- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of cups , back storage area **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Box of cones , back kitchen **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Sticky floors , storage/dishwashing area and soiled floors between reach in freezer and trashcan, front counter
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sprinkles near front counter handsink **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Front counter
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth material lid for sprinkles, next front counter handsink **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Scoop dipper well **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Near back exit **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Behind dishwashing area handsink
- 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 -Repeat **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 85° Restroom
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front counter
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing and front counter areas **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Inside cabinet , front counter area **Corrected On-Site**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean.toilet
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoops
- Basic - Soiled reach-in cooler gaskets.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.old wood from establishment next door stored in back room with freezer
- Basic - Water leaking from faucet/faucet handle. Missing faucet
- High Priority - Live, small flying insects in food storage area.
- 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 and whipped cream
- Intermediate - Handwash sink not accessible for employee use at all times.due to missing faucet out in front service area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.in back room **Corrected On-Site**
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.no water running **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/11/2013 | Food-Licensing Inspection | Call Back - Complied |
- 02C-03-4 Observed: 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 and whipped cream Priority: Intermediate
- 08B-49-4 Observed: Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler Priority: Basic
- 09-01-4 Observed: 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.touching ice cream cone **Corrected On-Site** Priority: High Priority
- 11-07-4 Observed: 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. Priority: Intermediate
- 14-09-4 Observed: Cutting board has cut marks and is no longer cleanable. Priority: Basic
- 16-35-4 Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Priority: Intermediate
- 22-27-4 Observed: Food-contact surfaces encrusted with grease and/or soil deposits.gaskets Priority: Intermediate
- 22-45-4 Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** Priority: High Priority
- 27-16-4 Observed: Hot water not provided/shut off at employee handwash sink.in rest room 70? Priority: Intermediate
- 31A-11-4 Observed: Handwash sink used for purposes other than handwashing.rinsing out dishes Priority: Intermediate
- 31B-02-4 Observed: No paper towels or mechanical hand drying device provided at handwash sink.at restroom, at counter Priority: Intermediate
- 35A-09-4 Observed: Presence of insects, rodents, or other pests.machine on counter soiled and infested with ants taken outside and cleaned **Corrected On-Site** Priority: High Priority
- 41-18-4 Observed: Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site** Priority: High Priority
- 42-01-4 Observed: Wet mop not stored in a manner to allow the mop to dry. Priority: Basic
- 50-08-4 Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- 51-16-4 Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Priority: Intermediate
- 53B-10-4 Observed: Records/documents for required employee training do not contain all of the required information.PIC no training certificate available Priority: Intermediate
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2/8/2013 | Food-Licensing Inspection | Warning Issued |
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