- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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09/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of black debris in mop sink.
- Basic - Build-up of grease on hood filters.
- Basic - Ceiling tile missing. Prep area.
- Basic - Open dumpster lid.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- High Priority - Dented can of sauerkraut in dry storage. Mgr. discarded can. **Corrected On-Site**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
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07/23/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ceiling tile missing. Preparation area.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. The three compartment sink is in disrepair, the wash / rinse compartment is missing.
- Basic - Food debris/soil residue on exterior of reach-in cooler/refrigerator. Prep area and cook line.
- Basic - Food stored on floor. Onions in walk in cooler.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves at cook line.
- Basic - Working containers of food removed from original container not identified by common name. Flour.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitress handling toast.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- Intermediate - Employee rinsed utensil in handwash sink by walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Expo area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk in cooler. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Floor soiled/has accumulation of debris around mixer.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Gaskets/seals on holding unit in poor repair. Cook line cooler.
- Basic - Ice buildup in reach-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping used as liner for covering food product in cook line cooler.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 50 ppm **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Bread at the front counter.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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12/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ceiling tile missing. Prep area.
- Basic - Container of food stored on floor in walk-in cooler.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Food stored in holding unit not covered. Reach in cooler and reach in freezer.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken soup 119°F, Pea soup 121°F
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food manager certification expired. Melissa Mavronas 06/18/2008.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both sinks in kitchen.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pancake batter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Home fries, cook line.
- Basic - Ceiling tile missing. Preparation area.
- Basic - Cloth used as a food-contact surface. Wiping cloth was stored over sliced turkey in the front line cooler.
- Basic - Food stored in holding unit not covered. Reach in freezer and reach in cooler.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Turkey Preparation area 111?F
- 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.
- Intermediate - Soil residue in food storage containers.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bathroom facility not clean. Employee restroom. **Corrected On-Site**
- Observed build-up of grease on hood filters.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Walk in cooler, pickles.
- Observed grease accumulated under cooking equipment. Fryers.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing in preparation room.
- Critical - Hand wash sink lacking proper hand drying provisions by walk in cooler. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed food debris accumulated on kitchen floor by mixer.
- Observed grease accumulated under cooking equipment. Fryers.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in walk in cooler.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions. Dishwashing area.
- Observed build-up of grease on hood filters.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food in walk in cooler.
- Observed water leaking from condenser pipe. Walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile in disrepair in preparation area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Observed an open beverage container on shelf next to spices.
- Critical - Observed bare hand contact of ready-to-eat food, toast, by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Tongs available.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed food being cooled by nonapproved method. Turkey cooling at room temperature, 1/2 hour according to manager. Turkey 189 degrees Fahrenheit.
- Observed grease accumulated under cooking equipment. Fryers.
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food under preparation table. Bread. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meatballs, pasta, turkey.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored in a prohibited area. Bread stored with utensils in preparation area.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pancake batter 57 degrees Fahrenheit 2 hours. Recommended time as a public health control.
- Critical - Observed raw shrimp stored over cooked food. Reach in freezer. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm sanitizer for wiping cloths. Corrected On Site. 50ppm chlorine.
- Critical - Observed uncovered food at front line. Pancake batter. Corrected On Site.
- Critical - Observed uncovered food beef and turkey in reach in cooler. Corrected On Site.
- Critical - Observed uncovered food in walk in cooler.
- Critical - Observed uncovered food in walk in cooler.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated grease behind fryers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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11/9/2011 | Routine - Food | Warning Issued |
- Critical - OBSERVED NO EMPLOYEE TRAINING DOCUMENTATION. NOTE: OWNER HAS SAFE STAFF BOOK.
- Critical - OBSERVED UNLABELED CHEMICAL BOTTLE.
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9/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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