- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two, on shelf above clean plates storage in kitchen. All removed by cook. **Corrected On-Site** **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler drawer in cook line and reach in freezer next to oven, kitchen. Also, build-up of dust walk in cooler fan covers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On food preparation area in prep room across from kitchen.
- Basic - Mop/service sink in disrepair. Water is not connected to mop sink. Kitchen. Owner arrived and he stated plumber has been called and they'll coming today to fix the mop sink. Plumber arrived and fixed it. Mop sink has water now. **Corrected On-Site** **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Unsealed concrete floor in food preparation, food storage and warewashing area. Kitchen. Also in dish area cove under handwash sink and triple sink is missing/broken.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, at wait station. Remade to 200ppm. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Faxed to establishment during inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lox 61° in make table to the left of kitchen entry. Corrective action taken, voluntarily discarded by chef. Also, in wait station butter chips 57° and cream cheese packets 61°, less than 2 hours, in ice bath but ice bath is touching just the bottom of containers. Discussed time as a public health control with chef and server as an option for these items. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage patties on grill 109-140° f. Corrective action taken, cook switched them and also discussed with him time as a public health control as an option for this item.
- Intermediate - Employee dumping mop water in the three-compartment sink. Per chef, since mop sink is broken they've being using the triple sink to dump the mop water.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by dish machine tray. Next to dish machine in dish area.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Triple sink and wiping cloth solution.
- 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. Only one employee has Safe Staff card.
- 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. Make table to the left of kitchen entry ambient temperatures 50°f.
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl used in flour bin.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks with lids in food prep area kitchen. Discarded by manager. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Several in kitchen storage and in use.
- Basic - Interior of microwave soiled with encrusted food debris. By prep area.
- Basic - Mop/service sink in disrepair. No hot or cold water.
- Basic - Reach-in freezer gasket torn/in disrepair. In kitchen
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. In storage area. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Under prep line.
- High Priority - Displayed food not properly protected from contamination. Container of cut lettuce resting with direct contact of lettuce in larger container, on prep table. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter cups 73° cream cheese packets 63° at wait station on ice. Ice touching only the bottom of container. Lettuce 50° on prep table in kitchenshrimp 50° in reach in orioles across from grill. Corrective action taken ice added on prep line. Discussed and provided time as a public health control form.**Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink by kitchen entry. **Repeat Violation**
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Salad RIC at 52°F ambient.
- Basic - Working containers of food removed from original container not identified by common name. Salt. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Salad RIC holding these 52°F: one pan each: cooked mushrooms, walnut spread, HB eggs, lox. All stocked yesterday. Mgr voluntarily discarded. Other recently stocked items iced down. **Corrected On-Site**
- 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. Crawfish soup at 56°F in WIC. Mgr voluntarily discarded. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. For washing rag. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies room. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory on printed specials menu with fried eggs. **Corrected On-Site**
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. Old one **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. By prep table **Corrected On-Site** **Repeat Violation**
- High Priority - Dishmachine quaternary ammonium 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, empty sanitizer container, got a new container **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer in container
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Manager lacking proof of food manager certification. At other store
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine **Corrected On-Site** **Repeat Violation**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember big 5 foodborne illnesses
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. thermometer reading 50F in prep reach in cooler Don't use this reach in cooler to store potentially hazardous food until thermometer reads 41F or below
- Critical - Food not properly protected from contamination. bowls stacked on top of each other with spices in them, bottom of bowl touching spices
- Critical - Hand wash sink lacking proper hand drying provisions. by dishmachine Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. by dishmachine Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. old one
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dusty shelf above toaster, kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers. above 3 doors upright reach in cooler
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher handling dirty dishes ans then clean dishes; explained to him Corrected On Site. washed hands
- Critical - Observed establishment utilizing time as a public health control without having written procedures. couldn't find it, for shelled eggs, gave a new form
- Observed hole in wall. by mop sink and handsink
- Observed personal care item stored with food. purse Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 48F smoked salmon in reach in cooler , 50F chicken and tuna salad, melon in prep reach in cooler corrective action : iced down; 50F milk, discarded
- Plumbing system in disrepair. handsink drainage pipe is broken by dishmachine Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-08-1 Plumbing system in disrepair. handsink drain pipe is cut off, plumber will come back with parts
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date. expired on 6/1/12
- Critical - Violation: 53B-08-1 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. some employees don't have certificates Repeat Violation.
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6/21/2012 | Routine - Food | Call Back - Complied |
- Critical - License expired within 30 days after expiration date. expired on 6/1/12
- Mop/service sink installed/available at establishment. missing a leg
- 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. some employees don't have certificates Repeat Violation.
- Critical - Observed dead roaches on premises. 10 dead roaches on floor under dishmachine, kitchen, cleaned up Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw smoked salmon over lettuce Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. 2 live roaches by handsink at dishwashing area, one on floor in walk in cooler, one on hallway wall, all killed. ProTech pest control came last night Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. discarded Corrected On Site.
- Critical - Observed toxic item improperly stored. windex by bread boxes, front counter Corrected On Site.
- Plumbing system in disrepair. handsink drain pipe is cut off, plumber will come back with parts
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6/20/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. by dishmachine Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. by dishmachine Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Lights missing the proper shield, sleeve coatings or covers. by walk-in cooler Repeat Violation.
- 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. dishwasher not trained; must have original certifications also
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Going from dirty dishes to clean dishes without washing hands Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vents in 3 door upright reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed personal care item stored with single service. purse and jacket Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. smoked salmon at 45F in reach in cooler, iced down to 39F ; 50F chicken in walk-in cooler Corrected On Site.
- Observed residue build-up on nonfood-contact surface. walk-in cooler shelves
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 117F sausage on grill, reheated to 170F; explained time as public health control Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 28F Corrected On Site.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times, dish rack set on handwashing sink. Corrected On Site.
- Critical - Incomolete proof of required employee training provided, only 2 employees- Amanda and Jeneen have proof. 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.
- Lights missing the proper shield, sleeve coatings or covers, walk in room.
- No Heimlich maneuver sign posted. Corrected On Site, provided.
- Critical - Observed buildup of residue on soda dispensing nozzles splash plates.
- Observed employees with ineffective hair restraint, hair to be close and tight to head.
- Critical - Observed soil buildup inside/around ice chute of soda machine.
- Critical - Observed toxic item improperly stored, hand lotion on ice machine. Corrected On Site.
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. several Repeat Violation.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. by dish machine
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2/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. by dish machine
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. oats
- Critical - No conspicuously located thermometer in holding unit. drawer cooler Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. several Repeat Violation.
- Critical - Observed food stored on floor. ice buckets in walk-in
- Critical - Observed handwash sink used for purposes other than handwashing. rinsing dishes
- Observed personal phone stored with clean plates
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced chicken 56, roast beef 58, cheese 51, corn beef 56 degrees F, drawer cooler Corrected On Site. voluntarily discarded
- Critical - Observed rodent activity as evidenced by rodent droppings found. 10 on sticky pad, 20 all together under storage racks
- Critical - Working containers of food removed from original container not identified by common name. bottle with red top in kitchen, spray bottle on pastry table Repeat Violation.
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2/7/2011 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- 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. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
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7/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Lighting provided as required. Fixtures shielded
- Critical. Electrical wiring - adequate, good repair
- Critical. Current license properly displayed
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5/18/2010 | Complaint Full | Warning Issued |
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