- Basic - Build-up of grease on nonfood-contact surface. / back of the deep fryer.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / cases of chicken breast on walk in freezer floor.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / on cook line prep table / discarded by operator / **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / chef/operator wearing a watch and bracelet while cooking.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / dirty wet wiping cloth on cook line.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / chlorine 0ppm / front line, back kitchen / **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / advised operator.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. / observed employee cut touched toast with bare hands / advised using tongs or wearing gloves.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled. / blue liquid bottle by the 3 sink.
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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1/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide tanks not adequately secured. **Warning**
- Basic - Cases of food stored on floor in walk-in freezer. **Warning**
- Basic - Dead roaches on premises. On floor in ware washing area. **Warning**
- Basic - Floor area(s) covered with standing water. Near ice mahine. **Warning**
- Basic - Floor drains/drain covers heavily soiled. **Warning**
- Basic - Wall soiled with accumulated debris in dishwashing area. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Employee handling salad ingredients with barehands. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 3 near soup station. **Warning**
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sin in ware washing area. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site** **Warning**
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1/10/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored in undrained/melted ice.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Inside unused reach in cooler.
- Basic - Soiled reach-in freezer gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Soup and gravy. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle provided to dispense sugar. **Corrected On-Site**
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use utensil, meat tenderizer, stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Mold like odor in unused reach in cooler. Back prep area.
- Basic - Standing water in floor drain/floor drain draining very slowly.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food, flour and sugar, removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Cooked sausage hot held at less than 135 degrees Fahrenheit or above. Temping 88F; corrective action taken: manager discarded product.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. spray cleanser stored on food prep tables. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Potatoes from previous night left in cooled oven temping 82 F; corrective action taken: manager discarded product.
- Intermediate - Spray bottles containing toxic substance not labeled.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. in dry storage
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/31/2012 | Complaint Full | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom not self closing
- Carbon dioxide/helium tanks not adequately secured. in dry storage
- Critical - Hand sink missing in food preparation room or area. entire rear prep line does not have a required hand sink. operator stated they moved a hot box and placed in a location that would render the rear prep area without a hand sink.
- No copy of latest inspection report.
- 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 accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Sever dumping soiled dishes and attending to customers, failed to wash hands to break the contamination cycle Corrected On Site.
- Observed equipment in poor repair. The hinge to the storage reach in cooler on the expo line is partially hanging far right door to 3D. RIC
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. both servers where touching their face or hair while serving customers and or cleaning Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook wearing a watch while working with exposed foods Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. All cutting boards on the cookline are severely soiled
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese 44 f degrees in the storage reach in cooler on the expo line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese 46, flour 60 f degrees in the storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steak 45-49 f degrees in container in the storage reach in cooler on the cookline (rarely used side, closest the managers office)
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. yogurt in the walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. beef raw non commercially wrapped stored over vegetables and other cooked foods in the walk in cooler Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. the ttowels were being stored and used from severely soiled sanitizer and sanitizer buckets Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. bottom of the rear door has a gap
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup 104 f degrees in the hot well. corrective action reheated to 170 f degrees
- Critical - Stop Sale issued due to adulteration of food product. beef, old, discolored noted on the top shelf of the walk in cooler 6 packs, discarded
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8/29/2012 | Complaint Full | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. Employee restroom.
- Critical - Employee Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at warewashing machine. Chlorine strips needed.
- Critical - No proof of required employee training provided. If operator wishes to order FRA's approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. If operator wishes to choose a different program, a list of all approved providers is available at www.myfloridalicense
- Critical - Observed cutting board encrusted with grease and/or soil deposits.
- Critical - Observed interior of reach-in cooler soiled with accumulation of residue.
- Critical - Observed toxic item stored in food preparation area. Hand sanitizer dispenser installed over food prep table.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Observed gap at bottom of back door.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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7/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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