- 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.
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4/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food.eggs **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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.
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1/21/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Base of can opener
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food stored on floor. Vegetables walkin cooler
- Basic - Gaskets/seals on holding unit in poor repair. Walkin cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Lice cooler closed to pizza area with ambient temperature of 50?f
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. PIZZA AREA
- Critical - Handwashing cleanser lacking at handwashing lavatory. PIZZA and BAR AREA
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed 2 dead roaches on premises. IN SINGLE SERVICE STORAGE ROOM Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. GARNISHING DISH WITH HERBS Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. MOP STORED NEXT TO RACK THAT CONTAINS CLEAN POTS and PANS
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water. BY ICE MACHINE
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. PORK OVER CHEESE IN WALK_IN COOLER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Working containers of food removed from original container not identified by common name. WATER SPRAY BOTTLE Corrected On Site.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. CHEF's Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. BY BAKER Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor. ICE BUCKET
- Observed floor area(s) covered with standing water. BY ICE MACHINE
- Critical - Observed food(BOTTLE WATER at ICE MACHINE and COTAINER IN ICE BIN BAR) stored in ice used for drinks.
- Observed ice scoop with handle in contact with ice.
- Observed nonfood-grade containers used for food storage. CLOTH USED TO COVER FOOD
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS Repeat Violation.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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2/28/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. BY BAKER
- 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. COOK EXPIRED
- Observed hole in wall. BY WALK IN COOLER
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS ABOVE CHEESE at WALK IN COOLER
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Person in charge failed to insure proper cooling/temperature monitoring.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food (cooked onions-pizza area) cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Ricotta cheese-48F (pizza cooler); Round cheese-44F (pizza cooler), Bacon-45F (pizza cooler).
- Critical. Violation: 04-01-1 Cold holding equipment (pizza area, 46F-47F) incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation. Pizza cooler detected between 46F-48F during Callback Inspection; no thermometer present.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food (garnishings) by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation. (lemons, corrected on site)
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices.
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 10-4-10. Current and expired certifications present; ALL CERTIFICATIONS MUST BE PRESENT BY NEXT UNANNOUNCED INSPECTION.
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12/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food (cooked onions-pizza area) cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food (cooked onions-pizza area) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment (pizza area, 46F-47F) incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical. Observed employee reusing utensil to taste food. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food (garnishings) by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands/changing gloves.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Food-contact surfaces (cutting board, uncooked fish) not cleaned after being contaminationed.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees not informed of acceptable sanitary practices.
- 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. This violation must be corrected by : 10-4-10.
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8/4/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment (pizza area, 52F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
- Observed employee with no hair restraint.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (fresh garlic-in-oil) cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed old labels (date: 9-13) stuck to food containers after cleaning.
- Critical. No handwashing sign provided at a handsink used by food employees.
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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