- Basic - Bowl or other container with no handle used to dispense food. Croutons
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Multiple in walk in cooler **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Reach in and walk in coolers
- Basic - Interior of microwave soiled with encrusted food debris. Top
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cook line **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Clams over sauce, walk in cooler
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 11/14/14 cards are all expired per owner, scheduled to attend class 12/2/14.
- 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. Marco **Repeat Violation**
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11/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Croutons
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Multiple in walk in cooler **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Reach in and walk in coolers
- Basic - Interior of microwave soiled with encrusted food debris. Top
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cook line **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw seafood behind ready to eat foods,top of make table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 60, scallops 56, chicken 45, cut tomatoes 62. All in reach in on cook line. Corrective action-items iced
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Clams over sauce, walk in cooler
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line
- 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. Ambient air temp 64°, unit on cook line
- 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. Marco **Repeat Violation**
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of bread on the floor, Walk in Cooler and Walk in Freezer **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Cookline **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By ice machine and above the cookline **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic draw for household item storage used for keep sugar under the prep table by Dish machine
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of the pooled eggs above the the container of the raw fish, make table cooler by the pizza oven. **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. Milk open yesterday, small Reach in cooler by service area next to soda machine **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. On the prep table by Walk in Cooler **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pooled eggs, fresh garlic mix with oil 75°F, chicken stock, using Time as Public Health Control with no plan or time mark system. Manager stated all item will discarded with 2 hours. Time as Public Health Control form discuss and provided. **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. One employee work in he kitchen expired. Schedule to take test next month. **Repeat Violation**
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Across from cook line.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cook line.
- Basic - Old labels stuck to food containers after cleaning. Metal bins in storage area.
- Basic - Reach-in cooler gasket torn/in disrepair. Salad cooler. **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage and chicken in flip top coolers 46°. Moved to Walk in freezer for rapid cooling.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Oven conveyors.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Calzone screen with broken wires. Discarded. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pooled eggs at 55° held using time as a public health control with no plan or marking system. Form provided to operator via email. **Corrected On-Site**
- Intermediate - Refrigerator not maintaining potentially hazardous TCS (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. TCS foods in flip top coolers 43-46°.
- 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. Cook's training expired.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Underside of right hand door hanle on make table cooler. Cleaned by employee
- Basic - Carbon dioxide/helium tanks not adequately secured. By soda boxes. Chained p
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Under shelf in walkin freezer. Box relocated
- Basic - Cloth used as a food-contact surface. At salad make table cooler
- Basic - Gaskets/seals on holding unit in poor repair. Salad make table cooler
- Basic - Interior of microwave soiled with encrusted food debris. Interior top of right hand IDE one
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled egg by fryer at 72?F. Discussed keep on ice, or using time as a public health control. And garlic in oil at 89?F. Must be discarded by 3:30pm.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Pan of ish over ready to eat foods in make table. Re-arranged
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen handink in server area
- Intermediate - Encrusted, soiled material on slicer. Cleaned by employee
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. One not chained, in back storage room
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza make table cooler food temped at 48F. No ambiant thermometer.
- Equipment or utensils not designed or constructed in a durable manner. Using a cloth under cutting board
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Scoop for icemachine stored in bowl with build up in bottom. Cleaned by owner. Tongs hanging on oven doors. Relocated tongs
- Critical - No conspicuously located thermometer in holding unit. In pizza make table cooler. Thermometer added
- Critical - No original certificate or card provided as proof of employee training provided. Photocopies only
- Critical - Observed cloth used as a food-contact surface. Wet cloths on top of cooked asparagus, in reachin cooler. Cloth removed
- Observed cooler gasket torn/in disrepair. Salad make table cooler and small reachin in server area/drive thru window
- Critical - Observed food stored on floor. Soda fountain box
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw veal stored behind ready to eat garnishes in make table cooler. Relocated
- Critical - Observed interior of microwave soiled. Interior tops of microwaves on cookline Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Pizza make table cooler
- Observed nonfood-grade bags used for food storage. Take out bag full of ice, on top of shrimp in walkin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in pizza make table cooler temped at 48F. Food placed on ice and repair company called.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in server cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken stock on cookline at 97F. Put on stove to bring up to temp and placed on flattop, to hold
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Sheild above prep table broken.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler under meat slicer and wait station.
- 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.
- Observed build-up of food debris on nonfood-contact surface. multiple reach in cooler in kitchen.
- Critical - Observed electrical wiring in disrepair. For reporting purposes only.Emergency light hanging from wire above office door.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor.Bulk container of fryer on floor below pizza oven. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board under prep area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Meat slicer.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler under prep line and walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink beside entrance to kitchen used as dumpsink. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.*Chicken 45 F and Veal 47 F in reach in cooler. Corrected On Site. Items moved to walk in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Numerous foods. Corrected On Site. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over over numerous ready to eat foods in walk in cooler. Corrected On Site. Eggs moved to lower shelf.
- Observed residue build-up on nonfood-contact surface.On door of walk in cooler next to handle.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Back door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Numerous foods
- Critical - Vacuum breaker missing at hose bibb. Mop sink with hose connected.
- Critical - Working containers of food removed from original container not identified by common name. Bulk container of flour and bread crumbs. Corrected On Site.
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2/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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