- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of yo go containers
- Basic - Ceiling tile missing.
- Basic - Cloth used as a food-contact surface.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest freezer located at the back fixed with duct table.
- Basic - Raw animal food stored above unwashed produce. Raw chicken over unwashed produce inside reach in cooler
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By food storage area.
- High Priority - Raw animal food stored over cooked food. Raw ground beef over cooked beef stew inside reach in cooler
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef stew
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
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5/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Ceiling tile missing.
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Floor soiled/has accumulation of debris. Back area room
- Basic - Hood soiled with accumulated grease.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service items stored on floor. To go cobtainers **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By dish washing
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Flying insect killer
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. White rice 80 f(cooked about 2 hours ago and kept in prep tanle
- 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.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front hand washing sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/7/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Duct tape used to repair nonfood-contact surface. Inside Chest freezer
- Basic - In-use tongs stored on oven door handle.
- 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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2/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Duct tape used to repair nonfood-contact surface. Inside Chest freezer
- Basic - Employee wearing soiled apron.
- Basic - In-use tongs stored on oven door handle.
- Basic - Leaking pipe at plumbing fixture. At hand sink by font area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef stew 50 f
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged. Ra chicken I've raw beef
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At dining area, according to employee, a buffet is only served on Thursday.
- High Priority - Toxic substance/chemical stored by or with food. Bottle of vitamins inside fridge used to store food for establishment.
- High Priority - Vacuum breaker missing at hose bibb.
- 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.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen hand sink
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 CS
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Front area hand sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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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10/10/2013 | Routine - Food | Warning Issued |
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical - Emergency light does not function when tested. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Vacuum breaker mising at hose bibb.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. food not maintained at 135 degrees on buffet table.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed non-service animals in the food establishment or on premises. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise.
- 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. Pro
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8/13/2010 | Routine - Food | Warning Issued |
- 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. 60days
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4/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. new employees
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/15/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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