- No Violations Were Observed
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10/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Raw animal food not properly separated from unwashed produce. Chicken
- Basic - Reuse of single-service articles to scoop food
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce 54°f, beef 54°f ,less than 4 hrs
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Lentils/ tomato soup
- High Priority - Raw animal food stored in same container as ready-to-eat food. Open fish and cooked lentils soup
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Packaged food not labeled as specified by law.
- 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 - Walk-in cooler not 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.
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08/22/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.chlorine **Corrected On-Site**
- 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.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets with food
- Basic - Single-service items stored on floor in dry storage area.case of lids and a case of aluminum containers
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook change his gloves without washing hands and the goes back to preparing food
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No person in charge of establishment during operation.
- 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. Copy of certificate
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.used to cover lettuce Corrected On Site.
- Critical - Observed food container not properly labeled.
- Critical - Observed food stored on floor.in walk in cooler
- Observed ripped/worn cardboard used as shelf cover.
- Observed utensils stored in crevices between equipment.knife between reach in cooler and prep table
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. AMBIANT TEEMP OF RIC PREP STATION AT 57 DEGREES.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED CHEESE AT 47 DEGREES AND RAW POULTRY AT 51 DEGREES.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED BASKETS AND SOILED TOWELS IN FRONT OF HAND WASH SINK. Corrected On Site.
- Critical - Observed cloth gloves contacting ready-to-eat food. OBSERVED COOK HANDLE RAW MEATS AND THEN PROCEDED TO PREPARE SALAD. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED CASHIER WALKED INTO THE ESTABLISHMENT WITHOUT WASHING HER HANDS. Corrected On Site.
- Critical - Observed food stored on floor. OBSERVED BAG OF ONIONS ON THE FLOOR IN WIC. Corrected On Site.
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8/26/2011 | 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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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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