- Basic - Outer openings not protected with self-closing doors. Rear door **Warning**
- Basic - Water leaking from faucet/faucet handle. Cook line handsink **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, on open side, also on faucet in triple sink **Repeat Violation** **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Karen **Repeat Violation** **Warning**
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08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Ice scoop stored on top of dirty ice machine between uses. Cook paced it on deli paper **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit by cook line **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line, gave a sign, **Corrected On-Site** **Warning**
- Basic - Outer openings not protected with self-closing doors. Rear door **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Sugar by handsink, cook line area, cook covered it **Corrected On-Site** **Warning**
- Basic - Water leaking from faucet/faucet handle. Cook line handsink **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, grits, employee wrote name **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, on open side, also on faucet in triple sink **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48-50° salmon mix, sausage patties, corn beef hash, 47° ham, sausage patties, prep unit, cook moved food to walk in cooler and some iced down, 47° tuna salad, cut tomatoes, cold cuts, all sitting on ice, in cooler not working, corrective action: added water, 45° cooked chicken, cold cuts, corrective action: iced down **Warning**
- 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. On cheese and eggs, cook line, corrective action: cook wrote it down **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 122° hamburgers, 130° Phili steak in warmer, water barely 138°, corrective action: reheated to 165° **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. In prep cooler at 47°, cook moved them to wic **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. 47° my probe is reading in prep unit, all tcs foods between 47-50°, also 45° walk on cooler **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At triple sink **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Karen **Repeat Violation** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line, cook turned it on **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Pancake mix in prep unit at 47°, corrective action: cook moved it to wic **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 22° **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating left overs **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance by triple sink, mgr put a label **Corrected On-Site** **Repeat Violation** **Warning**
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. To go containers by ice machine
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. By cook line
- Basic - Food stored on floor. Sugar bulk container
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage room
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep unit **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, breaded mix container, grits container, **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs then cheese and pita with same gloves **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, open side **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Breader mix, blue top container
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60° pancake mix, cheese by cook line, explained time as public health control, corrective action: wrote time
- 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. Eggs by cook line **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Two, discarded by mgr **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. By coffee creamer **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken, in prep unit **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Didn't remember minimum reheating temp for leftovs.
- Intermediate - Food manager certification expired. Karen 9-24-08
- Intermediate - Spray bottle containing toxic substance not labeled. Front counter **Corrected On-Site** **Repeat Violation**
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Coke refrigerator behind front counter ambient temperature of 45°. 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.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Cover has some dust build up on it **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle laying in product in bulk flour container **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In coke reach in cooler behind front counter **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting in make table cutting board **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Missing at hose end of splitter
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Roast beef 128° hamburgers 129° in hot holding unit. Corrective action-operator stirred product and turned temperature on unit up to make warmer
- High Priority - Presence of insects, rodents, or other pests. Ants on counter by soda machine at drive though window area. Establishment is not sure toy utilizing that machine ex pet for dispensing water.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Some eggs cracked in gray holders. Corrective action-operator voluntarily discarded **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzles on unit at front counter has some build up on them **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. Employee working behind counter has no proof of training-operators son. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. In basket behind front counter **Corrected On-Site**
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Flat of eggs near grill. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Single broken egg on flat next to grill. Discarded. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pan of cooked steak in walk in cooler.
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep surfaces throughout restaurant. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed employee food not properly separated from store food in reach in and walk in cooler. Corrected On Site. Manager moved food and designated shelf in walk in cooler for personal storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Container of chicken dated 10-2-12 temperature was 48 F. Also container of plant food dated 9-28-12 temperature was 47 F. Corrective Action, Voluntarily discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Container of chicken 48 F dated 10-2-12, and container of plant food 47 F dated 9-28-12.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, in prep unit reading 32 degrees F.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. No phf found at 41 degrees F. on prep unit.
- Critical - Manager lacking proof of Food Manager Certification. Unable to locate owners certification.
- No copy of latest inspection report.
- 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. 2 male employees working have no proof.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Drink on slicer.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Uses tablets, has chlorine test kit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, prep unit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, steak and hamburgers.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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2/6/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, Second prep cooler. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, second prep unit. No food found under 49 degrees F. All food moved to the other prep unit. see comments
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, secomd prep unit.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, gap under kitchen exit door. Repeat Violation.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on cloth, ice scoop. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, tightly wrapped pans from this morning. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, gap around kitchen exit door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, hambugers. Corrective action taken, placed in single layer.
- Critical - Working containers of food removed from original container not identified by correct common name- labeled bleach. Pancake mix.
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5/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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