- Basic - Employee wearing soiled apron.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty mop bucket after each use
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooks line
- Basic - Single-service articles not stored inverted or protected from contamination. Clear plastic containers
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area
- 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. Ham
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dish room
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided copy to managment **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink on cooks line
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases on floor Walk in freezer, milk Walk in cooler.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Wait station .
- Basic - Ice buildup in walk-in freezer. Behind fan
- Basic - Paper towel used as liner for food container. Sausage patties. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Drawers/ sandwich make table.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Diced sausage. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg whites 49°, corrective action taken, iced mixture down and placed in Walk in cooler
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3/13/2014 | 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. cook's line **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Knife **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service area, end of cook's line.
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice wands/ Walk in freezer, **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Raw animal food stored above unwashed produce. Shelled eggs over tomatoes. Walk in cooler
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer .
- Basic - Soiled reach-in cooler gaskets. Rif
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table cook's line.
- Intermediate - Encrusted, soiled material on slicer.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Before putting on new gloves. **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Large spatulas/flat top.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Make table cooks line. **Corrected On-Site**
- Critical - Observed toxic item stored in food preparation area. Liquid plant food on top of ice machine. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. portioned fish/walkin freezer.
- Critical - Observed soiled reach-in cooler gaskets. reach in freezer/cook's line.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. cook's line.
- Critical - No handwashing sign provided at a handsink used by food employees. back prep sink, dishroom .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. walkin cooler/ under greens.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. walkin freezer/ beef, hamburgers, seafood .
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. beef/ hamburgers
- Critical - Observed uncovered food in holding unit/dry storage area. cookies.
- Wet mop not hung to dry.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. aspargus/walkin cooler.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. bar area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler/desserts, lentils/dry storeroom.
- Wet wiping cloth not stored in sanitizing solution between uses. bar
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooked/reheated
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Outside storage area clean, enclosure properly constructed
- Critical. Presence of insects/rodents. Animals prohibited
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Critical. Fire extinguishers - proper and sufficient
- Critical. Electrical wiring - adequate, good repair
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8/12/2010 | 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. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed knives stored in sanitizer
- Critical. Handwash sink not accessible for employee use at all times. dish
- Critical. Hand wash sink lacking proper hand drying provisions. servers
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding walk in cooler equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit. 2 door reach in
- Critical. Observed raw animal food stored over ready-to-eat food. beef, fish over hot dogs in reach in
- Critical. Observed uncovered food in holding unit/dry storage area. bulk
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Observed clean equipment stored on floor. cutting boards
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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