- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, in back room.
- Basic - Equipment in poor repair, water dripping from motor area inside glass door cooler.
- Basic - Reach-in cooler gasket torn/in disrepair, the glass door cooler
- High Priority - Displayed food not properly protected from contamination. At front counter area **Corrected On-Site**
- Intermediate - Soil residue in food storage containers, tea urns at self serve area.
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/11/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Handwash sink used for purposes other than hand washing defrosting potatoes and other items store in sink by three compartment sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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. Cooked onions, curly fries, chicken, hamburger were held in temperature they discard after 20 minutes. Operator filled out form during inspection and reheated the foods to 165°F until form was filled out and times marked on paper behind hot dog hot hold unit
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5/12/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station, back room.
- Basic - Equipment and utensils not rinsed between washing and rinsing no sanitizer **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor, jars of pickles, can of vanilla pudding in back room.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, prep cooler
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, by three compartment sink
- Basic - Uncovered food stored near sink exposed to splash, bagels, by handsink. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cheese 54°F prep cooler. Moved to inside cooler to maintain 41°F or below. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, scrambled eggs 115°F, sausage 118°F sausage, 115°F hash brown potatoes at steam table. Operator stated items last about 10 minutes, suggested that time be used as a public health safety instead of temperature on the above items. Gave operator form to fill out for time as public health safety. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items, spray bottle of windex on table in back room in corner
- 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, deli meats in glass door cooler
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, washed hands in three compartment sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times, handsink by 3 compartment sink has a flat pan on top and a cell phone on pan
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Repeat Violation**
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9/26/2013 | Routine - Food | Warning Issued |
- Basic - Employee uncovered beverage container on a food preparation table or over/next to clean equipment/utensils, in reach in freezer, operator removed drink **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, gaskets and door area of reach in freezer. **Corrected On-Site**
- 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 - Potentially hazardous (time/temperature control for safety) food covered while cooling, potatoes in reach in cooler. **Corrected On-Site**
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit, prep cooler. Corrected On Site.
- Observed build-up of food debris, on nonfood-contact surface, wall by can opener.
- Observed cutting board grooved/pitted and no longer cleanable, prep cooler. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, hermetically sealed foods in reach in freezer.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, plastic wareavailable to the public. Corrected On Site.
- Critical - Observed soil residue on storage table by can opener.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, eggs, grits, egg sandwiches, at steam table. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, self serv refrigerator. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, sneezeguard not positioned corrctly over food. Corrected On Site.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, in sugar. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, opeerator washed rinsed and sanitized and using other side which is smooth. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, covering food during cool down. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, bag of sugar Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, potatoes, eggs at buffet steam table ranged from 131-135F in each styrofoam cup. Operator removed and brought up to temperature. Discussed with operator option of using time as public health measure instead of time as an option. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, sliced turkey. Corrected On Site.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, deli meats sitting on raw shell eggs. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, cooked pork in reach in freezer.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, at 10 ppm. Corrected On Site.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable, prep cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, mash potatoes, operator removed to cooler that maintains potentially hazardous foods are kept Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk in reach in cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, 200 ppm.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, in reach in freezer sausage. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair, reach in prep cooler by door
- Critical. Observed extension cord in use for non-temporary period, by prep table. For reporting purposes only.
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed shell eggs in use or stored with cracks or broken shells, prep table
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, in reach in freezer.
- Critical. Working containers of food removed from original container not identified by common name, plastic bottles in reach in glass cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken 47F, gravy 45F, chili 46F in reach glass cooler. This violation must be corrected by : 2/11/10
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw shell eggs 50F on prep table Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausages 112F, egg cheese bagle, 122F, at steam table front counter. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass cooler . This violation must be corrected by :2/11/10.
- Critical. Observed encrusted material on can opener.
- Observed single-service items stored on floor, hallway area across from can rack
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2/10/2010 | Routine - Food | Warning Issued |
- Critical. Observed food being cooled by nonapproved method, beans covered during cool down in reach cooler in dining room. i Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing, at 200 ppm. Corrected On Site. Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, in drawer utensils handles not facing in one direction.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, at self serve area.
- Observed single-service articles improperly stored, plates stored on floor in back room.
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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