- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers salmon cooked to the customer's specification.
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11/06/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean utensils stored between equipment and wall.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice buildup in chest freezer.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers salmon cooked to the customer's specification.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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. observed Cheese 53f, cut tomatoes 59 flocated at cold holding unit by pizza station-ambient thermometer inside unit marked 58 f. Observed ham 55 f, goat cheese 64 f. At reach in cooler pizza station -no ambient thermometer. Observed turkey 52-53 f, cheese 52 f at reach in cooler located by prep area off the cookline. Observed cooked ground beef 46-48 f. At reach in cooler by cook line. Operator using ice to maintain product temperature.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with glass cleaner not labeled
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09/08/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Hand mixer next to wall
- 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 - Employee personal items stored in or above a food preparation area.bookbag on top of shelf at prep table.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Three compartment sink.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor. Cans of tomato sauce at dry storage area, bag of carrots at walk in cooler.
- Basic - Ice buildup in chest freezer.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Pizza peel stored leaning against wall between uses.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers salmon cooked to the customer's specification.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed Cheese 53f, cut tomatoes 59 flocated at cold holding unit by pizza station-ambient thermometer inside unit marked 58 f. Observed ham 55 f, goat cheese 64 f. At reach in cooler pizza station -no ambient thermometer. Observed turkey 52-53 f, cheese 52 f at reach in cooler located by prep area off the cookline. Observed cooked ground beef 46-48 f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Cooked chicken breast 112-114 f, located at cook line on a Bain de Marie
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pizza station
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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. observed Cheese 53f, cut tomatoes 59 flocated at cold holding unit by pizza station-ambient thermometer inside unit marked 58 f. Observed ham 55 f, goat cheese 64 f. At reach in cooler pizza station -no ambient thermometer. Observed turkey 52-53 f, cheese 52 f at reach in cooler located by prep area off the cookline. Observed cooked ground beef 46-48 f. At reach in cooler by cook line.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with glass cleaner not labeled
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09/05/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Drawers storing utensils
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Book bag **Corrected On-Site**
- Basic - Equipment in poor repair. Handle for toaster, oven door in one of the ovens
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor. Case of unwashed potatoes **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old food stuck to clean dishware/utensils. On spatula **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken breast 126 f-employee transferred product to reheat and hot hold **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken breast over soup and cheese **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Spray bottle containing toxic substance not labeled.bottle with glass cleaner
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. Racks for dish machine
- Basic - Wall soiled with accumulated food debris.
- High Priority - Vacuum breaker in disrepair at mop sink faucet.
- Intermediate - Cutting board(s) stained/soiled.
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1/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. Racks for dish machine
- Basic - Soiled dry wiping cloth in use.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Vacuum breaker in disrepair at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **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. Lasagnas
- Intermediate - Required employee training expired for all 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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10/16/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.[womens restroom]
- Observed gaskets/seals on cold holding unit in poor repair.[some reachin coolers]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[rust accumulated on shelves]
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.[open back door]
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Air gap not installed.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. DISH MACHINE SINK
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up. WALK IN COOLER
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW SEAFOOD NEXT TO READY TO EAT FOOD IN WALK IN COOLER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW BEEF OVER TOMATOES IN WALK IN COOLER
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER AND REACH IN COOLER
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/24/2011 | Routine - Food | Warning Issued |
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.
- Violation: 37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 53B-08-1 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. Pro
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6/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- 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. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed attached equipment soiled with accumulated grease.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.
- 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. Pro
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6/11/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Observed ice scoop with handle in contact with ice.
- 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. Pro
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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