- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 49 f product discarded. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 51 f, RIC, cooks line, product discarded.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Pump not working, must be set up manually. Corrected on site. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can, front line, corrected on site.
- Intermediate - Handwash sink used for purposes other than handwashing, front line, food trays next to it, corrected on site.
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean, toilet, HWS.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination, Windex next to HWS, front line."corrected on site."
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by garbage can, **Corrected On-Site**
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of mildew on drainboards or equivalent, 3 compartment sink.
- Basic - Bathroom facility not clean, toilet.
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps, equipment not sanitized, pump in disrepair, instructed operator to set up sanitizer manually until the pump is fixed, COS.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor, WIC, tuna, **Corrected On-Site**
- Basic - RIC gaskets soiled with slimy/mold-like build-up, front line.
- High Priority - Medicine stored in Wi cooler with food, joint juice, glucosamine-chondroitin, juice, corrected on site.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, turkey breast, ham. Product over stocked, Corrected on site,
- Intermediate - No soap provided at handwash sink, restroom.
- Portable fire extinguisher gauge in red zone. Back door area.For reporting purposes only.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/1/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Required employee training expired 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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10/1/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bottom part of toilet unclean.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, beef 44 f, turkey breast 45 f, roast beef 45 f, RIC, front line, operator adjusted the thermostat, **Corrected On-Site** **Repeat Violation**
- Intermediate - Required employee training expired 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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8/2/2013 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meats in cardboard boxes and wrapped in paper @ temperatures from 50-56° in front counter. Cooler is turned off at night and cooler not maintaining 41° prior to placing food in it in he morning. Recommend metal pans, or don't stack high,or cover or turn on equipment earlier prior to placing food in it. Also, Recommend time in leu of temperature for the first 4 hours if process does not change. Place a label with 4 hour time frame for such foods mentioned. Discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Reheated, **Corrected On-Site**
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/31/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No conspicuously located thermometer in holding unit, small cooler on table with apples, milk, yogurt is stored. **Repeat Violation**
- Observed buildup of slime on soda dispensing nozzles. **Repeat Violation**
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2/25/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - License expired within 30 days after expiration date.
- Critical - No conspicuously located thermometer in holding unit, small cooler on table with apples, milk, yogurt is stored. **Repeat Violation**
- Critical - Observed buildup of slime on soda dispensing nozzles. **Repeat Violation**
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12/19/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit-small cooler where apples-milk stored, front counter.
- Critical - Observed buildup of slime on soda dispensing nozzles-up inside nozzle.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. front counter. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, pepperoni, salami in the sandwich station reach in cooler in overloaded containers. Corrected On Site. excess product moved inside the walk in cooler.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich station reach in cooler.
- Critical - Handwash sink not accessible for employee use at all times. electronic devices inside the warewashing area handsink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. restroom. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. walk in freezer, walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, ham, cheese, tuna salad on the sandwich station reach in cooler. (overloaded and uncovered containers) operator covered the products with individual lids. Repeat Violation.
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5/11/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at the front counter reach-in cooler (overloaded container). Corrected On Site.
- Plumbing system in disrepair. toilet.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touching apron then handling food without washing hands. Corrected On Site.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. water heater shelf.
- Critical. Observed buildup of slime on soda dispensing nozzles.
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden platform for the water heater.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. throughout the premises
- Critical. Hand wash sink lacking proper hand drying provisions. throughout the premises
- Critical. Handwashing cleanser lacking at handwashing lavatory. throughout the premises
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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4/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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