- Basic - Exterior door has a gap at the threshold that opens to the outside. 1. The rear door in the kitchen
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. 1. The beef and fish were located on the far left of the drawer when removal of the raw items was performed they would hover over the ready to eat pork in the same drawer. 2. The following corrective action was taken the items were moved to the right side of the unit were they would not be over any ready to eat foods. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. 03A temps 47 or higher when held cold.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. 1. The unit closest the register at the front counter **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Beef 51. Chicken 62 in the walk in cooler 2. These items were covered and stacked while cooling. Informed of deficiency. 3. The items wee placed on a speed rack to facilitate cooling **Corrected On-Site**
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Paper towel used as liner for food container. Brown paper towel in contact with lettuce.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Towel dispenser located over the steam table on the cook line
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sour cream in dispensing tube 48. This item may be controlled by time up to 6 hour hold. Form provided for compliance. Please review, answer and fill all portions of the time control plan. The sour cream was discarded by the General Manager
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at the front counter
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Current file displayed had all expired certificates, found hospitality resource in compliance **Corrected On-Site**
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required on the left side of the hand sink on the cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 108 on the cook line
- Basic - Single-service articles not stored inverted or protected from contamination. Single use towels are not covered when stored in the exterior building
- Basic - Soil residue build-up on nonfood-contact surface. The handle to the rear prep area hand 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. The employee touched a visibly soiled handle to the rear prep area hand sink then proceeded to place on food service gloves in order to cut vegetables **Corrected On-Site**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Just outside the gate in the exterior building area **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese 128 in cheese dispenser. Temped at 145 **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles at the front counter
- Intermediate - Encrusted material on can opener blade.
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. inside building with the walk in cooler For reporting purposes only.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. rear door area
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment.
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7/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked steak chunks 140-148 f degrees on the cookline. corrective action taken continued to cook 155 f degrees Corrected On Site.
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee eating in a food preparation or other restricted area. eating on the cookline. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. rear door has a gap on the bottom Repeat Violation. Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm three compartment sink Corrected On Site.
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5/23/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 22-24-1 Observed buildup of slime/residue on soda dispensing nozzles/heads/body at the front counter
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. The bottom of the rear door has a large gap
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2/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. multiple drinks on a prep table on the cookline Repeat Violation.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body at the front counter
- Critical - Observed food being cooled by nonapproved method. Poultry 51, 52, 50, 51 f degrees. wrapped, covered, stack tightly on shelf of the walk in cooler. corrective action items moved to the rear of the walk in cooler, uncovered, staggered. rechecked no change 120 pm Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks x2 wearing bands on wrist Corrected On Site. Repeat Violation.
- Critical - Observed food stored in a prohibited area. after being washed and half sliced tomatoes were placed in the box they were delivered. a source of contamination Corrected On Site.
- Critical - Observed food stored on floor. onions in the walk in cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 47 f degrees in the prep reach in cooler on the cookline Repeat Violation.
- Critical - Observed toxic item improperly stored. bathroom cleaner stored with other cleaners used to clean the dining room tables. the cleaner was used to clean dining room tables
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. The bottom of the rear door has a large gap
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cheese 122 f degrees in warmer on the cookline
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 50 ppm at the three compartment sink Corrected On Site. Repeat Violation.
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1/31/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to re-call big five deseases.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ground beef cooling for two hours between 76-91 degrees fahrenheit in walk-in cooler. Corrected On Site. After corrective action ground beef is now between 58-61 degrees fahrenheit.
- Equipment and utensils not properly air-dried.Metal pans on clean storage racks.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand wash sink in prep area.
- Critical - No conspicuously located thermometer in holding unit. Prep unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area.
- Critical - Observed buildup in the interior of ice machine.
- Observed ceiling in disrepair. Tile falling at back door.
- Observed ceiling tiles and/or air conditioning vent covers in disrepair over chip warming station. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. plastic Lexans broken and no longer easily cleanable.
- Observed floor area(s) covered with standing water. Outside back door next to walk-in cooler.
- Critical - Observed food being cooled by nonapproved method. Rice cooling at room temperatures;124 degrees fahrenheit in prep area.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Servers wipping hands on clothes and body parts and then working with food without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees prepiaring food wearing bracelets.
- Observed grease accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Pitcher stored in hand sink at prep area.
- Observed leaking pipe at plumbing fixture. Ac leaking in prep area.
- Critical - Observed live flies in kitchen. By ice machine in back prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese cold holding at 50 degrees fahrenheit in prep unit.
- Observed residue build-up on nonfood-contact surface. Splash of soda machine at front counter.
- Observed single-service articles improperly stored. Plastic cups not inverted at front counter.
- Observed utensils in poor condition. Spatulas melted and no longer easily cleanable.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Less than 200 ppm in three compartment sink.
- Critical - Sanitizing solution not maintained clean.In three compartment sink.
- Wall not smooth and easily cleanable. wall seperating fiber glass exposed.
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8/30/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.Despenser doesn't work at Hws in prep area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks over food at cook line next to chips. Repeat Violation. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk-in cooler.
- Observed ceiling in disrepair. At vent above hood system. Repeat Violation.
- Observed equipment in poor repair. Large container with chips cracked.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets/seals on cold holding unit in poor repair.Prep unit.
- Observed residue build-up on nonfood-contact surface. Splash area on soda machine.
- Observed single-service articles stored without protection from contamination. Small cups not inverted at front counter. Corrected On Site.
- Critical - Observed toxic item stored by food. Patch-n-paint stored above food on storage shelves. Repeat Violation.
- Observed utensils stored in crevices between equipment. Knife at prep unit. Corrected On Site.
- Wet mop not hung to dry. Outside back door. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Metal pans stored on clean storage shelves wet with food debris. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Vent cover over fryers with accumulated dust and damaged.
- Critical - Observed container of medicine improperly stored. Stored over chips. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinks stored on shelf next to chip cabinet.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Did not wash hands before putting on gloves. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee preparing food removed watch and failed to wash hands and change gloves. Corrected On Site.
- Observed employee with no hair restraint. Management helping on cook line failed to put on hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee filled pan with water at hand wash sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken cooked on 1/30/11 not properly date marked in walk in cooler.
- Critical - Vacuum breaker mising at hose bibb. mop sink. Repeat Violation.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice @ 85 degrees; degreesl cooked two hours or moe ago Corrected On Site.
- Critical. Observed food stored on floor. in wic cheeses sauces
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. handles in cheeses
- Observed insect control device installed over food area. chips & to go cups
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed evidence of food debris in water @ back door on ground waste water dumped onto ground.
- Critical. Vacuum breaker mising at hose bibb. @ back hose
- Critical. Observed live flies in kitchen.
- Critical. Person in charge failed to insure proper cooling. mgr said not his job to know when food cooked & put in wic
- Critical. Person in charge failed to insure proper cooling. mgr on site not willing to establishe cooking--cooling times of warm food in wic
- Critical. Person in charge failed to insure proper cooling mgr icharge handed chart fRom cook here this morning stating all hee knew was thst
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7/1/2010 | Complaint Full | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. flip top ric
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical. Vacuum breaker mising at hose bibb.
- Ceiling tile missing.
- Observed personal care item stored with food.0 coats
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce wic
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust or vermine. in shed @ back with openings at top of bldg
- Observed single-service articles stored without protection from contamination. @ back shed & cup on condiment aa.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed toxic item stored by utensils.
- No plan review submitted and renovations in back for shed for food & ss service items. no plan submitted not tight fitted or shelving not easily cleanable. This violation must be corrected by : 10-8-09.
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8/7/2009 | Routine - Food | Warning Issued |
| No report available. | 2/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/4/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 12/3/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/3/2008 | Routine - Food | Warning Issued |
| No report available. | 9/25/2008 | Routine - Food | Warning Issued |
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