- Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth bucket near triple sink and at cook line stored on the ground. Wiping cloth buckets moved off ground. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth bucket under prep table stored near plastic to go containers. Employee moved sanitizer bucket. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs next to pre-cooked hamburgers in make table unit. Employee moved items away from shell eggs. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked chicken in make table cooler at 52°. Employee voluntarily discarded item.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Front counter ice machine has a red mold like build up inside the chute. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For triple sink and dish machine.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Ceiling fan has accumulation of dust near dish washing area. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No light shield on fluorescent light above bread cooler near dry storage. Operator removed light. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Make table unit across from griddle. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth bucket chlorine 0 ppm, refreshed to 200 ppm. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Make table unit across from griddle: cut tomato 55°, ham 54°, turkey 54°, chicken salad 55°, cheddar cheese 54°, salsa 55°, and chicken fingers 55°. Corrective action: operator placed items on ice. Called maintenance. **Repeat Violation**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice chute in dining area has red mold like build up.
- Intermediate - Reach-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. Make table unit across from griddle at 55°: cut tomato 55°, ham 54°, turkey 54°, chicken salad 55°, cheddar cheese 54°, salsa 55°, and chicken fingers 55°. Corrective action: operator placed items on ice. Called maintenance. **Repeat Violation**
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust buildup on fan, at cook line. **Warning**
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10/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Pasta salad, cook line. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust buildup on fan, at cook line. **Warning**
- Basic - Equipment in poor repair. Make table reach in cooler holding cheese, deli meats, potato salad at 46-47°. Corrective action - iced down all product in trays. **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, in storage area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, potato salad, deli meats all 46-47° in make table reach in cooler next to steam tables. Corrective action - All product iced down in trays. **Warning**
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8/22/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under/around 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. Water bottle on prep table, able to touch top, possible cross contamination can occur.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board at middle kitchen area. Removed **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In dressing cooler under front counter. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Platter lids over prep table next to tall reach in cooler.
- High Priority - Toxic substance/chemical stored by or with food. Cleaner spray bottles with sodas on lower shelf next to front counter. **Corrected On-Site**
- Intermediate - Accumulation of black substance in the interior of the ice machine. Around chute.
- 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. Kim missing proof.
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Uses ServSafe. Advised to change providers. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. Multiple throughout kitchen.
- Observed build-up of food dust on nonfood-contact surface. Fan near hand sink in middle of kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and tuna salads 47F in main make table reach in cooler at make-line. Containers overfilled. Corrective action - reduced volume, closed lid. Rest of cooler is 38-41F. Cream cheese frosted cupcakes 64F at front counter. Been out for one hour. Corrective action - changed procedure and moved to cooler.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dated 3-29-11.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Using ServSafe
- Critical - No conspicuously located thermometer in holding unit. Make table cooler
- Observed cooler gasket torn/in disrepair. Back kitchen make table cooler
- Critical - Observed food being cooled by nonapproved method. Chicken cooling in container with tightly fitted plastic wrap. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Establishment ocasionally does fried eggs for breakfast
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine at 0ppm. Corrected On Site.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine at 0ppm. DO NOT USE MACHINE TO SANITIZE UNTIL FIXED 10/5/11 Stillmat 0ppm at callback. Establishment has been sanitizing in 3 compartment sink
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10/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Large make table cooler ambiant thermometers reading 43F in interior, in top right hand side part thermometer reading 54F Salad make table cooler ambiant thermometer reading 52F
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine at 0ppm. DO NOT USE MACHINE TO SANITIZE UNTIL FIXED
- Equipment or utensils not designed or constructed in a durable manner. Small non handled cup in ground pepper container
- 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.
- Critical - Observed handwash sink used for purposes other than handwashing. Container of defrosting fish on edge of kitchen handsink
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Liquid eggs stored over RTE foods. Corrected On Site.
- Critical - Observed interior of microwave soiled. Interior top Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in top right handside of make table cooler at 56-60F. Cheese 60F, tuna salad 60F, pasta salad 56F, chicken salad 58F, potatoe salad 56F. Items discarded. Salad make table cooler by oven, eggs 48F, feta cheese 45F, eggs 48F
- Critical - Observed potentially hazardous food thawed in standing water. Fish in container by handsink. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/30/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table cooler in back area by slicing machine. Thermometer reading 45-47F. Food temped at 47F. Manager relocated items, and moved cooler away from wall. DO NOT USE UNIT TO HOLD PHF UNTIL IT CAN MAINTAIN A HOLDING TEMPERATURE OF 41 F OR BELOW
- Critical - No conspicuously located thermometer in holding unit. Make table cooler
- Critical - Observed interior of microwave soiled. Interior top. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheeses and hummus in make table cooler by slicer. Manager relocated items. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket at 250ppm chlorine Corrected On Site.
- Observed single-service articles improperly stored. To go platter lids on shelf, not stored inverted. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chili in steam table at 88-135F. Manager placed on stove to heat up. Corrected On Site.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food with mold-like growth ROMA TOMATOE in sandwich make station reach in cooler ( DISCARDED ). Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.CUT FRUIT SALAD ,DAIRY PRODUCTS.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.PRE-MADE SALADS with chicken /ham ,egg,turkey inside front cooler NOT DATED.other prepared foods inside reach in coolers also not dated.
- Critical. Displayed food not properly protected from contamination.MULTIPLE FOOD PRODUCTS not provided with proper SNEEZE GUARD PROTECTION / establishment allowing CUSTOMERS to SCOOP there own ICE FOR DRINKS using portable ICE BIN , Also CUT LEMONS are also not provided proper sneeze guard ,And APPLES are not wrapped in front counter GRAB AND GO basket. Repeat Violation.
- Critical. Observed food stored on floor TOMATOES near kitchen entry door, box of lettuce in sandwich make station .
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.WEARING WATCHES .
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.EMPLOYEES USING SANATIZER TOWELS WEARING GLOVES ,THAN ENGAGE IN FOOD PREPARATION WITHOUT WASHING HANDS ,ALSO EMPLOYEES CHANGING GLOVES MULTIPLE TIMES WITHOUT WASHING HANDS.
- Critical. Observed EMPLOYEES beverage containers on a food preparation table or over/next to clean equipment/utensils.SEVERAL EMPLOYEE BOTTLE WATER AND OTHER DRINKS stored on top of FOOD PREPARATION area tables. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.SANDWICH MAKE STATION reach in cooler unit. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.HEAVY PINK MOLD LIKE substance in interiors of ice machine SPLASH GUARD . Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.SELF SERVICE UTENCILS in dining room. Repeat Violation.
- Observed single-service articles stored without protection from contamination.UNWRAPPED catering PLATTER LIDS in preparation area PLEASE INVERT LIDS or provide PROTECTION LEAVING PROTECTIVE plastic on.
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10/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SHREDDED CHEDDAR CHEESE near hot hold wells STORED IN CONTAINER at 74 degrees farenheit . Corrected On Site.
- Critical. Observed ESTABLISHMENT USING a self service ICE BIN in dining area for CUSTOMERS SELF SERVICE scooping of ICE for ICED TEA ( THIS IS NOT ALLOWED REMOVE IMEDIATELY ) .
- Critical. Observed cloth used as a food-contact surface.SOILED WET CLOTH TOWELS used to hold cutting boards in place NEED CUTTING BOARD MATS.
- Critical. Observed beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.FOUND SOME wet towels NOT INSIDE SANATIZER bucket and were not being used at the time NEED TO PUT BACK IN BUCKET after each use.
- Critical. Observed soiled reach-in cooler gaskets.MAKE TABLE UNITS small in rear area and also 3 door large make unit in preparation area NEED TO CLEAN GASKETS.
- Critical. Observed buildup of PINK MOLD like slime in the interior of ice machine SPLASH GUARD.
- Unwrapped single-service utensils not presented so that only the handles are touched.FRONT DINING AREA self service utencils NOT PROTECTED .
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, sugar. Corrected On Site. Repeat Violation.
- Critical. Displayed food not properly protected from contamination, lime wedges. Corrected On Site.
- Observed a nonfood-grade basting brush used in food, in paprika. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets, sandwich prep cooler.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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