- No Violations Were Observed
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10/22/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Observed a cell phone above the cook line . **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Observed a sanitizer bucket on prep area . **Corrected On-Site** **Warning**
- 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. Observed no CFM on site with one cook ,one dishwasher and three servers. **Warning**
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08/21/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed mixing bowls at juice bar wet nesting .
- Basic - Food stored on floor. Observed cases of oranges on the floor in the juice bar area . **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on a garbage can in the kitchen area, corrective action had cook wash and put in hot water at 135°F.
- High Priority - Displayed food not properly protected from contamination. Observed muffins on the top of a bakery case in the front of the resturant, had the server move the muffins under the counter until sneeze guards can be purchased . **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed dish machine at 200 ppm chlorine , had the Eco lab tech readjust to correct level of 100 ppm chlorine. **Corrected On-Site**
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used as a scoop for chili powder. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- 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. Bottle water on cook line. **Warning**
- Basic - Employee beverage container on a food preparation table or over, cup of tea over cookie mix in dry storage area. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. **Warning**
- Basic - Food stored in a prohibited area. Observed kitchen bathroom converted into dry storage area. Toilet has been covered with a garbage bag, and at time of inspection glasses and paper towels were being stored directly on top of covered toilet. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees at multiple locations throughout the restaurant . **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter at 71°F in basket at expo line. **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. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Interior of freezer soiled with accumulation of food residue. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher used as a door stop in dry storage area. **Warning**
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12/12/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/24/2013 | Routine - Food | Call Back - Complied |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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**
- Intermediate - Water filter not date marked to manufacturerys instructions. Observed no date mark on water filter.
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5/24/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed upright reachin cooler next to cutting board/prep station with ambient air temperature at 49 degrees f. This violation must be corrected by : 09-11-2012 .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed chlorine sanitizer at 0ppm in dishmachine, ran machine 3 times.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then directly put on a new pair and begin food prep without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw hard shelled eggs then directly handle toast and other ready to eat foods without removing gloves and washing hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed utensils in water at 85 degrees f off prep line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw chicken at 53 degrees f,soup at 46 degrees f and batter at 59 degrees f in upright reachin cooler with ambient air temperature at 49 degrees f.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed quiche made yesterday with no date label
- Wet mop not hung to dry. mop sittong in bucket
- Wet wiping cloth not stored in sanitizing solution between uses. observed wiping cloths stored on prep counters.
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9/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed chlorine sanitizer solution in dish machine at 0ppm.
- Critical - Displayed food not properly protected from contamination. observed cookies cooling on front counter without protection.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. observed spoon used to ladel soup located on top of soup container cover. cover was soiled with soup.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then directly put on a new pair of gloves without washing hands.
- Critical - Observed food stored on floor. observed flour and bread stored on the floor in the kitchen and bake station.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef at 70F on cook-line table. (used for huevos rancheros, today's special). Corrected On Site. Will be discarded at the end of breakfast.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed quiche, not covered and not dated, in reach in cooler by cook line wall. (made 2 days ago).
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. meats
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. 70 seats
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
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10/6/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. meats
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed raw animal food stored over ready-to-eat food. chicken Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. upright not currently affecting ambient temps
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. between equipment
- Critical. Hand wash sink lacking proper hand drying provisions. main Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. prep area
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license. 70 seats
- Critical. No professional hygiene and/or foodborne illness training provided.
- Critical. No professional hygiene and/or foodborne illness training provided.
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10/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken in uncovered tupperware sitting on top of bag of saukraut reach in cooler by dry storage.
- Wet wiping cloth not stored in sanitizing solution between uses. wet soiled wiping rag on countertop preparea.
- Critical. Observed handwash sink used for purposes other than handwashing. rag in handsink in front counter. Corrected On Site.
- Critical. Observed toxic item stored by food. sanitizer stored by dry utensils by dishmachine.
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed color-coded thermometers in use without a numerical scale.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. upright not affecting ambient
- Equipment and utensils not properly air-dried. wet nesting
- Critical. Observed handwash sink used for purposes other than handwashing.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. meats
- Observed gaskets/seals on cold holding unit in poor repair. upright not affecting ambient temperatures
- Clean clothes and linen not properly stored in clean dry place until used. wchemicals
- 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. Corrected On Site.
- Critical. No Certified Food Manager for establishment.60 days to obtain
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. No professional hygiene and/or foodborne illness training provided. all employees
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10/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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