- Basic - Clean utensils or equipment stored in dirty drawer or rack. On cookline under grill.
- Basic - Employee beverage container stored near customer food items in back of kitchen. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Lights above center of cookline were soiled.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above center of cookline.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Unit close to dishmachine.
- Basic - Wall soiled above three comp. sink.
- Flammables stored near a source of ignition. For reporting purposes only. Paint and cardboard box stored in hot water heater room next to hot water heater.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Thermotape did not turn black.
- High Priority - Raw shell eggs stored over raw beef patties in back reach in cooler.
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Container of waffle cleaner stored above clean utensils in back of kitchen. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Handsink with hose Bibb in back of kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee handling the washing areas. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Single-service articles not stored inverted or protected from contamination. Drinking cups **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of the ice machine.
- Intermediate - Interior of reach-in cooler / reach freezer in the rear soiled with accumulation of food residue.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/24/2013 | Routine - Food | Call Back - Complied |
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Limon drink in the reach in cooler at the rear **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. All wrist bands at the cookline / prep line
- Basic - Equipment in poor repair. Sandwich cooler / rear storage cooler.
- Basic - Soil residue build-up on nonfood-contact surface. Push cart. Trash cans
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind the dish machine
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Seasoning. **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. Cook at the line **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at the cookline.
- High Priority - Medicine stored in refrigerator/cooler with food. Calcium pills in the storage cooler in the reach. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half and half 48°. Iced Batter 48°/raw chicken 48°
- 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 and the time removed from temperature control cannot be determined. See stop sale. Lettuce 64°/mushrooms 68°/cut tomatoes 66°. Products were placed in the unit per the cook at 8:00am, and place on time. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Hash brown prepped 10/22 was 53°
- Intermediate - Accumulation of food debris/grease on food-contact surface. Under the coffee filter holder.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Storage coolers
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at 3-sink **Corrected On-Site**
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10/23/2013 | Routine - Food | Warning Issued |
- Basic - Light shield damaged/in disrepair. Light shield before the 3-compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. Cook at the line cracked the raw eggs/ picked up the raw sausages let working without going to the hand sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mushrooms 56?/butter spread 66?/ waffle batter 56? on ice at the cook line. Ice melted. Batter 36?/mushrooms 40? **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. She'll eggs over the steak in the storage cooler in the rear. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line area/storage coolers.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Serving plates. **Repeat Violation**
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bucket chlorine sanitizer not at proper minimum strength. 0ppm waite area. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Establishment out of hand towels, using toilet paper as subsitute. Manager placed call to distributor.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Dishwashing machine ran five times, was unable to obtain 160 degrees. DO NOT USE THE DISHWASHING MACHINE UNTIL IT IS REPAIRED. UTILIZE THE 3-COMPARTMENT SINK.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Pull all cracked /chipped /coffee cups, breakfast plates.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee without at food handler card [Ann] must be trained within 60 days.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink the the reach in cooler with above the hashbrowns . Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the utensils storage areas below the cooking area.
- Observed build-up of light grease on nonfood-contact surface. Hood filters.
- Critical - Observed encrusted, soiled material under the coffee filter holder next to the dessert cooler.
- Critical - Observed food stored on floor. [Onions in the dry storage].
- Observed grease accumulated under cooking equipment. [Under the dishwashing machine ].
- Critical - Observed inaccurate/damaged gauge on dishmachine. [Gauge reading 186 while test strip not temping 160 degrees ]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside the meat reach in cooler.
- Critical - Observed toxic item stored by food. Baby oil under the syrups at the waite area. Cleaning solution under the crackers/sugar packages at the waite area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. [Raw shell eggs at the cooking area without time control. Procedure in place]. Corrected On Site.
- Critical - Prep surface not sanitized after contamination and prior to use. Dishwashing not reaching temperature .
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bucket chlorine sanitizer not at proper minimum strength. Bucket 0ppm. Corrected On Site. Repeat Violation.
- Critical - Observed soiled buildup under the coffee filter holder.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Detail cleaning inside all the cabinets under the cooking area.
- Critical - Observed objectionable odor in bathroom. Men's restroom. Corrected On Site.
- Critical - Observed open box unwashed fruits/vegetables [lettuce] stored over the hashbrowns in the reach in cooler in the rear kitchen. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hashbrown 47 degrees at the cookline. (Time control was implemented by charting). Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steak 44 degrees, reach in cooler, cookline . Pulled at 8am. Iced.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Raw shell eggs at the cookline. Corrected On Site. [Written procedure missing ]. Repeat Violation.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at the cooking area next to waffle machines not maintaining proper temperatures. This violation must be corrected by : 8/3/11. Parts ordered and products iced. Observed temperature at 40 degrees.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Reach in cooler with half/half next to the waffle area.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
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8/5/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bucket chlorine sanitizer not at proper minimum strength. Bucket at the cooking area 25ppm. Corrected On Site.
- Critical - Bucket chlorine sanitizer not at proper minimum strength. Bucket at the coffee area 0ppm. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at the cooking area next to waffle machines not maintaining proper temperatures. This violation must be corrected by : 8/3/11.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink at the warewashing sink in the rear kitchen .
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bowl for grits on the shelf above the cooking area. Corrected On Site.
- Critical - Observed buildup of soiled material under the coffee machine filter area.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler with half/half next to the waffle area.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline reach in cooler next to the waffle machines.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 50 degrees, reach in cooler at the cookline. Ham prepped per manager at 7am. Iced. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms 48 degrees, raw chicken 47 degrees, waffle batter 47 degrees, reach in cooler at the waffle area.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters left unprotected on the top of the coffee machine.
- Critical - Observed toxic item stored by food. Bottle of pure bright bleach stored on the shelf at the waite area with the waffle syrup.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Raw shell eggs on the shelf above the hot holding unit/and cooking area without time control. Manager informed me eggs were placed there 30 mins, she had no time labels.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook at the waffle area not removing gloves, washing hands as needed. Observed cook in the same gloves for the length of the inspection on the cookline not moving to the handsink. Corrected On Site.
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8/2/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chili 53/55 degrees, cooked 1/12/11.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shell eggs not marked with 4 hour holding time at the cookline . Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 53 degrees at the cookline reach in cooler. Iced. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk 48 degrees, reach in cooler at the coffee station. Iced.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili at 53/55 degrees cooked 9:40pm, on 1/12/11.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Grape jelly stored in a tray above the dirty side of the dishwashing area. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook need to thoroughly wash his hands between the glove changes.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Observed old food stuck to clean dishware/utensils. Clean plates from the dishwashing machine had food debris. Corrected On Site. Repeat Violation.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm bucket. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Compressor in the reach in cooler at the cookline. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside in the cabinets underneath the cookline.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the cabinet under the coffee station.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Tray with coffee cups.
- Observed gaskets with build-up of debris .
- Observed utensils stored in crevices between equipment. Knives stuck between the wall at the cookline. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters left unprotected at the coffee station.
- Observed leaking pipe at plumbing fixture. The three compartment constantly dripping.
- Light shields above the cookline not maintain clean.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buttery spread 70 degrees reach in cooler, at the cookline. Iced.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 55 degrees, reach in cooler, cookline .
- Critical. Observed unwashed fruits/vegetables [box of lettuce], stored over the cartons of hashbrowns in the reach in cooler in the rear. Corrected On Site.
- Observed old food stuck to clean dishware/utensils. Old hot chocolate stuck inside the clean cup on the rack getting ready to serve guest.
- Observed residue build-up on nonfood-contact surface. Inside the hotwell in the rear.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Compressor fan in the triple door reach in cooler at the cookline.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain inside the cabinet with the clean utensils/equipment underneath the coffee station.
- Critical. Handwash sink not accessible for employee use at all times. Handsink at the cookline blocked with empty food buckets . Corrected On Site.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. Employee/waiter using the sanitizing buckets could not answer the correct sanitizing solution parts per million .
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Half/half cream 63 degrees in the reach in cooler at the cooking area]. Iced.
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw shell eggs stored over the cheese]. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw cheese eggs next to the cheese in the reach in cooler at the frontline]. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [Employee using a non-handle plastic container to scoop the ice out of the ice machine].
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [Half bottle drinking water inside the dessert cooler at the cookline ].
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil buildup inside ice bin flap.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. [Women's Restroom].
- Observed ceiling vents soiled with accumulated dust in the dinning area.
- No suitable facilities provided to store employee clothing and other possessions. [Employee jacket hanging over food and single service itemd on the rack in the rear].
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. [Shell eggs on the cookline without time holding].
- Critical. Working containers of food removed from original container not identified by common name. [Tea labeled buttermilk in the cooler].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Ham at the cookline reach in cooler 52 degrees, prepped at 7am]. Iced.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Waffle mix 45 degrees, reach in cooler in the rear, dated 7/13-7/18].
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw shell eggs over the raw bacon in the cooler at the cookline].
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw steaks, hamburgers above the raw pork chops in the reach in freezer in the rear].
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw shell eggs stored above the velda milks in the reach in freezer in the rear].
- Critical. Observed uncovered food in holding unit/dry storage area. [Tea uncovered in the reach in cooler].
- Observed nonfood-contact equipment in poor repair. [Air condition unit dripping throughout the vents in the cooking area/ on dinning tables.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. [Detail cleaning at the dishwashing machine area].
- Observed old labels stuck to food containers after cleaning. [White storage plastic containers in the rear on the shelf].
- Critical. Observed soiled/mold-like substance on the reach-in cooler gaskets throughout the cookline . Repeat Violation.
- Critical. Observed soil buildup inside ice bin. [Ice bin in the dishwashing machine area]. Repeat Violation.
- Critical. Observed food-contact surface underneath the coffee filter holder, encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [Cookline area].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Detail cleaning inside all the storage cabinets under the cookline/coffee areas].
- Critical. Hotel and Restaurant license not properly displayed. Repeat Violation.
- No Heimlich maneuver sign posted.
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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