- 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.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Batter at 45?, milk at 51?
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Tong after it fell down on the floor
- High Priority - Toxic substance/chemical stored by or with food. Paint container **Corrected On-Site**
- 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.
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1/31/2013 | Routine - Food | Warning Issued |
- No mop sink or curbed cleaning facility provided.
- 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 - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Plumbing improperly installed. THREE COMPARTMENT SINK AND HAND SINK
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.apples must be wrapped
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk in front counter
- Unwrapped single-service utensils not presented so that only the handles are touched.forks must be facing down
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No three-compartment sink provided.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheeses ,milk Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - NO HANDWASHING SIGN PROVIDED AT A HANDSINK USED BY FOOD EMPLOYEES.
- Critical - OBSERVED CLOTH USED AS A FOOD-CONTACT SURFACE. TOWELS IN BOTTOM OF STANDUP REACH-IN REFRIGERATOR.
- Critical - OBSERVED FOOD STORED ON FLOOR. APPLES.
- WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES.
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.bread box
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Toxic items labeled and used properly
- Critical. Employee training validation
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheese Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. pop corn boxes. Corrected On Site.
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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