- Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach-in cooler, near cookline, handles soiled.
- Basic - Soiled reach-in cooler gaskets. Observed reach-in cooler near cookline with gaskets soiled.
- High Priority - Employee washed hands with cold water. Observed servers wash their hands with cold water. **Corrected On-Site**
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Observed RIC draws next to grill.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touch toast without gloves or tongs. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the cook wash gloves and not remove them before wash hands. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Both fire extinguisher gauges are in the red zone, one in front area and one by the 3 comp sink.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Cheese 50°F, Hash Browns 50°F, Diced Ham 52°F in prep area to be at a temp greater than 41° F. Corrective action taken by operator, food iced down.
- 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. Observed Cheese 50°F, Hash Browns 50°F, Diced Ham 52°F in prep area to be at a temperature above 41°F. Corrective action taken by operator food iced down.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher gauge in the red by the cookline.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cookline employee crack raw shell eggs the directly handle clean customer plates and fully cooked toast without removing gloves and washing hands inbetween tasks.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed diced ham at 46?f in cookline reach in cooler top.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken stored over raw pork bacon in reach in cooler in back storage room.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at 3 compartment sink **Corrected On-Site**
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. handsink next to 3 compartment sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic drinking cup being used to dispense bulk white powder on cookline shelf near coffee station.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in cookline sanitizer buckets exceeding 200ppm concentration
- Critical - Working containers of food removed from original container not identified by common name. bulk white powder at cookline on shelf near coffee station.
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED COOKLINE EMPLOYEE CRACK RAW SHELL EGGS THEN DIRECTLY HANDLE FULLY COOKED BACON WITHOUT WASHING HANDS IN BETWEEN TASKS. REPEAT VIOLATION
- Critical - OBSERVED COOKLINE EMPLOYEE USE SAME SPATULA TO HANDLE UNDERCOOKED BEEF THEN DIRECTLY HANDLE TOASTED BUNS TO PLACE ON CUSTOMER PLATES.
- Critical - OBSERVED RAW BEEF STORED OVER FULLY COOKED HAM IN BACK STORAGE AREA REACH-IN COOLER. CORRECTED ON SITE
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at end of cookline nearest entrance to back preparation area at ambient temperature of 49 degrees. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed chili in back storage room reach-in cooler at 55 degrees. operator states it has been cooling since 9-10pm last night.
- Critical - Hand wash sink lacking proper hand drying provisions. handsink by 3 compartment sink.
- No copy of latest inspection report.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee switch gloves without washing hands inbetween pairs.
- Critical - Observed employee switch from working with raw food to food-contact surface without washing hands. observed cookline employee crack raw shell egg then directly grab gloves without washing hands inbetween tasks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed chili at 53 degrees and sliced cheese at 50 degrees in cookline reach-in cooler at end nearest entrance to back preparation area door. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in cookline sanitizer bucket exceeding 200ppm.
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12/21/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach-in cooler on frontline nearest office area at 48 degrees ambient temperature. observed reach-in cooler next to reach-in freezer in back dry storage room at ambient temperature of 55 degrees. This violation must be corrected by : 7/15/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed non-UHT creamers at 56 degrees and cheese at 52 degrees in reach-in cooler at end of cookline nearest office area. Corrected On Site. moved food out of unit. voluntarily threw away creamers
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7/14/2011 | Routine - Food | Warning Issued |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. less than 160 degrees., 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. observed dishwasher handle dirty food wares then handle clean without washing hands inbetween tasks
- Critical - Observed employee switch from working with raw food to putting on gloves without washing hands. observed employee put raw beef on grill with bare hands then directly put on gloves without washing hands first
- Critical - Observed employees using same utensil to handle raw and cooked product. observed employee use spatula to handle raw beef then directly handle potatos Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed chili at 117 on steam table. Corrected On Site. Repeat Violation.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken observed at 52 degrees and cheese observed at 60 degrees in cookline reach-in cooler. Corrected On Site. iced all potentially hazardous foods down Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed gravy at cookline steam bin at 114 degrees. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at ambient temperature of 49 degrees. This violation must be corrected by : 10/26/10. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef and raw shell eggs stored over raw pork in cookline reach-in cooler drawers. Corrected On Site. Repeat Violation.
- Critical. Observed employees using same utensil to handle raw and cooked product. observed cookline employee using same spatula at grill to handle raw chicken, raw beef, and fully cooked foods.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. at cookline sanitizer bucket observed 0ppm chlorine
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10/22/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham in reachin cooler on cook line . Moved to working reachin cooler. Corrected On Site. On callback diced ham found at 56 in cookline reach-in cooler top on cookline and creamers found at 49 degrees in glass-doored reach-in cooler. Moved creamers to working cooler and moved ham into closed reach-in cooler.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin coolers on cookline. On callback glass-doored reach in cooler found at 51 degrees ambient temperature. Only PHF in cooler is creamers. Moved to working cooler.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw bacon stored over raw pork in reachin cooler at end of cookline . On callback raw beef patties stored over raw pork chops in cookline reach-in cooler closest to cash register.
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8/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham in reachin cooler on cook line . Moved to working reachin cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin coolers on cookline.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw bacon stored over raw pork in reachin cooler at end of cookline .
- Critical. Observed raw animal food stored over ready-to-eat food. In reachin coolers raw shell eggs over ham and canadian bacon, and raw shell eggs over veggies in reachin coolers in back. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touch ready to eat food without washing hand or having gloves on. 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. Dishwasher touched dirty then clean dishes without wasing hands. Repeat Violation.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed buildup of slime like substance in the interior of ice machine. Removeable with alcohol swab.
- Critical. Hand wash sink lacking proper hand drying provisions. by 3 comp sink in back .
- Observed personal care item stored with food. personal items stored under coffee machines with bags of coffee.
- Critical. Observed unlabeled spray bottle. spray bottle with blue cleaner by register hanging on rack.
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5/28/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. diced ham and cheese in RIC top at cookline Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef and raw shell eggs over raw pork in cookline RIC Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw burgers over diced veggies in back prep RIC. 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. dishwasher handled dirty dishes then handled clean without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed switching gloves and not washing hands inbetween pairs
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in sanitizer bucket Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Minh Cao came in. Had his CFM on him. Corrected On Site.
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12/4/2009 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. RIC door near waffle irons does not close completely
- Critical. Hot water not provided/shut off at employee hand wash sink. cookline handsink near register
- Critical. Observed handwash sink used for purposes other than handwashing. rinsing out wiping cloth in cookline handsink near register
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/16/2009 | Routine - Food | Warning Issued |
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