- Basic - Bowl or other container with no handle used to dispense food. Cups in dry foods. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. One cook on cook line. **Warning**
- Basic - Leaking pipe at plumbing fixture. Under hand wash sink by dish machine/cook line **Warning**
- Basic - Soiled dry wiping cloth in use. **Warning**
- Basic - Spray bottle containing a food product not labeled. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in bucket, front counter. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugars, flour. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook. **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. Cook with ungloved hand touching plated foods. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. By mop sink, under dish machine. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled shell raw egg 50-54° less than four hours on insufficient ice, corrected with ice to 39°. Sausage in top reach-in cooler on cook line less than four hours 46-49°. Moved to deeper pan. Cut tomato 45° cheese 45° in top reach-in cooler less than four hours, iced to chill, store. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Hollandaise sauce at 109°, whipped cream. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Melted butter 96-126° less than four hours, stove top, moved to reheat, hold. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small reach-in cooler on corner cook line. **Warning**
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10/31/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In dipper well. Not currently being used.
- Basic - Working containers of food removed from original container not identified by common name. Powdered sugar. **Corrected On-Site**
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausages 42-51° in top reach-in cooler less than four hours, moved to deeper metal container. Other foods in cooler lass than 41°
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizers. **Corrected On-Site**
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Walk-in cooler ambient 45-46° foods 45°.
- Basic - Food-contact surface not smooth and easily cleanable. Dry wiping cloth used to absorb grease from cooked food. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole tomato, batter, fruit, raw chicken 45°
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over ready-to-eat foods in top line cooler.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corporate aware and sending stickers for new menus, 3 weeks delivery.
- Intermediate - Spray bottle containing toxic substance not labeled.sanitizer. **Corrected On-Site**
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rolling carts for dry storage bins.
- 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. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Food on cook line being placed on dry wiping cloths. **Corrected On-Site**
- Basic - Ice buildup in walk-in freezer.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 61° in top reach-in cooler not inserted. Moved to btorrom.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise mix at 88° less than 4 hours. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small line reach-in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled shell eggs at 47-48? in counter cooler. Bin was iced for egg storage. **Corrected On-Site**
- High Priority - Produce with mold-like growth. Strawberry. Discarded by mngr. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken, beef over cooked ham in line reach-in cooler. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. By dish machine. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Mushroom sauce in walk-in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site**
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices. Dish wash employee not aware of proper usage of sanitizer test papers. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. front service cooler. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cook line and dish station. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. deli meats 49-51f less than 4hr in 1-dr line cooler. removed to chill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled raw shell egg 47-49f in cold well less than 4hr. portion halved and iced.
- Critical - Observed unlabeled spray bottle. sanitizer. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. powdered sugar. Corrected On Site.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner... utensils. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Observed leaking pipe at plumbing fixture... under dish spray basin.
- Critical - Observed unlabeled spray bottle... sanitizers.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit... hollandaise, whipped butters. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name... powder sugar.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... FAGOR line cooler.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture... dish wash sprayer.
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8/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... FAGOR line cooler.
- Observed employee with no hair restraint.
- Observed leaking pipe at plumbing fixture... dish wash sprayer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... hollandaise at room temp/76f 3hrs not time labeled 4hr kill time.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... line cooler=ham 57f, cbeef 47f since 9am, 5.5 hrs, discarded by pic.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... whipped butter. Moved to cooler.
- Critical - Observed unlabeled spray bottle... sanitizer.
- Critical - Working containers of food removed from original container not identified by common name... flour, sugar.
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8/9/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... 1-dr line cooler.
- Critical - No conspicuously located thermometer in holding unit... line cooler, 1-dr.
- Critical - Observed food stored in undrained ice... shell eggs. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... batter, tomatoes, cheese 45-47f in reach-in. all moved.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided... new establishment.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... line sandwich cooler ambient 43f.
- Observed leaking pipe at plumbing fixture... walk-in freezer fan line.
- Observed leaking pipe at plumbing fixture... walk-in cooler fan line.
- 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... new establishment.
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8/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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