- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- High Priority - Raw animal food stored over ready-to-eat food. Box of raw shell eggs over five gallon containers of pickles in sliding door reach in . Rear . **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Meat sauce marked with date of 09/30. Operator indicated the product was prepared on 10/10 . CORRECTIVE ACTION TAKEN. DATED PROPERLY.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near reach in freezer. **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and beverage cup **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Behind grill .
- Basic - Single-use plastic bag reused. In reach in cooler .
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Rice dated 5/16 in reach in cooler . VOLUNTARILY DISCARDED .
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On shelf **Corrected On-Site**
- 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.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Container of medicine improperly stored. Vitamins stored above single service utensils on shelf . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 55°f - stacked in prep area, ham 55°f
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in refrigerator.
- Basic - Single-use plastic bag reused. For food storage throughout the food establishment.
- Basic - Well water testing report/documentation is not available upon request. NEED BACTERIOLOGICAL REPORT. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46°f in prep cooler .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Raw chicken over beef , raw beef over seafood.
- 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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pancake batter, home fries and other products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spaghetti and chicken salad in reach in cooler.
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Handles in contact with ice. Sugar and yellow rice.
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cabinet containing compressor.
- Basic - Catsup bottles reused after being emptied. Bottles on table have been washed and reused.
- Basic - Current well water testing report/documentation is not available upon request. December 7, 2011 was the only available report. Need "Bacteriological report".
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Drink cups in prep area. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee food in front fridge above service food.
- Basic - Food-contact surface not smooth and easily cleanable. Open handled container not easily cleaned used for potato flakes.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold table and sliding cooler.
- Basic - Old, unused equipment stored outside.
- Basic - Outer openings not protected with self-closing doors. Screen and solid doors both missing self closing mechanism.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Potato flakes unlabeled.
- Basic - Raw fruits/vegetables not washed prior to preparation. Onions.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Both in dish area and plastics in server area.
- Basic - Uncovered food stored near sink exposed to splash. Toast station too close to hand wash sink.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Raw shell egg to service plate.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cook told us the pasta sauce only reached 140? before putting in we'll for hot holding. Meatballs were being reheated in hot well and only 50? after 1 hr.
- High Priority - Raw animal food stored over ready-to-eat food. Front freezer.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged.
- High Priority - Vacuum breaker missing at hose bibb and outside rear faucet.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Container of flour by back door.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Pink mold drink dispenser.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer not calibrated. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-In Refrigerator Potentially Hazardous Food at 46 Degrees F. Ambient Air Temperature at 50 Degrees F.
- Light not functioning in kitchen area.
- Critical - No conspicuously thermometer located in reach-in refrigerator.
- Critical - No proof of CURRENT required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation.
- Observed dumpster overflowing garbage.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cooked Yellow Rice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Spinach Pie, and Pudding at 46 Degrees F. in reach-in refrigerator.
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8/7/2012 | Routine - Food | Warning Issued |
- Critical - Employee training provided by an unapproved provider (SERVE SAFE). To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. BOOKS ORDERED.
- Critical - Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. (HAM).
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food container lid not smooth, free of breaks/cracks/chips/pits/crevices. Corrected On Site.
- Critical - No proof of CURRENT 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. EXPIRED in August 2011.
- Critical - Observed sanitize solution stored on prep. table. Corrected On Site.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. True Reach-In Cooler. Temperature observed at 47 Degrees F on foods inside. DO NOT USE UNTIL REPAIR IS MADE.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Observed faucet at triple sink dripping continuously.
- Critical - Observed onions stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Brown Gravy, and Butter Pats at 47 Degrees F. in TRUE reach-in cooler. Pancakes Mix, 79 Degrees F at room temperature.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked Home Fries 74 Degrees F at room temperature. Corrected On Site.
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5/24/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/4/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cottage Cheese. Opened on 10/2/10. As per employee.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. POTATO SALAD. Prepared on 10/4/10. As per employee.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter Pats at 50 Degrees F in waitress cooler. Corrected On Site.
- Critical. Observed potentially hazardous food thawing in an improper manner. FISH. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Raw Chicken, over Cooked Spaghetti. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed coffee cups stored incorrectly on cloth towel.
- Observed sprayer at triple sink in disrepair.
- Critical. Handwash sink in kitchen area not accessible for employee use at all times. Corrected On Site.
- Critical. Observed windex stored by tea bags in waitress area.
- Critical. Observed unlabeled sanitize towel bucket.
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10/6/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Turkey Roast Beef, & Cheese. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TUNA SALAD. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. FISH. Corrected On Site.
- Observed build-up of grease on around cooking equipment.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
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6/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-27-1 Water filters to drink system have not been inspected, datec, or serviced according to manufacturer's instructions.
- Violation: 14-36-1 Observed gaskets/seals on prep. cooler in poor repair.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
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6/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE in reach-in refrigerator, and HAM, & STEAK in freezer. Repeat Violation.
- Observed ice cream scoop stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Observed employee with no hair restraint.
- Water filters to drink system have not been inspected, datec, or serviced according to manufacturer's instructions.
- Observed gaskets/seals on prep. cooler in poor repair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in refrigerator gaskets.
- Observed a black residue build-up on two burner stove.
- Observed drip tray on soda machine dirty with accumulated slime/debris.
- Observed hot water handle on handsink in kitchen area turning continuously. Repeat Violation.
- Observed several sinks dripping continuously.
- Critical. Handwash sink in dishmachine area not accessible for employee use at all times.
- Critical. Hand wash sink in cook area lacking proper hand drying provisions.
- Critical. Observed Greased Lightning stored by clean pots, & pans.
- Critical. Observed unlabeled sanitize towel bucket.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment licensed for 10 seats, 34 observed.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
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4/7/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Turkey inside the reach in cooler not date marked .
- Critical. Working containers of food removed from original container not identified by common name. Breading container not labeled .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salami & sausage inside Magic chef refrigerator each holding at 48 F This violation must be corrected by : 11/19/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Magic chef fridge no maintaining required temperature . This violation must be corrected by : 11/19/09 .
- Critical. Observed bowl buried in flour .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl used to scoop flour .
- Observed spice rack/shelf in kitchen is of raw wood .
- Plumbing system in disrepair. Hand sink faucet is lose .
- Critical. Observed hand sink by upright freezer not kept clean .
- Carbon dioxide/helium tanks not adequately secured.
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11/18/2009 | Routine - Food | Warning Issued |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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