- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs 78°F. Re temped at 40°F. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked potato left out to cool, potato 88°F.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. **Corrected On-Site**
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler, pantry. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Action station.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. Touched cheese with bar hands, no re- heating to be done. **Corrected On-Site**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- High Priority - 50 Live, small flying insects in food preparation area. Throughout kitchen area and at the fruit bar, buffet.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food. Poultry. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live 9 roaches found in the three compartment sink area on walls. The three compartment sink area is about 10 feet away from the kitchen area with no separation or doorway.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dessert display.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Poultry .
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
- Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Poultry.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for separating the food from ready-to-eat food. Poultry.
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9/13/2013 | Routine - Food | Emergency order recommended |
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dessert display.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 5.
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Poultry .
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
- Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Poultry.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for separating the food from ready-to-eat food. Poultry.
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9/13/2013 | Routine - Food | Emergency Order Callback Complied |
- No Violations Were Observed
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4/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site**
- Basic - Drain cover(s) missing.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hole in wall.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler at milk/dairy cooler at buffet area.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Basic - Water draining onto floor surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.RTE dry foods items not properly protected.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/20/2013 | Routine - Food | Warning Issued |
- Critical - Observed encrusted material on can opener.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Observed attached equipment soiled with accumulated grease.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bathroom facility not clean.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed hole in wall.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture. 3 compartments .
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7/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Faucet/handle missing at plumbing fixture. 3 compartments .
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed the area of the dumpster not clean. Corrected On Site.
- Critical. Employee training certificate expired . This violation must be corrected by : 7/3/10.
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5/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed an ice machine with no overhead protection.
- Observed gaskets/seals on cold holding unit in poor repair.[cooler action room]
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Faucet/handle missing at plumbing fixture.[mop sink]
- Critical. Lack of toilet tissue at each toilet.
- Observed floor area(s) covered with standing water.[walkin cooler in back]
- Observed ceiling in disrepair.[tile next to office]
- Lights missing the proper shield, sleeve coatings or covers.[reachin cooler]
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.quaternary 400 ppm
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Corrected On Site.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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