- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door on cook line **Warning**
- Basic - Reuse of single-service articles. **Warning**
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09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cardboard used to line food-contact shelves. Reach in cooler **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Knife handle **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored on floor. **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door on cook line **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Reuse of single-service articles. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter put in chest freezer **Warning**
- 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. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Repeat Violation** **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs cooked reached 190°f **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer wipes over coffee **Corrected On-Site** **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. THIS MUST BE CORRECTED BY: September 18, 2014 **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. Installed 5/6/13 **Warning**
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07/18/2014 | Routine - Food | Warning Issued |
- Basic - Food not stored at least 6 inches off of the floor.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. Bag of rice and bag of sugar.
- Basic - Uncovered food stored near sink exposed to splash. Food next to handsink **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- 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. **Corrected On-Site**
- High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized.
- High Priority - Toxic substance/chemical stored by or with food. Soap next to pickles **Corrected On-Site**
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. Handle on knife
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Onions **Corrected On-Site**
- Basic - Single-service items stored on floor. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting in bucket. **Corrected On-Site**
- 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. **Corrected On-Site**
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9/3/2013 | Routine - Food | 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. **Corrected On-Site**
- Basic - Food stored on floor. Bag in box soda **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Lettuce
- 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.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Eggs/bread **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Corrected On-Site**
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Critical - Observed food stored on floor. Gallon jars of pickles
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed utensils in poor condition. pastry brush
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. country gravy Corrected On Site.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed food stored on floor. prep room
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. not consistent
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salami
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sausage gravy
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed food stored on floor.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta salad
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7/12/2011 | Routine - Food | Call Back - Complied |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar
- No copy of latest inspection report.
- 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 This violation must be corrected by : 7-6-11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed food stored on floor. bag in box soda
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Raw animal food not properly separated from ready-to-eat food. raw eggs next to muffins
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta salad
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/6/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts
- Critical. Working containers of food removed from original container not identified by common name. sugar Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sugar front counter Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over produce
- Critical. Observed food stored on floor. cooking potatoes on single burner placed on floor Corrected On Site.
- Observed utensils stored in crevices between equipment. knifes
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Wet mop not hung to dry.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 05-12-10.
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3/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/30/09.
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10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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