- Basic - Clean cups/glasses not properly air dried - wet nesting. Storage pan on the rack at the dish machine **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed soiled knife stored inside the clean knife rack
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at the prep / cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on the prep table at the prep line **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment in poor repair. Hand towel dispenser at the cook / prep line
- Basic - Floor area(s) covered with standing water. Cook line / dish area **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Cook / prep line
- Basic - Food storage container/container lid cracked or broken.
- Basic - Interior of ovens has heavy accumulation of black substance/grease/food debris.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Muffins on display at the front counter.
- Basic - Leaking pipe at plumbing fixture under the drain board at the dish machine
- Basic - Shelf under preparation table soiled with food debris, in the rear
- Basic - Working containers of food removed from original container not identified by common name. All food containers at the cook line **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. See stop sale. Butter was at the line per manager at 7:am **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at 107° at the rear prep area. Moved the freezer **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep / cook line coolers
- Intermediate - Required employee training expired for some 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. Water filters in the rear prep area **Corrected On-Site**
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Prep line area **Warning**
- Basic - Equipment in poor repair. Walk cooler door not closing properly. **Warning**
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5/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Prep line area **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Walk cooler door not closing properly. **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46° (prepped 11am) / gravy 49°(dated 5/1/14) /'curry chicken 45°(rechecked 40°)/ sausage links 48° dated 5/1 **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Biscuit gravy 49° dated 5/1/14. Pork sausage 48° dated 5/1/14 **Warning**
- High Priority - Waste water backing up through floor drain at the wait station, housing single service items, dressings, condiments, tea area. Observed employees constantly mopping and walking through waste water. Observed the floor drain overflowing. The water is running into part of the dining area where guests are seated and into the wait area. The hand sink at the cook line and the dipper well cannot be utilized it causes the drain to overflow. The hand sink and the dipper well is temporarily out of use at the cook line the employees are washing their hands at the wait area hand sink. Observed work orders for service dates 4/28/13 and 5/1/14. Manager on duty contacted service company **Admin Complaint**
- Intermediate - Soil residue in food storage containers. Flour and sugar containers **Corrected On-Site** **Warning**
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5/2/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee working grill area with no beard guard
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee star work on main cooks line
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Line cook did not wash hands before changing gloves , recommend manager to tell all employees. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 50° f, pork 52°f, liquid eggs 50°f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk stored in walk in cooler **Repeat Violation**
- Intermediate - Employee rinsed utensil in handwash sink. Knife stored inside hand sink located on cooks line **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main cooks line **Corrected On-Site**
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket in the cups at the ware washing area.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Need a splash guard at the hand sink at the make line area.
- 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 and the time removed from temperature control cannot be determined. See stop sale. Hollandaise sauce at the make line. Manager was able to give the time the product came out at the line **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Whip cream, gallon milks in reach in coolers. **Corrected On-Site**
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles stored without protection from contamination, coffee filters . Corrected On Site.
- Critical - Observed toxic item stored by utensils, spray bottle with chemical by dishwashing area . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of food preparation table .
- Critical - Working containers of food removed from original container not identified by common name, oil. Corrected On Site.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water supply not maintained during peak periods. Throughout restaurant hand wash sinks cooks line, servers station , dishmachine area. Manager found problem with hot water heater. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked lids hanging in back dishmachine araa.
- Critical - Observed buildup of soiled material on mixer head. Biscuits mix left on the back area
- Observed cutting board grooved/pitted and no longer cleanable. Sandwich and salad cooler Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while cooking on mainl line. Corrected On Site.
- Critical - Observed food stored on floor. Box of french fries stored in freezer Corrected On Site.
- Observed leaking pipe at plumbing fixture. Main cooks line
- Observed moldy ceiling tiles and/or air conditioning vent covers. Throughout kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn beef hash 45 degrees F sausage patties 44 degrees F, stored in reach in cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working with torned gloves on main cooks line. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths on cutting boards , also prep counter.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. pans stacked wet on storage shelve in dishmachine room.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed seating 91dining room 30 seats outside spoke to Manager. Repeat Violation, Manager must notiy our office once form completed.
- Observed cutting board grooved/pitted and no longer cleanable. Main service line
- Observed dusty ceiling tiles and/or air conditioning vent covers. Observed directly above prep table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. diced eggs 52 degrees F, parmesan cheese 53 degrees F, cheddar cheese 54 degrees F all items discard.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced turkey 54 degrees F. recommend product discard immediately.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. spinach,salad mix stored with boxes mushrooms /green peppers on storage shelve nside walk in cooler. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. whip butter observed at room temperature stored on main line. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). sliced turkey 54 degrees F, shredded cheese 52 degrees F.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. chicken curry 44 degrees F shell eggs 51 degrees F Manager wii notify refrigeration company immediately, must fax copy of invoice to our office.
- Equipment and utensils not properly air-dried. Observed pans stacked on storage shelve. Repeat Violation.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Seating form given to Manager 91 in dining 30 seats outside. Repeat Violation.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Observed several reach in coolers
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Spoke to New Manager on premises will take test on wednesday must fax copy to our office.
- Critical - No handwashing sign provided at a handsink used by food employees. Observed front cash register area Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee toucing bread Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watches on main cooks line.
- Observed old labels stuck to food containers after cleaning. Observed stacked on storage shelve
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Observed green peppers ,salad mix stored inside walk in cooler.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Observed bottles of oil stored in cooks line.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical. Water source safe, hot and cold under pressure
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
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8/5/2010 | 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. [Hollandaise sauce 83 degrees ]. Manager informed me time is used as company policy.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Whipped butter 73 degrees on the prep area]. Iced Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Whipped butter 46 degrees ,waite area]. Iced.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Observed soiled dry wiping cloth in use, underneath the cutting board.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, at the makeline .
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the ovens].
- Critical. Hotel and Restaurant license not properly displayed. [License verified as current ].
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Hollandaise sauce held less than four hours.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Sugar in storage area. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other walk in freezer.Raw chicken stored next to philly steak in walk in freezer.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw chicken stored next to onions in walk in freezer.
- Critical. Observed uncovered food in walk in cooler.Biscuits. Corrected On Site.
- Observed old food stuck to clean dishware/utensils. Repeat Violation.
- Observed residue build-up on nonfood-contact surface.Stoves in kitchen .
- Critical. Vacuum breaker mising at hose bibb.
- Observed dusty ceiling tiles and air conditioning vent covers.Kitchen area.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.Cooks' line by reach in cooler.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/13/2009 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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