- Basic - Employee personal items stored in or above a food preparation area. Employee phone sitting on knife rack above prep table, directly next to knives. Employee purse on rack above prep table, employee hat sitting on single service wrappers. Employee corrected. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. On several plastic containers above triple sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above walk in cooler and lights above bottled drinks back of establishment. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler behind front counter. Manager placed thermometer inside. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Red food debris on knife above prep table, old food on cookie sheet under prep table by walk in cooler.
- Basic - Old labels stuck to food containers after cleaning. On several containers on clean storage shelf shove triple sink.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single service lids on top of soda bottles back of establishment need to be inverted, also lids under bags of peppers in back dry storage area.
- Basic - Soiled reach-in cooler gaskets. On side of left door reach in cooler behind front counter, black mold like buildup.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roast beef 46°, cold cut 46°, chicken 50° on prep, recommended icing down cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Meatballs 106°, reheat started 7:00, corrective action, had manager place meatballs in microwave and reheat to 165°. Reheated to 190° **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. Mop sink under water heater needs back flow prevention device. **Repeat Violation**
- 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. Both employees onsite are missing SAFESTAFF training.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of cups in back in kitchen dry storage area by back door.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils on rack across from triple sink stored in plastic container that has accumulation of debris.
- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Mouthwash on shelf directly above trays on prep table by triple sink.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins stored above triple sink. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back kitchen dry storage area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee quickly rinsed hands before putting on gloves, did not wash hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato, shredded lettuce, cut spinach 49-51° on front line. Corrective action, employee placed items on ice and turned down cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 118°-125°, meatballs 120-125°, chicken 125° steam table along front counter. Broccoli cream soup 115° on prep table near microwave. Corrective action, employee turned up both steam tables. **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet. Back of kitchen in storage area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Accumulation of substance around nozzles. **Repeat Violation**
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Soda lines on floor in kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal bins on dish rack.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers under microwave and under front line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs at 127° in steam table on top. Bottom meatballs at 155°. Stirred meatballs to bring up temp of top meatballs. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Self serve soda machine.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Build up on top interior of chute.
- Intermediate - Incomplete 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. Photocopies of training for some employees. Original certificates required.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. Employee meals on prep table
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- High Priority - Live flies in kitchen.
- Intermediate - Employee used handwash sink as a dump sink. Ice at service counter
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- 24-08-1 Equipment and utensils no properly air-dried. pans on shelf above triple sink
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10/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler, thermometer reading 48F.*DO NOT USE THIS UNIT TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL UNIT IS CAPABLE OF MAINTAINING ITEMS AT 41F OR BELOW*
- Equipment and utensils not properly air-dried. Pans on shelf above triple sink .
- Critical - Lack of use of chemical test kit when using chemical sanitizer.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed dead roaches on premises. 1 dead roach found in mop sink. Corrected On Site. cleaned up.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey, roast beef, ham, chicken, tuna, cold cut, pepperoni, salami, steak, milk, cheese pizzas, krab meat, egg parties 50-56F. Walk in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. quat about 700ppm. bucket.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/10/2012 | Routine - Food | Warning Issued |
- Critical - Exit signs not properly illuminated. For reporting purposes only, REA DOOR:R
- No copy of latest inspection report, MISSING SECOND PAGE:
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime on soda dispensing nozzles, BEVERAGE MACHINE:ICE CHUTE :DINING ROOM
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface, 3 COMPARTMENT SINK
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Single service items properly stored, handled, dispensed
- Critical - Employee training and certification
- Critical - Exiting system - adequate, good repair
- Critical - Exiting system - adequate, good repair
- Critical - Food protection during storage, preparation, display, service, transportation
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
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