- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Ice scoop handle in contact with ice in ice machine **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well on server side in use with out water running **Corrected On-Site**
- 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.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in walk-in freezer. Observed ice build up on WIF door preventing it from shutting completely
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed cheese 47° F in mini RIC on center cookline corrective action cheese moved to working unit
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed dishwasher change gloves no handwash **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Observed gravy in steam table 108° F for over two hours according to operator corrective action taken gravy reheated to 165° F,
- High Priority - Produce with mold-like growth. Observed two moldy strawberries in RIC voluntarily discarded
- 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. Observed mini fridge on center cookline ambient temp 48° F corrective action taken all TCS food moved to working unit
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Observed employee touching cut tomatoes and Washed lettuce with bare hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter 54° F on ice not submerged in ice. Corrective action taken more ice added and container submerged in ice.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage next to grill 90° F removed from heat corrective action taken sausage put back on grill.
- Intermediate - Handwash sink missing in food preparation room or area. No hand wash sink in food prep/cookline area
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Both back doors, one covered by bunched up aprons. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Water draining onto floor surface under dishmachine causing area of standing water. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands or changing gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Soup found in server side steam table at 75?F. Gravy at 122?F on cook line steam table. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Drain cover(s) missing.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. **Corrected On-Site**
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- using time in lieu of temperature as public health ccontrol must file requisite paperwork
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10/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small ric no longer to be used
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods.cookline
- Critical - Hot water not provided/shut off at employee hand wash sink. sink dishwash areas Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. only aa few have certfication
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. main sink will enable monitoring
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. non handledss cup
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ric egg beaters small ric
- Critical - Observed toxic item stored in food preparation area. degreaser rear prep
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). rice eggbeaters
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8/6/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Drain cover(s) missing. rear pr3p
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed employee improperly washing hands. less than 20 seconds
- Critical - Observed potentially hazardous food thawed in standing water. seafood
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
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4/9/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid egg 46 Corrected On Site.
- Observed unnecessary items on the premise. items fom other store
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. left side cookline
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. wait station
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. between equipment
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before applying gloves
- Observed equipment in poor repair. protective cover missing microwave
- Observed ice scoop with handle in contact with ice. machine
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed potentially hazardous food thawed in standing water. soup Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed soiled wet wiping cloth in use with fresh solution. cookline
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices. review propeer handwash
- Equipment and utensils not properly air-dried. wet nesting
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. in and around cooking equipment
- Critical - Observed employee improperly washing hands. minimum of 20 seconds
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. small unit cookline torn
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corned beef thawing at 45 f
- Critical - Observed potentially hazardous food thawed in standing water. soup packs
- Observed wall soiled with accumulated food debris. and floor encrusted behind soda boxes
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4/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melons wait st 46f Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. wait stations
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. rear prep
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener. blade
- Observed residue build-up on nonfood-contact surface. cookline
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried. wet nesting pans
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Certified Food Manager unable to answer basic Food Code questions. restriction/exclusion issues
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10/25/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. obtained form will review at callback
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. employees restroom
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9/1/2010 | Complaint Full | Call Back - Extension given, pending |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small rics on line incapable of attaining 41f
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. wait stations Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. using soiled wiping cloths
- Critical. Hot water not provided/shut off at employee hand wash sink. employees restroom
- Observed unnecessary items on the premise. ladder insulation
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8/31/2010 | Complaint Full | Warning Issued |
- Critical. Violation: 22 OBSERVED MOLD LIKE SUBSTANCE ON RIDGE OF ICE MACHINE INTERIOR
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. STOPE SALE - DICED HAM OUT FOR INDETERMINATED TIME 58 DEGREES F
- Critical. HAM DICED ON LINE OBSERVED AT 58 DEGREES F
- Critical. MASHED POTATOES 63 DEGREES F WALK IN (D.M. WED) VOLUNTARILY DISPOSED
- Critical. PANCAKE BATTER ON LINE AT 54 DEGREES F
- Critical. NOT OBSERVED USING CALIBRATED STEM THERMOMETER TO MONITOR PRODUCT
- Critical. CUT STRAWBERRIED OBSERVED UNCOVERED - W.C. - C.O.S.
- Critical. BARE HAND CONTACT - ONE GLOVE ONLY ON LINE - OBSERVED DIRECT
- Critical. OPEN CONTAINER ON PREP LINE OBSERVERED CONTACT W/ RTE FOOD
- FREEZER DOOR WILL NOT CLOSE COMPLETELY
- Critical. OBSERVED MOLD LIKE SUBSTANCE ON RIDGE OF ICE MACHINE INTERIOR
- Critical. NOT OBSERVED SANITIZING PREP STATION BETWEEN USES
- GREASE BUILD UP NOZZLES COOKLINE
- UTENSILS BETWEEN EQUIPMENT - C.O.S.
- Critical. NO WASTE RECEPTACLE ON MAIN STINK - OBSERVED MISSING
- Critical. EMPLOYEES UNADVISED - TEMP MONITORING, PROPER USE OF GLOVE WEAR
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5/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed employee improperly washing hands. less than 20 seconds Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed presetting of unwrapped silverware.
- Observed residue build-up on nonfood-contact surface.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Wall not smooth and easily cleanable. dishwash area
- Observed unnecessary items on the premise.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. flour container under bakery preperation table
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham,chicken, raw hamburger in reach in cooler on cookline, across from first set of fryers. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese & tomatoes in reach in cooler on cookline, across from first set of fryers. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler on cookline across from first set of fryers. Corrected On Site.
- Observed equipment in poor repair. AC vent dripping condensation onto food contact surface on cookline above reach in cooler, across from first set of fryers.
- Observed food debris accumulated on floor. back wall of dry storage room
- Observed food debris & dust accumulated on floor. area near back door-under soda dispenser equipment
- Ceiling tile missing. waitstation area-first tile slot heading into kitchen area doors
- Ceiling tile missing. in back preperation area, entrance to dry storage area
- Observed ceiling tile in disrepair. throughout kitchen-cookline
- Observed ceiling in disrepair. back preperation area-over bakery table
- Observed dusty ceiling tiles and/or air conditioning vent covers. dinning room
- Observed dusty ceiling tiles and/or air conditioning vent covers. in kitchen-over cookline
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7/7/2009 | Routine - Food | Warning Issued |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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