- 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. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. salad 61 F, chicken 44 F, tomato 60 F, quiche 59 F in reach in cooler Tomato 54 F, lettuce 65 F, salsa 55 F, in buffet line
- Intermediate - Accumulation of food debris/grease on food-contact surface. Container inside reach in cooler
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. And thermolabels
- 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.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Buffet area
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler 7 by mixer
- Basic - Stored food not covered in walk-in cooler. Bagels
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over ready to eat **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.Grains.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach-in cooler.vegetables.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2012 | Routine - Food | Not available electronically |
- Ceiling tile missing.next to elevator
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in ice used for drinks.
- Critical - Observed food stored on floor.Walkin cooler
- Observed ice scoop with handle in contact with ice.
- Observed personal care item stored with food.
- Observed single-service articles stored without protection from contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Displayed food not properly protected from contamination.LACK OF GUARD
- Critical - Hand sink missing in food preparation room or area.BREAKFAST AREA
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.AT COOK STATION
- Observed ceiling in disrepair.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.COOK
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed live flies in kitchen. OVER FRESH FRUITS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.FRUIT
- Critical - Observed roach activity as evidenced by2 LIVE ROACHES
- Critical - Working containers of food removed from original container not identified by common name.
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6/8/2012 | Routine - Food | Warning Issued |
- Critical - Observed food stored on floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.ice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.at bufet line
- Critical - Observed uncovered food in holding reach in storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS AND PANS.
- Critical - Establishment using reduced oxygen packaging without a proper HACCP plan.
- Critical - Hand wash sink lacking proper hand drying provisions. WAITER STATION .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed nonfood-grade containers used for food storage. BLACK LINERS (BAGS) USED TO STORE FOODS AT COOLERS. Corrected On Site.
- Critical - Reduced oxygen packaged food that does not ensure two barriers to control growth and toxin formation of C. botulinum. OBSERVED COOKED FOODS IN VACUUMM PACKAGES.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Plumbing system in disrepair. Leaking under 3 compartment sink
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/31/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed rodent activity as evidenced by 20 + fresh rodent droppings found in DRY STORAGE AREA
- Critical. Observed roach activity as evidenced by 10 + live roaches found ON AND UNDER FOOD PREPARATION TABLE
- Critical. Observed roach activity as evidenced by 4 live roaches found UNDER VEGETABLES STORAGE TABLE
- Critical. Observed roach activity as evidenced by 5+ live roaches found in DRY STORAGE AREA
- Critical. Observed roach activity as evidenced by 2 live roaches found UNDER PREPARATION SINK
- Critical. Observed roach activity as evidenced by 6 live roaches found UNDER COOK LINE
- Critical. Observed roach activity as evidenced by 3 live roaches found UNDER PREPARATION TABLE IN FRONT OF COOK LINE
- Critical. Observed roach activity as evidenced by 5+ live roaches found UNDER COMPUTER TABLE IN KITCHEN AREA
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Critical. Observed live flies in kitchen.
- Observed food debris accumulated on kitchen floor. under preparation tables and equipment
- Critical. Observed toxic item (pesticide) stored in food preparation area.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical. Observed expired Food Manager Certification.
- 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
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9/22/2010 | Routine - Food | Emergency order recommended |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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11/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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