- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, pastrami and beef on the make line cooler at 47°f, (Cardboard trays). Corrective action taken, operator placed individual lids, dropped 3°f by the end of the inspection.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Lady's restroom. **Corrected On-Site**
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - OBSERVED: ACCUMULATION OF BLACK/GREEN MOLD-LIKE SUBSTANCE ON /AROUND SODA DISPENSING NOZZLES, DINING AREA, UP IN HOLD SOILED. PRIORITY: INTERMEDIATE
- Basic - OBSERVED: EQUIPMENT AND UTENSILS NOT PROPERLY AIR-DRIED - WET NESTING. LIDS. "REPEAT VIOLATION" PRIORITY: BASIC
- Basic - OBSERVED: NO HEIMLICH MANEUVER/CHOKING SIGN POSTED GOOGLE ONLINE REFERENCE: 509.213(1) FS (1) Every public food service establishment shall post a sign which illustrates and describes the Heimlich Maneuver procedure for rendering emergency first aid to a choking victim in a conspicuous place in the establishment accessible to employees. PRIORITY: BASIC
- High Priority - OBSERVED: POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY) FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. 49-50 TUNA, CHICKEN, TURKEY, FRONT COUNTER. COOLER TURNED OFF NIGHTLY. DO NO RECOMMEND OR TURN ON 2-3 HOURS PRIOR TO PUTTING IN FOOD 42 CLOSED UP DOORS AND TURNED UP TEMPERATURE. PRIORITY: HIGH PRIORITY
- High Priority - OBSERVED: POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY) FOOD REHEATED IN A MICROWAVE OVEN FOR HOT HOLDING NOT REACHING 165 DEGREES FAHRENHEIT. MEATBALLS AT 120, REHEATED 170. PRIORITY: HIGH PRIORITY
- Basic - OBSERVED: WIPING CLOTH QUATERNARY AMMONIUM COMPOUND SANITIZING SOLUTION NOT A PROPER MINIMUM STRENGTH. 0 PPM. PRIORITY : BASIC
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted. Google online to find.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, front buffet coolers at 47° with coldcuts, turned off at night. Closed lids to keep cool, 42° **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts, 113°, meatballs, 147° **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, front dining room,
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean green sandwich trays (for dine in guests ) stored under soap dispenser on frontline hand wash sink. Cross contamination possibility. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked food storage containers on shelf above dish sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In frontline sandwich display/Fliptop cooler: tuna salad 45°f, seafood salad 44°f, chicken breasts 43°f, sliced turkey 42°f, roast beef 42°f, beef 42°f. Notes: ambient air temperature at this cooling unit is 38°f, below the containers. The unit's temperature setting was set to a lower temperature during inspection and management MUST monitor this unit and all foods in this unit for proper temperatures and all items above 41°f we time marked with a 4 hour limit and must be discarded within the remaining time. Inspector's food probe thermometer was calibrated to assure accuracy at time of inspection and establishments probe thermometer was also used ... Both thermometers showed the same temperatures.
- Marked exit/path to marked exit blocked. Discarded Cardboard boxes on floor blocking kitchen emergency exit/ backdoor. For reporting purposes only. **Corrected On-Site**
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Standing water inside of frontline reach in cooler.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License expired 12/01/2012. To renew licenses, please visit www.myfloridalicense.com/dbpr or call (850) 487-1395.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Themometer in frontline undercounter reach in cooler broken.
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1/24/2013 | Routine - Food | Warning Issued |
- Critical - Observed crackers stored under soap dispenser by frontline handwash sink. Possible cross contamination when washing hands/ water from hands and soap dripping on crackers. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. meatballs with sauce in deep pkastic container and tightly covered in walk-in cooler. Corrected On Site. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced roast beef at 44 degrees fahrenheit, cheeses at 42-44 degrees fahrenheit, sliced ham and turkey at 42-44 degrees fahrenheit and cooked chicken at 43-45 degrees fahrenheit at frontline sandwich station display cooler. All items were time marked immediately and must be discarded within 4 hours. Cooling unit was turned to colder setting to maintain foods at 41 degrees fahrenheit or below, although unit was at 40.7 degrees fahrenheit ambient air temperature. Corrected On Site.
- Observed single-service articles improperly stored. plastic forks and spoons stored under paper towel dispenser by frontline handwash sink. Water from hands dripping on utensils when washing hands. Corrected On Site.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. Corrected On Site. Repeat Violation.
- 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 : 04/09/2012.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table in prep room between frontline and dishwash area. Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. carboard boxes on floor in front of backdoor / emergency exit.For reporting purposes only. Repeat Violation. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 500+ ppm QT. (dark green) test strip tested in 3 compartment dishwash sink. Corrected On Site.
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2/9/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. frontline sandwich station cooler at 49 degrees ambient air temperature. Cooling unit was turned to coldest setting was observed at 43 degrees ambient air temperature with closed lid after 15 minutes . Do not use this cooling unit if unable to maintain foods at 41 degrees or below. Probe Thermometers were calibrated on site during inspection to verify proper and accurate temperatures. Operator's Probe Thermometer was used as well to verify temperatures. This violation must be corrected by : 09/21/2011.
- Equipment and utensils not properly air-dried. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Observed leaking pipe at plumbing fixture. mopsink faucet leaking.
- Critical - Observed obstructed exits, stairs, hallways or egress. kitchen emergency exit blocked by carboard boxes. For reporting purposes only. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all in frontline sandwich station cooler: ham at 50 degrees , turkey 49 at degrees tunasalad at 48 degrees , cheeses at 47-50 degrees chicken at 50 degrees , beef at 47-50 degrees , chicken salad at 49 degrees. Note: All items were time marked immediately with 4 hour limit and must be discarded within 1.5 hours at 11 am. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with large gaps. door bent.
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9/20/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. M- Restroom Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Observed single-service articles improperly stored. Under pipes by soda machine-
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut vegetables and dressings
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by front line-
- Critical. Observed food stored on floor.
- Observed single-service items stored on floor.
- Observed leaking pipe at plumbing fixture. Under the soda machine- Repeat Violation.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- 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 Repeat Violation.
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
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