- Basic - Reach-in cooler gasket torn/in disrepair. (Three door cooler) **Repeat Violation** **Warning**
- 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. (Many Food Safety First booklets available, but not filled out for every food handling employee that does not have a certified food manager card.) **Warning**
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07/14/2014 | Routine - Food | Call Back - Complied |
- 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. (Observed open commercial water bottles in use.) **Warning**
- Basic - Employees with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Ice bucket not stored inverted) **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. (Ambient air 49°F in make table cooler where multiple foods held more than 24 hours are above 41°F. Two door unit make table near back door.) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. (Three door cooler) **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (On counter and cutting board) **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. (Large tub of cream cheese date marked 5/28, discarded immediately.) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (44°F cream cheese, 46°F potato salad dated 7/10, 49°F gravy dated 7/2, ham 46°F dated 7/1, 46°F corned beef dated 7/10) **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Gravy dated 7/2, cream cheese dated 5/28 and moldy. See stop sale. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (44°F cream cheese, 46°F potato salad dated 7/10, 49°F gravy dated 7/2, ham 46°F dated 7/1, 46°F corned beef dated 7/10) **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. (Probe thermometer, used as ambient thermometer in make table cooler, reads 25°F in ice bath.) **Warning**
- 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. (Many Food Safety First booklets available, but not filled out for every food handling employee that does not have a certified food manager card.) **Warning**
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07/11/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.(3 door reach in cooler)
- Basic - Silverware/utensils stored upright with the food-contact surface up.(scoops) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Single-service articles stored in cabinet under soda dispensing machine exposed to splash.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Plastic food containers on shelf above 3 compartment sink
- High Priority - Vacuum breaker missing at mop sink faucet.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Griddle on front line, using fat and reheat of precooked burgers
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2/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Inside container with feta cheese **Corrected On-Site**
- Basic - Cases of single-service articles stored on floor in kitchen. Drink lids on floor near ice machine
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot hanging on hooks near food prep area on front line
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On prep table near microwave
- Basic - Employee with no hair restraint while engaging in food preparation. Prep cook **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Plastic food containers on shelf above 3 compartment sink
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles throughout the food prep area
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 48?F on counter top next to griddle **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Feta cheese 48?F inside deli style cooler on front line Sliced cheese 47?F, **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 47?F in deli style cooler on front line Turkey 47?F in deli style cooler on front line Both next to griddle **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatball in sauce in deli style cooler 49?F . Stop sale was issued due to temperature abuse
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Meatball in sauce at 49?F in deli style cooler on front line near griddle
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. In front and in rear
- 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. Deli style cooler on front line near griddle
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on food prep line near deli style cooler in corner blocked by trash can
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Griddle on front line, using fat and reheat of precooked burgers
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2/1/2013 | Routine - Food | Warning Issued |
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.(meatballs at 94 degrees f after 1.5 hours in crock pot on low. reheated in microwave ) Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(in pasta salad)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200 ppm of chlorine in 3 compartment sink) Corrected On Site.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. Repeat Violation.
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2/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(upright reach in cooler near back door)
- Critical - No conspicuously located thermometer in holding unit.(upright reach in cooler near back door)
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(employee chopping peppers to go into a cold pasta salad)
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Observed personal care item stored on food prep area. (purse on prep table next to microwave)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(potato salad and pasta salad in upright reach in cooler near back door at 51-55 degrees f, cooked rice at 63 degrees f )
- Critical - Observed toxic item stored by food.(chemical spray bottles hung on soda bag in a box rack)
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(36 4ounce portions of potato salad, 25 4 ounce portions of pasta salad, 1/2 gal cooked rice)
- Unwrapped single-service utensils not presented so that only the handles are touched.(in beverage area)
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2/20/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- 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 buildup of slime in the interior of ice machine.
- Critical - Observed hand wash sink used for purpose other than washing hands.(used to wash produce)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm of chlorine in 3 compartment sink )
- Critical - Observed toxic item stored by utensils.(in 3 compartment sink area)
- Critical - Observed unlabeled spray bottle.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.(soups in steamtable at 71 degrees f after approximately 1 hour. Employee put soups into microwave to reheat) Corrected On Site.
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9/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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