- Basic - Gaskets/seals on holding unit in poor repair. Gasket on top door of cooler on cooks line by grill is torn
- 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. Scoop for hand browns sitting in product with handle touching products **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in unit in back storage room
- Basic - Soiled reach-in cooler gaskets. Gaskets on top door of reach in cooler on cooks line has some black build up as well as gaskets on coolers in back storage room
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breasts 44° in bottom drawer on cooks line. Corrective action-manager moved product to,other drawer. Ham 45°, lettuce 45°, sliced tomatoes 46°, in other set of drawers on cooks line. Corrective action-manager moved product to other reach in cooler
- 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. Missing proof for several employees at time of inspection **Repeat Violation**
- 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. Bottom drawer of reach in cooler on cooks line ambient temperature at 45° at time of inspection. Managers thermometer reading 46° in same unit
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign in both restrooms
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. Creamers and butter packets reserved to customers. Corrective action-manager voluntarily discarded products
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamers 50°,butter packets 48°, ham 46°, lettuce 46° All in coolers behind front counter. Corrective action-manager placed ice around product in drawers
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Whole shell eggs stored over pork chops in reach In cooler in back kitchen area
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Waffle batter dated 3/4 in cooler behind front counter. Corrective action-manager voluntarily discarded product
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 6 employees working at time of inspection and no CFM present. **Repeat Violation**
- 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. Missing proof for several employees working at time of inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy, waffle batter in cooler in back kitchen not date marked
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Missing drain plug at dumpster. Plastic bag stuffed in drain hole
- Basic - Soiled reach-in cooler gaskets. Gaskets on end unit by entrance to back kitchen and drawers under cooks table **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several stored on counter or around top of bucket **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Salad 53°, lettuce 51° on cooks line.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine reading less than 160° when tested. Ran machine a few ,ore times and it tested at least 160°
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee did not changes gloves after cracking eggs and then pulled toast and place on plate
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee changed gloves and did not wash hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 47°, tomatoes 53°, diced ham 51°, cheese 50° all in make table on cooks line. Corrective action-placed lids on all products. Raw bacon 44°, in right said of stand up unit in back kitchen area. Corrective action-closed door to unit . **Warning** **Repeat Violation**
- 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. No time marked on whole shell eggs sitting on counter. Ambient temperature. Eggs were 47° at time checked. Corrective action-manager time marked product
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Some black build up on white shield in mamchine
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Unit at end of kitchen near door to back kitchen and unit in back storage room that has whole shell eggs and raw chicken in them **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager dodo not have proof of CFM training. Contacted old store and had them send a copy over **Corrected On-Site**
- 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. Some employees missing certificates for training
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Waffle batter containers and salads in RIC not date marked
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Unit on line dusty
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In a couple of units
- Basic - Single-service items stored on floor in dry storage area. Cases of carry out containers on floor **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Have back build up on them **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese on cooks line 51?
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham steak 48?, chicken breasts 45? in cooler drawers on cooks line Corrective action-place ice in drawer around product **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Scrub brush and food particles in sink at front counter **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Unit on cooks line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink next to back door **Repeat Violation**
- Intermediate - No soap provided at handwash sink. At sink behind front counter **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Waffle batter not date marked **Corrected On-Site**
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature at 46f. Do not use unit to store potentially hazardous foods until it is able to maintain an internal ambient temperature of 41f or below. Establishment has multiple other coolers to utilize in place of this one.
- Equipment and utensils not properly air-dried. Plates, bowls stacked while still wet.
- Critical - Hand wash sink lacking proper hand drying provisions. At hand sink in back kitchen area. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on counter in service area
- Critical - Observed buildup of slime in the interior of ice machine. Black slime buildindg on white shield
- Critical - Observed employees beverages not seperated from establishment food. In multiple coolers-employee beverages not seperated from establishment food.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler at far right on cooks line Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink next to dish washing area used as dump sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream pies 47f, milk 47f, creamers 48f. corrective action moved to other reach in cooler Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength. Multiple buckets reading 0ppm Corrected On Site.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. hash browns
- Observed build-up of food debris on nonfood-contact surface. interior of reach-in soiled
- Critical - Observed dented/rusted cans. jalapenos
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cracking eggs to prepping hash browns Corrected On Site.
- Observed equipment in poor repair. reach-in pooling water Repeat Violation.
- Critical - Observed food stored on floor. 'butter flavor' used to prop door open
- Critical - Observed food with mold-like growth. one tomato
- Observed gaskets with slimy/mold-like build-up. Repeat Violation.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed objectionable odors outside back door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter 72'F sitting on counter Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chl in sani bucket greater than 200ppm
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eggs Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. underside of grill
- Observed dusty ceiling tiles and/or air conditioning vent covers. above cookline
- Observed equipment in poor repair. batter reach-in pooling water
- Observed gaskets with slimy/mold-like build-up. reach in cooler
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with single-service items. purse Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control exceeding 4hr limit, ham, cheese Corrected On Site. voluntarily discarded
- Observed residue build-up on nonfood-contact surface. fan cover in reach in cooler
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Observed soda dispensers with accumulated slime/debris.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Corrected On Site. cream pie
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Repeat Violation.
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8/9/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. by 3 comp sink
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- 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. several certification copies
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. and changing gloves Corrected On Site.
- Observed equipment in poor repair. cracked door on upright reach-in cooler
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vents in reach-in coolers Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. upright reach-in cooler and freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw hamburger over raw bacon in upright reach-in cooler Corrected On Site.
- Observed residue build-up on nonfood-contact surface. by dishwashing area
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/17/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember how to calibrate thermometer; didn't remember big 4 foodborne illnesses
- Critical - Equipment food-contact surfaces and utensils not sanitized. dishmachine not properly working
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical - Observed employee use food thermometer to take food temperatures without first sanitizing the thermometer.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in reach-in cooler
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine. not moving at all
- Observed personal care item stored with food or single service. purse Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over hash browns in upright reach in cooler Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. forgot to write new times Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Must set up manual sanitation until dishmachine is fixed
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/8/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 41-50F ham in drawers reachin, iced down Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep reachin with drawers; don't use this coler until maintaining 41F or below
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. got a raw steak, and cracked eggs, then got some chocolate chips without changing gloves and washing hands; explained to her Corrected On Site. Repeat Violation.
- Critical. Observed employee improperly washing hands. less than 20 seconds total, explained to her Corrected On Site.
- Nonfood-contact equipment not designed and constructed. using cloth towel as liner for pans
- Critical. Hot water not provided/shut off at employee hand wash sink. dishmachine area
- Critical. Observed spray hose at dish sink lower than flood rim of sink. at dishmachine area, laying down
- Critical. No handwashing sign provided at a handsink used by food employees. front counter
- Critical. Observed roach activity as evidenced by live roaches found. two inside front counter cabinet, one on floor, one on wall by soda syrup rack, all killed ; Truly Nolen 8/6/10 Corrected On Site. Repeat Violation.
- Observed floor area(s) covered with standing water. under equipment in back kitchen
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitaizer container Corrected On Site. Repeat Violation.
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8/23/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, prep table
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 16F, 38F, and 22F
- Critical. No conspicuously located thermometer in holding unit. eggs cooler
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw hamburger ang eggs over raw bacon and sausage made of pork in upright reachin ; raw steak over raw pork chop in reachin, storage area Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw steak over ham in upright reachin, storage area Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Observed soiled wet wiping cloth in use with fresh solution. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in upright pie cooler
- Critical. Observed dead roaches on premises. on sticky trap
- Critical. Observed dead roaches on premises. on floor
- Critical. Observed roach activity as evidenced by live roaches found. one small on shelf
- Critical. Observed roach activity as evidenced by live roaches found. one on floor by office
- Observed floor and wall junctures not coved. counter by pies reachin
- Lights missing the proper shield, sleeve coatings or covers. inside reachin cooler at front counter
- Critical. Observed pesticide-emitting strip present in food/utensils area. roach strip by bucket with utensils; washed utensils, moved trap Corrected On Site.
- Critical. Observed unlabeled spray bottle. green solution on shelf Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
- No copy of latest inspection report.
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5/25/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in reachin
- Critical. Working containers of food removed from original container not identified by common name. small container at front counter Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 10 F and 38F
- Critical. No conspicuously located thermometer in holding unit. eggs cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw pork under raw hamburger; shelled eggs over raw bacon in upright reachin by cook line
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. on sugar Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. using same gloves; didn't wash hands and changed glOves; expired him Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. hanging on sanitizer bucket but not inside
- Critical. Observed soiled reach-in cooler or freezer gaskets. 3 doors freezer Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in upright cooler by cook line
- Equipment and utensils not properly air-dried. by 3 comp sink
- Critical. No handwashing sign provided at a handsink used by food employees. front counter Repeat Violation.
- Observed personal care item stored with food. jacket hanging by soda syrup ; purse on sugar packets Corrected On Site.
- Critical. Observed toxic item stored by food. spray by sugar packets, front counter Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
- Critical. Manager lacking proof of Food Manager Certification. Ms. Traci
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Sonya arrived Corrected On Site.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. No handwashing sign provided at a handsink used by food employees. Front counter.
- Critical. Hand wash sink lacking proper hand drying provisions.
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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