- Intermediate - Employee used handwash sink as a dump sink. Residue of milk shake. Next to milk shake machine.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Right hand side soda dispenser in dining room. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jamie.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Wiping cloth sanitizing solution stored on the floor. Under triple sink. Moved. **Corrected On-Site**
- 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. Some certificates not available.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. Mop sink **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Broken handle for walk in cooler
- Basic - Water leaking from faucet/faucet handle. Prep sink
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To make a sandwich, explained to him **Corrected On-Site**
- High Priority - Employee washed hands with cold water. No hot water at hand sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50? cold cuts, corrective action: iced down, walk in cooler door was left open
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Forgot to time poppers and potato cake **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. On wrong side on mop sink, must be attached to green hose side **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By ovens
- Intermediate - Manager lacking proof of food manager certification. In another store, sent picture on phone **Corrected On-Site**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed unnecessary items on the premise. toaster
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 127F beef on slicer, placed back in warmer
- Critical - Vacuum breaker mising at hose bibb. mop sink splitter, where green hose is Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mop sink where green hose is attached
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In au jus container.
- Critical - Observed handwash sink used for purposes other than handwashing. Towel in sink near front counter. Corrected On Site.
- Critical - Observed small flying insects in shake machine area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken in hot holding drawer 132F. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for sanitizer buckets. Less than 200 ppm.
- Critical - Working containers of food removed from original container not identified by common name. Seasoning in shaker container and container with au jus seasoning.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. reach-in pooling water Repeat Violation.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. several on wall under prep table Repeat Violation.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. broken, walk-in freezer Repeat Violation.
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5/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers. broken, walk-in freezer Repeat Violation.
- 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.
- Observed build-up of grease on nonfood-contact surface. fry station shelf, hood filters Repeat Violation.
- Observed equipment in poor repair. reach-in pooling water Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping/rinsing milkshake
- Critical - Observed live flies in kitchen. several on wall under prep table Repeat Violation.
- Observed old food stuck to clean dishware/utensils. knife in knife slot
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3/9/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. bulk container
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. reach-in freezer
- Observed equipment in poor repair. reach-in cooler pooling water
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical. Observed live flies in kitchen. Repeat Violation.
- Observed grease accumulated on kitchen floor. under equipment
- Lights missing the proper shield, sleeve coatings or covers. walk-in freezer
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed hand wash sink used for purpose other than washing hands, NEAR OVEN.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee switch GLOVES TO GLOVES without washing hands.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Critical. Observed live flies in STORAGE ROOM.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION ILLNESS POLICIES .
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in reach-in Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. reach-in by front counter and upright freezer Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. drawer
- Drain cover(s) missing. mop sink Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed toxic item improperly stored. under table by plastic wrap Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. new sanitizer containers
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
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7/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/23/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/3/2008 | Routine - Food | Warning Issued |
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