- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair. Prep table **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in Cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Located in prep reach in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink. Front counter. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. Not working.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Sandwich prep table to left of walk in cooler. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Sandwich prep table. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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3/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Equipment in poor repair. Sandwich prep table to the left of walk in cooler. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Sandwich prep table to left of walk in cooler. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Sandwich prep table. **Warning**
- Basic - Standing water in mop sink/mop sink draining very slowly. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 51°F corrective action taken by moving to a working cooler. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50°F corrective action taken by moving to a working cooler. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. **Corrected On-Site** **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. **Warning**
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1/23/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Dumpster overflowing garbage.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use tongs stored on equipment door handle between uses. Hang on the side of 3 compartment sink.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler with prep table. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 48°F front reach in cooler.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Kitchen prep table.
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Warewashing
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Sandwich prep table.
- Intermediate - Caged bird on premises. Observed a juvenile chicken in the kitchen area inside a box.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler with the walk in like door.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef pastry , cheese pastry Corrected On Site.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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2/10/2012 | Routine - Food | Call Back - Complied |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed roach activity as evidenced by 4 live roaches found in the kitchen behind a reach in cooler behind cardboard boxes.
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2/9/2012 | Routine - Food | Warning Issued |
- Hood heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed food stored on floor. plant foods under prep table.
- Observed reuse of single-service articles. chicken stored in plastic container .
- Critical - Observed toxic item stored by food. Corrected On Site.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed rodent activity as evidenced by 7 dried rodent droppings found behind a reach in cooler near exit door east side of kitchen Corrected On Site.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
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4/7/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at room temperature Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed roach activity as evidenced by 40+ live roaches found the kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/6/2011 | Routine - Food | Emergency order recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. IN REACH_IN COOLER
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. SHAKE TOPPING PRESSER RUSTED
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. TOPPING REACH_IN COOLER
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation. Corrected On Site.
- Critical. Observed 1 dead roaches on premises. INSIDE AN EMPTY CONTAINER LOCATED IN SHAKE TOPPINGS PREP COOLER Corrected On Site.
- Floors not maintained smooth and durable. REACH_IN COOLER RUSTED
- Critical. Observed toxic item stored in food preparation area. TRULY NOLEN GEL BOX (TOPPING REACH_IN COOLER) Corrected On Site.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface.hood
- Observed personal care item stored with food.
- Critical. Observed expired Food Manager Certification.
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1/28/2010 | Routine - Food | Warning Issued |
- Observed ice scoop with handle in contact with ice.
- Observed build-up of grease on nonfood-contact surface. filters
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed toxic item stored by utensils.
- Critical. Observed expired Food Manager Certification.
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10/14/2009 | Routine - Food | Warning Issued |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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