- No Violations Were Observed
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08/19/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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08/18/2014 | Routine - Food | Administrative Complaint Time Extension |
- Basic - Covered waste receptacle not provided in women''s bathroom. **Warning**
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6/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop stored outside of ice machine. **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CHEESE 49° F, meat loaf 52° F, deli meat 48° F cut tomatoes 49° F, **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw fish in walkin cooler. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **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. Reachin coolers across from cook line at 50-70°F. **Admin Complaint** **Repeat Violation**
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6/6/2014 | Routine - Food | Administrative complaint recommended |
- 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. All reachin coolers in kitchen ambient temperatures between 46-65°F **Warning** on callback 4/10/14 observed reachin cooler in corner of kitchen at 52°F ambient temperature. On callback 6/6/14 observed ambient temperature at 70°F in reachin cooler across from cook line .
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6/6/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- 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. All reachin coolers in kitchen ambient temperatures between 46-65°F **Warning** on callback 4/10/14 observed reachin cooler in corner of kitchen at 52°F ambient temperature.
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4/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In dry storage area. **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Outside dry storage sheds door remains open. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage, cheese, deli meat, lettuce etc in all reachin coolers in kitchen at 46-55°F, ambient temperatures in reachin coolers from 46-65°F. Product gradually being placed on ice or moved to walkin cooler. Some corrective action taken. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over fish in walkin cooler. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink in men's restroom stall handsink. **Warning**
- Intermediate - No soap provided at handwash sink in employee restroom . **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**
- 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. All reachin coolers in kitchen ambient temperatures between 46-65°F **Warning**
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4/8/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed sausage in steam table holding at 125°F. Temperature increased. **Corrected On-Site** **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. Only cooks have been trained. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink not functioning in food preparation room or area. End of cookline. **Warning** Upon callback, cooks washing in single bay prep sink that is directly adjacent to handwash sink. Time extended to next unannounced visit to get handwash sink operational.
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5/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. Bar. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline bucket at 200ppm chlorine or above. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not functioning in food preparation room or area. End of cookline. **Warning**
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3/29/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop on dirty top of outdoor ice machine. **Corrected On-Site**
- Basic - Mop/service sink not accessible, holding refuse. **Corrected On-Site**
- Basic - No suitable facilities provided to store employee clothing and other possessions. Backpack on 3 comp sink drain board, personal beverages in cooler with customer beverages. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. Cookline. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. No sanitizer detected in wiping cloth bucket under coffee station. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Wearing gloves touched face multiple times then plated bacon for service with same gloves. **Corrected On-Site**
- High Priority - Employee unable to prevent 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. No tongs/gloves/deli paper to remove toast from toaster on server side. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. Exam taken, awaiting certificate. **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. Class scheduled according to operator. **Warning**
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1/23/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 02-08-1 Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. meats
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation 60 days to obtain .60 days to obtain
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11/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front ric
- Critical - Employees not informed of acceptable sanitary practices. proper food temperature
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked by equipment
- Critical - No cleaning agent provided in first compartment of sink. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation 60 days to obtain .
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger patties disposed
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. meats
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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11/6/2012 | Routine - Food | Warning Issued |
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