- Basic - Coffee filters not stored in a protected manner to prevent contamination. FRONT LINE.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. CUP DISPENSER MISSING LID. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. CAN OF JALAPE'OS. SEGREGATED, HELD FOR CREDIT.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. AT 67° **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. SHELL EGGS @ 67°. **Admin Complaint** **Repeat Violation**
- 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. **Admin Complaint** **Repeat Violation**
- 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. PIC HAS NO IDEA WHEN IT WAS OPENED.
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08/26/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Single-service articles not stored inverted or protected from contamination. CUPS. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 64. STOP SALE ISSUED. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. SHELL EGGS. **Warning**
- 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. **Warning**
- 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. **Warning**
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2/6/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. CUPS. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 64°. STOP SALE ISSUED. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. SHELL EGGS. **Warning**
- 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. **Warning**
- 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. **Warning**
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11/21/2013 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Eggs.
- Basic - Equipment in poor repair. Sandwich station cooler front line unable to maintain TCS foods at 41° or below; do not use this unit to store TCS foods TIL it can maintain TCS foods at 41° or below.
- Basic - In-use ice scoop stored on soiled surface between uses. SIDE OF ICE MACHINE.
- Basic - Single-service articles not stored inverted or protected from contamination. Cups front line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham at sandwich station, no preparation performed on food held @ 48°. Corrective actions taken.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Pork chops stored next to and in contact with RTE ham.
- High Priority - Raw animal food stored over ready-to-eat food. Pork chops above biscuits in walk in cooler. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- 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 - 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 opener 9/25/13 per PIC.
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- 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 - Raw animal food stored over ready-to-eat food. Chicken in walk in cooler. **Corrected On-Site**
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. at ice machine
- Critical - No handwashing sign provided at a handsink used by food employees. on front line
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork 45 degrees F in reach in cooler
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. less than 50 ppm
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.---in coffee cabinet.
- Critical - Observed dead roaches on premises.---1 large dead adult under reach in cooler, 1 juvenile under sink. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Observed wall soiled with accumulated grease.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop in plantfoods on cookline
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. storing sanitize bottle Corrected On Site.
- Critical - Observed live flies in kitchen.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20A-10-1 Dishmachiner, thermotape did not change color in dishmachine. Repeat Violation. Informed operater dishmachine can not be used until temperature reaches a minimum of 180 degrees. Maintinance on premises at time of inspection. 3 compartment sink set up.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers, pie case. Management removed light until he can get the proper shield.
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12/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler, cookline, two door, two drawer. This violation must be corrected by : 12/26/11.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, waitstation.
- Critical - Dishmachiner, thermotape did not change color in dishmachine. Repeat Violation. Informed operater dishmachine can not be used until temperature reaches a minimum of 180 degrees.
- Lights missing the proper shield, sleeve coatings or covers, pie case.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, buttering toast on cookline. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, eggs.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham 50 degrees and cheese 59 degrees , reach in cooler on cookline.
- Critical - Observed soil buildup inside ice bin, waitstation.
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10/26/2011 | Routine - Food | Warning Issued |
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. 3 door reachin
- Violation: 36-11-1 Floors not maintained smooth and durable. broken tiles cookline area
- Critical. Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. ABC
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11/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.0ppm Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of dessert coolerbdoors
- Observed gaskets with slimy/mold-like build-up. 3 door reachin
- Clea, utensilsnot stored inverted or in a protected manner waitstation .
- Observed clean utensils stored in dirty container waitstation
- Critical. Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Critical. Observed roach activity as evidenced by appoximately 15 dead roaches in light lenses rear kitchen
- Critical. Observed roach activity as evidenced by approximately 15dead roaches found in light lenses dining room
- Floors not maintained smooth and durable. broken tiles cookline area
- Observed grease/debris accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor inder shelving.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. ABC
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11/18/2010 | Routine - Food | Warning Issued |
- Violation: 29-03-1 Observed water draining onto floor surface leak in cooper plumbing to coofee machine water for machine temporarily turned off.
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8/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. 2 pieces of apple pie
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 5 coolers not holding temperature range from 50-60 degrees F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures cooler 1 51 degrees pie, cooler 2 poultry 51 degrees cooler 3 eggs 60 degrees, cooler 4 beef 51 degrees, cooler 5 dairy/eggs 54 degrees.
- Critical. Observed food stored on floor. onions store room
- Critical. Observed interior of microwave soiled.top white piece and side area around
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Several pieces of equipment and utensils on back shelving
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.cookline all equipment
- Observed water draining onto floor surface leak in cooper plumbing to coofee machine water for machine temporarily turned off.
- Critical. Hand wash sink lacking proper hand drying provisions.front sink
- Critical. Observed roach activity as evidenced by 2 live roaches found in dry cabinet on the cookline
- Critical. Observed roach activity as evidenced by 1 dead roach found in reachin cooler.
- Critical. Observed roach activity as evidenced by 1 live roaches found under desk
- Critical. Observed roach activity as evidenced by 2 live roaches found under 3 comp sink
- Critical. Observed roach activity as evidenced by 2 dead on floor under reachin coolerl.
- Critical. Observed roach activity as evidenced by 1 live roach found in office dropped from ceiling as I was imputting data into PDA.
- Critical. Observed roach activity as evidenced by 3 live roaches found under dishmachine.
- Critical. Observed roach activity as evidenced by several dead palmetto looking roaches found in several of the light lenses
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. Repeat Violation.
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8/19/2010 | Complaint Full | Emergency order recommended |
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found-7 dead roaches on dry strorage floor -2 live roaches on d y storage floor. 2 live and 4 dead roaches in light shield in dry storage room. 2 dead reaches by three compartment sink. One dead german roach in reach in cooler by cook line. Two live german roaches by cooke line/guest table- One dead roach on utensils table by cook line--One live on floor by cook line-Three live roaches and four dead in light shield above reach in cooler in back kitchen-
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1/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ready to eat in reach in cooler by cook line
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Sugar
- Critical. Observed raw animal foods not properly separated from each other in holding unit. Chicken over ground beef in reach in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat in reach in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. In reach in cooler food not protected by cook line
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair. Reach in cooler drawer by cook line
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed warewashing machine lid in disrepair .
- Critical. Observed accumulation of debris on drainboards or equivalent.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.Sides of cooking equipments
- Observed residue build-up on nonfood-contact surface.Dish racks
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Plumbing system in disrepair. Mop sink drain
- Drain cover(s) missing. By cook line and dry storage
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Observed roach activity as evidenced by live roaches found-7 dead roaches on dry strorage floor -2 live roaches on d y storage floor. 2 live and 4 dead roaches in light shield in dry storage room. 2 dead reaches by three compartment sink. One dead german roach in reach in cooler by cook line. Two live german roaches by cooke line/guest table- One dead roach on utensils table by cook line--One live on floor by cook line-Three live roaches and four dead in light shield above reach in cooler in back kitchen-
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed grease accumulated under cooking equipment. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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1/28/2010 | Routine - Food | Emergency order recommended |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils near dishmachine area. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- 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 in the interior of ice machine.
- Critical. Observed interior of reach-in cooler /gaskets drawers soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface hws dishroom.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface freezer.
- Critical. Condensation or other drainage not disposed of according to law reachin cooler.
- Critical. Hand wash sink lacking proper hand drying provisions main kitchen. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only observed hasp on outside of door.
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only dry storeroom and office hasps and padlock.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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