- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Make table/reach in cooler In front register area.
- Basic - Gaskets with slimy/mold-like build-up. Multiple gaskets throughout.
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves in front and rear. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. In kitchen/prep area.
- 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 and the time removed from temperature control cannot be determined. Cut tomatoes 48°, cut lettuce 50°, sausage 48°, ham 48°, eggs at room temperature, front make table. Items were put out of 8:00 am. Time as public health control(TAPHC) form was not updated and only listed eggs and milk on form. Corrective action went over and filled out TAPHC form and procedures with manager. **Repeat Violation**
- 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. Nacho cheese, upright two door reach in cooler in rear. Manager states cheese was opened last Thursday. Hot dogs and milk in upright one door reach in cooler in front register area, manager stated items were opened last week.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom of upright, one door reach in cooler in front register area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cut tomatoes 48°, cut lettuce 50°, sausage 48°, ham 48°, eggs at room temperature, front make table. Items were put out of 8:00 am. Time as public health control(TAPHC) form was not updated and only listed eggs and milk on form. Corrective action went over and filled out TAPHC form with manager.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Grits(84°) in upright two door reach in cooler, in rear.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach in kitchen/prep area.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- 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. Employee making a bacon and eggs sandwich without gloves. Food was discarded and he washed his hand and put on gloves. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Employee only got his hands wet and attempted to put on gloves to finish sandwich. Explained hand washing procedure. He then washed his hands properly. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cold cuts and hamburgers and sausage patties in front reach in cooler found at 45-46°F. Corrective action taken, table was closed. Ambient temperature is 40°F. Also cut melon, left on front counter at 55°F, less than 2 hours. Moved to cooler for rapid cooling. **Repeat Violation**
- 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. Milk for eggs. Set on table at 7:30 am. Corrected on site, wrote time on cup.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee, who is in charge at time of inspection,was not wearing gloves to handle ready to eat food. He stated the manager told him he didn't have to ware gloves if he washes his hands. He also doesn't know what a probe thermometer is or how to calibrate it.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee smoking in a food preparation, storage or warewashing area. Found cigarettes ashes and cigarettes butts in kitchen, on prep table.
- Basic - Interior of microwave soiled with encrusted food debris. Two in cook line.
- Basic - Wet mop not stored in a manner to allow the mop to dry and mop water in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cup of milk used with scramble eggs at 50?F. Corrective action taken, moved to reach in cooler to rapid cool it and added to the Time as Public Health Control, as a new procedure.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut lettuce and pickle jars, reach in cooler by cook line. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground beef cooked Thursday. Reach in cooler in cook line. **Repeat Violation**
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Paper towel used under clean utensils. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Front and back reach in coolers
- Critical - No handwashing sign provided at a handsink used by food employees. Front. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Back.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Nkives and utensils stored in cup, front counter.
- Critical - Observed handwash sink used for purposes other than handwashing. Dump sink, food residues, egg shells. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk opened 2 days ago, and cheese opened last Friday. Reach in cooler
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9/20/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine, PLASTIC PANEL
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation.
- Critical - Observed interior of microwave soiled, FRONT LINE Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area, BAG OF SUGAR: STORAGE ROOM :
- Observed wall soiled with accumulated food debris, PREP ROOM: Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses, PREP SURFACE :
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed interior of microwave soiled. FRONT COUNTER :
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, TEMPERATURE 50-56 F :REACHIN COOLER SALAD :
- Observed wall soiled with accumulated food debris.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit, NEAR SALAD REACHIN COOLER :
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees./ front.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ ready to eat food nacho cheese in the open can.
- Critical - Working containers of food removed from original container not identified by common name./ food in plastic container of bubble gum.
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6/20/2011 | 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, HAM.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF THE BIG 5.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. turkey after opening ;reach-in
- Critical. Fruits/vegetables not washed prior to preparation. Fruits with lables on the bar
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. under front counter;
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives in a food soiled compartment -preperation table; and in soiled cups by sink
- Observed food debris accumulated on kitchen floor. under the counter top
- Wet mop not hung to dry. 2 in dry mop bucket;
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). ham and slaw Corrected On Site. management choose to discard items
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. ie, chili and steaks meat
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. slaw, and ham Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. at 3 compartment sink
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. cutting board
- Wet mop not hung to dry.
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10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/26/2009 | Routine - Food | Warning Issued |
| No report available. | 10/9/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/8/2008 | Routine - Food | Warning Issued |
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