- Basic - Bag/container of unrecognizable prepared food not identified by common name. Walk in cooler
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Meatballs at 44F . Corrective action: ice bath items
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw ground beef at 44F in the walk in cooler Corrective action: ice bag on item
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. Wire rack over slicer.
- 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.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine in bucket tested over 200 ppm;
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep cooler in kitchen.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Missing drain plug at dumpster.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle provided to dispense food. Sugar, salt. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Dry storage room Floor not constructed to be easily cleanable.
- Basic - Dusty ceiling tiles and wall; soil build up on ladder to dry storage area.
- Basic - Floor soiled/has accumulation of debris. Under equipment.
- Basic - Floor/table fan and shelving below has accumulation of dust/grease/soil residue.
- Basic - Food debris/dust/soil residue on can rack.
- Basic - Lights in food storage area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelf below dough prep table.
- Basic - Shelf over preparation table soiled with dust.
- Basic - Soil residue build-up on nonfood-contact surface. Cart where hot holding unit is kept.
- 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. Cook plating breadsticks with barehands. Establishment Alternative Operating Procedure does not cover this process. **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food and beverage glasses. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Employee used handwash sink as an ice dump sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, sausage, meat sauce.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue on food storage containers. Sugar, salt.
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5/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of residue on dish draining racks. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Floors not constructed to be easily cleanable. Upstairs storage area. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Canned goods rack. **Warning**
- Basic - Grease/debris accumulated under cooking equipment. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked vegetables, meats. **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. Operator may continue to use approved program already in place, provided by: NRFSP **Warning**
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2/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of residue on dish draining racks. **Warning**
- Basic - Bowl or other container with no handle provided to dispense food. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cases of food stored on floor in dry storage area. **Warning**
- Basic - Cases of single-service articles stored on floor in dry storage area. **Warning**
- Basic - Floors not constructed to be easily cleanable. Upstairs storage area. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Canned goods rack. **Warning**
- Basic - Grease/debris accumulated under cooking equipment. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk, 47 F; cheese cake, 47 F; ricotta cheese, 45 F; **Warning**
- High Priority - Employee touching ready-to-eat food, bread sticks, 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 to cover this item. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheese, pasta, cream, 47-48 F; reach in prep cooler at cookline **Warning**
- Intermediate - Cold holding equipment incapable of 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. Glass display cooler. **Warning**
- Intermediate - Employee used handwash sink as an ice dump sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **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. Cookline prep cooler. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked vegetables, meats. **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. Operator may continue to use approved program already in place, provided by: NRFSP **Warning**
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2/25/2013 | Routine - Food | Warning Issued |
- Observed standing water on walk-in cooler floor.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed barbeque grill sized propane tank stored in attic. For reporting purposes only.
- Observed boxed single-service items stored on storage room floor.
- Observed build-up of mold-like substance on reach-in cooler gasket and door frame.
- Critical - Observed expired Food Manager Certification- D.R.
- Critical - Observed flour barrel encrusted with grease and/or soil deposits.
- Observed food debris accumulated on floor in upstairs storage area.
- Observed reach-in freezer gasket torn/in disrepair.
- Observed residue build-up on walk-in cooler door.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cl0th chlorine tested over 200ppm. Corrected On Site.
- Critical - Observed soil build up on white table top at cookline.
- Critical - Observed soil buildup inside ice bin. wait station.
- Observed souffle cup with no handle used to scoop cheese. Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of dust or dirt on nonfood-contact surface. Fan.
- Critical - Observed dented can- tomato sauce. Correctice action taken: manager set can aside to be returned to supplier
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Bottled beverages.
- Observed knives stored in crevices between equipment. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed residue build-up on nonfood-contact surface. Dry food storage shelves.
- Observed residue build-up on nonfood-contact surface. Reach-in cooler gaskets, door frame, and exterior.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soil residue on storage containers.- sugar, salt.
- Critical - Observed wiping cloth chlorine sanitizing solution exceeding the maximum concentration allowed. tested 200ppm. Corrected On Site.
- Critical - Probe Thermometers not calibrated according to manufacturer's specifications.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. White table where can opener is located.
- Observed residue build-up on nonfood-contact surface. Cart where soiled dishes are stored.
- Observed soil build up on door frame of reach in cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented can. Mushrooms.
- Critical - Observed soil residue on storage container- flour.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Bbef stock at cookline, 97F. Less than 2 hours. Advised to add to Time plan.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-06-1 Observed build-up dust or dirt on top of display cooler.
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10/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened luncheon meats.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna, salad, cooked sausage.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese, chicken, pastas in reach-in unit at cookline temping 45-47F. This violation must be corrected by : 10/27/2010.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken and beef stock held off temperature control at cookline. Less than 1 hour. Advised.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler at cookline. This violation must be corrected by : 10/27/2010.
- Knives stored between equipment crevice.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up dust or dirt on top of display cooler.
- Observed soiled cooler gaskets.
- Observed wall in front of oven soiled with accumulated dust.
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10/26/2010 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. All single white one Repeat Violation.
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7/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. Chopped tomatoe [dent is on the can not on seam]
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Fresh clam tag
- Critical. Potentially hazardous food held under time as a public health control without written procedure.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Working containers of food removed from original container not identified by common name. Flour, yeast
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Display pizza temp at 110 & 85 degree Advised Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. Pasta was covered during cooling process.
- 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. Wait staff Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf by wakk in cooler
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. All single white one Repeat Violation.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soil residue in storage containers. Sugar & salt containes at cook line
- Critical. Observed buildup of rusty in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb. At the spliter of mop sink
- Observed hole in ceiling. Above cookline
- Observed personal item stored with food. Jacket with dry storage
- Critical. Observed expired Food Manager Certification. [Giuseppe Micaliziq] expired on 8/6/08
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5/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Display Pizza temp at 78 & 125 degree, less thsn 4 hours Advised
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Making pizza Corrected On Site. 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. Wait staff, dishwasher
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands before putting gloves on
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. At cookline
- Critical. Observed soiled/disrepair reach-in cooler gaskets. At cookline
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Observed residue build-up on nonfood-contact surface. Inside cabinet at wait station
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Wood table at cookline
- Critical. Observed live flies in kitchen.
- No copy of latest inspection report.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/24/2008 | Routine - Food | Warning Issued |
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