- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / cases of straws and small fry cup stored on floor next to the employees break area.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Ice buildup in reach-in cooler / front line make table.
- Basic - Interior of microwave soiled with encrusted food debris./ 2 microwaves above front line make table.
- Basic - Wall soiled with accumulated black debris in dishwashing area. / around the dish machine.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / pasta 47F for 2 hours per manager / front line make table.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. / cut tomatoes 45F / make table next to deep fryer / product was iced.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / chili 54F at room temperature for about 15 minutes / immediately put into the oven for reheating.
- High Priority - Raw shell eggs cooked for hot holding not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds. Eggs 138F / recooked to 185F.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. / around and above the deep fryer / **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / dessert station.
- Intermediate - Required employee training expired for some 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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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside reach in freezer next to ice machine.
- Basic - Significant Accumulation of debris on exterior of warewashing machine.
- Basic - Significant Build-up of grease/dust/debris on hood filters. Above grill. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. 2 mops in the mop sink room.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken at 45 f for 30 min on top of table next to front counter.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager primed dish machine. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Hamburger 45f in reach in cooler next to grill.
- Intermediate - Accumulation of black mold-like substance inside the ice bin. Waiter station in dining room.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw hamburger 47f for 1 hour, chicken 45f for 30 min.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Above and around deep fryer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand sink. **Corrected On-Site**
- Intermediate - Slight Accumulation of substance in the interior of the ice machine. Next to Reach in cooler.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Around dicer and inside blade. Under prep table next to walk in cooler.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled.
- Basic - Wall in disrepair. Not sealed at corner juncture behind kitchen handsink.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Accumulation of residue inside the ice bin at wait station. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit. Digital tested 27F **Repeat Violation**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Employee area and interior of shakes area cooler and ice cream freezer
- Observed bulk milk dispenser with dispensing tube improperly cut. **Corrected On-Site** **Repeat Violation**
- Observed nonfood-contact equipment in poor repair. Lower cooler door does not close properly.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.turkey 46F and onions 46F, moved to reach in cooler for temperature recovery
- Observed residue build-up on nonfood-contact surface. Shake machines and bulk milk dispenser
- Critical - Observed toxic item stored by food. Grill cleaner stored over water tank **Corrected On-Site**
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Tested 22F. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Cookline spatula stored between spaces under hood filters Corrected On Site.
- Observed bulk milk dispenser with plastic on tube not cut back 1 inch Corrected On Site.
- Observed residue build-up on shake machines. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink at front counter
- Critical - Observed employee improperly washing hands. cook removed gloves from hands and then rinsed hands off in handsink at front counter, with no soap used and did not dry hands witth paper towels before putting new gloves on advised Corrected On Site.
- Critical - Observed interior of microwave soiled. both microwaves on cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. shake station cooler
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. stand up freezer for ice cream by ice machine
- Observed residue build-up on nonfood-contact surface. on shelves in walk in cooler
- Observed wall soiled with aa slight accumulated black debris in dishwashing area. on wall on right side of dishmachine
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2012 | Routine - Food | Call Back - Complied |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Drive through ice scoop stored on soiled surface. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Fry scoops, tongs. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1 3 12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1 3 12.
- Critical - No handwashing sign provided at a handsink used by food employees.Mens restroom
- Critical - No handwashing sign provided at a handsink used by food employees.Women's restroom
- Critical - Observed buildup of soiled material on shake mixer heads.
- Observed food debris accumulated on kitchen floor under drive through shelving
- Wet mops not hung to dry.
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10/31/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing preparation area Corrected On Site.
- Critical - Observed interior of right microwave soiled.
- Observed nonfood-contact equipment in poor repair/left microwave door in disepair.
- Critical - Vacuum breaker mising at hose bibb.Needed on hose port of fitting addd to mopsink faucet
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/24/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Cleaned and sanitized spoons at server's area not properly stored inverted. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Teste below 50 ppms after 4 cycles Repeat Violation.Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler handling sliced onions with bare hands, onions discarded. Corrected On Site.
- Observed build-up of food debris or dirt exterior and hand contact area of biscuit holding unit
- Observed build-up of grease on heat lamp over fry bin
- Observed clean (drive through ice scoop) utensils/equipment stored in dirty container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta 60F for over 4 hours, shredded cheese 52F for 2.5 hours per manager. Pasta stop sale, shredded cheese moved into walk in coolee for temperature recovery. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped butter 60F for 2 hours in DY 1 cooler. Iced for temperature recovery.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Top access of DT 2 cookline cooler incapable of maintaining potentially hazardous food at proper temperatures. Do not store potentially hazardous foods in the top of t is cooler until maintaining 41F or colder.Repeat violation from 6-21-10, 6-20-10 and 6-18-10 Repeat Violation.
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3/7/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/9/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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9/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid eggs 49F, ground beef 47-48F over 4 hours per operator in grill reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Soft deli cheese 45F in wa in cooler.
- Critical. Grill reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-49F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 9 24 10.
- Critical. Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperatures 43-45F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 9 24 10.
- Critical. No conspicuously located thermometer in holding unit.Reach in cooler, grill
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested toxic level over 200 ppms. Do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired
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9/23/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta and shredded cheese 60F in top access cookline reach in cooler overnight per operator
- Critical. Violation: 04-01-1 Top access cookline reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 60F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 6 21 10.
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8/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta and shredded cheese 60F in top access cookline reach in cooler overnight per operator
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method.Pasta and sausage gravy cooling in covered containers
- Critical. Violation: 04-01-1 Top access cookline reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 60F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 6 21 10.
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads 40F in icepoint
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.Keisha Lewis This violation must be corrected by : 8 18 10.
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6/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta and shredded cheese 60F in top access cookline reach in cooler overnight per operator
- Critical. Observed food being cooled by nonapproved method.Pasta and sausage gravy cooling in covered containers
- Critical. Top access cookline reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 60F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 6 21 10.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads 40F in icepoint
- Observed bulk milk dispenser with dispensing tube improperly cut and plastic sleeve not removed Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms after 3 cycles, sanitizer tube was not attached, but still not sanitizing. Do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired. Corrected On Site.
- Critical. Observed buildup of slime/black moldlike substance in the upper interior of ice machine. Corrected On Site.
- Observed rust build-up on dishmachine clean side door, potential for contaminating clean/sanitized wares.
- Observed build-up of food debris, dust or dirt on door ledge of icemaker Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.Drive through area
- Critical. Hot water not provided/shut off at employee hand wash sink.Warewashing handsink Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.Needed on hose side of fitting added to mopsink faucet Repeat Violation.
- Observed floor area(s) covered with standing water.Water leaking from kitchen handsink wall. Plumber on premesis
- Wet mops not hung to dry.Mopsink room
- Critical. Manager lacking proof of Food Manager Certification.Keisha Lewis This violation must be corrected by : 8 18 10.
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6/18/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Swiss cheese 69F held outside refrigeration at drop in cookline cooler over 4 hours per operator
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Half/half coffee camers 64F held ineffectively on ice at server's area. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cottage cheese 48F in top of salads cooler. Advised to quick chill immediately Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chili 120F in steamtable.Advised to reheat to 165F for continued hot holding
- Critical. Observed raw animal food stored over ready-to-eat food.Chicken tenders over french fries in reach in freezer. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Obseved hood filters in disrepair.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Several cycles tested, inconsistently. Do not use dishmachine for sanitizing, set up manual sanitizer untik dishmachine is repaired.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested over 400 ppms, toxic level. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb.Dumpster enclosure
- Critical. Vacuum breaker mising at hose bibb.Hose side of splitter on mopsink faucet
- Critical. Observed toxic item improperly stored.Grease cutter gallon over water softening barrel Corrected On Site.
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12/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented can of chili beans.Do not use
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cottage cheese 52F, shredded cheese 54F in reach in cooler. Advised to use stainless pan to store shredded cheese, and store cottage cheese in lower area of refrigeration unit. Ambient temperature of unit 42F.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.In onions,makeline cooler Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Shakes area Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Icemaker scoop
- Critical. Sanitizer not used in accordance with the manufacturer's recommendations.Oasis 144 200 ppms.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested toxic level 400 ppms
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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