- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
- High Priority - Toxic substance/chemical stored by single service items.
- 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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean knives/utensils stored in crevices between equipment.( inside reach in cooler)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Leaking pipe at plumbing fixture.(rear handwash sink)
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable. By hand sink .
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Only a thermometer that measures 50 to 160 was provided. Operator needs one that measures 41f and under.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Test kit is wet/damaged.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-19-1 Observed empolyee wash hands with no hot water. NO HOT WATER PROVIDED AT HANDSINK BY FRONT COUNTER
- Critical - Violation: 27-16-1 Hot water not provided at employee hand wash sink. FRONT COUNTER
- Critical - Violation: 53B-08-1 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.
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9/10/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Ceiling tile missing. BY BACK AREA
- Critical - Hot water not provided at employee hand wash sink. FRONT COUNTER
- 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 - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. NO HOT WATER PROVIDED AT HANDSINK BY FRONT COUNTER
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SALAMI
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW SHELL EGGS OVER RAW BEEF
- Observed single-service items stored on floor. BOX OF CUPS LOCATED BY BATHROOM .
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit storage area. CHICKEN INSIDE REACH IN COOLER.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. ACCORDING TO PERSON IN CHARGE,EGGS ARE COOKED TO CUSTOMERS SPECIFICATIONS. Corrected On Site.
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7/3/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at employee handwash sink. FRONT COUNTER HANDSINK
- Wet mop not hung to dry.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at employee handwash sink. AT FRONT HANDSINK
- 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
- Critical - Water pressure lacking at fixtures that require the use of water. COLD WATER ON HANDSINK
- Wet mop not hung to dry.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/7/2011 | 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
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12/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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