- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups server station
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cooks line **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Broken in one corner of bulk meat shelf
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface-can rack in smoker room heavily soiled.
- Basic - Floor tiles missing-dishwash as.
- Basic - Hood soiled with accumulated grease-drip trays heavily soiled.
- Basic - In-use tongs stored on oven door handles and other handles.
- Basic - Reach-in cooler gasket torn/in disrepair-3door salad unit near expo area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Flammables stored near a source of ignition. Items on top of waterheater.
- High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Intermediate - Encrusted material on can opener blade.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food-cook.
- Basic - Hood soiled with accumulated grease. Miner amounts in and near drip catch tray.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. items at cookline prep area holding at 58° on bed of ice. advised quick chill to 41° and add water to make bath. Omlet type items Retemped at 43°. Rapid chill still in progress. **Corrected On-Site**
- Intermediate - Miner Encrusted material on can opener blade.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils-container with no lid. **Corrected On-Site**
- Basic - Equipment in poor repair-hood filter over grill area in disrepair. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable-terry type towel under cutting board. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. raw beef over raw fish in walk in cooler.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2012 | Routine - Food | Call Back - Complied |
- Cabbage not cooled in 6 hour perameter
- Cutting board heavily grooved
- Gaskets on reach in cooler ripped/torn
- Raw pork over cooked beef
- Reach in cooler fan motor covers heavily soiled
- Stop sale issued: Ribs, chicken and cabbage (see stop sale)
- Utensils stored between equipment
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7/25/2012 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Calibrated facilities thetmometer.
- Critical - Observed food being cooled by nonapproved method. Grits cooling in deep square cambro. Still above 135, advised cooling in shallow pan for quicker more even cooling. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs stored above prepped raw fish and cooked ribs.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hash browns-holding at 120-cookline. Advised reheat to 165 and hold at 135 or hotter. Corrected On Site.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- BUTTER FOUND AT 80F. (SUGGESTED 4 HR PLAN)
- DIRTY APRON ON SHELF W/FOOD.
- Critical - EMPLOYEE WASHED WITH COLD WATER ( COS)
- Critical - HAND WASH SINK USED FOR OTHER PURPOSES. (COS)
- ICE MACHINE MOVED TO SMOKER ROOM W/O PLAN REVIEW (NEXT ANNOUNCED INSP)
- RAW GR BEEF TEMPED AT 66F (ADVISED QUICK CHILL)
- Critical - SERVER WITH BRACELET AND 3 +RINGS PORTIONING BUTTER.
- Critical - SERVER WITH NAIL POLISH PORTIONING FOOD W/O GL.
- SERVER- UNRESTRAINED HAIR
- SUGAR SCOOP IN PRODUCT. (COS)
- UNLABELLED/DATED COTTAGE CHEESE. RPT
- WET WIPING CLOTH ON TABLE BY GRINDER
- WET NESTING OF CAMBROS-ON SHELF IN STORAGE.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Temped at 0 ppm and after prime and 2 plus runs 50 ppm was achieved.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door unit in kitchen area-stop sale issued. Advised using other units.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. All employees need original training certificates.
- 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. One new employee-less than a week on the job.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener blade.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Hot dogs repacked in zip lock bags.
- Observed reach-in cooler gasket torn/in disrepair-3 door unit near office.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 3 door unit on wall-items temped at 48-49-50.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Packaged foods not properly protected-box of corn starch on shelf left open.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Metal cup in flour.
- One Hood filters/grease extractor appears to be in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Table top under single service items.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed-chlorine foung at 300+ ppm.
- Critical. Observed unlabeled spray bottle.
- 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. At least one new employee-less than 2 weeks.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Hot dogs, mac and cheese and other items.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs holding at 60+ Degrees F. Eggs taken out of cold holding 10-15 degrees
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Cook put flat of eggs away and set them above open raw ground beef, steak and raw bacon. Corrected On Site.
- Critical. Observed 2 open beverage containers on a food preparation table or over/next to clean equipment/utensils. Prep table by handwadh sink.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.1 7lbs can of ketchup with lid/seal comprimised.
- Critical. Stop Sale issued due to adulteration of food product. 7 lbs can of ketchup with seal/lid comprimised.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 90 F water on stove with ladle. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher put dirty dishes going and then started putting away clean dishes without first washing. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Cookline tray table has screw type holes on it with no screws to hold it down.
- Kick plates not on several units in kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses-cloth on cookline. Corrected On Site.
- Critical. Observed miner encrusted material on can opener blade.
- Observed utensils stored in crevices between equipment. Steak Knives at fry station.
- Observed attached equipment soiled with accumulated dust. Exhaust fans in restrooms.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 300+-advised and educated wait staff on setting up wiping buckets.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. Walk-in cooler, raw eggs stored over cooked sausage gravy.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher, loading dirty then put away clean dishes. Corrected On Site.
- Observed employee with no hair restraint-cook.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. White ice scoop in ice bin near dining room.
- Observed cutting board grooved/pitted and no longer cleanable-board at toaster and several others at clean shelf rack.
- Critical. Observed moderate encrusted material on can opener blade.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-beer pitchers on shelf in wait station.
- Critical. Handwash sink not accessible for employee use at all times-HWS blocked by portable floor fan..
- 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. 4 new employees per data base list-facility has 60 days to train with state approved program.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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