- Basic - Cutting board has cut marks and is no longer cleanable. At front line small cutting board
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Vent covers attached to hood system.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - In-use wet 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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on water filter
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Standing water in three-compartment sink/three-compartment sink draining very slowly.
- Basic - Water leaking from faucet/faucet handle. Dry storage prep sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- 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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by crash cart in dry storage area. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.Front line. **Warning**
- Basic - Equipment in poor repair.Rusty can opener. **Warning**
- Basic - Lime scale build-up inside sink in office area. **Warning**
- Basic - Plumbing fixture (toilet, urinal, sink) not easily cleanable.Handwash sink,and sink next to it with spray hose,kitchen. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.Front line,kitchen. **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**
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4/24/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees at sink by rear door.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination at front line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on top of prep counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sandwiches on front line 69?F.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination on front line.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Knowledge of cooling parameters.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Prepared sandwiches held at room temperature not properly time stamped.
- 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.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last inspected 2008
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface....under self service soda system near cash register.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried....pans on rack near 3 comp sinkl
- Critical - Hand wash sink lacking proper hand drying provisions....next to dishmachine in prep arwa.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface....behind ice machine in dining room.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....cheese slices in reach in cooler.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor....box of ro.ls in walk in cooler.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing....out of sanitizer, corrected with bleach. Corrected On Site.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-contact equipment in poor repair. Heavy ice buildup on door jamb to walkin freezer.
- Observed build-up of grease on nonfood-contact surface. Underside of warming shelf above cooks stove.
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6/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed expired Food Manager Certification. Perry Accatino. PLEASE FAX COPY OF NEW CERTIFICATE TO 813 356 1613 ATT D GLENN This violation must be corrected by : 2/04/10.
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12/2/2009 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sandwhiches and melon left out at room temperature during lunch hour.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sandwhiches and cut melon left out at room temperature during lunch rush 56 degrees F.
- Critical. Displayed food not properly protected from contamination. Sandwhiches and cut melon at front counter not protected by sneezeguard.
- Equipment and utensils not properly air-dried. Black plastic insert pans stacked wet on rack by three compartment sink.
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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