- 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.
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10/24/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Raw animal food stored next to and in contact with unwashed produce. EGGS, CARROTS, CELERY. AT CALL BACK SAME THING PLUS CUT MELLON.
- 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 - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. HOW TO STORE FOODS TO AVOID CROSS CONTAMINATION. AT CALL BACK: RAW EGGS STORED NEXT TO AND IN CONTACT WITH CUT WATER MELLON AND UNWASHED PRODUCE (CELERY).
- Intermediate - Food manager certification expired. AT CALL BACK: STILL EXPIRED.
- 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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6/16/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Raw animal food stored next to and in contact with unwashed produce. EGGS, CARROTS, CELERY.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. MILK.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. HOW TO STORE FOODS TO AVOID CROSS CONTAMINATION.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink used for purposes other than handwashing. LID STORAGE **Corrected On-Site**
- 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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4/11/2014 | Routine - Food | Warning Issued |
- Basic - Food stored in a prohibited area. RESTROOM HALLWAY.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. SPLASH GUARDS NOT INSTALLED BETWEEN 3 COMP SINK AND HAND SINK. SPLASH GUARDS BETWEEN FRONT COUNTER HAND SINK AND FOOD PREP SINL.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. OBSERVED @ 54°. GREATER THAN 4 HOURS FROM PREPARATION.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. OBSERVED @ 65°. GREATER THAN 4 HOURS FROM PREPARATION.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HAM @ 45°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. TURKEY @ 120°. CORRECTIVE ACTIONS TAKEN.
- Intermediate - Manager lacking proof of food manager certification. **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. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. HAM, OTHER DELI MEATS; NOTHING DATED.
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots
- Basic - Food stored in dry storage area not covered. Sugar
- Basic - Reach-in cooler gasket torn/ soiled.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. changing gloves
- Critical - Observed food stored on floor. chicken in kitchen Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. storing produced Corrected On Site.
- Observed nonfood-grade containers used for food storage. shopping bags in reach in freeze
- Observed single-service items stored on floor in passage way leading restrooms
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed uncovered food in holding unit/dry storage area. icecream in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. sauce in reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried, wet stacking.
- Critical - Hand wash sink lacking proper hand drying provisions, fr0nt counter.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, not using wash, rinse and sanitize while doing dishes. Corrected On Site.
- Critical - Observed equipment and utensils not sanitizing after wash and rinse in 3 compartment sink.
- Critical - Observed food stored on floor, chips.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken strips 45 degrees. Corrected On Site. Chicken stacked to high in reach in cooler, Management removed.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, potato salad.
- Observed single-service items stored on floor, cups.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, fried eggs. 68 degrees. Corrected On Site. Management volutarily discarded.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Vacuum breaker mising at hose bibb, mopsink.
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions rest room
- Critical - Handwashing cleanser lacking at handwashing lavatory. rear handwashing sink Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. front handwashing sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses. preparation area
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3/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. crab Corrected On Site.
- Observed build-up of food debris gaskets fruit cooler
- Critical. Observed handwash sink used for purposes other than handwashing. thawing crab Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. front kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Wiping cloths clean, used properly, stored
- Storage/handling of clean equipment, utensils
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toxic items labeled and used properly
- Critical. Employee training validation
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6/29/2010 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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4/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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