- 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. On top of reach-in freezer in outside storage.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer in middle sink. Remade sinks. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In dish and prep areas. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Top of large chest freezer rusted.
- Basic - Outer openings not protected with self-closing doors. Back door in outside storage to patio.
- Basic - Water leaking from faucet/faucet handle. Cold water leaks at hand wash sink by line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Made sanitizer and placed towel into bucket. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw pork chops in reach-in cooler. Rearranged cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On diffuser and door. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Washed. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Rack in dish room with buckets pushed to close to hand wash sink. Moved buckets. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Dated before freeze Ham dated 10/11. Thawed 10/21. Remarked date. **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Dessert in walk in cooler. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. In flour. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Tea urns. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Bacon in reach in freezer.
- Basic - Ice buildup in reach-in freezer. Rear standup freezer.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Lights above cook line.
- Basic - Soiled cooler gaskets. Large chest freezer. Walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Pork loin over cooked gizzards. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dessert in walk in cooler. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By mop sink.
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on cart handle.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed cutting boards soiled.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook did not wash haands when changing gloves.
- Observed equipment in poor repair. Reachin cooler cooling unit is leaking inside cooler.
- Critical - Observed food being cooled by nonapproved method. Chicken wings are not actively cooling. 94 and 95 degrees F on prep table.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 80 degrees F
- Observed nonfood-contact equipment in poor repair. Chest freezer door with insullation exposed.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sourcream and milk
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above groundbeef in freezer.
- Critical - Observed water accumulated inside interior of reach-in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hot Holding: BBQ Pork 119 F, Beans 116 F Corrected On Site. Reheated
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. Sausage dated 10/13/12, ham dated 10/6/12, hotdogs dated 9/1/12. Discarded during this inspection.
- Critical - Stop Sale issued due to adulteration of food product.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employees did not know cooking/holding temperatures
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Vacuum breaker mising at hose bibb.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. End caps missing from light shields over cooking equipment.
- Critical - No conspicuously located thermometer in holding unit. freezers Corrected On Site.
- Critical - Observed employee improperly washing hands. less than 220 seconds
- Observed employee with no beard guard/restraint.
- Critical - Observed food stored on floor. oil Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. sanitizer Corrected On Site.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/25/2011 | Routine - Food | Admin. Complaint Callback Complied |
- 28-12-1: OBSERVED ESTABLISHMENT OPERATING WITH CHANGED MENU AND/OR INCREASED SEATING WITHOUT SEPTIC SYSTEM APPROVAL FOR SUCH CHANGE. APPROVED FOR 32 SEATS BUT HAS 50. REPEAT VIOLATION.
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6/22/2011 | Routine - Food | Administrative Complaint Time Extension |
- 2. 28-12-1 OBSERVED ESTABLISHMENT OPERATING WITH CHANGED MENU AND/OR INCREASED SEATING WITHOUT SEPTIC SYSTEM APPROVAL FOR SUCH CHANGE.
- 3.53B-08-1 OBSERVED NO PROOF OF REQUIRED EMPLOYEE TRAINING.
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4/8/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- 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. training program has been purchased but training has not been done Repeat Violation.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed establishment operating with changed menu and/or increased seating without septic system approval for such change. approved for 32 seats but has 50 Repeat Violation.
- Critical - Observed food stored on floor. oil jugs
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked wings
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths
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4/8/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Observed establishment operating with changed menu and/or increased seating without septic system approval for such change. Approved for 32 seats but has 50.
- Critical - Observed no proof of required employee training.
- Critical - Observed processed ready-to-eat potentially hazardous food held more than 24 hours not properly date marked after opening, ham, turkey.
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1/19/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. (A) A food specified in Paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds either of the temperature and time combinations specified in Paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in Paragraph 3-501.17(A).
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. Maintenance. (B) Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical. APPROVED SEWAGE Disposal System. SEWAGE shall be disposed through an APPROVED facility that is: (A) A public SEWAGE treatment plant; or (B) An individual SEWAGE disposal system that is sized, constructed, maintained, and operated according to LAW.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- 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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11/16/2010 | Routine - Food | Warning Issued |
- Observed equipment in poor repair. chest freezer lid
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. pork dated 12-17, beef dated 12-15
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. after 70 minutes, ribs 90, chicken 120, turkey 90, pork 80, mac & cheese 80, beans 55-120. THIS FOOD WAS BEING SERVED. the rest of the food wa reheated to 165 . Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. beans Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface. wiping cloth bucket
- Critical. Cold water not provided/shut off at mop sink.
- Critical. Handwash sink not accessible for employee use at all times. blocked by reachin
- Critical. Handwashing cleanser lacking at handwashing lavatory. dishmACHINE
- Observed dumpster rusted out on side
- Observed missing dumpster lid.
- Critical. Observed unlabeled spray bottle.
- Critical. Current Hotel and Restaurant license not properly displayed.
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/17/2009 | Routine - Food | Warning Issued |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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