- Basic - In-use utensil stored in water less than 135°F. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink located at cookline
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food( salt and other seasonings.)
- Basic - Ice scoop stored on top of ice machine between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ladles for rice and beans stored in crock pot with water at 110° F.
- Basic - Working containers of food removed from original container not identified by common name(salts)
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Observed a sugar like substance held in a container labeled feta cheese. **Corrected On-Site** **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.Please contact 1-850-487-1395 to renew license. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site** **Warning**
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1/15/2013 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink(front counter)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit(scoop for beans and rice) Corrected On Site.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/3/2012 | Routine - Food | Call Back - Complied |
- 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
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of ice machine with black debris.
- Observed scoops for seasonings lacking handle.
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4/30/2012 | Routine - Food | Warning Issued |
- Critical - Cut lemons at customer self-serve station not covered. Corrected On Site by transferring to proper container.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. [Bowls stored in garlic powder, salt.]
- No copy of latest inspection report.
- Observed ice scoop stored on dirty shelf.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Gyro meat cone at 54degF(top)-62degF(bottom) at exterior layer of cone for duration of inspection.] Corrected On Site by turning heat up on unit.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. [Salami sliced and date-marked 12/30 in walk in cooler.] Corrected On Site by discarding.
- Critical - Working containers of food removed from original container not identified by common name. [Salt stored in reused Feta Cheese container]
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-31-1 Observed cups and bowls without handles stored in salt and powdered garlic containers.
- Violation: 14-37-1 Observed cutting board (both sides) grooved/pitted and no longer cleanable at cookline sandwich bar.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths (chlorine strips).
- Critical - Violation: 22-22-1 Observed rusty buildup on can opener blade and debris hanging from blade.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer at center mount point of blade area platform and underside of food rest.
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10/31/2011 | Routine - Food | Call Back - Complied |
- 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. Operator has single copy of Safe Staff employee booklet but employees have not been given employee training to-date. Employees on cookline for over 3 months. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths (chlorine strips).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [Open beverages without lids used on cookline by employees. Open beverage near sandwich bar cutting board. Open beverage with straw behind cheese machine on prep counter. Open beverage on shelf above foods where chicken is cooling across from fryers.]
- Critical - Observed buildup of slime in the interior of soda machine ice chute.
- Observed clean ice scoop stored on top of dusty ice machine platform. Scoop not stored protected. Corrected On Site.
- Observed cook with no hair restraint while preparing grilled foods. Corrected On Site. Repeat Violation.
- Observed cups and bowls without handles stored in salt and powdered garlic containers.
- Observed cutting board (both sides) grooved/pitted and no longer cleanable at cookline sandwich bar.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. [Observed grill cook grab raw beef from grill drawer with gloved hand then reach same gloved hand into fresh bread bag next to grill for sub roll, opening sub roll and placing roll onto toaster oven conveyor. Employee then proceeded to put fresh cut vegetables onto roll with same gloved hands.
- Critical - Observed encrusted, soiled material on slicer at center mount point of blade area platform and underside of food rest.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink near 3 compartment sink with food containers lying in sink. Corrected On Site by containers being removed.
- Critical - Observed handwash sink used for purposes other than handwashing. [Large backroom sink marked for handwashing has large leafs of lettuce and slices of onion in sink.]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Rice scoop and bean scoop each stored in container of 83degF water by each cooking unit.] Corrected On Site by washing nd sanitizing utensils and removing water containers.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [Cold cuts not date-marked with proper open package date.] Corrected On Site. Operator will require storage bowls to change with each cut.
- Critical - Observed raw animal food stored over cooked food. [Raw chicken over bread in cookline sandwich bar cooler.] Corrected On Site. Repeat Violation.
- Critical - Observed rusty buildup on can opener blade and debris hanging from blade.
- Critical - Observed toxic item stored by utensils. [Spray bottle of stainless steel cleaner stored on shelf below crockpots of rice and beans nect to clean utensils and a container of bay leaves.] Corrected On Site.
- Critical - Observed uncovered cut lemons in holding unit at public self-serve tea station. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. [Chicken wings cooling and then held on counter. Operator has not posted time marking board as planned to track chicken hold times.] Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. [One container each of turkey and ham cold cuts in walk in cooler, both dated 8/20. Cold cuts may not be served.] Corrected On Site by putting correct date-dots on containers. Operator states meat is fresh and employees did not change dots. Meat appears to be fresh, has good color and does not have objectionable smell or feel.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. [Observed cook prepare burgers without taking temperatures before plating.] Corrected On Site. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. [Front counter.] Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. [Observed blue cloth cook used to wipe cutting board at sandwich bar station. Sanitizer bucket not set up at station. A second wet cloth is stored at fry line prep counter. A third wet cloth is on prep counter near can opener.] Corrected On Site. Repeat Violation.
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8/29/2011 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- 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. Establishment recently licensed.
- Observed employee with no hair restraint. [cookline employees]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. [raw chicken over raw shrimp in walk in cooler] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [cut melon] Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. [Chicken wings, partially cooked, held on counter in container at 106degF, wairing for customer order/2nd cook.]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Cooked rice in rice cooker, rice appears fully cooked] Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. [Cookline counter]
- Critical - Working containers of food removed from original container not identified by common name. [Large white tubs for grains and crystals under prep table] Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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4/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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