articles not stored inverted or protected from contamination.( styrofoam containers not inverted on top shelf in cook area)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.( prep table)
- High Priority - Raw animal food not properly separated from ready-to-eat food.(plate of sliced cheese placed in pan of raw beef in reach in cooler at cook line)
- High Priority - Raw animal food stored in same container as ready-to-eat food.( raw beef placed on top of package of tortillas in reach in cooler at cook line)
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.( cook cracked raw shell eggs on grill then proceeded to plate ready to eat bacon on plate without washing hands and changing gloves) **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods. ( hand sink in waitress area)
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.( walk in cooler shelving)
- Basic - Case/container/bag of food stored on floor in dry storage area.( condiments,can goods)
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ( seafood in walk in freezer)( bag carrots in walk in cooler)
- Basic - Employee with no hair restraint while engaging in food preparation.( cook line and prep line)
- Basic - Reach-in cooler shelves with rust that has pitted the surface.( at cook line)
- Basic - Ripped/worn tin foil used as food-contact shelf cover. ( covering shelving storing seasonings by stove)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.( on cook line)
- 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. ( prep employee chopping lettuce without gloves) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.( raw shell eggs on shelf above sauce and cooked rice at cook line)
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. ( glass cleaner hanging on shelf above waffle iron)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(Cole slaw, macaroni salad and potato salad)
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.( plastic bowl in bulk flour container) **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.( inside bottom of plastic containers storing plastic lids on shelf above 3 compartment sink)
- Basic - Ceiling tile in disrepair. ( dry storage room)
- Basic - Employee with no hair restraint while engaging in food preparation.( cook on cook line and prep cook)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.( walk in cooler missing globe)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.( waitress station)
- 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.(waitress grabbing toast with bare hands to butter out of the toaster) **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. ( glass cleaner hanging on shelf above 3 compartment sink)
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. ( spray can of solarcaine on shelf above griddles)
- Intermediate - Incomplete 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.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of moldlike substance in the interior of ice machine.
- Observed employee with no hair restraint.[ employee engaged in food preparation without hair restraint in prep area ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[ wood type bowl used as scoop in flour ]] Corrected On Site.
- Critical - Observed interior of microwave soiled. [ top microwave in kitchen ]
- Critical - Observed toxic item stored by food.[ glass cleaner stored hanging above batter ] Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[ beans, potato salad in walk in cooler ]
- Critical - Working containers of food removed from original container not identified by common name.[ bulk plastic container with flour not labeled in kitchen ]
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink-kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface on top of cookline pass-thru.
- Observed utensil stored in crevices between equipment.
- Critical - Observed water accumulation in storage container in reachin cooler. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.-sugar container.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/13/2012 | Routine - Food | Call Back - Complied |
- Critical - COLD CUTS NOT PROPERLY DATE MARKED
- Critical - FOOD BOXES STORED ON WALK IN FREEZER FLOOR
- Critical - NO CERTIFIED FOOD MANAGER PRESENT WITH 6 EMPLOYEES AT FACILITY
- Critical - NO EMPLOYEE HAND WASHING SIGN AT SINK AT WAIT AREA
- Critical - NO PROOF OF EMPLOYEE FOOD HYGIENE TRAINING
- Critical - RAW MEAT INTERMIXED WITH RTE FOODS
- Critical - SEVERAL CANS OF JELLIED CRANBERRY SAUCE RUSTED ON SEAMS
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11/3/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. line ambient temperature at 46 degrese
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. salads have spoons in salads with handle in product
- Critical - Observed food stored on floor. open bag of carrots and case of chicken on floor in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. line reach in cooler holding at 46 degrese
- Observed residue build-up on nonfood-contact surface. walk in cooler racks have heavy encrusted of old food debris
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. date marking not observed
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6/9/2011 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine. lid and interior of ice machine has black easily movable slime and mold like growth
- Critical - Observed dented/rusted cans. badly dented rim
- Critical - Observed food stored on floor. chicken on floor in walkin
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler at 46 begreese ambient air temperature beef chicken potatoes salad mac salad
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date marking observed
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked sausage at 89 degrese Corrected On Site. put in freezer to quickly cool
- Critical. Observed food stored on floor.onions on flor in storage aa
- Critical. Observed food stored on floor. in walk in food stored on floor under racks
- Observed cutting board grooved/pitted and no longer cleanable. in prep kitchen
- Observed nonfood-contact equipment in poor repair cooler door fell offin floor
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm
- Critical. Observed encrusted material on can opener.
- Observed dusty ceiling tiles and/or air conditioning vent covers.in back kitchen
- Critical. Observed toxic item stored by utensils. tylenol liquid stored with dishes
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 people on staff no certified food manager
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11/4/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date marking observed
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. right side line cooler at 54 degree in repair at time of inspection
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 97 degrese in kitchen
- Critical. Observed food being cooled by nonapproved method. meat loaf setting out covered in large pan at 167 to cool
- Critical. Observed food stored on floor. in walk in cooler under shelves
- Critical. Observed food stored on floor. ketsup on floor in dry storage
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. line cook and prep touched food with bare hand contact
- Observed gaskets/seals on cold holding unit in poor repair. gaskets broken on 4 door reach in cooler
- Critical. Observed buildup of slime in the interior of ice machine. black easily movable slime on door and on interior
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue with black mold like growth easily movable with alcohol swab
- Observed single-service items stored on floor. place matts on floor in dry storage
- Observed attached equipment soiled with accumulated food debris. door to walk in cooler slime on side
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.6 people on staff no food manage on duty
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8/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored in undrained ice. fish instanding water in reach in cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored on top of raw beef
- Critical. Observed food stored on floor. in dry storage
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop in standing water
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook Corrected On Site.added gloves
- Observed cutting board grooved/pitted and no longer cleanable.
- Dressing and/or locker areas not clean and orderly or used as needed. purses stored with pans in kitchen
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3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
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