- Basic - 2 Hood filters missing from automatic fire suppression/exhaust system. In the process of being cleaned.
- Basic - Open Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. sausage, 108 F; less than 2 hours. corrective action taken: product reheated.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw cold smoked salmon stored over produce. **Corrected On-Site**
- Intermediate - Employee used handwash sink as an ice dump sink.
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - wiping cloth/towel used under cutting board.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. ground beef over soup stock. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- 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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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach in freezer Gaskets with slimy/mold-like build-up.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Employee plated toast with bare hands. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of food storage containers.
- Basic - Build-up of grease on nonfood-contact surface. Shelves at cookline.
- Basic - Exterior of Hood soiled with accumulated dust.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Food debris/dust/grease/soil residue on exterior of cooking equipment.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Lime scale build-up inside ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. Back hand sink.
- Basic - Wall soiled with accumulated dust/grease.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Butter, 49F; cream cheese, 49F; less than 2 hours. Advised to used Time as a Public Health Control.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, over 200ppm.
- 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. Glass door cooler.
- Intermediate - Cutting board(s) stained/soiled.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass door cooler. Unit must not be used for potentially hazardous foods until it is temping properly.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Sausage, 88F; held off temperature control less than 30 minutes. Corrective action taken: product placed in steam table.
- Critical - No conspicuously located thermometer in glass door cooler. Corrected On Site.
- Critical - Observed cutting board stained/grooved.
- Critical - Observed employee wash hands with no soap in dishsink.
- Observed freezer and cooler gaskets with soil/mold-like build-up.
- Critical - Observed light buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream, dairy products, reach-in cooler, 52-53F. less than 2 hours. Corrective action taken: product will be removed to walk-in cooler.
- Observed prep cooler gasket torn/in disrepair.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine, over 200ppm. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of dust or dirt on nonfood-contact surface. Box fan.
- Critical - Observed buildup of soil on soda dispensing nozzle. Corrected On Site.
- Critical - Observed dented can.
- Observed nonfood-grade containers used for food storage. Sterlite containers are not NSF certified.
- Observed reach-in freezer gaskets with slimy/mold-like build-up.
- Observed reuse of single-service articles. Souffle cups with no handle used to dispence vegetables.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine 200ppm.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine 200ppm.
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9/23/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/6/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Waitress handling lemon wedges with barehands. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelf.
- Critical - Observed employee drinking from an open beverage container 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. Watch. Corrected On Site.
- Critical - Observed toxic item improperly stored. Spray cleansers stored over handsink. Corrected On Site.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Sterlite containers are not NSF certified.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine tested 200ppm. Corrected On Site.
- Observed soiled reach in freezer gaskets.
- Critical - Observed stained/grooved cutting boards.
- Critical - Observed toxic item improperly stored. Cleansers stored over handsink. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage, 117F. Less than 1 hour. Advised.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Flour, sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked onions, peppers on cookline. Advised. Product returned to cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Par cooked hamburger, 107F. Less than 30 minutes. Advised.
- Critical. Observed food being cooled by nonapproved method. Soup cooling in deep containers.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in reach-in cooler.
- Critical. Observed employee change gloves and engage in food preparation without washing hands.
- Critical. Observed an open beverage container on a food preparation table. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
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8/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. All
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Foods at steamed table temp between 100 to 125 degree. Advised Operator remove foods from steamed table and put on stove Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Foods cover during cooling process
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Thermometer showing 20 degree off
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw meats next to ready to eat foods inside walk in cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands before putting gloves on
- Observed nonfood-grade containers used for food storage.
- Light not functioning. Kitchen
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. Dining room
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Table in front of exit in dining room
- No Heimlich maneuver sign posted.
- 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 This violation must be corrected by : 8/7/10.
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6/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed food being cooled by nonapproved method. Food cover during ambient cooling
- Critical. No conspicuously located thermometer in holding unit. Missing in reach in cooler at cookline
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Ice machine
- Critical. Observed food stored in a prohibited area. Ice machine stored outside, ice machine was not in original location as approve by plan review
- 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. Dishwasher
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Observed a nonfood-grade basting brush used in food.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
- 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 Business was just license 3 weeks ago
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2/24/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No handwashing sign provided at a handsink used by food employees. Dish area
- Critical. No handwashing sign provided at a handsink used by food employees. By all hand wash sink
- Critical. Hand wash sink lacking proper hand drying provisions. Front counter
- No Heimlich maneuver sign posted.
- 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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2/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
P.S we were not even open in 2009 !
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