- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Clean cups/glasses not properly air dried - wet nesting. Dish area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Lexan bucket **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink
- Basic - No handwashing sign provided at a hand sink used by food employees. Front line
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front line
- Basic - Single-service articles improperly stored. Single service spoons on top shelf
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Three compartment and dish machine
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot at bar
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans 100°F, reheated 168°F, **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 10 dry dropping on top of dish machine operator cleaned at time of inspection **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rags, ash trays, at bar
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid at bar
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08/08/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Stored food not covered in reach-in cooler. Multiple items.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Small flying insects in bar area.
- Intermediate - Required employee training expired for some employees. 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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6/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple reach-in coolers.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soil residue build-up on nonfood-contact surface. Fryers, grill, surface beneath grill.
- Basic - Stored food not covered in reach-in cooler. Multiple items.
- Basic - Wiping cloth sanitizing solution stored on the floor. Multiple locations.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 8 on cook line by reach-in coolers and under window, 22 in dry storage shed. Old, dry.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sani cloths in sink by dish machine.
- Intermediate - Required employee training expired for some employees. 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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6/11/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Grease and food accumulated under and on cooking equipment.
- Basic - Hole in ceiling. Multiple throughout.
- Basic - Hole in wall. Multiple throughout.
- Basic - Reach-in cooler gasket torn/in disrepair. All on cook line.
- Basic - Stored food not covered in reach-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front cutting board.
- High Priority - Live flies in kitchen.
- 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.
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5/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple throughout.
- Basic - Grease and food accumulated under and on cooking equipment.
- Basic - Hole in ceiling. Multiple throughout.
- Basic - Hole in wall. Multiple throughout.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop.
- Basic - Reach-in cooler gasket torn/in disrepair. All on cook line.
- Basic - Soda gun holster with accumulated slime/debris. All at bar area.
- Basic - Stored food not covered in reach-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles, cook line.
- High Priority - Displayed food not properly protected from contamination. Bacon on cook line.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 20 hard droppings observed at front cook line on far end.
- 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.
- Intermediate - Employee used handwash sink as a dump sink. Front sink.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
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5/6/2014 | Routine - Food | Warning Issued |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Dishmachine area
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Food stored in holding unit not covered. Various food in reach in coolers, cookline
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler
- Basic - Wiping cloth sanitizing solution stored on the floor. Cookline
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork 126F, steam table **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and rice in walk in cooler
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelving.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of tomatoes.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Observed dripping ceiling in bar area from roof.
- 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. Observed open drink in walk in cooler on shelf With food in walk in cooler
- Basic - Employee eating in a food preparation or other restricted area. Observed employee eating cake in food prep area
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks on cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and pans in dish wash area.
- Basic - Old food stuck to clean dishware/utensils. Glassware and knives.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 employee cutting an orange with bare hands.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Air freshener stored with food. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. On cookline.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area.
- Intermediate - No soap provided at handwash sink. In prep area **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Flour containers and syrup containers.
- Observed frayed/spliced electrical wires. For reporting purposes only. Heating unit for dessert toppings.
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5/2/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women''s bathroom.(large ladies restroom)
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Working containers of food removed from original container not identified by common name.(bulk bins and condiment bottles on cooks line)
- High Priority - Vacuum breaker missing at hose (at hose between restrooms)
- High Priority - Vacuum breaker missing at mop sink faucet.(broken on mop sink)
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/8/2013 | Complaint Full | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.(large ladies restroom)
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair.(chest freezer in storage)
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.(spoons on top of ice cream toppings)
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.(in cooler under expo area) **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.(bar area)
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.(on cutting board in kitchen)
- Basic - Working containers of food removed from original container not identified by common name.(bulk bins and condiment bottles on cooks line)
- High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation.(cutting oranges) **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.(milk and canned whipped cream in cooler below ice cream machine at 49?f, moved to working cooler)
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Vacuum breaker missing at hose (at hose between restrooms)
- High Priority - Vacuum breaker missing at mop sink faucet.(broken on mop sink)
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. (Chest freezer on cooks line)
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. (Cooler below ce cream machine)
- Portable fire extinguisher is inaccessible. For reporting purposes only.(blocked by "working cow" ice cream sign)
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2/7/2013 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ice cream cooler
- Critical - Hand wash sink lacking proper hand drying provisions. bar sink
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. portion cup inside containers. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler in ice cream area.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. throughout kitchen
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. storage of cleaning brushes.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. racks in dish room
- Observed single-service articles stored without protection from contamination. throughout kitchen
- Critical - Observed soil residue in storage containers. for plastic single use utensils.
- Observed soiled dry wiping cloth in use.
- Critical - Raw animal food not properly separated from ready-to-eat food. hamburger Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. salad prep cooler
- Observed ice scoop with handle in contact with ice. next to ice cream
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. across from fryers
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in reach in cooler
- Observed single-service articles improperly stored. clear plastic to go cartons not inverted, next to microwave
- Critical - Observed small flying insects in bar area.
- Critical - Observed soiled reach-in cooler gaskets. salad prep cooler
- Critical - Observed torn packages/bags of food exposing the contents to contamination. sugar
- Unwrapped single-service utensils not presented so that only the handles are touched. plastic forks, under cash register
- Wet mop not hung to dry. next to walk in cooler
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Walls, ceilings, and attached equipment, constructed, clean
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9/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Clean clothes, hair restraints
- Critical - Food management certification valid
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Wholesome, sound condition
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7/5/2011 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar area
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen
- Critical - Observed buildup of debris on condiment dispensing nozzles. cook line
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hours
- Observed food debris accumulated on kitchen floor. behind chest freezer containing tubs of ice cream
- Critical - Observed hand wash sink used for purpose other than washing hands. utensils in handsink cook line
- Critical - Observed interior of microwave soiled.
- Observed worn tin foil used as shelf cover.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical. Observed torn packages/bags of food exposing the contents to contamination. sugar
- Critical. Observed uncovered food in holding unit/dry storage area. flour
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Equipment and utensils not properly air-dried. cups
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Wet mop not hung to dry.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed corner of chest freezer in poor repair--opposite fryers.
- Critical. Observed soiled reach-in cooler door gaskets...opposite flattop grill.
- Critical. Observed interior of microwave soiled...at main cook's line.
- Observed build-up of food debris--under toaster/microwave.
- Observed build-up of food debris---inner section of dishmachine doors.
- Observed clean utensils/equipment stored in dirty white buckets---lids/bottles.
- Critical. Handsink at bar lacking paper towels. Corrected On Site.
- Observed food debris accumulated on kitchen floor...under sandwich cooler by front window.
- Observed black substance accumulated on kitchen floor...under dishmachine.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting boards grooved/pitted and no longer cleanable.---main cook's line.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair---chest freezer at front cook's line--left top corner section broken
- Violation: 36-13-1 Observed grease accumulated under fryers.
- Violation: 36-22-1 Observed floor area(s) covered with standing water....front cook's line by left fryer---add cement to lower area to make smooth with surrounding floor--Floor is dry at callback time
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10/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name...squirt bottles at cook's line.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...dairy product temperature at 50 F Corrected On Site...moved to working cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....reachin cooler by rice cooker temperature at 50 F
- Observed cutting boards grooved/pitted and no longer cleanable.---main cook's line.
- Observed nonfood-contact equipment in poor repair---chest freezer at front cook's line--left top corner section broken
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site...separate sanitizer bucket setup by cook.
- Critical. Observed soil residue in storage containers....fudge stored in can on shelf by dipperwell [outside of can is rusted] Corrected On Site...transferred to plastic container
- Critical. Observed interior of microwave soiled....front cook's line
- Critical. No handwashing sign provided at a handsink used by food employees...cook's line Corrected On Site.
- Observed grease accumulated under fryers.
- Observed floor area(s) covered with standing water....front cook's line by left fryer---add cement to lower area to make smooth with surrounding floor
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only....salamandar suppression nozzle not pointing towards flame area--pointed outward
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10/20/2009 | Routine - Food | Warning Issued |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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