- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( pie cooler)
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.( chlorine ppm at 150)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food manager certification expired. **Warning**
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1/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. All coolers **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front coolers **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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11/5/2013 | Routine - Food | Warning Issued |
- Basic - Clean equipment stored on floor. Plastic containers
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting board
- Basic - Clean knives/utensils stored in crevices between equipment. Knives **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Bags of bagels by front counter
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Cooked potatoes
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Brisket at 124 f
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw steak over rte sausage
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. employee rinsed WC at hand sink.
- 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. Brisket, turkey gravy (made on Friday as per employee), cooked potatoes,cooked brisket prepared on Saturday as per employee
- Intermediate - Spray bottle containing toxic substance not labeled.bottle with bleach
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-09-1 Label on a food item packaged on-site lacking required information. bagels, muffins
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN SOUP , RAW NOODLE
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.at shelves
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.SHELVES AT WALK IN COOLER
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.spoons
- Critical - Violation: 28-14-1 Observed evidence of mop/cleaning waste water dumped onto ground.According to person in charge, mop water is disposed onto ground.
- Violation: 29-05-1 No mop/service sink installed/available at establishment.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. some areas of kitchen
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen area
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 40-04-1 Observed personal care item stored with food. BAG
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle.
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. CLASS K
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. WAREWASHING PROCEDURES, HANDWASHING PROCEDURES
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9/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. at walk in cooler
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. bowls
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler ambient temp 42 f, product temp from tukey at 43 f and cooked potatoes at 59f at walk in cooker
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. COOKED CABBAGE AT 45 F , MUSSAKA AT 45 F, COOKED POTATOES AT 56 F, COOKED CHICKEN AT 45 F
- Critical - Dirty apron used to cllean knife before cutting product.
- Critical - Handwash sink not accessible for employee use at all times. GARBAGE CONTAINER IN FRONT OF HANDSINK
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Label on a food item packaged on-site lacking required information. bagels, muffins
- No mop/service sink installed/available at establishment.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.at shelves
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SHELVES AT WALK IN COOLER
- Observed ceiling soiled with accumulated food debris.
- Observed clean equipment stored on floor.pots
- Observed cup dispensing equipment that allows contamination of the lip-contact surface. plastic cup inside sugar container
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.EMPLOYEE PREPARING RAW EGGS AND TOUCHING RTE ROAS BEEF AND CHEESE
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. WAREWASHING PROCEDURES, HANDWASHING PROCEDURES
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.According to person in charge, mop water is disposed onto ground.
- Critical - Observed food stored on floor. RAW CHICKEN INSIDE WALK IN COOLER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. COOKED POTATOES NEXT TO GROUND BEEF
- Observed open dumpster lid.
- Observed personal care item stored with food. BAG
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG SALAD AT 42F, COOLED HARD BOILED EGGS AT 47
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.spoons
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. some areas of kitchen
- Critical - Person in charge unable to answer basic Food Code questions.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. CLASS K
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED SAUSAGE AT 82 F, GRITS AT133 F AT STEAM TABLE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN SOUP , RAW NOODLE
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. CORNED BEEF AT 127 F
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.oil
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9/4/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GASKET MISSING. SERVICE CALLED Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS (PREP DOOR GASKET) ITEM MOVED TO ANOTHER PREP.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet mop not hung to dry.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACHIN COOLER ON COOKLINE
- Critical - No conspicuously located thermometer in holding unit. REACHIN COOLER ON COOKLINE
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed food debris accumulated on sm dry storage floor,waterheater area
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5/23/2011 | 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.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.soup reheated ree
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
- Critical. Observed soil residue in storage containers.dry storage shelf
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.timer
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler On Site.70 gallon gas waterheater in kitchen
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1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.knish
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.must label All food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.knives in cookline sink. Corrected On Site.
- Observed grease accumulated under cooking/cooling/shelving equipment.
- Observed dusty ceilings and attached equipment.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed unlabeled spray bottle.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. clean plates touched with dirty hands
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- No mop sink or curbed cleaning facility provided.
- Critical. Chlorine sanitizer not at proper minimum strength for cloth bucket
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. freezer
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink. employee kitchen
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. front cooler
- Critical. Observed toxic item stored by utensils.
- Critical. Observed unlabeled spray bottle.
- 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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1/19/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pulled eggs,cheese
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw eggs next to cheese
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.icescoop
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cooler gasket torn/in disrepair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
- Critical. Observed unlabeled spray bottle.
- No copy of latest inspection report.
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10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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