- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Microwave face plate cover missing above prep table. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed foodhandler putting gloves on with no hand wash to place hamburger on grill. Corrective action: food handler washed hands. **Warning**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Observed tilapia in rop packaging fully thawed in reach in cooler in prep area **Corrected On-Site** **Warning**
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6/18/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Hotel pan stored in flour bin in prep area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dishwasher's beverage on storage shelf next to clean dishes.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone next to clean dishes on dish storage shelf.
- Basic - Equipment in poor repair. Microwave on cookline missing face plate.
- Basic - Faucet/handle missing at plumbing fixture. Mop sink next to back exit door.
- Basic - Floor soiled/has accumulation of debris. Puddled of water under hand sink, next to deep fryer on cookline. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop with handle touching sugar in sugar storage container.
- Basic - Interior of microwave soiled with encrusted food debris. Near dry storage.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected during operation. Back door open.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Observed cook remove from plastic packaging and used immediately although plastic package says "wash before use".
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. In beverage cooler in prep area. Manager stated he was not sure where letter was.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter on cookline. Manager stated butter was placed on time around 5:40 am. See stop sale.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken above commercially processed fries. Near dry storage.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Salmon lox in beverage cooler in prep area. Operator stated it was there since Monday.
- Intermediate - Food manager certification expired. Observed Toddy Earlywine CFM certificate expired 3/10/2014.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Walk in cooler: Potatoes 56f at 9:50am, 52f at 10:28am. Item was covered. Corrective action: cover was removed to allow proper airflow.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat loaf, ham, and roast beef in cookline reach in cooler 2. Manager was not sure when items were prepared.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed a photo copy of Evi Moberly employee foodhandler card.
- Intermediate - Slight Accumulation of black mold-like substance inside the ice bin. In waiter station area.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall in disrepair. / dish washing area. **Warning**
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11/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / male cook / **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. / sugar, flour containers / **Corrected On-Site** **Warning**
- Basic - Wall in disrepair. / dish washing area. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / chlorine at 0ppm / sanitizing bucket / cook line / **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / raw chicken 45F, liquid eggs 47F, tuna salad 44F, potato salad 45F / less than 4 hours / moved to walk in cooler / left make line cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / whipped cream 44F, milk 44F / product was iced. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw beef over ham / **Corrected On-Site** **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / dining area / **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / on prep table / **Corrected On-Site** **Warning**
- 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. / food temperature from 41F - 45F / left make line cooler. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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. **Warning**
- Intermediate - Reach-in cooler not 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. / food temperature from 42-44F **Warning**
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10/31/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Prep area
- Basic - Bowl or other container with no handle used to dispense food. Brown sugar
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Food stored on floor. Liquid oil **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 47 discarded, ground beef 45 in left make line cooler less than 4 hours moved tp alternate cooler.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- 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. Left make line cooler. Food temperatures 41-47.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.items in walk in cooler **Corrected On-Site**
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Current Hotel and Restaurant license not properly displayed.
- Observed attached equipment soiled with accumulated dust. Vent by icemaker
- Observed build-up of food on top edges of makeline coolers
- Observed build-up of food debris, dust or dirt on warewashing handsink and walls Corrected On Site.
- Observed nonfood-contact equipment in poor repair/ left microwave door handle missing
- Critical - Observed raw animal food stored over ready-to-eat food. Unpackaged raw beef over french fries in reach in freezer
- Wall not smooth and easily cleanable and soiled. Opposite employee restroom
- Wall not smooth and easily cleanable. Damaged caulk around employee restroom handsink and base boards in disrepair
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing/damaged in women's restroom .
- Ceiling tile missing/damaged.Men's restroom Repeat Violation.
- Critical - Glass door cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature marginal 42-43F. Advised to lower temperature to 41F or colder
- Critical - Insecticide use not in compliance with regulations. Hot shot intended for home use on premesis. Discarded
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler
- Missing drain plug at dumpster.
- Critical - Observed buildup of slime/black moldlike substance in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Observed hole in wall above toaster on cookline
- Observed walk in cooler door handle in disrepair
- Plumbing system in disrepair. Cookline handsink draining onto floor.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits 127F, steamtable low on water. Cook discarded
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling in disrepair.Tile with black moldlike substance in men's restroom
- Observed clean spatulas stored in dirty container on cookline Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Creamers 70F on frontline for less than 3 hours, moved to reach in cooler for temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Individual cream cheese 66F on frontline. Discarded by operator
- Critical - Observed unlabeled chemical spray bottles, warewashing area Corrected On Site.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.One of 2 tested 21F in icepoint Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.Server poured pot of coffee into handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.In spice container, cookline
- Observed nonfood-grade containers used for food storage.Common plastic storage tubs used in several locations
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pancake batter 52F for short time per operator. Operator added to time plan
- Observed wall in disrepair.Baseboard in employee restroom falling off
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage 121-128F less than 3 hours per cook, reheated to 165F for continued hot holding
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Stuffing 50F in household cooler overnight per operator
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Beans, carrots, collard greens 117-126F reheating 3.25 hours per operator
- Critical. Household cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50F. Do not store potentially food in this unit until maintaining 41F or colder. Operator removed cooler from facility Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Household cooler, thermometer reads 20F, food temperature 50F.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook handled biscuit with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food(cracking egg)to ready-to-eat food (biscuit) without washing hands and putting on gloves Corrected On Site.
- Observed nonfood-grade containers used for food storage.Common plastic shopping bags used for food storage in reach in freezer.
- Mop/service sink faucet handles missing
- Critical. Handwash sink not accessible for employee use at all times.Kitchen obstructed By floor fan Corrected On Site.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented can of sliced apples. Do not use for public consumption
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Stored in household cooler for 20 minutes per cook. Moved to makeline cooler for temperature recovery
- Critical. Observed food being cooled by nonapproved method.Boiled potatoes cooling in 5 gallon buckets in wa in cooler. Shallow pan foods for effective cooling to 41F within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Household cooler used for shell egg storage ambient temperature 52F. Do not store potentially hazardous foods in this unit untilbmaintaining 41F or colder.
- Critical. No conspicuously located thermometer in holding unit.Household cooler, eggs storage
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense cubed potatoes on cookline
- Observed cutting board at slicer grooved/pitted/soiled and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Plumbing system in disrepair.Mopsink faucet handles missing
- Critical. Observed handwash sink used for purposes other than handwashing.Server's area, used as a dumpsink for ice
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Hashbrowns and cooked potatoes on cookline held without temperature control 70F. Advised to quick chill and add items to time plan
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid eggs and raw chicken 44F in left makeline cooler. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Swiss cheese 51F. Advised to lower food level of food,use metal pans and direct contact with food.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Left makeline cooler food temperature 44F. Advised to lower temperature to 41F or colder.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Beef liver over pork in reach in freezer Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested toxic level over 200 ppm
- Critical. Air gap not installed.Icemaker drain
- Critical. Observed handwash sink used for purposes other than handwashing.Icemaker drain line in kitchen handsink.
- Critical. Lack of signage properly designating employee bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.Employee restroom
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs held at room temperature. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sausage 50F, deli meats 48F and numerous other foods in makeline cooler at 47-60F.Second Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler food temperature 47-60F Do not store potentially hazardous foods in this cooler until maintaining 41 F or colder. Repeat Violation.
- Critical. Observed used shell egg cartons used as a food-contact surface for deli cheese on cookline
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Large gap at bottom of kitchen doublr doors
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11/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/18/2009 | Routine - Food | Warning Issued |
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