- No Violations Were Observed
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09/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.cookline
- Basic - Leaking pipe at plumbing fixture.handwash sink/frontline
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink.frontline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.frontline/kitchen
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5/14/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair.reach in cooler/cookline
- Basic - No copy of latest inspection report available.
- 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 cold held at greater than 41 degrees Fahrenheit.pasta/eggs/reach in cooler/cookline **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.reach in cooler/cookline
- 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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11/6/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- 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.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - HASP LOCK ON WALKIN COOLER
- Critical - INTERIOR OF MICROWAVE SOILED
- Critical - NO PROOF OF EMPLOYEE TRAINING - FOLLOW UP VISIT IN 60 DAYS - CORRECTED ON SITE.
- Critical - OPEN SACK OF FLOUR - DRY STORAGE AREA
- Critical - PIZZA PREPING UNIT AT 59 DEGREES F (CONTAINS MOZZARELLA ONLY) CHEESE MOVED TO REACH IN COOLER.
- WET MOP NOT HUNG TO DRY
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10/15/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. front line .
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. hasp lock - walkin cooler .
- Observed nonfood-contact equipment in poor repair - rusty shelving - walkin cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. preping unit at 46-47 degrees F . service call advised .
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine greater than 200 ppm - sanitizer bucket .
- Wet mop not hung to dry.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. onions - walkin cooler .
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. hasp llck - walkin cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. packets of luncheon meats - walkin cooler .
- Critical - Observed raw animal food stored over cooked food. shell eggs over cooked pasta - reachin cooler .
- Wet mop not hung to dry.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Observed dented/rusted cans.olives /red peppes/walk in cooler
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.kitchen
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.cookline Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken /groundbeef /walk in cooler Corrected On Site.
- Observed single-service articles improperly stored.aluminum pans/storeroom
- Observed utensils stored in crevices between equipment.knives/cookline
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.cookline
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice.frontline
- Violation: 13-03-1 Observed employee with no hair restraint.frontline
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.knives.cookline
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.cookline
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease.kitchen
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7/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 07/19/11.
- 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 This violation must be corrected by : 07/19/11.
- Observed ceiling soiled with accumulated grease.kitchen
- Observed employee with no hair restraint.frontline
- Critical - Observed food stored on floor.onions/groundbeef /walk in cooler Corrected On Site.
- Observed grease accumulated under cooking equipment.cookline
- Observed ice scoop with handle in contact with ice.frontline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.cookline
- Observed utensils stored in crevices between equipment.knives.cookline
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5/19/2011 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.pizza sayce/kitchen
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No conspicuously located thermometer in holding unit.walk in cooler
- Critical. Observed food stored in ice used for drinks.soda bottles/frontline Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.raw eggs/reach in cooler/cookline Corrected On Site.
- Critical. Observed food stored on floor.onions/walk in cooler Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen
- 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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1/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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