- Basic - Cookie debris accumulated on kitchen floor in front of slicer, old cookie on floor decaying.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee next to slicer no lid and straw
- Basic - No conspicuously located ambient air temperature thermometer in holding unit stainless steel refrigerator in back room.
- Basic - Wiping cloth sanitizing solution stored on the floor, placed bucket on shelf **Corrected On-Site**
- High Priority - Cooked chicken cold held at greater than 41 degrees Fahrenheit. Portioned chicken in flip top cooler at 51°F on Top , they are stacked to high, removed top trays and placed them into refrigerator . Top tray now 42°F,
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sandwich prep.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meat Balls 110°F and broccoli soup at 115°F, in hot holding after being reheated. Placed both items back in Microwave and reheated to 165°F.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink.
- Intermediate - No soap provided at handwash sink next to three compartment sink.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under stainless freezers and refrigerators in back room.
- Basic - Dead roaches on premises. Three dead roaches around hand wash sink in back room.
- Basic - Objectionable odor in establishment.in back prep room. There was a sewage problem 2 days ago establishment had to shut down until problem was fixed by landlord. There were sheets of cardboard stored which looked like they had been soaked in sewage and were not removed after.employee removed card board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 50°F, stacked to high in fl top cooler. Employee removed two trays and placed them into cold holding unit where they cooled to 41°F. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. 3 Boxes with cups and one bag of onion stored in the front of sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back room prep area.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink not accessible for employee use at all times. Sink in the back obstructed by several bags .
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items.sanitizer next to napkins **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.partially blocked by single service item tray **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Box rear sink and totally blocked by boxes**Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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5/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.coffee
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Food stored in holding unit not covered.open bag of cookies not covered 2nd norlake
- Basic - No copy of latest inspection report available.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by onion bag and ladder
- Intermediate - Handwash sink used for purposes other than bag of pickles in it **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.rear area **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.open bag of cooked chicken /norlake
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3/27/2013 | 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.
- Observed single-service articles improperly stored.lids in dispenser not inverted Corrected On Site.
- Critical - Observed toxic item stored by utensils.glass cleaner/bowls Corrected On Site.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times--blocked with merchandise in it-kitchen
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- 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 - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours-meatballs at 110 degrees-front counter. Corrected On Site.165 degrees
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6/8/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- 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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4/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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