- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of liquid butter on floor in walk in cooler and case of food on floor in walk in freezer
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front counter stacked wet.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop laying in bulk pasta container in dry storage **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Interior top of unit on sandwich side of line has some old food splattered on it **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cut lettuce in thank you bag in walk in cooler
- Basic - Walk-in cooler gasket torn/in disrepair. Gasket at side door entrance is torn
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler have rust build up on them
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on make table next to soup crock pot **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employees on cooks line and make table area put gloves in without washing hands first
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter 63°, pancake batter 72°, ham 50°, cheese 46° all sitting on make tables on cooks line. Corrective action-employee placed products in better ice bath and placed batters in walk in cooler. Taco chicken 48°, sausage patties 45°, inside door of walk in cooler. Butter packets 73° sitting in pan on shelf for guest self service. Suggested placing some of these items under the TPHC program
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage patties 91°, hash browns 103° sitting on shelf above flat grill. Corrective action-cook placed products in pans and placed on top of flat grill.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Blueberry waffle mix in walk in cooler dated 7/27/14. Corrective action-cook voluntarily discarded product
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs sitting in pan on cooks line ambient temperature at 49°
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Back side of white shield inside unit has some black build up on it
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing proof of three employees working at time of inspection. Employees stated they have been employed between 2-3 months
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup,used as scoop in bulk celery seed container
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Tiles above three compartment sink and dish washer in kitchen have some black build up on them
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle buried in bulk grits container **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Gauge on dish machine shows it rises to 210°, however sanitizer strip not turning black at 160°
- Basic - Interior of microwave soiled with encrusted food debris. Unit on sandwich side of cooks line has some old food splatter in it
- Basic - Outer openings not protected with self-closing doors. Exterior door by kitchen area self closer broken
- Basic - Working containers of food removed from original container not identified by common name. Working containers of sauces and seasoning on shelf at cooks line and make table not labeled
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 50° in bottom portion of reach in cooler on cooks line.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not reaching 160° at sanitizer cycle
- 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. Establishment has no approved Alternative Operating Procedure. Establishment stated they have an AOP but they do not have an approved one with current managers or employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breasts 46°. Hamburgers 46°, hotdogs 45°, meatballs 46°, spinach 50° Corrective action-chicken breasts placed deeper in ice bath on cooks line. Other items placed in colder location in walk in cooler. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Diced tomatoes me cole slaw made on Sunday (per employee) not date marked.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in shelf in storage room stacked while wet
- Basic - Equipment in poor repair. Two reach in coolers on cooks line ambient temperature at 50°. Corrective action-moved all TCS foods to walk in cooler
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop laying in grits container with handle buried in product
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach on cooler in right side on sandwich make line missing thermometer
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheeses 53°, lettuce 48°, chicken salad 48°, tuna salad 50°, tomatoes 50°, pastrami 47°, egg salad 47°, cream cheese 50°, All in both coolers in sandwich make station. Corrective action-called out repair man and TCS items in walk in cooler until units repaired.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken breasts 53° in pan on cooks line. Corrective action-placed in walk in cooler
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched apron, counter and then touched RTE foods without first washing hands. Other employee touched equipment, counter tops and then began preparing food without washing hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Philly steak 50, cheese49° both in pans in cooks line Corrective action-moved to walk in cooler **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Old food in hand washing sink behind font counter
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Meatballs cooling in walk in cooler at 146° covered **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing card for cook working at time of inspection
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Coolers on line have old food in them
- Basic - Carbon dioxide/helium tanks not adequately secured. Stored in office
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of sodas in floor in walk in cooler **Repeat Violation**
- Basic - Ceiling tile missing. Above entrance to kitchen and in cove where restrooms are located
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up on fan covers
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Club sets 45?, turkey 45?, both in unit at make table
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of machine has black build up in it
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles have black build up
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Slides of front coolers have old food built up in them
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Chute on unit in dining room has black build up in it
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Establishment utilizes and AOP but it is not reviewed annually by management or staff
- Basic - Carbon dioxide/helium tanks not adequately secured. In storage room
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of food on floor in walk in cooler
- Basic - Drain cover(s) missing. At floor drain next to dish machine
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ash tray with old butts in it in shelf next to cooks line
- Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor in storage room
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scoop laying in container at cooks line
- Basic - Spray bottle containing a food product not labeled. Container of oil on cooks line not labeled
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Have some old food build up on them
- Intermediate - Encrusted material on can opener blade. Has some build up on it
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle on shelf has duct tape on it but no label
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. by rear door
- Critical - No handwashing sign provided at a handsink used by food employees. front prep area.
- Observed 3 door reach -in cooler gasket torn/in disrepair. Repeat Violation.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed improper vertical separation of raw animal foods. open bag of raw chicken and tube of ground beef on same shelf in walk in freezer.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sausage gravy 45f reach in cooler. corrective action placed in walk in cooler.
- Critical - Outer openings not protected with self-closing doors.self closure broken, rear door.
- Wet wiping cloth not stored in sanitizing solution between uses. cook line.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles on make table
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. some plastic lids cracked
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. choc chips
- Critical - No conspicuously located thermometer in holding unit. make table
- Observed attached equipment soiled with accumulated dust. fan cover in walk in cooler
- Critical - Observed cloth used as a food-contact surface. under bacon
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping
- Observed reach-in cooler gasket torn/in disrepair.
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. light
- Observed equipment in poor repair. reach-in pooling water
- Critical - Observed food stored on floor. some boxes in walk-in freezer
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. blocked with stacked dishes
- Critical - Observed slime in the interior of ice machine. slight
- Observed walk-in cooler gasket torn/in disrepair.
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 28F Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Critical - No conspicuously located thermometer in holding unit. sandwich prep unit
- Observed build-up of grease on nonfood-contact surface. some hood filters Repeat Violation.
- Critical - Observed establishment operating with changed menu and/or increased seating without approval for such change. 68 total seats, gave seating change evaluation form, must fax to 904.727.5558 asap
- Critical - Observed food being cooled by nonapproved method. covering foods while cooling, uncovered Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. more than 400ppm quaternary in bucket
- Observed single-service articles improperly stored. spoons not inverted
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 99F rice on table, placed in walk-in cooler, explained time as public health control Corrected On Site.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 17-03-1 Observed missing/inaccurate/damaged gauges on dishmachine. pressure gauge, has a new one in office but it is a wrong one
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. in kitchen
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10/21/2010 | 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. cream cheese in reachin
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 55F in walk-in, some delivered today, moved to other cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hot dog 60F, milk 50F discarded, cooked potatoes 60F Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. in prep reachin Corrected On Site.
- Critical. Displayed food not properly protected from contamination. lemons at beverage self-service area
- Critical. Observed raw animal food stored over ready-to-eat food. shelled eggs over sauces in walk-in 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. got gloves, AOP not approved yet, approved it today Corrected On Site.
- Critical. Observed employee improperly washing hands. less than 20 seconds total, explained to him Corrected On Site.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine. pressure gauge, has a new one in office but it is a wrong one
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. prep reachin
- Observed build-up of grease on nonfood-contact surface. 2 hood filters
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Observed handwash aids at a non-handwash sink. soap and paper towel dispenser at 3 comp sink
- Ceiling not smooth and easily cleanable. in kitchen
- Lights missing the proper shield, sleeve coatings or covers. storage room
- Critical. Establishment operating without a current Hotel and Restaurant license. owes late fee
- Critical. Certified Food Manager unable to answer basic Food Code questions. calibrate thermometer
- Critical. Observed expired Food Manager Certification. owner and wife
- 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. one expired and dishwasher doesn't have it
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8/19/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. multiple items in the display case Repeat Violation.
- Observed nonfood-contact equipment in poor repair knobs missing off stove top
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walk-in fan gaurds
- Observed wall soiled with accumulated black debris in dishwashing area.
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4/1/2010 | 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. Milk
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 170 degrees
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed attached equipment soiled with accumulated grease. Hood pipes
- Critical. Observed toxic item improperly stored. Chemicals on ice machine
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/13/2009 | Routine - Food | Warning Issued |
| No report available. | 8/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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