- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Food stored on floor. Soda boxes
- Basic - Hood soiled with accumulated dust.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Repeat Violation**
- Basic - Light not functioning. Walkin cooler
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Front door
- Basic - Soil residue build-up on nonfood-contact surface. On storage containers. Flour salt sugar
- 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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Slicer blade soiled with old food debris.
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar bin
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes, near back exit
- Basic - Food not stored at least 6 inches off of the floor. Bin of chicken in walk in cooler
- Basic - Gaskets/seals on holding unit in poor repair.pizza prep reach in
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to soda machine
- Basic - Single-service articles not stored inverted or protected from contamination. Paper plates **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Corn meal
- 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. Pizza **Corrected On-Site**
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Next to slicer
- 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. On reach in cooler across from three compartment sink
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Dry storage shelf, lotion
- Basic - Floor area(s) covered with standing water. Near pizza oven
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour bin
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. Paper plates, front counter
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink room
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter
- Basic - Working containers of food removed from original container not identified by common name. Flour bin
- Intermediate - No proof of required state approved employee training provided for any 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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2/24/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelf under steam table, shelf above pizza make table
- Basic - Cardboard used to line nonfood-contact shelves. Shelf in dishwashing area
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment and utensils not properly air-dried - wet nesting.plastic cups in front counter area and plastic containers in dishwashing area
- Basic - In-use tongs stored on equipment door handle between uses.front kitchen **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety)
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, chicken, hardboiled eggs
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tomato sauce in walk in cooler
- Basic - Clean cups/glasses not properly air dried - wet nesting. Drink area, front counter
- Basic - Food stored in holding unit not covered. Reach in cooler, on top, next to stove
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Salad prep cooler, cheese 46F, chilled **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. Garlic and oil rolls, pizza **Corrected On-Site**
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Powdered sugar
- Observed single-service articles improperly stored. Not inverted
- Critical - Observed uncovered food in holding unit/dry storage area. Top of reach in cooler next to stove **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Garlic and oil rolls
- Critical - Working containers of food removed from original container not identified by common name. Powdered sugar,cookline
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic food containers above three compartment sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on counter across from fryers
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. seasoning
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over ham in reach in cooler across from fryers
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meatballs in reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine....quaternary
- 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. National Restaurant Association Servsafe employee training is not permitted in the state of Florida.
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12/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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