- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed dusty AC vent and ceiling tiles near cookline and RIC by the office.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Observed dusty fan cover in walk-in cooler. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Observed cooking utensil stored in sanitizer. **Corrected On-Site**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed 2 missing hood filters above the grill in kitchen.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food in RIC next to waffle irons at temperature greater than 41°F, *Liquid Eggs 53°F, Ham 52°F, Coleslaw 53°F. Corrective action taken, all items moved to another RIC.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed food items being put into the WIC and WIF soon after cooking with cooling the food items first. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed jug stored in HWS in kitchen across from the stove. **Corrected On-Site**
- 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 - Reach-in cooler not 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. Ambient temp 53°F for RIC next to waffle irons.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site** **Warning**
- Basic - Soiled ice bin seal build up. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **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. **Warning**
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12/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site** **Warning**
- Basic - Soiled ice bin seal build up. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **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. **Warning**
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7/25/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed cookline reach in cooler closest to microwave at ambient temperature of 53?f. **Repeat Violation** **Warning**
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cream sauce in walk in cooler at 55?f after cooling since yesterday afternoon according to operator. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline reach in cooler across from office next to panini iron. **Corrected On-Site** **Warning**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed cookline employee grab new gloves without washing hands first **Warning**
- Critical - Observed employee wash hands with no soap. At cookline after cracking raw shell eggs. **Warning**
- Critical - Observed food being cooled by nonapproved method. Cooling tuna salad in shoebox sized plastic bin with lid. Operator placed tuna salad on baking sheet in walk in cooler. **Corrected On-Site** **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard boiled egg at 54?f and chicken salad at 53?f in cookline reach in cooler top nearest to microwave. Observed lunchmeat at 53?f in closed, bottom portion of cookline reach in cooler closest to microwave. **Repeat Violation** **Warning**
- Observed utensils stored in crevices between equipment. Multiple knives on cookline. **Warning**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. liquid pasturized egg in white bucket at cookline nearest end with dish machine. **Repeat Violation** **Warning**
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed tuna salad at 54?f after cooling for 3.5 hr according to operator. **Warning**
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12/19/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at ambient temperature of 53 degrees across from flat grill. operator removed all food from unit
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spatula observed in cookline sanitizer bucket
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 57 degrees in cookline reach-in cooler top. operator removed all food from unit.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw bacon stored over sauces in walk-in cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cooked cream cheese potatos on cookline speed rack.
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7/6/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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9/21/2011 | Routine - Food | Call Back - Complied |
- 03A-07-1. On stip callback observed cooked sausage at 48 degrees in cookline reach-in cooler top.
- 04-01-1. On stip callback observed cookline reach-in cooler closest to dishmachine at ambient temperature of 46 degrees on right side and 50 degrees on left side with accumulation of standing water on bottom of unit.
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9/20/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - On callback observe diced ham @ 53 degrees Fand cooked sausage @ 52 degrees F in ric top @ end of cookline nearest dishmachine. Observed cooked sausage @ 2 degrees in bottom of same unit. AC requested.
- Critical - On callback observed unit @ ambient air temp of 55 degrees F. Invoice observed from work performed on 07/15/11. Unit still not capable of holding food @ 41 degrees F or below. AC requested.
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7/18/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at end nearest dishmachine at ambient temperature of 56 degrees. This violation must be corrected by : 7/18/11.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares and manually clean out slop sink, then put on gloves, then handle clean food wares all without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 56 degrees and diced ham at 53 degrees in open cookline reach-in cooler top at end nearest dishmachine area Corrected On Site. iced all potentially hazardous products down Repeat Violation. This violation must be corrected by : 7/18/11.
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7/15/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup cooling sice yesterday observed at 53 degrees in walk-in cooler. Corrected On Site. operator discarded
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handling crepe to roll it with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new pair of gloves without washing hands first Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee crack raw shell eggs then grab clean customer plate without washing hands inbetween tasks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked ham at 49 degrees in cookline reach-in cooler top. observed cooked sausage at 60 degrees in cookline reach-in cooler nearest dishmachine area. Corrected On Site. switched to metal pans and need to keep lids closed Repeat Violation.
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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. cooked chicken observed at 63 degrees and diced ham observed at 59 degrees in cookline reach-in cooler top. non-UHT creamers and packets of butter observed sitting out at all customer tables in dining room. Corrected On Site. put lids back on unit Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. cooked cheese potatoes observed at 81 degrees in large plastic bucket with plastic wrap fully covering product Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. observed cookline employee using same spatula to handle raw beef and bread and cut veggies at flat grill
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill tools in sanitizer bucket at cookline
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in cookline prep sink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee put on new glovrs without washing hands inbetween pairs
- Critical. Observed employee wash hands with no soap. cookline employee
- Observed utensils stored in crevices between equipment. knives on cookline
- Critical. Observed handwash sink used for purposes other than handwashing. observed cookline employee rinse off spatula in cookline handsink
- Critical. No handwashing sign provided at a handsink used by food employees. back prep line handsink Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. cookline sanitizer bucket exeeds 200ppm chlorine Corrected On Site.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. LIQUID EGGS ON COOK LINE NOT TIME MARKED. C.O.S.
- Critical. LIQUID CREAMER CUPS AT BREAKFAST BAR STORED AT ROOM TEMP.
- Critical. RAW BACON STORED OVER SAUCES IN WALK IN COOLER. C.O.S.
- Critical. FOOD PREP EMPLOYEES OBSERVED WEARING WATCHES
- Critical. CHLORINE BLEACH IN 3 COMPARTMENT SINK FOUND 0 PPM. C.O.S.
- Critical. NO HANDWASH SIGN ON BACK PREP HAND SINK
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed open food re-served to customers. maple syrup in open carafes poured back into new carafes to be reused on other tables
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher scraped/sorted dirty dishes with bare hands then threw on gloves without washing hands first to put away clean dishes
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on a new pair of gloves hands must be washed directly before handling the new pair of gloves
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket on cookline
- Observed utensils stored in crevices between equipment. on cookline Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. employee filled metal pitcher up with water at cookline handsink
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9/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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