- No Violations Were Observed
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10/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Inside shed in back
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Food preparation not observed
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Precooked ribs 54 F, chicken 50 F, lettuce 52 F, cheese 56 F in reach in cooler Operator moved foods to other reach in cooler At callback these temperatures were recorded in reach in cooler. Foods have been inside this cooler more than 6 hrs Rack of precooked ribs 45 F 21 Hotdogs 50 F 21 Mahi Mahi 51 F 6 Steaks 52 F 5 lbs raw chicken breast 52 F 3 beef 56 F 2 lb chicken wings 50 F 4lbs pork 52 F 3 Packs 5 raw burgers 1 lb cut cabbage 53 F 2 lbs cheddar cheese
- High Priority - Raw animal food stored in same container as ready-to-eat food. Open bag of pre cooked ribs on top of bag of raw fish Ribs must be cooked to 145 F At callback: Closed packs of raw ground beef with precooked chicken wings and precooked ribs
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - 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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08/19/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Inside shed in back
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Precooked ribs 54 F, chicken 50 F, lettuce 52 F, cheese 56 F in reach in cooler Operator moved foods to other reach in cooler
- High Priority - Raw animal food stored in same container as ready-to-eat food. Open bag of pre cooked ribs on top of bag of raw fish Ribs must be cooked to 145 F
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Establishment uses quaternary tablets and has chlorine test strips
- 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 - 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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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- 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 - Toxic substance/chemical improperly stored.
- Intermediate - Handwash sink used for purposes other than handwashing.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in an improper manner.GROUND BEEF
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated grease.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.COOK
- Observed cutting board grooved/pitted and no longer cleanable.KITCHEN
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over cooked food. raw fish stored over cooked meat
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No Certified Food Manager for establishment.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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9/15/2010 | Routine - Food | Warning Issued |
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