- Basic - Condensation or other drainage not disposed of according to law. Pooled water in reach in cooler. Sandwich make table **Warning**
- Basic - Equipment in poor repair. Reach in cooler sandwich make table not holding proper temperature **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Silver aluminum pan on shelf. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. turkey 52F, salami 54F, ham 52F, cut lettuce 52F, tomatoes 53F, items moved to working reach in cooler **Admin Complaint** Upon callback 5/20/14 ham 47°F, turkey 47°F, in reach in cooler make table
- 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. **Warning**
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5/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Condensation or other drainage not disposed of according to law. Pooled water in reach in cooler. Sandwich make table **Warning**
- Basic - Equipment in poor repair. Reach in cooler sandwich make table not holding proper temperature **Warning**
- Basic - Food storage container/container lid cracked or broken. Clear storage container **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Silver aluminum pan on shelf. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front line **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.Butter 81F, **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. turkey 52F, salami 54F, ham 52F, cut lettuce 52F, tomatoes 53F, items moved to working reach in cooler **Admin Complaint**
- 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. **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. must be complied by 5/18/14 **Warning**
- 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. **Warning**
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3/19/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Near mop sink, hot water heater, and under three compartment sink **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Pooled water in reach in cooler. Sandwich make table **Warning**
- Basic - Equipment in poor repair. Reach in cooler sandwich make table not holding proper temperature **Warning**
- Basic - Food storage container/container lid cracked or broken. Clear storage container **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Silver aluminum pan on shelf. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front line **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles make table **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.Butter 81°F, **Admin Complaint**
- High Priority - Displayed food not properly protected from contamination. Cuban bread **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. turkey 52°F, salami 54°F, ham 52°F, cut lettuce 52°F, tomatoes 53°F, items moved to working reach in cooler **Admin Complaint**
- 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. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Ice. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Garbage and steamers placed in front on handwash sink **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rag. Handwash sink at front line. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. must be complied by 5/18/14 **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
- 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. **Warning**
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3/18/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - Observed: Intermediate - Food manager certification expired. **Warning**
- Intermediate - Observed: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Observed: Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both handsink in front area and kitchen. **Warning**
- Intermediate - Observed: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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1/7/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in ready to eat shrimp container in reach in cooler **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Open condiments provided for self-service not properly protected. Lemons **Repeat Violation** **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.Styrofoam cups **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter @64° front line **Corrected On-Site** **Warning**
- 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. **Repeat Violation** **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a table in kitchen **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No soap provided at handwash sink. Kitchen handsink **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both handsink in front area and kitchen. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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11/6/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.(front deli style cooler)
- Basic - Open condiments provided for self-service not properly protected. (Lemons in front area need a container with a hinged lid)
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5/31/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface.(under fry system)
- Basic - Cutting board has cut marks and is no longer cleanable.(front deli style cooler)
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.(deli style cooler in font area)
- Basic - Food stored on floor.(bag of bread on floor in font area)
- Basic - Open condiments provided for self-service not properly protected. (Lemons in front area need a container with a hinged lid)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(in back hand wash sink)
- Basic - Unprotected ice in a customer/nonsecure area. (Customer self scooping of ice from a cooler in front area)
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.(butter packets at 70°f)
- Basic - High Priority - Dead roaches on premises.( 1 in cabinet under steam tables, approximately 4 on floor in kitchen area, 4 in reach in beverage cooler)
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(deli meats and cheese in large reach in cooler in front area all at 51°f-56°f, moved to working coolers)
- High Priority - Roach activity present as evidenced by live roaches found.(approximately 7 on wall next to small reach in cooler in front area)
- Intermediate - Handwash sink used for purposes other than handwashing.(used to thaw food)
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5/30/2013 | Complaint Full | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. In restroom.
- Observed cutting board grooved/pitted and no longer cleanable. Beside cash register.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Set up as rinse, wash, sanitize. Covered wash, rinse sanitize with employee. 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. Styrofoam bowl used in shrimp in reach in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. At cash register.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.(ice provided for customer self service that is scooped from a bin, lemons for customer self service not covered)
- Critical - Establishment operating without a current Hotel and Restaurant license.(expired 2-1-12)
- Critical - No handwashing sign provided at a handsink used by food employees.(front hand sink)
- Critical - Observed food stored on floor.(cases of soda)
- Critical - Observed hand wash sink used for purpose other than washing hands.(used as rinse sink and storage sink)
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.(upright reach in freezer )
- Critical - Observed raw animal food stored over ready-to-eat food.(raw shell eggs over ready to eat foods in up right reach in cooler and raw shrimp stored next to cooked potatoes)
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7/19/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 53B-08-1 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.
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4/4/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times.(blocked by table in kitchen area)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(kitchen)
- 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.
- Critical - Observed food stored on floor.(cases of chips and sodas in front area)
- Observed personal care item stored with food.(cell phone on deli paper) Corrected On Site.
- Critical - Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit.(beans at 56 degrees f, delivered from other restaurant this morning, see stop sale)
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(beans received from other restaurant at 56 degrees f )
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1/30/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.(freezer in dining room area)
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8/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(reach in cooler in front area)
- Critical - Handwash sink not accessible for employee use at all times.(blocked in kitchen area) Repeat Violation.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.(freezer in dining room area)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cheese, turkey, ham, dairy products in reach in cooler in front area, all foods moved to a working coler)
- Critical - Observed raw animal food stored over ready-to-eat food.(raw shell eggs over ready to eat foodss in upright reach in cooler )
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200 ppm of chlorine in 3 compartment sink ) Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/4/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. frontline cooler
- Critical - Handwash sink not accessible for employee use at all times. near 3 compartment sink
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. frontline cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppms Chlorine
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in freezer in dining area
- Wet mop not hung to dry. stored in mop bucket
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. meat sauce cooling covered with lid in reachin cooler
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed buildup of soiled material in salad reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris on the gaskets of reachin cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plastic knives
- Critical. Vacuum breaker mising at hose bibb @ can wash.
- Critical. Covered waste receptacle not provided in women's bathroom.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salami @ 50 F,turkey@ 50 F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature in hsnd wash sink Corrected On Site.
- Critical. Observedbox of raw pork stored on floor.
- Critical. Observed hand wash sink used for purpose other than washing hands. thawing ground beef
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of, dust or dirt on fan shield in sandwich prep area
- Unwrapped single-service utensils not presented so that only the handles are touched. knives
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times. ground beef in sink and table stored in front of sink. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppms Cl2
- Wet mop not hung to dry. Stored on floor
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 50-06-1 License expired within 30 days after expiration date. $50.00 late is owed due to postmark of 02/04/10. This violation must be corrected by : 04/26/10.
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5/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed uncovered food in kitchen freezer between use.
- Observed employees with no hair restraints.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed dust residue build-up on kitchen fan blades.
- Observed build-up of food debris, dust or dirt on bottoms of kitchen cabinets.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on kitchen floor.
- Observed walls soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical. License expired within 30 days after expiration date. $50.00 late is owed due to postmark of 02/04/10. This violation must be corrected by : 04/26/10.
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2/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed loaves of bread stored on kitchen floor.
- Critical. Observed uncovered breaded shrimp in deep freezers between use.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Critical. Observed interior of microwave soiled.
- Critical. Observed cooking equipment food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on bottoms of kitchen storage shelves.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times.
- Observed food debris accumulated on kitchen floor.
- Observed walls soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- 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.
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in kitchen cooler between use.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. No chorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed food debris accumulated on kitchen floor.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
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