- Basic - 1 Dead roach on premises. Inside food container for meatballs. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hole in wall. Back storage room
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Wall soiled with accumulated food debris/grease.
- High Priority - Discarded meatballs due to adulteration of food product. Dead roach inside container at RI cooler prep table. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dogs at 87 corrected to 140
- 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 - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine/quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza for slices.
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2/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Dead roaches on premises. 10 front and back food prep areas.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep table in back room with dead roach on top.
- High Priority - Roach activity present as evidenced by live roaches found. 15 , front and back food prep areas, dining area, bathroom.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine/quat. chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza for slices.
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2/24/2014 | Routine - Food | Emergency order recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic forks and knives not inverted.
- High Priority - Roach activity present as evidenced by live roaches found. Observed one small roach between the door of ric.
- 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. Observed open commercially processed food that was open and no date mark.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - No soap provided at handwash sink.
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12/20/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic forks and knives not inverted.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed poultry greater than 41 degrees.
- Basic - High Priority - Dead roaches on premises. One big dead roach in dry storage.
- High Priority - Roach activity present as evidenced by live roaches found. Observed one small roach between the door of ric.
- 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. Observed open commercially processed food that was open and no date mark.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed hand way sink used to wash dishes.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - No soap provided at handwash sink.
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10/7/2013 | Routine - Food | Warning Issued |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning** no hand sik placed in food preparation area. Safe box placed where hand sink was originally approved.
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. At front counter displayed. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked and portioned Lasagna at front counter . **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning** using 3 compartment sink for Hand washing . Safe box placed was hand sink was removed. Observed disconected pipes on wall.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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**
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5/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. Black debris on it. **Warning**
- Basic - Cardboard recycle dumpster/compactor contains garbage with food residue. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Meat balls at cook line. A pizza cold table / beef 56f degrees. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. At front counter displayed. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked and portioned Lasagna at front counter . **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Pest control liquids next to pizza flour. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Preparation room (pizza and other foods meat balls cooked) with no hand washing sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For cooked stuffed meats plates at room temperature front counter. **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. For lady in charge (cooking). **Warning**
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5/14/2013 | Routine - Food | Warning Issued |
- 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 - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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2/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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