- Basic - Employee personal items stored in or above a food preparation area. Cell phone at cook line **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.. Cook, dishwasher **Repeat Violation** **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler at front line **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs, corn beef hash, **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **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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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cloth used as a food-contact surface. Cloth used to cover biscuits
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Reach-in cooler gasket torn/in disrepair. At reach in cooler with brown door
- Basic - Reach-in cooler shelves with rust.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler, raw shell eggs over breads, desserts,
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by boxes.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salad , pasta
- Intermediate - Slicer blade guard soiled with old food debris.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs at cook line
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- Intermediate - Encrusted material on can opener blade. Rusty
- Intermediate - Spray bottle containing toxic substance not labeled. Blue bottle
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Nonfood-grade paper towel used in direct contact with food.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salads, pasta
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing at front counter reach in cooler
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets with slimy/mold-like build-up. At cookline
- Critical - Observed toxic item above food. [Hydrogen Peroxide]
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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, dish washer
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Salad, pasta
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint. Chef
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12/2/2011 | Routine - Food | Call Back - Complied |
- 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. This violation must be corrected by : 11/26/2011.
- Critical - Observed buildup of mold like substance in the interior of ice machine.
- Observed employee with no hair restraint. Chef
- Critical - Observed food being cooled by nonapproved method. Potatoes salad cover during cooling process
- Observed single-use containers (boxes and/or cans) reused for the storage of single serve plastic wares at cookline.
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9/26/2011 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Reach in cooler for breads-the shelves are rusty
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up. At reach in reach-cookline
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Advised
- Critical. No thermometer provided to measure temperature of food product. Need to get a thermometer that has a 0 to 220 degree range
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw meats over plant foods
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cracked eggs with gloved hand then touched ready to eat foods without changing gloves Corrected On Site. Advised
- Observed a nonfood-grade basting brush used in food.
- Critical. Handwash sink not accessible for employee use at all times. Blocked by boxes
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. [Bag of flour and container of brown sugar not mark labeled. On shelf at cookline ]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Raw shell eggs, corn beef hash has a temperature of 67 F. At cookline ] Corrected On Site.
- Critical. Observed cloth gloves contacting ready-to-eat food. [Wiping colth was used to wrap biscuits. At cookline / kitchen ]
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Observed owner/cook handling ready-to-eat toast with bare hands at cookline ]
- Wet wiping cloth not stored in sanitizing solution between uses. [On worktable in kitchen ]
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. [OBSERVED AN OPEN GAP AT BOTTOM OF REAR DOOR]
- Critical. Observed toxic item stored by utensils. [ at cookline ]
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [deli meats, pasta, in RI cooler]
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [in RI cooler]
- Critical. Raw animal food not properly separated from ready-to-eat food. [in RI cooler]
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed toxic item stored by food.[at frontline counter]
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
- Critical. Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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