- Basic - Equipment in poor repair. Rusted shelving unit in dry storage room.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline.
- Basic - Single-service articles improperly stored. Takeout containers not properly inverted in dry storage room. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At True Refrigerator by kitchen entryway.
- Basic - Walk-in freezer floor soiled. Under racks
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese at 66° F, burger at 62° F, salmon at 52° F, cut tomatoes at 52° F, cooked onions at 58° F, ham at 52° F, turkey at 48° F and cole slaw at 51° F all at cookline flip top cooler. Cooler was restocked about 1 hour ago. Food iced down, moved into working cooler, time mark. All foods must be discarded within 4 hours from leaving temperature control. Corrective action taken. AC repair on premises within 30 minutes of arrival. Working on cooler.
- High Priority - Employee failed to wash hands before putting on new set of gloves to handle clean dishware. Dishwasher. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions at 48° F, batter at 49° F at True Refrigerator at end of cookline. Food had been restocked less than 1/2 hr in cooler. Placed in working cooler. Foods must be discarded within 4 hours from leaving temperature control.corrective action taken.
- Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
- 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. Cookline flip top cooler and True Refrigerator at end of cookline. AC repair on premises within 30 minutes of arrival. Working on cooler.
- Intermediate - Soil residue in food storage containers. Bulk Sugar container in rear prep area.
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07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Dressing .
- Basic - Food debris accumulated on kitchen floor. By bread rack in cookline area.
- Basic - Storage of tools on shelf above or with clean equipment and utensils. On shelving near dishwashing area.
- Basic - Uncovered food stored near sink exposed to splash. By HANDWASH sink at cookline. Cutting board also placed in front of HANDWASH sink where cross contamination may occur.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household use only RAID in shelving in dry storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage at 69° F at cookline under no temperature control. Place on grill to maintain at 135° F or above. Corrective action taken.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. No changing of gloves when contaminated with raw shelled egg drippings and then handling pancakes. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cookline area.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store whisks. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sausage at 80°F and chicken at 94° F at cookline on speed rack. Placed inside walkin cooler. Corrective action taken.
- Intermediate - Soil residue in food storage containers. Sugar and flour containers near dishwashing area.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Bacon **Warning**
- Basic - Employee beverage container in clean dishware area does not have a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee with no hair restraint. Dishwasher. **Warning**
- Basic - Equipment in poor repair. HOBART mixer exterior rusted. Dishwashing area shelving rusted. **Warning**
- Basic - Food storage container/container lid cracked or broken. Bagel storage container at cookline broken. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishwashing area. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At cookline cooler. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 200 ppm in front counter area. **Warning**
- Basic - High Priority - Dead roaches on premises. I dead roach on floor in dry storage area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At end of cookline . **Warning**
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8/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Bacon **Warning**
- Basic - Employee beverage container in clean dishware area does not have a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee with no hair restraint. Dishwasher. **Warning**
- Basic - Equipment in poor repair. HOBART mixer exterior rusted. Dishwashing area shelving rusted. **Warning**
- Basic - Food storage container/container lid cracked or broken. Bagel storage container at cookline broken. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishwashing area. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cookline cooler. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At cookline cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped carrots. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 200 ppm in front counter area. **Warning**
- Basic - High Priority - Dead roaches on premises. I dead roach on floor in dry storage area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At end of cookline . **Warning**
- Intermediate - Required employee training expired for all 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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7/11/2013 | Routine - Food | Warning Issued |
- 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.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee failed to wash hands after cracking eggs then grabbing toast. **Corrected On-Site**
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable, reach in cooler .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter in prep area. Corrective action taken. Employee time marked product and will discard by 11:00.
- Observed residue build-up on nonfood-contact surface, reach in freezer door, cookline .
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, Continental reach in cooler across from fryers. This violation must be corrected by : 03/27/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs and egg whites 56 degrees. Corrected On Site. Management volutarily discarded. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, beef and chicken gravy 125 degrees. Corrected On Site. Employee reheated.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausage on cookline. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice, waitstation. Corrected On Site.
- Critical - Observed interior of microwave soiled, cookline.
- Observed nonfood-contact equipment in poor repair, mixer rusty above bowl.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chicken and tuna salad 45 degrees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausage on cookline 117 degrees. Corrected On Site. Employee reheated.
- Wall not smooth and easily cleanable, dry storage.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of nonfood-contact surface, 3 compartment sink.
- Critical - Observed food stored on floor, bacon walk in cooler. Corrected On Site.
- Critical - Observed interior of microwave soiled, both. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, polar quest. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham and spinach, reach in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, ham in walk in cooler.
- Critical - Observed raw animal food stored over cooked food, raw beef over grape leaves,reach in cooler. Corrected On Site.
- Critical - Observed toxic item stored by food, degreaser on cookline by buns. Corrected On Site.
- Critical - Observed toxic item stored by utensils, dish area. Corrected On Site.
- Critical - Observed unlabeled spray bottle, degreaser. Corrected On Site.
- Observed wall soiled with accumulated food debris, under microwave.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, gravy 108 degrees. Corrected On Site. Employee reheated.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. observed in reachin cooler
- Critical. Observed food stored on floor. observed in walkin cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed wall soiled with accumulated food debris. observed on cookline
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed personal care item stored with food.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2010 | 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. sausage, chicken in walkin cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Roux stored under steamtable . Repeat Violation. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Roux under steamtable . Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. North server station Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Rinsing water pitchers .
- Observed employee with no hair restraint. . Corrected On Site.
- Observed employee with no beard guard/restraint. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Blocked by food on cook's line. Corrected On Site.
- 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. Dishwasher & Busboy not trained. This violation must be corrected by : 1/05/10.
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11/5/2009 | Routine - Food | Warning Issued |
| No report available. | 3/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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