- 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.( observed employee drink without lid or straw in kitchen)
- Basic - Employee with no hair restraint while engaging in food preparation.( observed cook without proper hair restraint engaged in food preparation)
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.( observed half cigarette on hand sink in kitchen)
- Basic - Food stored on floor.( observed pancake syrup stored on floor in dry storage area) **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris ( kitchen).
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.( observed missing light cover in walk in freezer)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( observed no ambient thermometer in breakfast reach in cooler)
- Basic - No handwashing sign provided at a hand sink used by food employees.( observed no hand wash sign at hand sink located in waitress area and bar area)
- Basic - Reach-in cooler gasket torn/in disrepair.( green world reach in cooler)
- Basic - Soiled reach-in cooler gaskets.( observed mold like substance on reach in cooler gaskets in green world reach in cooler)
- Basic - Stored food not covered in reach in freezer.(observed liver not covered in reach in freezer located at cook line) **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( observed no paper towels at hand sink in bar area)
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/14/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Food stored on floor.bus pans of cooked potatoes stored on floor under open wire shelving on walkin cooler **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.observed box of bacon thawing on top of handsink at cookline **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.opened precooked gyro meat stored on flat pan open and uncovered beside bag of potatoes **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.must use by 2pm or discard manager voluntarily discarded **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.diced ham held at room temp must use by 2 pm or discard
- High Priority - Raw animal food stored over cooked food.food.observed open raw sausage wrapped in plastic wrap and stored over cooked potatoes in reachin at prep area, bus pan of cooked potatoes stored on floor under raw chicken container , raw fish pver open cooed gyro meat in walkin cooler, **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.must use by 2pm, cook will date bottom flatt and use within 4 hours or discard time as a public health control form will be filled out and held at managers office **Corrected On-Site**
- Intermediate - Accumulation of black dusty like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by box of bacon **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. Some expired
- Intermediate - Soda gun soiled.black crustysubstance
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit.prepared previous day foods added to steam table, preheated on microwave not preheated to 165F , not temped. **Corrected On-Site** **Warning** at callback foods brown and white gravy and meat sauce were put on steam table without reheating to 165°F in 2 hours steam table not reaching 165°F, corrected on site cook moved foods to grill for reheat
- High Priority - Raw animal food stored over cooked food.raw burger over cooked potatoes uncovered on reachin cooler **Warning**obseved opened roll of raw sausage n open rack shelf pvervcookedcand peeled potatoes in back kitchen prep area
- Intermediate - Certified food manager fails to exhibit active managerial control. Foods on steam table not maintained or temped, cold foods left out of coolers **Warning**not making sure foods to be hot held are heated to 165°F for 15 sec.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.cook unaware of temp requirements for time temperature controlled for safety foods. **Warning**
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12/20/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Held at room temp on cook line at 86°F, precooked link sausage, precooked pattie sausage,see stop sale **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.grits held at 120°F for over 4 hours see stop sale **Warning**
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit.observed brown and white gravy on steam table double panned, food containers not coming in contact with steam table at 91°F see stop sale **Warning**
- 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. Flours used to dip fish not sifted every four hours. Observed wet chunks in flour from day before see stop sale, discarded during inspection **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit.prepared previous day foods added to steam table, preheated on microwave not preheated to 165°F , not temped. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Foods on steam table found at 126°F, reheated and steam table water and temp increased . **Warning**
- High Priority - Raw animal food stored over cooked food.raw burger over cooked potatoes uncovered on reachin cooler **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. Foods on steam table not maintained or temped, cold foods left out of coolers **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.unaware that commercially processes cooked food needs to be held at 41°F or colder or 135°F or hotter. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.cook unaware of temp requirements for time temperature controlled for safety foods. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.meatloaf cooled on large slice cooled from temp at 15 min interior 168°F exterior 129°F after 30 minutes 103 to 149°Fcorrected by ice bath **Warning**
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10/23/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area.large flour bin no lid
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in double door reachins at kitchen
- Basic - Waste line clogged at soda gun holster.
- High Priority - Food with mold-like growth. See stop sale. Lasagna and greek lasagna dated 6/10 and 6/7 observed fuzzy grey moldy circular growths on foods.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Egg salad and lasagna 2) pans
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Potatoe salad, egg salad
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Holder also growing slime and not draining.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna and spinacopa cooked 2 days ago
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6/21/2013 | Routine - Food | Warning Issued |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. At waitstation
- Basic - Employee personal items stored in or above a food preparation area.sunglasses money, pens stored on tray and touching clean inverted coffee cups
- 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.found at 10ppm
- High Priority - Raw animal food stored over ready-to-eat food.raw fish over tubs of dressings in walkin cooler
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed pan of raw beef wrapped in plastic wrap with pan of raw chicken nested in beef pan in walkin cooler
- Intermediate - Handwash sink not accessible for employee use at all times.handsink at wait station blocked by pitcher and glass of ice
- 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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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed open drink on shelf over prep top cooler at. Cook line **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.observed potatoes onsteamtable. At 112?F. Voluntarily Discarded **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.observed meatloaf at 100?F. Cooling for 3 hours at room temp. Voluntarily discrded. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.blue cleaner in spray bottle t dishwash area
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Observed plates stored not inverted not protected from above contamination
- Critical - Hot water not provided/shut off at employee hand wash sink.at waitstation handsink
- 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
- Critical - Observed improper vertical separation of raw animal foods and vegetables . raw shell eggs stored over fresh salad greens in walkin cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.macaroni salad stored above foods in cold well not benefiting from cooler cold air. Corrected On Site.voluntary discard
- Critical - Observed raw animal food stored over ready-to-eat food.Raw shell eggs wash over cream cheese and sausage in reachin preptop Corrected On Site.
- Critical - Observed toxic item improperly stored.soap andvsanitizer stored over single service items in storage Corrected On Site.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
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