- Intermediate - Cutting board(s) stained/soiled. Yellow cutting board stained with black build up on it **Repeat Violation** **Warning**
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6/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. Hood filters have grease build up on them **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers have some build up on them **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Dressings 53°, sour cream 55°, cheese 55° in pan on server side of line. Corrective action-voluntarily discarded product and iced down all recently stocked products. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken tenders 51°, chicken wings 49°, cole slaw 46°, in pans on cook line. Corrective aciton-manager re-iced product and placed in walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken strips 127°, macaroni and cheese 121° in steam tables in left side. Corrective action-manager stirred product and turned unit hotter **Warning**
- Intermediate - Cutting board(s) stained/soiled. Yellow cutting board stained with black build up on it **Repeat Violation** **Warning**
- Intermediate - No certified food manager for establishment. Establishment does not have any CFM's at time of inspection **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 employees working without one of them being a CFM **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment had no proof of training for any employees. Several employees have been employed longer and 1 year without food handler training **Warning**
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4/29/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins wet nesting on dish rack.
- Basic - Grease accumulated under cooking equipment. Grease and food debris under fryers on floor.
- Basic - In-use ice scoop stored on soiled surface between uses. Stored in dirty and slimy container on top of ice machine.
- Basic - Lime scale build-up inside ice machine. Rear ice machine.
- Basic - Single-service articles not stored inverted or protected from contamination. Single serve aluminum trays not stored inverted on rack across from walk in cooler.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Spray nozzle in three compartment sink.
- Intermediate - Cutting board(s) stained/soiled. Cutting board with grooves and stains at salad prep area.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ribs in walk in 100° covered with plastic wrap and aluminum foil. Corrective action: uncovered and moved to reach in freezer.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Plastic melted **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Above prep table **Corrected On-Site**
- 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. Employee touched cooked ribs **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer read 160'F two other thermometers read 102'F - 105'F; **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At end of cookline **Corrected On-Site**
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.-pork and ribs 45-49 cooked yesterday and placed in cooler. Corrected On Site. Repeat Violation.
- Equipment and utensils not properly air-dried.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.-stuck in crevices Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.-pan of clea utensils stored in a tub of pooling grey water
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method.-deep buckets, covered aand no temperature monitoring
- Critical - Person in charge failed to insure proper cooling.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.-offers burger-provided advisory Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).-pork and ribs Repeat Violation.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ribs, walkin cooler, 46'F date and time marked 3/14 5:30pm Corrected On Site. stop sale issued
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. in cole slaw
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. ribs cooled tightly covered in a deep plastic container
- Critical - Observed food stored on floor. boxes of beef and chicken inside walkin cooler
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler near deep fryer does seal
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. single service bowl used to scoop chicken salad
- Observed personal care item stored with food. cell phone on prep table tennis shoes under cold hold table on shelf with plastic wraps
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Observed utensils stored in crevices between equipment. knives stored between cuttingboard and salad prep table
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. pans stacked wet on storage rack
- Critical - Handwashing cleanser lacking at handwashing lavatory. next to 3 compartment sink
- Observed a nonfood-grade basting brush used in food. barbeque sauce brush has metal around bristles Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed raw animal food stored over ready-to-eat food. hamburger patties above uncovered cole slaw in prep table reach in cooler
- Observed single-service articles improperly stored. to go containers stored inverted above prep table
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. BIG 5
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- 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. 2 new kitchen employees
- 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. Pro
- Observed a nonfood-grade basting brush used in food. observed metal banded brush
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach in freezer
- Critical - Observed container of medicine improperly stored. Acetaminafen stored over prep
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. ***sitting on counter since about 12 noon - prep was chopping upon arrival- then stopped , chunk chicken at 78F - products is very close to 2 hr maximum cooling limit, from 135 F to 70F within 2 hrs, Corrected On Site- product bagged and immediately placed on ice in freezer
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed old labels stuck to food containers after cleaning.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken quarters, discarded ribs, 40#
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. white powder ,large bulk plastic container
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4/14/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. potato salad in small reach in at cookline Repeat Violation.
- Critical. Observed employee improperly washing hands. did not dry hands with a napkin Corrected On Site- employee discarded and restarted
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. small reach cooler in at cookline
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris/grease accumulated on kitchen floor. behind cookline Repeat Violation.
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. bulk product
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. 8/3/10- at register , at prep
- Violation: 25-04-1 Observed single-service items stored on floor. behind front counter
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over 3 compartment sink
- Critical. Violation: 41B-11-1 Unlabeled toxic container does not bear the manufacturer's label. spray bottle
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8/3/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk In cooler; chicken salAd, ribs, wings etc...
- Critical. Working containers of food removed from original container not identified by common name. bulk product
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken tenders sitting on counter
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. foam bowl used in potato salad to dispense
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. handling raw chicken then put on gloves to handle par cooked chicken
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service items stored on floor. behind front counter
- Observed excessive grease accumulated on kitchen floor. under smokers
- Observed floor area(s) covered with standing water. possible pipe leak at dry storage wall?
- Lights missing the proper shield, sleeve coatings or covers. over 3 compartment sink
- Critical. Observed toxic item stored in food preparation area. spray bottle over bulk
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing buckets
- Critical. Unlabeled toxic container does not bear the manufacturer's label. spray bottle
- Critical. Establishment operating without a current Hotel and Restaurant license. license expired 6/1
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. No books available
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6/1/2010 | Routine - Food | Warning Issued |
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hot water not provided/shut off at employee hand wash sink. Hot water available but mixing valves not calibrated correctly
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Ceiling not smooth and easily cleanable. Joists exposed in reception area, one joist not painted
- 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. Pro
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4/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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