- Basic - In-use wet wiping cloth/towel used under cutting board. By smoker and in prep area
- High Priority - Toxic substance/chemical stored by or with food. Spray sanitizer on top of reach in cooler, bar area, Moved to correct position. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Behind/edge of door hinges
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom in back area
- Basic - Employee personal items stored in or above a food preparation area. Jacket on dry good shelving **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Dish pit under sink **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Grill area. Also, spray bottles stored throughout improperly, near single serve and hanging on hand wash sinks **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. By drive thru, sanitizer was in soap spot **Corrected On-Site**
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish wash area **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Drive thru, purse **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Ice machine door, insulation
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Live, small flying insects in food preparation area. 4 plus
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic butter 89°, reheating
- High Priority - Raw animal food stored over ready-to-eat food.shrimp over hot dogs, 2 units **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Window cleaner, stored on HWS **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On counter **Corrected On-Site**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Purchased 7-18-13
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Garlic butter
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili, mislabeled for wrong day **Corrected On-Site**
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7/24/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen.
- Basic - Employee personal items stored in or above a food preparation area. Apron by cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked clean glasses on drink station.
- Basic - Food stored in undrained ice. Vegetable on salad line.
- Basic - Food stored on floor. Oil containers on floor.
- Basic - Ice buildup in reach in freezer.
- Basic - Interior of ice machine door in disrepair/has exposed insulation.
- Basic - Leaking pipe at plumbing fixture. Both handsinks in kitchen.
- Basic - Old labels stuck to food containers after cleaning. On clean dish rack.
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. Long ponytail .
- Basic - Soiled reach-in cooler gaskets. Most in kitchen.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O ppm sanitizer.
- Basic - Wiping cloth sanitizing solution stored on the floor. By grill.
- Basic - Wiping cloth/towel used under cutting board. By cook line.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles behind grill.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action, moved PHF foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Sweet potatoes found in walk in 49?. Corrective action- Discarded by Jess, mgr on duty.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding will not reach 165 degrees Fahrenheit after more than 2 hours . Took 2 temperatures 1 hour apart. See reheating temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not stirred/rotated. Chicken breasts 64? in microwave. Corrective action, discarded by mgr. Jess.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Mac n cheese marked the 21, today the 30.
- High Priority - Toxic substance/chemical stored by or with single-service items. Drive thru.
- 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. Small cooler behind cook line. Corrective action; PHF removed from this cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink. 2 hand sinks.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. Used quaternary test kit for chlorine machine. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not readily accessible for use. In kitchen. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures of cooling/cooking/reheating potentially hazardous (time/temperature control for safety) food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By drive thru.
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4/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bulk container of flour. **Corrected On-Site**
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with single-service items. Bottle of windex hanging from rack in drive thru next to box of plastic ware.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Coke and diet Coke at bar
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Milk in reach in cooler **Corrected On-Site** **Repeat Violation**
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean utensils not inverted. in dish area.
- Critical - Employee training/some certificates are not original copies. Employee training must be ORIGINAL certificates.
- Critical - No chemical test strips. Quat strips needed.
- Critical - No proof of certified food manager for establishment. Scott - Expired.
- Observed black buildup on dish machine trays.
- Observed condenser leaking at maketable.
- Observed cutting boards grooved/pitted no longer cleanable. Throughout.
- Critical - Observed flies in kitchen.
- Observed food removed from original container not properly labeled. flour and sugar. COS
- Critical - Observed no handwash signs. Dish area and cookline handsink.
- Observed pans wet nested. on drying rack.
- Observed potentially hazardous food cooled held greater than 24 hrs with not proper date marking. Grits, and pork in walk in cooler. Discarded.
- Observed potentially hazardous food not properly cooled. Pork 59 degrees F in walk in cooler from 10-22-12. Discarded. COS
- Observed several doors of reach in coolers in bad repair. at cookline.
- Observed wet wiping cloth not stored in solution between uses. on counter.
- Standing water on the fllor. in kitchen.
- Wet mop not hung to dry.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee bathroom
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember how to calibrate thermometer
- Critical - Cold water not provided/shut off at employee handwash sink. kitchen Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. one broken, back kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - No conspicuously located thermometer in holding unit. prep unit by grill
- Critical - No handwashing sign provided at a handsink used by food employees. bar and by 3 comp sink
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee showed me hers, mgr couldn't locate the rest
- 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 leaking pipe/faucet at plumbing fixture. handsink by ice bin
- Critical - Observed live flies in kitchen. several
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 53F sour cream and home made ranch in ice bin at bar, left over night , discarded ; 47 beef, 50F chicken reach in cooler, iced down Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. hamburger over fries in reach in freezer Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. mac+cheese 112F, okra 118F in warmer, reaheted to 170F in oven Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. white powder Corrected On Site.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline salad table maintaining internal food temp of 43-47F.
- Floors not constructed easily cleanable. Coarse concrete.
- Food-contact surface not smooth and easily cleanable. Melted containers no longer easily cleanable. Corrected On Site.
- Critical - Observed food stored on floor. Baked beans , boiled eggs in walk-in cooler. Coke bags/box in bar area. Corrected On Site.
- Observed personal item stored on/above clean dish shelf. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 46F, burgers 45F, Prime rib 47F. Corrected On Site. Moved to freezer for quick cooling.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mixed meats 74F on food cart in prep area. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli meat, milk in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over deli meat. Raw fish above ready to eat. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 110F, Baked beans 108F on cart in prep area. Corrected On Site. Reheated.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Floors not maintained smooth and durable. Kitchen floor.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop on soda fountain drain board at bar. Corrected On Site.
- Critical - License expired within 30 days after expiration date. Expired 6-1-11.
- No Heimlich maneuver sign posted.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed fly strips displayed improperly. Too close to warewashing area.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp over cooked ribs in reach-in cooler.
- Observed single-service articles stored without protection from contamination. Unwrapped toothpicks on the bar.
- Plumbing system in disrepair. Faucet at drive-thru handwash sink.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. One on the floor and one on a table. For reporting purposes only. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee improperly washing hands, less than 20 SECONDS .
- Observed employee with ineffective hair restraint.
- Critical. Observed buildup of slime in the interior of ice machine, ICE CHUTE / SURFACE RUSTING . Corrected On Site.
- Critical. Observed soil buildup inside ice bin, BEVERAGE MACHINE / BAR.
- Critical. Observed live flies in kitchen.
- Observed attached equipment soiled with accumulated dust, WALKIN COOLER VENTS .
- Critical. Insufficient space around electrical equipment to permit ready and safe operation of such equipment. For reporting purposes only, NEAR WALKIN COOLER .
- No Heimlich maneuver sign posted.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF THE BIG 5 EXCLUSION ILLNESS .
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1/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp in reachin cooler 44 degrees F., boneless ribs 45 degrees F. Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Rice 91 degrees F Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched hat with gloved hands and then ready-to eat food.
- 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 Corrected On Site.
- Critical. Observed employee improperly washing hands. Less than 20 seconds Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Sandwich Prep Repeat Violation.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Repeat Violation. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Sandwich prep cutting board
- Observed build-up of grease on nonfood-contact surface. Hood system
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3/29/2010 | Routine - Food | Administrative complaint recommended |
- 12A-16-1: OBSERVED EMPLOYEE ENGAGE IN FOOD PREPARATION WITHOUT WASHING HANDS. COOK RETURNED FROM OUTSIDE AND PUT ON A PAIR OF GLOVES AND BEGAN PREPARING FOOD. COOK DID NOT WASH HANDS BEFORE PUTTING ON GLOVES.
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8/27/2009 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Greenbeans & macaroni & cheese Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. reachin freezer
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee walk through the cookline to the drive-thru area, return to the cookline and put on gloves without washing his hands. Repeat Violation.
- Observed employee with no hair restraint. Rear prep area
- Observed cutting board grooved/pitted and no longer cleanable. Sandwich prep cooler
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Bar Area
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. "O" ppm
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed build-up of dust or dirt on nonfood-contact surface. fan on cookline
- Critical. Hot water not provided/shut off at employee hand wash sink. Handwash sink near pit
- Critical. Vacuum breaker mising at hose bibb. Faucet under three compartment sink
- Critical. Observed live flies in kitchen.
- Lights missing the proper shield, sleeve coatings or covers. Light above oven
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Stairway
- Critical. Food Service Manager not certified after 30 days of employment. Jason Conner
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8/27/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 2/18/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/16/2009 | Routine - Food | Warning Issued |
| No report available. | 10/3/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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