- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Observed chicken in box stored on floor in WIC. **Corrected On-Site**
- Basic - Unnecessary items stored in garbage enclosure.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef next to pineapples in WIC **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a dirty utensil in HWS. **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.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In corn meal
- Basic - Case/container/bag of food stored on floor in walk-in freezer (bacon). **Corrected On-Site**
- 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.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans
- Basic - No handwashing sign provided at a hand sink used by food employees. Several handwash sinks
- Basic - Reach-in cooler gasket torn/in disrepair. Several
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Several on cookline
- Basic - Stored food (turkey) not covered in walk-in freezer. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
- High Priority - Displayed food not properly protected from contamination. Bread on buffet
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef 120 °F, operator moved spit up to next level
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over pineapple. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Fly trap in bar handwash sink
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board at cookline cooler has cut marks and is no longer cleanable.
- Basic - In-use utensils at cookline stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Plumbing system in disrepair at hand sink.
- Basic - Stored food (carrots) not covered in walk-in freezer.
- Intermediate - Cold water not provided/shut off at employee handwash sink at frontline.
- Intermediate - Hot water not provided/shut off at employee handwash sink (frontline, bar).
- Intermediate - No soap provided at handwash sink at bar.
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Observed accumulated dust on ceiling tiles in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food (beef - 47f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at hand sink at cookline.
- Basic - Stored food (lobster) not covered in walk-in cooler.
- High Priority - Raw animal food (sausage) stored over ready-to-eat food (asparagus) in walk in cooler.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sinks (dish station, cookline) lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing sink at cookline.
- Critical - No handwashing sign provided at a handsink in rear of kitchen.
- Critical - Observed food (pineapple) stored on floor in rear of kitchen.
- Critical - Portable fire extinguisher at rear of kitchen not fully charged. For reporting purposes only.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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2/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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