- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw roast beef over RTE food **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs in steam table 65°F unit was not on. Meatballs in unit for approximately 2 hours. Meatballs in process of being reheated to 165°F corrective action taken.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in men's restroom.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Safe staff materials on site but not completed.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee with long, unrestrained hair in kitchen. **Corrected On-Site**
- 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 tomatoes with no glove. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed knife washed in soap, rinsed off and towel dried without sanitization.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed less than 100 ppm quaternary. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled.
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7/29/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Loose bracelet. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under counter on dirty cardboard box, used to wipe down slicer. **Corrected On-Site** **Warning**
- 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. Chopping chicken for cold chicken salad with barehands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pastrami at 54?F, chicken at 52?F both in one door cooler. Stop sale written. **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pastrami and chicken from one door cooler. **Warning**
- Intermediate - Cold holding equipment incapable of 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. One door cooler next to grill at 54?F ambient temperature. **Repeat Violation** **Warning**
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1/16/2013 | Routine - Food | Warning Issued |
- Critical - NO DOCUMENTATION OF EMPLOYEE FOOD SAFETY TRAINING. SAFE STAFF IS PROVIDER, CONTACTED BY STATE OF FL. CALL 1-866-372-7233 TO ORDER. MUST FAX COMPLETED SAFE STAFF CERTIFICATES TO INSPECTOR AT 239-344-4995 BY 1/7/2013
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning was issued at 11/5/12 inspection with callback date of 1/7/13 which is still in effect. Must have proof of food handler training by 1/7/13.
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11/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small one-door cooler at 49F ambient temperature. PHFs voluntarily discarded.
- Equipment or utensils not designed or constructed in a durable manner. Non-handled scoops in dry goods.
- 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. This violation must be corrected by : 1/7/13.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken and chicken salad above 48F in small one-door cooler since 9am. Corrected On Site. Voluntarily discarded.
- Critical - Observed soiled reach-in cooler shelves. Bottom section of display cooler. Foods removed. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Hanging on nails under counter, used on slicer. Repeat Violation. Corrected On Site.
- Plumbing system in disrepair. Back hws drain very slow, pipe leaking.
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11/5/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Observed employee wipe gloved hands on clothes/apron. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed open beverage containers on handwash sink. Corrected On Site. Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Hanging on nail wet, used on slicer repeatedly. Corrected On Site.
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on handwash sink. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before donning gloves. Corrected On Site.
- Critical - Observed food with mold-like growth. Dozen moldy peppers in a box in walkin. Corrected On Site. Voluntarily discarded.
- Critical - Observed handwash sink used for purposes other than handwashing. Mustard container in sink. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Forks and spoons handle-down, visible contamination. Corrected On Site. Voluntarily discarded and new utensils stored correctly.
- Observed soiled wet wiping cloth used on food-contact surface, slicer. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Cornmeal, sugar. Corrected On Site. Labeled.
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Containers holding condiments in hand sink by register.
- Lights missing the proper shield, sleeve coatings or covers. Light shield in front of walk in cooler.
- Observed leaking pipe at plumbing fixture. Condenser leaking in walk in cooler-buckets used to collect any excess moisture.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee eating and then handled food without removing gloves and washing hands.
- Critical - Observed unlabeled spray bottle. Hanging on rack next to 3 sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet wipecloth hung on hook. Corrected On Site. Sanitation bucket set up.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Handwash sink not accessible for employee use at all times. Container holding condiments stored in hand wash sink by register. Corrected On Site.
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7/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Tuna salad, cooked roast beef, and chicken salad in walk in cooler.
- Observed floor and wall junctures not coved. Stripping missing behind tall reach in cooler.
- Observed floor area(s) covered with standing water. Walk in cooler- condenser leaking.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked potatoes, tuna salad, and chicken salad in walk in cooler.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in 3 compartment sink at 100 ppm. Corrected On Site. Water was added.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef stored over a bag of onions in walk in cooler. Corrected On Site. Beef was moved to bottom of shelf away from onions.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee handled raw philly cheese steak and then handled bread without changing gloves and washing hands.
- Observed residue build-up around soda machine dispensers. Removable with alcohol swab.
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8/7/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/18/2008 | Routine - Food | Call Back - Complied |
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