- No Violations Were Observed
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10/15/2014 | Routine - Food | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand-washing . **Corrected On-Site**
- Intermediate - Lack of toilet tissue at each toilet. Women's **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. ( Stephanie . ) no other employees on duty . 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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08/14/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Water draining onto floor surface. And dripping in walk in cooler .
- High Priority - Knives stored in sanitizer bucket . **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand-washing. Olives in hand sink .
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored on clean food contact surface. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Buffalo chicken in walk in cooler.
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. Wheat dough in opened bag not closed. **Repeat Violation**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on drink machine near water lever . **Corrected On-Site**
- Critical - Observed hand wash sink used for purpose other than washing hands. Lettuce in back hand wash sink. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Cookies , egg patties in walk in freezer. **Corrected On-Site**
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- No copy of latest inspection report.
- Observed gaskets/seals on ice machine in poor repair.
- Critical - Observed hand wash sink used for purpose other than washing hands. Observed ice and food debris in handsink in back kitchen area. Corrected On Site.
- Observed top cover inside microwave in poor repair.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler in dining room.
- Critical - Observed soil buildup inside ice machine .
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Observed blocked by trash can. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed buffalo chicken strips on front line at 48 degrees fahrenhiet. Not out 4 hours, rotated out. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pulled pork at 45 degrees fahrenhiet. Not out of temperature for more than 4 hours. Rotated out. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed regular chicken strips on front line at 49 degrees fahrenhiet. Not out 4 hours, rotated out. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed teriyaki chicken strips on front line at 49 degrees fahrenhiet. Not out 4 hours, rotated out. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chicken terriyaki on front line at 44 degrees fahrenhiet. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chicken terriyaki on front line at 48 degrees fahrenhiet. Stacked too high. Not out of temperature for more than 4 hours.Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed steak on front line at 44 degrees fahrenhiet. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area, over wrapping paper on bottom shelf back kitchen. Corrected On Site.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed hand wash sink used for purpose other than washing hands. Observed dirty knife in basin of handsink behind front counter. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in reachin cooler holding milk in lobby.
- Critical. Observed uncovered bread sticks in walkin freezer.
- Critical. Observed employee switch soiled gloves without washing hands.
- Critical. Observed buildup of slime in the interior of ice machine.
- Equipment and utensils not properly air-dried.
- Ceiling tile wet in kitchen.
- Observed water leaking from ceiling at front counter.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Observed personal care item stored with food. Cell phone and purses on parmesan cheese and preparation table with bread toppings. Corrected On Site.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Any license issued by the division shall be conspicuously displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall display their license number on all advertising for catering services. The current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference to each mobile food dispensing vehicle, theme park food cart and vending machine which must be prominently displayed and affixed to the vehicle, cart or machine.
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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7/16/2009 | Routine - Food | Warning Issued |
| No report available. | 4/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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