- Basic - Case/container/bag of food stored on floor in walk-in cooler. Case goods
- Basic - In-use knife/knives stored in crack between equipment and wall. **Repeat Violation**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Waffle oli **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No chlorine reading
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 50f, cream cheese 50f, cottage cheese 50f. Stop sale. Bakery 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.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 items in bakery cooler.
- 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. Bakery cooler. There are numerous other coolers on site. Discontinue use of this cooler until repaired.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form filled out while on site
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall. Baking station
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.wait station
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.dish area and plastic cups at wait station
- Basic - No handwashing sign provided at a hand sink used by food employees.ladies restroom
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. Recommend uht creamers.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after cracking eggs leaving line went outside came back in with gloves on to continue on line working with food **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.quiche **Corrected On-Site**
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. cook
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1/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. cook
- Basic - Food stored on floor. Chicken in a box on the freezer floor
- Basic - Single-service articles improperly stored. To go items stored on the porch in boxes
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sour cream 50f, cottage cheese 50f, bacon 51f overnight. See stop sale
- High Priority - Raw animal food stored over ready-to-eat food. There is raw bacon over ready to eat chocolate. Corrected on site
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Items in bakery cooler bacon, sour cream and cottage cheese overnight. All other itemsin cooler are non TCS foods
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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.
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11/26/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.raw chicken in a bucket on the floor
- Basic - In-use tongs stored on oven door handle between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.butter on bread station 49f
- 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. Cutting lettuce and making toast**Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cantelope 50f, watermelon 50f, shredded cheese 60f. Discard items after 4. Hours or keep at 41f throughout. Form on site but not properly filled out **Repeat Violation**
- 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. Stop sale issued
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.50f
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.form on site but not filled in. Final warning .
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cake upright frig
- Critical - Observed food stored on floor.egg box Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 47f, butter 47f relocated. No other phfs in this frig
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.hollandaise at room temp from 8-12 daily. time/temp form given
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knives between wall and table
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen Corrected On Site.
- 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. employee long term Repeat Violation.
- 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
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.SERVER with bracelet
- Critical - Observed food stored on floor.open bucket of potatos on floor in walk in
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. New employee
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cantelope Iced while on site
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Clean pots and food containers not inverted when stored on bottom shelf on table kitchen .
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Bakery refrigerator and waitrees refrigerators not maintining PHF at 41 DF or below.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Observed after several cycles dish machine low temperature chlorine final rinse was 0 ppm.Immediately set up triple and sanitizie in 50 ppm for ten seconds then air dry all dishware and utensils.
- Critical - Hot water not provided/shut off at employee hand wash sink in kitchen and male employee hand sink.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Rice scoop stored on correct immediately adjacent to counter handsink.Scoop subjected to splashing water from sink.
- Observed build-up of dust or dirt on evaporator coil fan unit on waitress refrigerator.
- Critical - Observed food being cooled by nonapproved method.Observed large deep pot with cooling cooked potatoes for 1 1/2 hours at 88-90 DF. Repeat Violation.Potatoes relocated to WIF on shallow pan to complete cooling to 41 DF in six hours.
- Critical - Observed food stored on floor in walk in cooler and walk in freezer.
- Observed male cook/employee with no hair restraint.
- Observed outside walk-in freezer door and gasket torn/in disrepair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 52-55 DF cold holding overnight in waitress refrigerator.Stop sale issued.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed cottage cheese and sour cream cold holding overnight in bakery refrigerator44-45 DF.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk ,cottage cheese and soir cream.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Hollandaise sauce made with pasturized fouund hot holding for 3 hours at 102 DF.MUST DISCARD AT 12:00 pm.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for cooked chicken,sliced ham.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Shell eggs left out on cook's counter with internal temperature of 66 D.F, for 1 hour.*Must discard after 4 hours.RECOMMEND TIME AS PUBLIC HEALTH CONTROL FORM FOR QUICHE,RAW EGGS,AND HOLLANDAISE SAUCE.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb on outside hose bib by outside mop sink.
- Wet wiping cloth on kitchen counter not stored in sanitizing solution between uses. Corrected On Site.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cantelope 55f Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands .tomatos Corrected On Site.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.sprouts by rte carrots Corrected On Site.Walk in
- Critical. No handwashing sign provided at a handsink used by food employees.
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.freezer
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.between counters in bakery
- Observed attached equipment soiled with accumulated dust.dust on coil
- Observed ceiling in disrepair.whole in bakery
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12/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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