- Basic - Leaking pipe at plumbing fixture. Observed leaking pipe under handwash by ice machine
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken 128° F in hot box on cookline corrective action taken temperature turned up
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/19/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Cooked ribs 50° F, raw hamburger 52° F, in top section of RIC stacked too high, corrective action taken top section moved below **Warning**
- 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. Observed ribs being held with TPHC with no time mark **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation** **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. Observed no food grade brush used in BBQ sauce on cookline **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed ribs 90° F at room temp to cool corrective action taken ribs placed in WIC **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
- Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorch marks around outlet in smoker room with wires protruding out **Warning**
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6/17/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed employee unload clean wet dishes onto an unsanitized surface to dry. **Warning**
- 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. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Leaking pipe at plumbing fixture. At hand wash by ice machine **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bags of cut ribs held in RIC stacked too high 55° F corrective action taken the top portion was moved to bottom RIC **Warning**
- 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. Ribs next to cookline no time mark **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Baked beans opened yesterday 46° F cooling from ambient temp corrective action taken beans moved to shallow metal containers to WIF for rapid cool down. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach in dish washer area **Warning**
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Large container of combined cans of baked beans combined yesterday no date mark **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed chef holding ribs next to grill at room temp with no time mark or written plan gave establishment TPHC form **Corrected On-Site** **Warning**
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11/8/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/13/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Equipment in poor repair. RIC across from frier not maintaining 41°F, ambient temp 47°F
- Basic - Raw animal food stored above unwashed produce. Shell eggs over a box of lettuce in WIC
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 47° F, cheese 47° F, raw chicken 47° F, raw hamburger 47° F, cooked ribs 47° F in RIC across from frier corrective action taken **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked ribs on cart in back
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7/1/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer detected even after priming. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands or changing gloves. Observed touching raw chicken then plating fries for customer. Fries voluntarily discarded by manager. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Scooping ice with nonhandled cup. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken at 45?F and burgers at 65?F in top of cooler across from fryers. Coleslaw 53?F in cooler on server side. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Cookline cooler across from fryers at 45?F ambient temp in bottom section and 68?F in top section. Cooler on server side at 50?F ambient temp. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Server station. **Warning**
- Intermediate - Handwash sink missing in warewashing area. Handwash sink plumbing not connected, water drains right onto floor. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. On main menu but not on takeout.
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4/1/2013 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. walk in
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. to monitor
- Critical - Observed handwash sink used for purposes other than handwashing. food prep Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. take out menu
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/14/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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5/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed upright reach in cooler across from dry goods with ambient air temperature at 48 degrees f. This violation must be corrected by : 05-30-2012 .
- Critical - Handwashing cleanser lacking at handwashing lavatory. no soap available at hand sink off cookline next to ice machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed cup with no handle being used as ice scoop at server station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cole slaw at 50 degrees f in reachin cooler at server station with ambient air temperature at 38 degrees f. also observed bleu cheese at 48 degrees f in upright reachin cooler across from dry storage with ambient air temperature at 48 degrees f.
- Critical - Working containers of food removed from original container not identified by common name. observed 3 blue containers holding sugar like ingredients without labels.
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5/29/2012 | Routine - Food | Warning Issued |
- Critical - 3 TRAYS STOP SALE - TEMP ABUSE
- Critical - HANDSINK - PRIMARY PREP USED FOR OTHER PURPOSES - COS
- Critical - NO CHLORINE TEST KIT AVAILABLE
- Critical - NO CURRENT LIST OF CERTIFIED MGR'S
- Critical - NO TEMPLATE ON DISH UNIT
- Critical - NOT OBTAINING 50 PPM ON IST 3 RUNS DISH UNIT
- Critical - NOT SANITIZING PREP TABLES BETWEEN USES - COS
- Critical - PLEASE HAVE COPY OF MOST CURRENT INSP AVAILABLE
- Critical - RIBS IN WALK IN AT 51 DEGREES F - GRAY BUS TRAY - PREPARED 5/20/2012 - 71-41 DEGREEA F IN 4 HRS
- UTENSILS STORED WORKING END UP
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5/21/2012 | Routine - Food | Warning Issued |
- Critical - (2) NO WASTE RECEPTACLE
- BROKEN, RIPPED TOPS FOOD CONTAINERS
- Critical - DEAD ROACH IN STORAGE ROOM - NOTIFY PEST CONTROL
- DEBRIS ON TOP OF DISH UNIT, WATER HEATER
- Critical - HAMBURGER 50F COOKLINE - DEPOSED
- Critical - KEEP THERMOMETER PROBE PRISTINE, LAYING OUT SOILED
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at hot-hold station at end of cookline near establishment entrance.
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8/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked ribs cooling since yesterday according to operator at 47 degrees in walk-in cooler.
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink at end of cookline by ice machine
- Critical - Hot water not provided/shut off at employee hand wash sink. waitline handsink near cash register
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Only CFM expired. This violation must be corrected by : 7/5/11.
- Critical - Manager lacking proof of Food Manager Certification. Only CFM expired. This violation must be corrected by : 7/5/11.
- Critical - No Certified Food Manager for establishment. Only CFM expired. This violation must be corrected by : 7/5/11.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Only CFM expired. This violation must be corrected by : 7/5/11.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed buildup of slime in the interior of ice machine. observed back and pink slimy buildup on interior of ice machine
- Critical - Observed expired Food Manager Certification. Only CFM. This violation must be corrected by : 7/5/11.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at hot-hold station at end of cookline near establishment entrance.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cole slaw at 51 degrees and milk at 47 degrees in waitline reach-in cooler at end nearest ice machine. Corrected On Site. closed lid
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs observed stored over dressing and raw beef observed stored over whipped topping in walk-in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed over 200ppm chlorine in waitline sanitizer bucket
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cooked ribs sitting out at cookline with no time marked on the label
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5/6/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/29/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels. rear prep
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 employees
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1/13/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic single service scoop
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. rear prep
- Critical. Observed toxic item improperly stored. on to of ice machine Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 employees
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1/10/2011 | Routine - Food | Warning Issued |
- Critical. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed uncovered food in holding unit/dry storage area. leetuce under compressor
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. template calls for 140f
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. rear prep
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Blue storage containers under prep table across from walk in cooler.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Cooked ribs at 107 F in bus tub next to grill. Time as a temperature control not in use. Corrected On Site. Food was discarded.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Shredded BBQ beef in steam table at 101 F. Temperature knob is broken. Corrected On Site. Food was discarded.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Baked beans in walk in cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on cookline.
- Critical. Hot water not provided/shut off at employee hand wash sink. Hand wash sink on service line next to soda dispenser.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/28/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/25/2009 | Routine - Food | Warning Issued |
| No report available. | 9/13/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Warning Issued |
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