- Basic - Baking/pizza pans have accumulation of black debris. 2 flat pans used for sicilian pizzas.
- Basic - Bowl or other container with no handle used to dispense food. Observed that a souffl cup is used to scoop crumbled blue cheese. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees working with food without any hair restraints. **Corrected On-Site**
- Basic - Food stored in not covered. Observed a breading mixture in a plastic container under a prep table is not covered. **Corrected On-Site**
- Basic - Food stored on floor. Observed 2 cases of chicken and a bus tub of food stored on the walk-in cooler floor.
- Basic - Reach-in cooler gasket torn/in disrepair. Saut Bain Marie cooler in the kitchen.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked chicken breast stored on top of the convection oven in a foil pan. Food was placed into the convection oven to re-heat. After re-heat, chicken was 167° **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. 4 #10 cans of plum tomatoes.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed the cook do this. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Observed a garlic and mixture on a prep table at 80°. Placed mixture into a reach-in cooler.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit in a steam table in the kitchen. Water was changed. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other. Observed raw ground beef stored on top of a box of raw veal on a prep table in the kitchen.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Eggplant soup and chicken stock in the walk-in cooler dated 10/10/14.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 11 people working and no Certified Food Manager present. **Corrected On-Site** **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne and cooked pasta in the walk-in cooler.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. The paper towel dispenser next to the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tomato sauce and cooked pasta in the walk- in cooler prepared on the previous Saturday.
- Intermediate - Spray bottle containing toxic substance not labeled. A spray bottle with a pink liquid in it. Bottle was labeled. **Corrected On-Site**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Using plastic souffl cups as food scoops for dry food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. 4-5 gallon containers of cooling food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - In-use tongs stored on equipment door handle between uses. Tongs used for dinner rolls on hot box handle. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Thawing meat at room temperature. Started cooking meat. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. 14 containers of soups and sauces.
- Basic - Wiping cloth sanitizing solution stored on the floor under the dinner roll warmer. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. 2 cooks
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 2 cooks handling cooked food. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 11 employees with no CFM ( on a delivery). **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both kitchen hand sinks. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled hanging on the pizza prep hand sink.
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cups used for salt. Plastic cups used for flour. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cooked eggplant and cooked chicken in the walkin cooler and many boxes of food in the walkin freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. Pizza maker **Corrected On-Site**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Reusing chicken boxes for other food and cooked chicken
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken broth and chicken vegetable soup in the walkin cooler.
- High Priority - Food with mold-like growth. See stop sale. Lemon in the box of lemons.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Grilled chicken. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Garlic in oil
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over seafood in a reachin cooler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. White and pizza sauce **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer pail. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. Need chlorine test paper.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soups
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken broth and chicken vegetable soups
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Soups in the wAlkin cooler.
- 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. Lasagne **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. Cooked pasta in the walkin cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. At the 3 compartment sink. **Corrected On-Site**
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic souffl cup used for Parmesan cheese. Plastic cup with no handle in the in the flour, plastic cup and styrofoam cup used for sauces in the wal-in cooler.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Calamari in the wal-in freezer.
- 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. Coffee.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops on top of the soda dispensing machine
- Basic - No handwashing sign provided at a hand sink used by food employees. Server area.
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left in a tomato box.
- Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen
- Basic - Working containers of food removed from original container not identified by common name. Flour and salt.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dishwasher. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meat sauce at 51°f dated 7/14/13 in the walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Pizza in the front display cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza in the display case.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sauce in the walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Employee used handwash sink as a dump sink. Server area
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Knoci
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, eggplant, chicken wings in the walkin cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles hanging above the 3 compartment sink.
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair.reach in cooler door **Warning**
- Basic - Food stored in dry storage area not covered. **Warning**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken- egg plant - plant food - lettuce -ham 51/53? f- corrective action - move to walk in cooler **Warning**
- 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. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **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. Manager jihadists previously employee training - could not retrieve it from cabinet file **Warning**
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3/26/2013 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. By dishwasher
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed food stored on floor. Lasagna in walk in freezer Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over uncovered egg plant in walk in freezer Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Egg plant in walk in freezer Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Salt,oil and water Corrected On Site.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 08/18/12.
- Critical - Observed food stored on floor. Walk in freezer-
- Critical - Working containers of food removed from original container not identified by common name. Oil and water
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6/18/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tong utensils on trash- Corrected On Site.
- Missing drain plug at dumpster.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. On lettuce in walk in cooler- Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pasta for soupe 80* F - Manager discarded-Small amount-
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic oil at 77 * F- Corrective action- On bain marie
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed toxic item stored by food. By bread Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza at 90 * F- Not part of cooling process- DBPR Form HR 5022-090- provided to operator for other option-
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soupe at 99* F- Manager discarded-
- Critical - Working containers of food removed from original container not identified by common name. Several oil bottle
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2/23/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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