- Basic - Bowl or other container with no handle used to dispense food. Using plate to scoop potatoes.
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./prep area
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /purse in container on top of freezer by equipment in the kitchen
- Basic - Equipment and utensils not properly air-dried - wet nesting./metal cambro's
- Basic - Food stored on floor./potatoes
- Basic - Heavy Accumulation of debris inside warewashing machine.
- Basic - In-use tongs stored on hood handle.
- Basic - Moderate Accumulation of debris on exterior of warewashing machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./cooks line
- Basic - Wiping cloth sanitizing solution stored on the floor./under 3 bin sink
- Basic - Working containers of food removed from original container not identified by common name./container of flour on prep table **Corrected On-Site**
- 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/tech came and repaired machine. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. /re-educated **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./potato recommended rapid reheat to 165°-
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils./by dish machine
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./ both stem like thermometers out of calibration one by 20° and the other by 4°- chef didn't have tool to calibrate
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions./temperatures on cooking fish-re-educated **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. / 3 servers and 1 cook/ manager came in at toward the end of the inspection **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer handles
- Basic - Employee personal items stored in or above a food preparation area. Purse
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface. On top of bread in the walk in cooler
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee
- Basic - Employee personal items stored in or above a food preparation area. Purses on soda syrups
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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.
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2/7/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of reach in freezer
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over deli ham **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has heavy cut marks/ black like substance and is no longer cleanable./ sandwich line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ prep area, font counter
- Basic - Working containers of food removed from original container not identified by common name./ bulk flour by the dishmachine
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean coffee cups inverted in a cloth towel on a tray at the dish area. Repeat Violation.
- Food-contact surface not smooth and easily cleanable, cardboard and a ceiling tile used to line cook line shelf where bread is stored.
- Critical - No handwashing sign provided at a handsink used by food employees, ladies restroom.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor cover. Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover, storage shelf under prep table where slicer is located and shelf under flattop.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean coffee mugs inverted on a cloth towel.
- Observed a piece of grease stained card board under fryer.
- Observed attached equipment soiled with accumulated dust/mold-like substance, walk in cooler fan motor covers.
- Critical - Observed dented/rusted cans, dented can of pepper strips on dry storage shelf.
- Critical - Observed food stored on floor, pan of mashed potatoes in the walk in cooler.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up, cookline unit.
- Observed open dumpster lid, dumpster is shared in s strip mall. Also observed heavy leaf litter and some paper debris on ground around the dumpster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, corned beef hash on cookline is at 75 degrees F. Recommended rapidly chilling then maintaining at 41 degrees F or below. Corrected On Site.
- Critical - Shell eggs held on cookline maintaining an ambient air temperature greater than 45 degrees Fahrenheit, raw shell eggs on the cookline are at an ambient air temperature of 76 degrees F. Corrected On Site, establishment has a "Time as a public health control" plan, eggs now time marked.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method, seafood salad cooling in a covered container.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, wiping cloth chlorine sanitizer tested at 200 ppm
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausage links on cookline are at 117 degrees F. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean bowls inverted on a cloth apron on the cookline utility cart.
- Critical. No handwashing sign provided at a handsink used by food employees, restroom.
- Observed dusty ceiling tiles and/or air conditioning vent covers, both restroom's.
- Critical. Observed unlabeled spray bottle containing red substance at the dish machine.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, PHF's in walk in cooler are 45-47 degrees F. Delivery received this morning, door open during delivery, foods are ambient cooling and must be 41 degrees F or below within next 2 hours.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above, potatoes on cook line are at 99 degrees F. Corrected On Site.
- Observed nonfood-grade containers used for food storage, cut melon stored in grocery "t-shirt" style bag.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink, kitchen.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, soup, watermelon, and chicken salad in the walk in cooler is at 43-44 degrees F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, potentially hazardous foods stored overnight in the walk in cooler are at 43-44 degrees F. Unit must be able to maintain potentially hazardous foods at 41 degrees F or below.
- Critical. Observed raw animal food stored over ready-to-eat food, raw chicken above ice cream and pies in the reach in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handling toast with bare hands.
- Critical. Observed employee eating while preparing food, cook eatting an english muffin while cooking on the line.
- Observed employee with no hair restraint, dishwasher.
- Observed gaskets/seals on cold holding unit in poor repair, cook line unit.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Observed accumulation of debris on top of warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses, on cook line cutting board.
- Critical. Observed mold like substance on bread storage racks in the walk in cooler.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface, reach in freezer door handles.
- Observed cardboard box used as garbage container, cook line.
- Observed open dumpster lid, dumpster is shared in a strip mall.
- Observed floor and wall junctures not coved, end of cookline.
- Observed attached equipment soiled with accumulated dust/mold like substancewalk in cooler fan motor cover.
- Ceiling not smooth and easily cleanable, accousticle "office" type ceiling tiles installed in the kitchen.
- Observed personal care item imoroperly stored, "Camel" cigarette on trays used to store clean coffee mugs at the dish area.
- Critical. Observed container of medicine improperly stored, bottle of "herbal detox" stored on shelf with spices above the prep/slicer area.
- Critical. Observed toxic item improperly stored, cleaning chemicals stored above and on same shelf with single service items on the hallway storage rack.
- Critical. Observed unlabeled spray bottle, chemical storage rack.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation, 4 employees on duty at the time of inspection.
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8/12/2009 | Routine - Food | Warning Issued |
| No report available. | 10/9/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/11/2008 | Routine - Food | Call Back - Complied |
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