- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In cabinet under sink. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Foam cups in storage area.
- 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.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Freezer. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of food (cereal )stored on floor in kitchen.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. Inside cabinet under sink
- 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
- Intermediate - Interior of refrigerator ( freezer) soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Single-service articles not stored inverted or protected from contamination. To go bowls and plates not inverted in front of bread box , buffet line **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched single service items without prior washing of hands **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Lock inside kitchen handsink **Corrected On-Site**
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Refrigerator **Corrected On-Site**
- Basic - Single-service items stored on floor in kitchen.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- Intermediate - Handwash sink used for purposes other than handwashing. plastic bags stored in kitchen handsink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen **Corrected On-Site**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen area **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Unwrapped apples
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Interior of microwave soiled with encrusted food debris. Interior top area, self service area **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerators
- Basic - Open dumpster lid.
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. refrigerator
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed unlabeled spray bottle of cleaner , near kitchen handsink Corrected On Site.
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8/7/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. -installation scheduled for this week
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. restroom 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
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf inside cabinet , buffet line
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. kitchen
- Critical - Observed unlabeled spray bottle of cleaner, back kitchen
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2/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - No food manager certification.
- Critical - No proof of employee training.
- Critical - No test strips to test sanitizer.
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2/20/2012 | Routine - Food | Call Back - Complied |
- Critical - No 3 compartment sink or dish machine at establishment.
- Critical - No certified food manager.
- Critical - No paper towels at hand sink in kitchen.
- Critical - No probe thermometer to check food temperatures.
- Critical - No proof of employee training.
- Critical - No test strips to test sanitization levels.
- Critical - No thermometer in refrigerator.
- Critical - Operating with out a license.
- Critical - Utensils, dishware not properly sanitized.
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2/1/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding foods not maintained at 41 degrees or below-moved to reach in frigerator temporarily.
- Critical - Hot holding foods not heald at 135 degrees or higher.
- Critical - No 3 compartment sink or dish machine at establishment.
- Critical - No certified food manager.
- Critical - No paper towels at hand sink in kitchen.
- No plans submitted for food service establishment.
- Critical - No probe thermometer to check food temperatures.
- Critical - No proof of employee training.
- Critical - No test strips to test sanitation levels.
- Critical - No thermometers in refrigerators.
- Critical - Operating with out a license.
- Critical - Utensils, dishware not properly sanitized. (washed, rinsed)
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11/28/2011 | Routine - Food | Warning Issued |
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