- Basic - Condensation or other drainage not disposed of according to law. Build up of water on bottom of coffin reach in cooler
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Food debris accumulated on kitchen floor. Under equipment
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 106°
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Coffin fridge
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. Medicine, vitamins above prep area
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shelled eggs ambient 51°
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In kitchen handsink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At kitchen handsink **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler racks
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Duct tape used to repair nonfood-contact surface. Gaskets .
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Shrimp in standing water.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.Spices seasonings on cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Containers double panned in cooler at cooks line beef 50° f, pork 47° f. Corrective action taken.
- High Priority - Toxic substance/chemical stored by or with food.Cans of sterno
- Intermediate - Handwash sink used for purposes other than handwashing.Thawing chicken.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Lift top freezer used as cooler.
- Basic - Working containers of food removed from original container not identified by common name.
- 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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12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. Priority: Basic
- Basic - Observed: In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Priority: Basic
- Intermediate - Observed: Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site** Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Eggs at room temperature 82° f.Corrective action taken. Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food.Bowl of chicken over open bowl of carrots -reach in cooler. **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Priority: Intermediate
- Basic - Observed: Working containers of food removed from original container not identified by common name.Spices on cook Cart. Priority: Basic
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Propane BBQ grill used indoors for cooking. **Warning**
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4/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Black coolers. **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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Propane BBQ grill used indoors for cooking. **Warning**
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1/29/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions....kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory.....kitchen
- Critical - Manager lacking proof of Food Manager Certification....60 days to obtain food manager certification
- 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. 60 days to train new employees with approved training materials by a certified food manager
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9/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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