- Basic - Build-up of mold-like substance on nonfood-contact surface. On handsink across from walk in cooler
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of meatballs in walk in freezer, bin of bread in walk in cooler
- Basic - Clean cups/glasses not properly air dried - wet nesting. Drink area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots above three compartment sink
- Basic - Cloth used as a food-contact surface.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cove molding at floor/wall juncture broken/missing. Near three compartment sink
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Protein shake next to cheese in walk in cooler
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys, purse on shelf near walk in freezer
- Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers above dishmachine
- Basic - Food storage container/container lid cracked or broken. Near three compartment sink
- Basic - Food-contact surface not smooth and easily cleanable. Chipped plates near drive thru window
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler. Drink area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men restroom
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
- Basic - Reuse of single-use number 10 cans.
- Basic - Soiled reach-in cooler gaskets. Salad cooler
- Basic - Stored food not covered in walk-in cooler. Cut onions
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep able next to slicer
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.seasonings
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 61F, butter 70F, see stop sale
- High Priority - Container of medicine improperly stored. On food storage shelf near walk in cooler, vitamins
- High Priority - Displayed food not properly protected from contamination. Lemons in wait area
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic butter, seasoned butter
- Intermediate - Employee used handwash sink as a dump sink. Dumping ice, drink area
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10/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Reuse of single-service articles. **Warning**
- Basic - Soiled reach-in freezer gaskets. Drink area **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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10/15/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Salt bin **Warning**
- Basic - Ceiling tile in disrepair. Above ice machine **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler next to walk in cooler **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cheese, salad reach in cooler **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Reuse of single-service articles. **Warning**
- Basic - Soiled reach-in freezer gaskets. Drink area **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Small fridge at drive thru **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauce in walk in cooler **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. Cooked chicken in walk in cooler **Warning**
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08/12/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Reachin cooler, sugar, and spice containers
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rolling cart prep area
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Carbon dioxide/helium tanks not adequately secured. By the employee purse rack
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cove molding at floor/wall juncture broken/missing. Dishroom
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen near pizza oven
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Old labels stuck to food containers after cleaning.
- 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 - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Eggs and eggplant cooked
- High Priority - Live flies in kitchen. 2
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Dish room
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hole in wall. Tile missing on wall
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Dairy. Walkin cooler
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer
- Basic - Ceiling tile in disrepair. Near restrooms
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Memo in red on front door
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Reachin cooler
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed cloth used as a food-contact surface. Towel on pasta
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor. Walkin cooler and freezer
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Walkin freezer
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. milk
- Critical - Observed dented/rusted cans. tuna
- Critical - Observed food stored on floor. Corrected On Site.
- Observed nonfood-grade containers used for food storage. roll container
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed buildup of slime in the interior of ice machine. front one
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed soiled reach-in cooler gaskets salad table
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soil residue in storage containers.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Observed food stored on floor.
- Critical. Observed food stored on floor.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service articles improperly stored.
- Observed reuse of single-service articles.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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9/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (F) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- Critical. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. black olives, grape leaves
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dish room
- Equipment and utensils not properly air-dried.
- Observed reuse of single-service articles.
- Observed open dumpster lid.
- Garbage enclosure area in disrepair.
- Observed unnecessary items stored in garbage enclosure.
- Observed ceiling in disrepair.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical. Observed unlabeled spray bottle.
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1/8/2010 | 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.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on mixer head.
- Equipment and utensils not properly air-dried.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed open dumpster lid.
- Critical. Observed live flies in kitchen.
- Observed ceiling tile damage.
- Carbon dioxide/helium tanks not adequately secured.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Complaint Full | Inspection Completed - No Further Action |
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