- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Ceiling tile missing. Ladies restroom
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cutting board has cut marks and is no longer cleanable. By bread prep
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated dust.
- Basic - In-use tongs stored on oven door handle. Cookline
- Basic - Light not functioning. Wic
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.cookline
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Shelf under preparation table soiled with food debris. Everywhere
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Everywhere
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Eggs cooked potatoes
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy reaching coolers
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Filling sani buckets
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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07/11/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By back kitchen-
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Wet
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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3/18/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 48/50° f **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. See stop sale. Mango orange- manager discarded-
- 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. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.tuna - potato salad - cheese and pasta- corrective action - ice pack **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corned beef at 100/ 130° f- corrective action in steamer-
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Whole pan of brist in walk in cooler covered at 160° f - corrective action in kitchen uncovered- with ice pack -
- Intermediate - Handwash sink not accessible for employee use at all times. By cook line -
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By back kitchen-
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Wet
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
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3/14/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Rice bin in dry storage room
- Basic - Clean cups/glasses not properly air dried - wet nesting. Drink area
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle water in reach in freezer on cookline **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Near three compartment sink
- Basic - Food storage container/container lid cracked or broken. Dry storage room
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bread crumbs bin in dry storage
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Ground beef
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes
- Basic - Soiled reach-in cooler gaskets. Back of kitchen, dessert area
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Near dishmachine
- Basic - Stored food not covered in walk-in cooler. Pickles
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dishmachine area
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 46F, cookline reach in cooler. Chilled **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 47F, reach in cooler on cookline, chilled **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Sausage 45F, cookline reach in cooler, chilled **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Fruit, margarine, sauce, frontline
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham in walk in cooler
- Intermediate - Employee used handwash sink as a dump sink. Near dishmachine
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken in walk in cooler
- Intermediate - Required employee training expired for some 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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2/25/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Dry storage room
- Basic - Gaskets/seals on holding unit in poor repair. Salad cooler
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Storage room
- Basic - Soiled reach-in cooler gaskets. Next to mixer
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter, cookline
- High Priority - Displayed food not properly protected from contamination. Lemons, scallions wait area
- High Priority - Employee washed hands with cold water.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Near dishmachine
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12/5/2013 | Complaint Full | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken. Dry storage room
- Basic - Food stored on floor. Oil, cookline
- Basic - Gaskets/seals on holding unit in poor repair. Salad cooler
- Basic - In-use tongs stored on oven door handle. Cookline
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Storage room
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes, cookline
- Basic - Soiled reach-in cooler gaskets. Next to mixer
- Basic - Stored food not covered in chest freezer. Cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter, cookline
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Butter re-served to customers. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually packaged 65F, wait area
- High Priority - Displayed food not properly protected from contamination. Lemons, scallions wait area
- High Priority - Employee washed hands with cold water.
- Intermediate - Handwash sink used for purposes other than handwashing. Drying pans
- Intermediate - Hot water not provided/shut off at employee handwash sink. Near dishmachine
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12/4/2013 | Complaint Full | Warning Issued |
- Basic - 4-603.15(A) back prep area
- Basic - Bowl or other container with no handle used to dispense food. Ice bin, dining area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions
- Basic - Clean cups/glasses not properly air dried - wet nesting. Drink area
- 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. Dish area
- Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers on shelf, back prep area
- Basic - Food storage container/container lid cracked or broken. Dry storage room, beans container
- Basic - Food stored on floor. Back prep area, oil
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bakery storage room
- Basic - Soiled reach-in cooler gaskets. Next to bakery storage room
- Basic - Stored food not covered in walk-in cooler. Sauce
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under three compartment sink
- Basic - Working containers of food removed from original container not identified by common name. Flour bin in bakery storage room
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage 48F, chilled, cookline cooler **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cookline cooler, 46F, chilled **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Lemons, drink area
- High Priority - Live, small flying insects in food storage area. Soda box area in storage room
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked, next to fryers
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta salad in walk in cooler **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut melons
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers above three compartment sink
- Basic - Food stored in dry storage area not covered.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Seasoning bin, dry storage room
- Basic - Soiled reach-in cooler gaskets. Bakery prep area reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board, cookline
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar under prep able in bakery area
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 45F, reach in cooler, cookline chilled **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Brisket 56F, walk in cooler, chilled **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage 110 F, cookline, reheated
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 45F, reach in cooler, cookline chilled **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Wait area
- Intermediate - Handwash sink not accessible for employee use at all times. Between fryers and stove
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. lemons not covered, drink area
- Equipment and utensils not properly air-dried. food containers above two compartment sink
- Equipment and utensils not properly air-dried. food containers near walk in coolers
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. beans, dry storage room
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. food containers near walk in coolers
- No plan review submitted and renovations in progress. ice machines outside, this was not approved by plan review. Plans have not been submitted.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf in dry storage area
- Critical - Observed food stored on floor. bin of peppers in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. meat in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. salad prep cooler on top
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table near bakery dry storage room
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9/26/2012 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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2/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination. lemons not covered by tea makers Corrected On Site.
- Critical - Displayed food not properly protected from contamination. lime, cheery, etc at bar
- Equipment and utensils not properly air-dried. plastic food containers near dishmachine
- Equipment and utensils not properly air-dried. plastic food containers near walk in cooler
- Critical - Hot water not provided/shut off at employee hand wash sink.
- No plan review submitted and renovations in progress. ice machines outside
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress touching bread when cutting Corrected On Site. put on gloves
- Critical - Observed employee improperly washing hands. no hot water
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed food stored on floor. flour in flour room
- Observed old labels stuck to food containers after cleaning. plastic food containers near walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over sauerkraut in walk in cooler
- Critical - Observed soiled reach-in cooler gaskets. near flour room
- Critical - Observed torn packages/bags of food exposing the contents to contamination. flour in flour room
- Critical - Observed uncovered food in holding unit/dry storage area. chicken in walk in freezer
- Wet mop not hung to dry. mop sink
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12/21/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. drink station in dining room Corrected On Site.
- 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 old labels stuck to food containers after cleaning. dishware room
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11/1/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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