- High Priority - Live, small flying insects in food storage area and kitchen. Mgr. states bug curtain was purchased for rear door and will be installed soon. **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 142°F, detergent not chemical sanitizer hooked up to machine. **Warning**8/26/14 both inspector, and establishment thermo labels no color change.
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08/26/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between toaster and counter top cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Counter top unit.
- Basic - Open dumpster lid.
- High Priority - Live, small flying insects in food storage area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooler unit on top of cook line. Cut tomato 55°F, mushrooms 49°F. Manager placed food on ice and will monitor temperatures. Discussed utilizing TPHC for this cooler.
- 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. Raw shell eggs removed ten minutes prior. Manager had cook fill in time chart during inspection.
- Intermediate - Counter refrigeration unit 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. Cut tomato 55°F, mushrooms 49°F.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Both Inspector and establishment thermo labels on metal utensils did not reach minimum 160°F after two attempts. Dishmachine has been in use all morning. **Repeat Violation**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near ice machine in back.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. On rack with single service items. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above ice machine. **Warning**
- Basic - No suitable facilities provided to store employee clothing and other possessions. **Warning**
- Basic - Soiled reach-in cooler gaskets. Drawers on cook line. **Warning**
- High Priority - Live, small flying insects in food storage area and kitchen. Mgr. states bug curtain was purchased for rear door and will be installed soon. **Warning**
- High Priority - Raw animal food stored over cooked food. Tub of raw chicken above fully cooked sausage in cooler in dry goods area. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken above commercially processed ham in upright cooler on cook line. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Chemical spray bottle hanging from soda lines, first aid supplies and binders stored on soda rack. **Corrected On-Site** **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 142°F, detergent not chemical sanitizer hooked up to machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 5 employees no CfM onsite. Mgr. arrived during inspection. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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6/25/2014 | Routine - Food | Warning Issued |
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between taster and prep table. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above ice machine, first light ballast in kitchen before entry to back.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On wait table next to sanitizing bucket. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, above 300ppm chlorine. Manager corrected to 100ppm chlorine. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in unit to right of griddle; cut tomatoes 51°F, mushrooms 52°F, cut leafy greens 52°F, ham cubes 53°F. Manager moved ham cubes to another cooler and iced rest of food. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Ambient 50°F, all food temps above 50°F. Manager moved food to another unit and iced food on top unit.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees located by dishwash machine. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets at cooler next to grill.
- 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 on egg basket sticker. Eggs were pulled 45 minutes before inspection. Manager put eggs back into cooler **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw bacon and crack eggs open and then touch clean dishes and ready to eat foods with same gloves used to handle raw products.
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8/27/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Live flies in kitchen.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Black mold like substance on interior near/around doors.
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/28/2013 | Complaint Full | Call Back - Complied |
- Basic - Reach-in cooler shelves with rusty shelves, making contact with food. Food discarded. Rusty shelves to be addressed.
- Basic - Wall soiled with accumulated black debris in dishwashing area, especially below unit.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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3/25/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items. Items stored on 3compartment sink drainage areas.
- Basic - Meats stored in upright two door cooling unit in manner that is contaminating the air fan at the ceiling of the unit. Meat residues and grease are embedded in fan grill with new meat stacked high enough to be contacting meat residues on fan cover.
- Basic - No conspicuously located ambient air temperature thermometer in front line meat cooler where burgers are thawing, none in cooler above where pie and boiled eggs are stored. No thermometer is in cookline upper and lower shared-air units or drawers associated with unit. Thermometer missing in upright cooler near 3 compartment sink.
- Basic - No copy of latest inspection report available.
- Basic - Plastic cups near orange juice station not properly air-dried - wet nesting.
- Basic - Reach-in cooler gasket torn/in disrepair of upright unit next to 3 compartment sink. Left side door does not fully seal.
- Basic - Reach-in cooler shelves with rusty shelves, making contact with food. Food discarded. Rusty shelves to be addressed.
- Basic - Single-service articles not stored inverted or protected from contamination. Lids not on cup dispensers.
- Basic - Wall soiled with accumulated black debris in dishwashing area, especially below unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on front counter shelf near sanitizer container. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0-50ppm multiple wiping cloth buckets on front line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, batter, cheese, canned mushrooms in cookline upper and lower counter cooler. Foods recently stocked after lunch were relocated to working unit. Foods from early shift were discarded. **Admin Complaint**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Cold holding equipment incapable of 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. Under counter cooler and above counter unit over it that share same air flow are at 49?F ambient air. All food in both units is above 41?F. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Dish area hand sink is full of supplies. Packages of styrofoam cups, an ice machine bucket, and papers are in basin. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **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. 4 food handling employees on duty with no proof of training
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3/22/2013 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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10/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Cookline make table cooler 53degF.]
- Critical - No handwashing sign provided at a handsink used by food employees. [front line] Corrected On Site.
- Critical - No original 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. Color and black and white copies provided.
- Critical - Observed cookline cooler with heavy buildup of hashbrowns lying in bottom of cookline cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Upper cookline cooler foods at 46-49degF. Foods immediately iced to reach proper cold holding temperatures.]
- Wet wiping cloth not stored in sanitizing solution between uses [stored wt by toaster]. Corrected On Site.
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8/6/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. [Meat cooler near griddle reads 39-40degF, ambient air is 46degF]
- Critical - Hand wash sink lacking proper hand drying provisions by 3 compartment sink . Repeat Violation. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit upright units throughout.
- Observed build-up of food debris, dust or dirt on fan cover in upright cookline meat cooler.
- Observed cutting board grooved/pitted and no longer cleanable. [wood board at griddle]
- Critical - Observed employee engage in multiple tasks after cracking raw shell eggs without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. [Cook cracking raw shell eggs at grill, handling toast and clean plates all with same soiled sanitary gloves on both hands.]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Raw meats in lower cooler drawers at upright reach in are at 46degF from constant use of upper area.] Corrected On Site by icing drawers for extra cooling during heavy use.
- Critical - Observed uncovered full, in-use ice tea containers on line. Corrected On Site.
- Critical - Original copy 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.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried(plastic drinking cups)
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1/3/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried(plastic drinking cups)
- Critical - Hand wash sink lacking proper hand drying provisions-back kitchen Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - No conspicuously located thermometer in holding unit holding batter
- Observed food debris accumulated on kitchen floor under cookline
- Critical - Observed handwash sink used for purposes other than handwashing. Upon entering kitchen at start of inspection observed food containers stored in handsink. Corrected On Site.
- Observed ice scoop with handle in contact with ice at wait station. 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. Establishment must use three compartment sink to wash rinse and sanitize dishware Repeat Violation.
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10/24/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-spoons ,spatulas and other utensils stored in drawer under cookline
- Equipment and utensils not properly air-dried-plastic drinking cups
- Equipment scoop for sugar lacking handle.
- Observed build-up of grease on nonfood-contact surface-drawer under cookline holding gloves
- Observed food debris accumulated on floor under reach in cooler and ice machine
- Wet mop not hung to dry.
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2/15/2011 | Complaint Full | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Observed knives stored in between crevices of cooking equiptment and prep cooler.
- Critical. Observed employees fail to wash hands in between glove change.
- Observed employee with no hair restraint.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Observed clean pans stored in greasy drawer under cookline.
- Equipment and utensils not properly air-dried-plastic drinking cups
- Critical. Hand wash sink lacking proper hand drying provisions-handsink next to three compartment sink.
- Observed food debris accumulated on kitchen floor under dishwash machine.
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name-sugar or salt like substance in white container
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up-freezer in back area.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up-meat cooler
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. Observed lids of to go cup dispensers lackint cover.
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9/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name-sugar or salt like substance in white container
- Critical. Observed uncovered food in holding unit/dry storage area-sugar/salt like substance.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee handle bread with bare hands Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands-observed employee crack eggs open and continue to touch bread without switching gloves and washing hands. Also observed employee handle raw meat and switch gloves without washing hands in between glove change. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up-meat cooler
- Observed gaskets with slimy/mold-like build-up-back three door reach in cooler
- Observed gaskets with slimy/mold-like build-up-freezer in back area.
- Observed single-service articles stored without protection from contamination. Observed lids of to go cup dispensers lackint cover.
- Critical. Observed live flies in kitchen.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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7/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-sugar Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed clean pans stored in greasy drawer bin. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees-womens restroom Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees-mens restroom Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions-womens restroom Corrected On Site.
- Missing drain plug at dumpster. Repair on order.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit-storage area reach in cooler. Corrected On Site.
- Critical. Observed uncovered sugar container on shelves storing sugar container. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed use of glass coffee mug and plastic cup without a handle used to dispense sugar. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Observed knife stored in between equiptment. Corrected On Site.
- Critical. Observed employee touch raw meat and then touch clean plates while wearing the same gloves used to handle raw meat product. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not constructed easily cleanable. Observed several missing/chipped tiles along cookline.
- Wet mop not hung to dry. Corrected On Site.
- No choking hazard sign posted.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler holding ambient temperature of 51 degrees. Cooler not holding potentially hazardous foods.
- Critical. Observed shell eggs stored over uncovered hasbrowns. Corrected On Site.
- Critical. Observed uncovered food in holding reach in cooler. Containers of hasbrowns opened and not covered and stored under shell eggs, Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for dishwash machine.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Floors not maintained smooth and durable. Observed missing pieces of tile on cookline
- Observed residue accumulated under cooking equipment.
- Observed wall in disrepair on sides of door next to storage unit.
- No Heimlich maneuver sign posted.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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