- Basic - Carbon dioxide/helium tanks not adequately secured. Empty CO2 tank per manager on the shelf by back door,
- Basic - Employee personal items stored in or above a food preparation area. Employee key and cell phone set on the shelf above the Reach in cooler by cookline , manager moved **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastics containers stack up wet on the shelf by Dish machine **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Several plastics containers melt in used, manager changed
- Basic - Working containers of food removed from original container not identified by common name. Container of the corn starch and sugar in the prep area not label, manager labeled **Corrected On-Site**
- High Priority - Live flies in kitchen. Approximately 5 flies in the kitchen
- 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. Heavy cream open yesterday, Reach in cooler by cookline , manager put the date on **Corrected On-Site** **Repeat Violation**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Chris expired 10/5/14
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 9 employee working at the time of inspection, manager certificates expired few days ago, no other certificted manager on site.
- Intermediate - Slicer blade guard soiled with old food debris. Sight food debris on the blade, prep table in prep area, manager took apart to wash
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10/08/2014 | Routine - Food | Warning Issued |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Plastic cups stack up wet next to soda machine in dining room
- Basic - Cutting board has cut marks and is no longer cleanable. Big cut on one of white cutting board
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone, key, candy next to clean plates, on the top shelf above the make table cooler by cookline **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler for pizza **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. By stove, cookline **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of cooked tomatoes 44-46°F, in the container of ice bath on the prep table by register, add more ice to it. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Plate of partial cooked chicken breast, on top of container of raw shrimp, Reach in cooler by stove **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Slight black build up on the ice shut, soda machine dining room **Corrected On-Site** **Repeat Violation**
- 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. Nick expired 2013 and owner will schedule a manager training class for him **Repeat Violation**
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3/11/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Manager reviewed yesterday but not documented, last date on the written procedure is 2010. Please make sure have employee training and manager reviewed and documented done as soon as possible. **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as measurement without the scoop in container of cheese by salad make table, also in dry storage room shelf. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no straw place on top shelf above the prep table with spice. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal containers stack up wet on the shelf by Dish machine
- Basic - Food storage container/container lid cracked or broken. Several lids in sued are melt, Reach in cooler by cookline , also the pizza peel is chips, need to replace
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler for salad and for pizza are torn **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. Cookline **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel place between the 2 pizza oven, where have dust and food debris. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of homemade pizza sauce 51°F next to pizza make table, corrective action taken, ice bath.
- Intermediate - Employee used handwash sink as a dump sink. Ice in the Hand Wash Sink by pizza oven
- Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink block by rolling rack next to Dish machine **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. Several containers of salad made yesterday per manager, Reach in cooler by grill.
- 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. Nick expired 5/6/2013
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2/13/2014 | 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. Done in may but not documented, wrote day **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. 1 door prep unit
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Single-service articles not stored inverted or protected from contamination.trays on shelf, storage **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Pizza oven rim
- Basic - Working containers of food removed from original container not identified by common name. Several under table in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 115° meatballs, 113° melted butter, corrective action: reheated, explained time as public health control
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm, added more tablets **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 22° in ice water **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. Pizza unit
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. Female in prep room.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Displayed food not properly protected from contamination. Open plate of cookies on top of dessert unit.
- Intermediate - Employee used handwash sink as a dump sink.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last review 5/7/10
- Equipment or utensils not designed or constructed in a durable manner. Towel and paper towel used under cutting boards. Corrected On Site.
- Critical - Observed black buildup in the interior of ice machine. Kitchen
- Observed cutting board grooved/pitted and no longer cleanable. Make tables. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Melted butter, deep pan and tightly wrapped. Corrected On Site.
- Critical - Observed operator unable to verify source of shellfish stock. No tag available for live clams. Manager showed invoice from Williams Wholesale Seafood Inc DBA The Fisherman's Dock. "WHEN BUYING SPLIT BAG OF SHELLFISH STOCK NEED TO OBTAIN COPY OF THE TAG". No Stop Sale per M. Haynes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 53F, prep table. Corrective action taken, moved to reach in cooler. Establishment will keep this item on Time as PuBLIC HEALTH CONTROL . Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Bread and bread crumbs. Dry storage. Corrected On Site.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep table next to chest freezer. Do not use this unit until capable of maintaining potentially hazardous food at 41F or bellow.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine 0ppm. Set up a manual sanitizing station until dishmachine repaired.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site. One provided.
- Observed build-up of grease on nonfood-contact surface. Hood.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple throughout kitchen.
- Observed food debris accumulated on kitchen floor. Food debris under rack where pizzas trays. Cook line.
- Observed gaskets with debris build-up. Chest freezer. Kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Custard, chicken, ham, chicken salad, multiple soft cheeses, all reading 50-56F. Corrected action taken. Iced bath and put in walk in cooler. Temps going down: custard 45, chicken salad 46, ham 39.
- Observed reach -in cooler gasket torn/in disrepair. Prep table across pizza oven.
- Observed single-service articles stored without protection from contamination. To-go containers not inverted. Cook line. Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Multiple in walk in cooler. Corrected On Site. Rearrenged.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
- Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hotel and Restaurant license not properly displayed, CURRENT :
- Critical - Observed buildup of slime on soda dispensing nozzles, BEVERAGE MACHINE : ICE CHUTE : DINNING ROOM.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
- Observed single-service items stored on floor, PIZZA TAKEOUT CONTAINERS: Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, LEMONS Corrected On Site.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Melted butter at 125 F. Corrected On Site.
- Critical. Observed food stored on floor. cases of canned marinara of floor by walkin cooler. Soda fountain box on floor by office. Repeat Violation. Corrected On Site.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on handle of tilt skillet. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair. Two small reachin coolers on cookline. Corrected On Site. Make table coolers on pizza line
- Wet wiping cloth not stored in sanitizing solution between uses. On pizza make table
- Observed gaskets with slimy/mold-like build-up. slight build up throughout kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed employee tipping out pan of melted ice water into handsink by pizza make table Corrected On Site.
- Observed personal care item stored with food. Purses and bags stored on top of soda fountain boxes. Corrected On Site. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp, oysters beef in walk in cooler ham, beef, sausage and pepperoni in reachin cooler Items temped at callback between 45-50F. Chicken 48F, deli turkey 46F
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler This violation must be corrected by : 5-7-10. All items temped at callback between 45-50F
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make table cooler This violation must be corrected by : 5-7-10.
- Critical. Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Broken in prep table reachin No thermometer at callback
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook cutting peppers Corrected On Site. Observed cook topping pizza with bare hand contact, with no approved AOP
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Not washing properly. Corrected On Site.
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5/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Label on a food item packaged on-site lacking required information. Cookies on front counter
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp, oysters beef in walk in cooler ham, beef, sausage and pepperoni in reachin cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. clarified butter Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make table cooler This violation must be corrected by : 5-7-10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler This violation must be corrected by : 5-7-10.
- Critical. Observed glass stem/sensor thermometer in use with no shatterproof coating. Stem thermometer being used in reachin cooler
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Broken in prep table reachin
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site. Ground Beef
- Critical. Observed food stored on floor. Boxes of canned items stored on floor in kitchen
- Critical. Observed cloth used as a food-contact surface. Under cutting board
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook cutting peppers Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop in flour
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in container at 77F
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Sitting on cutting board
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Not washing properly. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. make table line
- Critical. Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up. Chest freezer
- Equipment and utensils not properly air-dried. Pans on shelf wet nesting
- Observed single-service articles stored without protection from contamination. Pizza box by front handsink being splashed during handwashing.
- Critical. Observed handwash sink used for purposes other than handwashing. Cook cleaning shrimp
- Observed personal care item stored with food. Backpack stored over bag of onions Corrected On Site.
- Critical. Observed toxic item improperly stored. Bleach on top of ice machine Corrected On Site.
- 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. Pro This violation must be corrected by : 7-7-10. Repeat Violation.
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5/6/2010 | Routine - Food | Warning Issued |
- Observed gaskets/seals on cold holding unit in poor repair. on 3 door reachin
- 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. New License
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11/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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