- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. AT 78° **Repeat Violation** **Warning**. At call back: 46°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. PIZZAS @ 78°. **Repeat Violation** **Warning**. At call back: 75°
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning**. At call back: Still no written plan.
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10/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Working containers of food removed from original container not identified by common name. FLOUR. **Corrected On-Site** **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. AT 78° **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. PIZZAS @ 78°. **Repeat Violation** **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 and the time removed from temperature control cannot be determined. See stop sale. **Repeat Violation** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. MOP SINK. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. PASTA. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. TABLEWARE AN SCRUB PAD STORAGE. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. REAR KITCHEN HAND SINK. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. LASAGNA. **Warning**
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08/15/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ONIONS AND FLOUR. **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 - Plumbing system in disrepair. HAND SINK BY 3 COMP SINK MISSING FIXTURES, NON-FUNCTIONAL.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 75°. STOP SALE ISSUED.
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. PIZZAS @ 75°.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. GARLIC and OIL MIX @ 114°.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. GARLIC and OIL MIX.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. EQUIPMENT STORAGE. BY 3 COMP SINK.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 3 COMP SINK.
- Intermediate - No soap provided at handwash sink. 3 COMP SINK.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. MEATBALLS COOKED 3/18/14.
- Intermediate - Required employee training provided by a person who is not a certified food manager. NO PROOF TRAINER IS A CERTIFIED FOOD MGR.
- Intermediate - Slicer blade guard soiled with old food debris.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. LADDLE.
- Basic - Stored food not covered in walk-in cooler. BREAD. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. ROLLS NEXT TO HAND SINK. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. AT 75°; CORRECTIVE ACTIONS TAKEN.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HAH @ 54°; CORRECTIVE ACTIONS TAKEN.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. PIZZAS @ 70°
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE PROBE THERMOMETER.
- 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. TURKEY. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. OBSERVED PIECES OF TOMATO.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. LASAGNA. **Corrected On-Site**
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Small tank at dish washing
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bread
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Take out container , plates in kitchen area
- 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 - Food stored in dry storage area not covered. Bread
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Container in cheese
- Basic - Single-service items stored on floor in dry storage area.napkins
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Pizza 119? F
- 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. Pizza
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza 119? F
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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. This violation must be corrected by 3/24/13
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser found in kitchen
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1/24/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen next to ice machine Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed floor and wall junctures not coved. passage way leading to food preparation area
- Critical - Observed food stored on floor. flour in kitchen areas Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. flour
- Critical - Observed unlabeled spray bottle. shield and shine found in kitchen areas
- Observed utensils stored in crevices between equipment. knife in prep area
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Displayed food not properly protected from contamination. motor frozen in walk in cooler
- Light not functioning under hood system
- Critical - No conspicuously located thermometer in holding unit. walk in cooler
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. meat in walk in cooler Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage. shopping bags usage to stored bread
- Observed open dumpster lid.
- Observed personal care item stored with food. employee half full soda in walk in cooler Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. pizzz Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. flour in stockroom
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cumminuted meat in walk in cooler
- Wet mop not hung to dry. Corrected On Site.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. vegetables walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. pizza trays in sink, handsink by 3 compartment sink Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. flour Corrected On Site.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Toxic items labeled and used properly
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Critical - Employee training validation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Please see inspection report for more details.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza must use time in lieu of temp
- Critical. Observed food being cooled by nonapproved method. cooling in large plastic containers without using chill sticks or ice bath temp for sauce is 45 degrees
- Critical. Observed food stored on floor. tomatoes and onions, containers
- Wet wiping cloth not stored in sanitizing solution between uses.on prep table
- Observed residue build-up on nonfood-contact surface. lime insde dishmachine
- Observed clean utensils/equipment stored in dirty drawers Repeat Violation.
- Observed utensils stored in crevices between equipment.
- Critical. No handwashing sign provided at a handsink used by food employees. front kitchen
- Observed attached equipment soiled with accumulated dust. hood filters
- Critical. Observed toxic item stored in food preparation area. rubber cement and lubricating oil pvc pipe Corrected On Site.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. ABC
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. 6/09 ABC K
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items labeled and used properly
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6/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease and dust hood filters
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6/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils cookline.
- Observed build-up of grease on nonfood-contact surface. cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface sheet pan rack.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface base of mixer.
- Observed clean utensils/equipment stored in dirty containers
- Observed food debris accumulated on kitchen floor under equipment and shelving.
- Observed attached equipment soiled with accumulated gase and dust hood filters
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. ABC
- Critical. Manager lacking proof of Food Manager Certification on duty 4 or more people on duty.
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3/24/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food over cheese in walkin.
- Critical. Observed food stored on floor in containers in walkin.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils cup on pizza line must have lid and straw.
- Observed gaskets/seals on cold holding unit in poor repair reachin on cooking line.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed clean utensils/equipment stored in soiled containers on shelving in back kitchen
- Critical. Observed unlabeled spray bottle dishmachine room.
- Critical. 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. Expired
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10/21/2009 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor walkin.
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7/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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