- Basic - Bag/container of unrecognizable prepared food not identified by common name. Parfait and jello
- Basic - Build-up of mold-like substance on nonfood-contact surface. Outside ice carts **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Ceiling tile missing. Three compartment sink
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease accumulated on kitchen floor. Under fryer
- Basic - Single-service articles improperly stored. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. By soda tanks **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Vegetables 54 F Operator reheat to 165 F
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Beef over fries **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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 - Whole fruit displayed for self-service not wrapped and no utensils provided.
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08/26/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sandwich 50 F, melon 38 F, lettuce 38 F, tomato 38 F, lettuce 50 F, tuna salad 50 F in buffet line Creamed spinach 50 F, pork 47 F reach in cooler Buffet not set up at callback
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered at callback
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2/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. 8 dead by reach in cooler and coffee machine
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sandwich 50 F, melon 38 F, lettuce 38 F, tomato 38 F, lettuce 50 F, tuna salad 50 F in buffet line Creamed spinach 50 F, pork 47 F reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. onion 59 F, beef 92 F
- High Priority - Roach activity present as evidenced by live roaches found. One live under prep table by reach in cooler and coffee machine
- 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.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Light not functioning. Three lights in front and back hood
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Watermelon 60 F, yogurt 45 F, cream cheese 45 F Salad bar **Corrected On-Site**
- 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. Rice 66 F, sausage 60 F Manager discarded food **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Under buffet line next to salt, pepper **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Lettuce.
- Basic - Clean linens stored on floor.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- CLEAN GLASSES, CUPS, UTENSILS, POTS AND PANS NOT STORED INVERTED OR IN A PROTECTED MANNER.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented cans.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. Chicken breast re-heated to 135.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. Sneeze guard missing in sandwich prep area
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
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11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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