- No Violations Were Observed
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Oven inside at cook line. **Warning**
- Basic - Condensation or other drainage not disposed of according to law.Four door reach in cooler leaking from drip pan onto the floor **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.Deli style cooler on cook line. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cos. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.Cook line raw whole shell eggs with milk **Corrected On-Site** **Warning**
- 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. **Warning**
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08/20/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Top of the high temp. Dish machine.
- Basic - Cove molding at floor/wall juncture broken/missing.Tiles at the entrance to the kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting.Clean dish storage
- Basic - Leaking pipe at plumbing fixture.Drain pipe under the sink in hallway area.
- Basic - Soil residue build-up on nonfood-contact surface.Food debris in the bottom of the reach in freezer.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler
- Basic - Equipment in poor repair.Fry baskets on cook line. **Repeat Violation**
- Basic - Floor tiles missing.warewashing area.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. On handle of stand up cooler on cooks line.
- Basic - Nonfood-contact equipment in poor repair. Handles on hot hold equipment in poor repair. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On sides of equipment on cooks line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line.
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. At 0 ppm at main dish machine for tangerine. **Corrected On-Site**
- Floors not maintained smooth and durable. Tiles broken in dish area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Middle prep area between cooks line and server station.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Encrusted with calcium and lime build up
- Critical - Observed handwash sink used for purposes other than handwashing. Used to wash urns at server station.
- Critical - Observed soiled reach-in cooler gaskets. Cooler number 4
- Observed wall soiled with accumulated black debris in dishwashing area. At dishmachine
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Paper towels not availabe at hand sink, beverage station-COS
- Critical - Reach in cooler soiled, backline.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes from last nights close. Potatoes covered with saran wrap and not cooled to 41 degrees. potatoes at 49 at time of inspection.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Dishes are going to be washed in ballroom dish area.
- Floors not maintained smooth and durable. Tiles broken in front of soith bend oven in kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes.
- Critical - Observed fruit flies in kitchen. Beside handsink in prep area.
- Observed grease accumulated on kitchen floor. Behind equipment on cooks line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter held at 80 degrees at time of inspection. Corrected On Site. Heated butter and hot held.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes at 49 degrees at time of inspection. Corrected On Site. Stop Sale
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter at 50 degrees on buffet line. Butter at servers station at 72 degrees. Corrected On Site. Time as public health control.
- Observed wall soiled with accumulated grease. Behind cooks line.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Hollandaise sauce on cooks make table at 70 degrees. Corrected On Site. Gave them time as public health control.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potatoes on buffet line at 129 degrees at time of inspection. Corrected On Site. Restaurant closing breakfast. Potatoes thrown out while changing shifts.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/21/2012 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.at servers station.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips.
- Observed build-up of grease on nonfood-contact surface. On fryer and oven on cooks line.
- Observed clean linens stored in improper location. Large bundle of towels in kitchen.
- Critical - Observed cloth used as a food-contact surface. Cloth under cutting board on cooks line.
- Observed grease accumulated on kitchen floor. Behind and beside grill area on cooks line.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. portion cup in seasoning above hand sink
- Critical - Observed live fruit flies in kitchen.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. Over char grill cooks line
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. gravy and soup on cooks line Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Wraps and mashed potatoes not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- Critical - Working containers of food removed from original container not identified by common name. Condiment bottles on line and throughout kitchen.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(upright reach in cooler above 41 degees f. foods discarded and moved to working cooler)
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(soup, rice and pasta all cooked yesterday at 58-60 degees f in reach in cooler)
- Critical - Displayed food not properly protected from contamination.(foods on buffet line, hot foods, breakfast breads, oatmeal and toppings)
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.(license expired 2-1-11)
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed cloth used as a food-contact surface.(asparagus in drawers)
- Observed gaskets/seals on cold holding unit in poor repair.(reach in cooler on cooks line)
- Critical - Observed live flies in kitchen.(dish room)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sliced meats and cheeses, shell eggs and liquid eggs, raw beef at 44-48 in upright reach in cooler all moved to working cooler) Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(waffle batter at 75 degees f, please keep hot above 135 degees f or cold, below 41 degees f or use time as a public health control.)
- Observed utensils stored in crevices between equipment.(knives on cooksline)
- Observed wall soiled with accumulated dust.(cooks line)
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(foods not properly cooled)
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/14/2011 | Routine - Food | Warning Issued |
- 8A-20-1 Displayed food not protected from contamination; hot food items, oatmeal and toppings.
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3/14/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination.(hot food items, oatmeal, oatmeal toppings) Repeat Violation.
- Critical. Violation: 53B-08-1 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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10/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.(hallendase sauce on cooks line at 80 degees f, please use time as a public health control)
- Critical. Displayed food not properly protected from contamination.(hot food items, oatmeal, oatmeal toppings) Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.( deli style cooler on cooks line)
- Equipment and utensils not properly air-dried.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Vacuum breaker mising at hose bibb.(outside mop sink) Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.(near cooks line)
- Critical. Observed live flies in kitchen.(dish area)
- 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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8/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. gallon jug of milk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs measured at 50 degr F Corrected On Site. voluntarily discarded
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. bowl of raisins Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef above ckd chicken Corrected On Site.
- Critical. Observed handsinks used for purposes other than the designated use. ice cubes in handwash sink
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for wiping cloths measured at 0ppm Corrected On Site. recheck 100ppm
- Critical. Observed food-contact surfaces encrusted with soil deposits. food debris, crumbs inside hot box
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. fail to use sanitizer in wiping cloth solution Corrected On Site. employee counselled
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. individ pkts of cream cheese marked 'keep refrigerated' being maintained at ambient temp 62 degr F ; belgian waffle batter measured at 60 degr F Corrected On Site. products voluntarily discarded
- Critical. Displayed food not properly protected from contamination. no sneeze guard at hot buffet . hot foods covered by domes. food exposed [not protected] upon opening
- Critical. Observed handsink used for purposes other than the designated use. utensils in handwash sink Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine test kit provided to measure Quaternary sanitizer
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. No current boiler certification provided/available. expired 2/05/07 For reporting purposes only.
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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