- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses left in hand wash sink behind front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 50°Fin flip top cooler stacked to high. Removed top part and placed in refrigerator.
- 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 - Handwash sink used for purposes other than handwashing. Wiping cloth and sponges inside sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom.
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
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12/13/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind walk in cooler. Glue traps , debris, shoes. **Warning**
- Basic - Ceiling tile in disrepair. Behind walk in freezer. **Warning**
- Basic - Ceiling tile missing.behind walk in cooler **Warning**
- Basic - Equipment in poor repair. Display cooler not able to cool deli meat to 41°F. **Warning**
- Basic - Food stored on floor. Bread in walk in freezer. **Warning**
- Basic - Wall in disrepair. Behind walk in freezer. **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Roast Beef, turkey, ham, tuna salad, cheese and chicken all over 49°F, was placed into display cooler at prep area around two hours ago. **Warning**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Chicken and cream of broccoli in a hot bath at 90°F, for more than 4 hours. **Warning**
- 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. **Warning**
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12/13/2013 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, chicken breast in display case stacked to high with paper in between temperature at 49°F on top. Placed half of the chicken and the cheese in reach in cooler and cooled down to 41°F. Took paper out between the cheese and chicken in display temperature is 41°F. **Corrected On-Site**
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. At A/C unit in back area.
- Basic - Employee personal items stored in or above a food preparation area.Cell phone on prep table in back room.
- Basic - Leaking pipe at plumbing fixture at mop sink.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.Chicken breast 121?F, meat balls 91?F, at steam table .Added more water to bring temperature over 135?F. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.46?F in flip top. Put on ice **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Deli Meats 48?F, Chicken breast 47F, Tuna Salad 47?. Set the unit on a colder level, brought temperature down to 41 ?F. **Corrected On-Site**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler under oven at 70 degrees fahrenheit ambient air temperature. This violation must be corrected by : 10/06/2012.
- Lights missing the proper shield, sleeve coatings or covers. over prep table.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. backdoor locked by wooden crossbar. For reporting purposes only. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. quat. exceeding 400ppm in dishwash sink. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/6/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom .
- Critical - Hand wash sink lacking proper hand drying provisions. employee restroom .
- Lights missing the proper shield, sleeve coatings or covers. by back door .
- Observed hole in wall. by 3 compartment sink.
- Critical - Observed objectionable odors in bathroom. employee restroom .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steak and chicken at 52 degrees at prep cooler in front counter area.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dishwashing area. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. dishwashing and dry storage area. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Corrected On Site.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. in men's stall area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. in men's stall area.
- Critical - No handwashing sign provided at a handsink used by food employees. in men's stall area.
- Critical - Observed bathroom facility in disrepair. broken handwash sink in men's restroom in urinal area.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store wiping cloth. Corrected On Site.
- Critical - Observed objectionable odors in bathroom. employee restroom .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 52 degrees at front counter display cooler. Corrected On Site. food product not to be stacked above food storage container rim level.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. at dishwashing area
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11/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. thermometer broken at cooler under microwave . Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed single-service articles improperly stored. cups and lids stored under plumbing at handwash sink in front counter area.
- Critical. No handwashing sign provided at a handsink used by food employees. at dishwashing area
- Critical. Hand wash sink lacking proper hand drying provisions. men's restroom . Corrected On Site.
- Ceiling tile missing. by mop sink area.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- 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. employee training expired. This violation must be corrected by : 9/30/10.
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7/30/2010 | Routine - Food | Warning Issued |
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm also tested for quat 0 ppm.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink by dishwashing area
- Observed leaking pipe at plumbing fixture. under handwash sink at employee restroom
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door weather stripping in disrepair leaving open gap underneath
- Observed floor area(s) covered with standing water. employee restroom
- Observed hole in wall. by mop sink
- Observed hole in wall. by walkin freezer.
- Lights missing the proper shield, sleeve coatings or covers. rear prep area
- Light not functioning. women's restroom Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. for AC unit.
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1/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. rusted bottom shelving at w lkin cooler
- Observed nonfood-contact equipment in poor repair, paper towel dispenser not feeding paper towels properly .
- Critical. Observed handwash sink used for purposes other than handwashing. storing scoop inside by dishwashing area
- Critical. Observed objectionable odors in bathroom. employee restroom
- Observed wall in disrepair. by 3 compartment sink
- Critical. Observed toxic item stored by food. glass cleaner in shelving by olives Corrected On Site.
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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