- No Violations Were Observed
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09/08/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** inspection done on 7/9/14 69 day warning issued.
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07/16/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed thermometer on RIC near sink in kitchen unaccurate. **Warning**
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07/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Leaking pipe at plumbing fixture. Observed HWS near soup stem table with leaks **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed RIC near microwave not maintaining proper cooling temperature. Ambient temperature 58° F. Ham 46° F, hash 52° F, cheese 48° F, raw sausage 52° F, deli meat 50° F, meat loaf 50° F Corrective measurements taken: Approximately 6 lbs of Hash brown, 2lbs of deli meat, and 2 lbs of loaf meat was voluntarily discarded, 8 lbs of raw sausage was stop sale. See stop sale report. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed thermometer on RIC near sink in kitchen unaccurate. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed RIC near microwave not maintaining proper cooling temperature. Ambient temperature 58° F. Ham 46° F, hash 52° F, cheese 48° F, raw sausage 52° F, deli meat 50° F, meat loaf 50° F Corrective measurements taken: Approximately 6 lbs of Hash brown, 2lbs of deli meat, and 2 lbs of loaf meat was voluntarily discarded, 8 lbs of raw sausage was stop sale. See stop sale report. **Warning**
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07/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed boxes of fries stored on floor in WIF **Warning**
- Basic - Food stored on floor. Observed case of water stored on floor near 3 comp sink **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Observed interior of microwave with residue build up **Warning**
- Basic - Leaking pipe at plumbing fixture. Observed HWS near soup stem table with leaks **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at sinks near coffee and soup steam table **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed RIC near microwave not maintaining proper cooling temperature. Ambient temperature 58° F. Ham 46° F, hash 52° F, cheese 48° F, raw sausage 52° F, deli meat 50° F, meat loaf 50° F Corrective measurements taken: Approximately 6 lbs of Hash brown, 2lbs of deli meat, and 2 lbs of loaf meat was voluntarily discarded, 8 lbs of raw sausage was stop sale. See stop sale report. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. HWS near steam table on cook line being used as a dumb sink **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed thermometer on RIC near sink in kitchen unaccurate. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed RIC near microwave not maintaining proper cooling temperature. Ambient temperature 58° F. Ham 46° F, hash 52° F, cheese 48° F, raw sausage 52° F, deli meat 50° F, meat loaf 50° F Corrective measurements taken: Approximately 6 lbs of Hash brown, 2lbs of deli meat, and 2 lbs of loaf meat was voluntarily discarded, 8 lbs of raw sausage was stop sale. See stop sale report. **Warning**
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07/09/2014 | Routine - Food | Warning Issued |
- Basic - Food stored in a prohibited area. Employee drink in reachin freezer. **Corrected On-Site** **Warning**
- 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. Scoop handle in product in flour bin. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chili 53°F in reachin cooler by walkin cooler. Chili voluntarily discarded. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chili in large pan too deep as well as covered from yesterday, still at 53°F in reachin cooler by walkin cooler, chili voluntarily discarded. Employee educated on proper cooler methods.**Corrected On-Site** **Warning**
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4/30/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At servers station next to butter. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to dish washing area. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm chlorine. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Portable fire extinguisher is inaccessible. For reporting purposes only. Observed extinguisher next to hand wash sink in back prep area blocked by prep table.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Observed cook preparing food on cookline while talking on cellphone.
- Basic - Employee with no hair restraint while engaging in food preparation. One on cookline, one prepping. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Server station.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dented/rusted cans present. One can of tomato juice, voluntarily discarded. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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 plating onions and olive onto customer plate with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw sausage completely thawed on shelf under cookline. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. No change after cracking raw eggs. **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. Cooked potatoes and cooked peppers sitting out on cookline. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice and pasta in reachin cooler wrapped in plastic wrap, still 135°F. **Corrected On-Site**
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Kitchen handwash sink used as dump sink. **Corrected On-Site**
- Observed utensils stored in crevices between equipment. **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chili made 3 days ago in reachin cooler. **Corrected On-Site**
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12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large roast beef in walkin still at 44F in center. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before donning gloves. Corrected On Site.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2012 | Routine - Food | Call Back - Complied |
- Violation: 51-18-1 No copy of latest inspection report. Please keep accessible.
- Critical - Violation: 53B-08-1 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. Can provide proof via fax. This violation must be corrected by : 5/23/12. Time extend to 5/30/12.
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5/23/2012 | Routine - Food | Call Back - Extension given, pending |
- Equipment and utensils not properly air-dried. Pans wet-stacked.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour, sugar.
- No copy of latest inspection report. Please keep accessible.
- 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. Can provide proof via fax. This violation must be corrected by : 5/23/12.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before unloading clean dishes.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Washed in 3 compartment sink Corrected On Site.
- Observed soiled dry wiping cloth in use. Corrected On Site. Prepared bleach wiping cloth buckets.
- Critical - Working containers of food removed from original container not identified by common name. Flour, sugar.
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3/27/2012 | Routine - Food | Warning Issued |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Dishmachine cycle is sanitizing first, then using detergent and rinse aid. Must use detergent first and the rinse aid and sanitizer.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Service station.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical - Observed raw animal food stored over cooked food. Raw sausage and raw chicken stored above corned beef hash and cooked potatoes in tall reach in cooler at end of cookline. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw sausage in tall reach in cooler at end of cookline. Corrected On Site.
- Critical - Observed toxic item stored by food. Sanitizer spray bottle on dry storage shelf. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Wipecloths stored in soap not sanitizer.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Handsink on cookline-faucet detached.
- Critical - Handwash sink not accessible for employee use at all times. Deep pan holding cooked bacon stored on top of hand sink in back prep area. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Service line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Observed personal care item stored with food. Shoes and jacket stored with dry goods-beans.
- Critical - Observed raw animal food stored over cooked food. Raw fish and raw sausage stored over cooked bacon and cheese in tall reach in cooler on cookline. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Scrapple at 86 F and cooked sausage at 106 F-sitting on to of prep table on cookline. No time documented.
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5/9/2011 | 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.Lunch meats in reachin cooler.Soups and cooked potatoe
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked sausage at 115 degrees,sitting on prep table,next to fryers. Corrected On Site.Plate was moved on stem well,temperature rose to 135 degrees.
- Critical. Observed raw animal food stored over cooked food.Raw ground beef over cooked potatoe salad,reachin cooler. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Observed dishwaher failed to wash hands after,touching dirty dishes and touched clean dishes. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Observed employee failed to wash hands,before putting on the gloves.
- Critical. Observed toxic item stored by food.Cleaner spray can stored on food shelf. Corrected On Site.
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11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
- Critical. Cold water not provided/shut off at employee handwash sink. Hand wash sink on cookline.
- Observed personal care item stored with food. Employee purse stored in dry storage area. Corrected On Site.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Wipecloths stored on cutting boards on cookline.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Sanitation buckets at 100 ppm.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put on gloves without washing hands first.
- Critical. Observed employee dry hands on clothes/apron after washing. Employee handled raw french toast and then wiped hands on wipecloth instead of removing gloves and washing hands.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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