- Basic - Carbon dioxide/helium tanks not adequately secured. Observed helium tank unsecured near cash register. Observed several unsecured CO2 tanks in back storage area where mop sink is located.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed accumulated dust around 2 air vents in main kitchen area.
- Basic - Interior of microwave soiled with encrusted food debris. Observed accumulated grease and food debris in white microwave on table in back kitchen area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient thermometers needed in white refrigerator in main kitchen and in Pepsi cooler in back kitchen.
- Basic - Standing water in prep sink/sink draining very slowly. Observed at 3 compartment prep sink in back kitchen where ovens are located.
- Basic - Water leaking from faucet/faucet handle. Observed water faucet leaking at 3 compartment sink. Observed faucet leaking when hot water supply is turned on at handwash sink at end of sandwich make station. Operator stated the plumber is due out this week.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed fried chicken held at hot buffet at 111°, 121°, 124°. Observed hamburger steak held on hot buffet at 109° and 126°. Water was added to steam table and at end of inspection hamburger steak was observed at 142°. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed along the sides and on white plastic piece that hangs down in the middle interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed at handwash sink at the end of sandwich prep unit. Operator stated that faucet leaks when hot water supply is turned on so she has voluntarily turned it off. Operator turned the hot water on to demonstrate it is supplied to the sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Observed operator and staff unable to locate test strips.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sinks in kitchen areas. Supply was received pre-inspection and towels were restocked. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed blue substance in unlabeled spray bottle beneath handwash sink in back storage area. Observed yellowish substance in 2 unlabeled spray bottles on floor next to "Ben and Jerry" cooler in back kitchen.
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1/8/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Observed on side of fryers and cooktop and along edge of hood system.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed in back area near mop sink.
- Basic - Ceiling tile in disrepair. Observed water damaged ceiling tiles in cooktop room.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed around air vent at front mid kitchen. 7/12/13 **Repeat Violation**
- 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. **Corrected On-Site**
- Basic - Floor tiles missing. In back hall where reach in coolers and chest freezer are located.
- Basic - Grease on the ground and/or pad around grease receptacle. Owner stated it is due for a cleaning this week.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Unit across from ice machine and reach in coolers in back hallway. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwash sink in room with cooktop and in dry storage room.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed chicken at 51°, turkey 55°, chicken salad 54°, ham 58°, sliced tomatoes 43° and turkey at 52°, sauerkraut 53°, sliced tomatoes 54°, chicken salad 53°, potato salad 59°. Items were refreshed with ice and by end of inspection items were observed at: chicken 50°, chicken salad 51°, turkey 48°, ham 53°, sliced tomatoes 43° and turkey at 48°, sauerkraut 48°, sliced tomatoes 53°, chicken salad 53°, potato salad 56°. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked hamburgers wrapped in plastic at 72° and cooked about 2 hours prior to inspection. Hamburgers were moved to cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed at reach in coolers in back hall: shell eggs 54°, boiled eggs 58°, gallon milk 55°, ham 50°, chicken 49°, boiled eggs 50°, ham 48°, raw chicken 49° and 46°, coleslaw 54°. Owner states they have been in and out of coolers during lunch service and post service prep.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed rags in handwash sink in room with cooktop and in back dry storage room.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Observed chicken salad at 74,75, 70 at just less than 2 hrs covered in plastic wrap. **Corrected On-Site**
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9/23/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. At drink station in dining area. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Case of uncooked potatoes. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed over main kitchen area.
- Basic - No copy of latest inspection report available.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Observed in disgrace on 3 compartment sink. **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.Observed gallon of milk on counter (out less than 1 hour) at 65°. Owner moved milk to cooler and at end of inspection milk was observed at 58°. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes on salad bar at 50° and coleslaw at 66°. Owner said items were placed on bar on ice at 11:30am (out less than 2 hours at time of inspection.) Owner said salad bar is closed and broken down at about 3pm each day and items are disposed of. Owner was given "Time as a Public Health Control" info and form to use on salad bar.
- High Priority - Toxic substance/chemical improperly stored. Observed silver detarnisher stored next to hot cocoa mix and bulk tea bags. Observed mildew remover stored next to coffee filters. **Corrected On-Site**
- Intermediate - Accumulation of orange/gold mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In front of drink dispenser.
- Basic - Current Hotel and Restaurant license not displayed. License is current, active. Verified through DBPR Licensing portal.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Air conditioning vent over soda dispenser, and over cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen/establishment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All reach in coolers in back room.
- Basic - No handwashing sign provided at a hand sink used by food employees. In back room.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in back room.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back room.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pooled eggs in reach in cooler In back room.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment operating without a current Hotel and Restaurant license.
- Hotel and Restaurant license not properly displayed.
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1/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit. WHITE REACHIN
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated dust. CEILING and VENTS
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed ceiling in kitchen in disrepair.
- Critical - Observed encrusted material on can opener.
- Critical - Observed hand wash sink used for purpose other than washing hands. STORING WIPING CLOTH
- Critical - Observed interior of microwave soiled.
- Critical - Observed unlabeled spray bottle. BROWN LIQUID
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/12/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Floors not maintained smooth and durable. FLOOR TILES MISSING IN BACK ROOM WITH LARGE REACH IN COOLERS.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling with accumulated dust. CEILING TILES NEXT TO VENTS IN THE FRONT FOOD PREP AREA.
- Critical - Observed employee improperly washing hands. TURNED WATER OFF WITH BARE HANDS.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. ELECTRICIAN HAS BEEN CALLED.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. CHIPS Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER LETTUCE Corrected On Site.
- Observed residue build-up on nonfood-contact surface. BUSS CART
- Critical - Observed unlabeled spray bottle. CLEANER
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Wiping cloths clean, used properly, stored
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Current license properly displayed
- Critical - Employee training validation
- Food contact surfaces designed, constructed, maintained, installed, located
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Wholesome, sound condition
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8/22/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/21/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese topping and pasta salad at cold buffet not held at 41 F or below.
- Observed employee with no hair restraint.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed food debris accumulated on kitchen floor behind freezer.
- 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.
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1/18/2011 | Routine - Food | Warning Issued |
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal in Chapter 4A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be provided.
- Critical. Any license issued by the division shall be conspicuously displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall display their license number on all advertising for catering services. The current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference to each mobile food dispensing vehicle, theme park food cart and vending machine which must be prominently displayed and affixed to the vehicle, cart or machine.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.TURKEY 45 degree , reachin cooler,moved to freezer Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.cooked chicken cooks line
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.kitchen Corrected On Site.
- Floors not constructed easily cleanable.tiles broken
- Observed grease accumulated under cooking equipment.
- Observed ceiling in disrepair.kitchen
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted material on can opener.
- Critical. No handwashing sign provided at a handsink used by food employees.kitchen
- Critical. No handwashing sign provided at a handsink used by food employees.prep
- Floors not constructed easily cleanable.tile missing kitchen
- Observed grease accumulated under cooking equipment.
- Observed hole in wall.kitchen
- Observed ceiling in disrepair.kitchen
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license.LICENSE EXPIRED
- Carbon dioxide/helium tanks not adequately secured.
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8/19/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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