- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 400 plus at the three compartment sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Both sinks in the men's restroom
- 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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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2013 | Routine - Food | Call Back - Complied |
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Check again 200 **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Beef held in the walk in cooler not dated. **Warning**
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8/8/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/8/2013 | Routine - Food | Call Back - Complied |
- 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. Establishment has no approved Alternative Operating Procedure. The employee was adding onions lettuce bread to a burger after it had been cooked. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50. Cream cheese 52. Ham 49. Beef 56 in the reach in cooler in/at the prep room **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Handling the ingredients to a burger with bare hands **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All foods in the reach in cooler in/at the prep area, cheese, beef, cream cheese, ham etc **Warning**
- 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. Cream cheese, milk etc in holding units **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen blocked by multiple items like unused boxes **Corrected On-Site** **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. Beef, rice etc in holding units **Warning**
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2/6/2013 | Routine - Food | Warning Issued |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the prep reach in cooler on the cookline
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm at the three compartment sink Corrected On Site.
- Wet mop not hung to dry.
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on the prep reach in cooler at the rear prep area
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3/26/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. cups stored on the drain board to the hand sink at the bar.
- Critical - Hand wash sink lacking proper hand drying provisions. bar hand sink
- Critical - Hot water not provided/shut off at employee hand wash sink. Bar hand sink Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. No training of any kind.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on the prep reach in cooler at the rear prep area
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Poultry, beef, cold cuts open held 24 hrs or greater not dated in the walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream, Potato salad open held 24 hrs or greater not dated in the storage reach in cooler at the rear prep area
- Critical - Observed raw animal food stored over ready-to-eat food. egg carton stored over ready to eat poultry, beef and cold cuts all non commercially wrapped in the walk in cooler. Provided HR form 5030 098 Corrected On Site.
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1/26/2012 | Routine - Food | Warning Issued |
- 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. Provide training within 60 days of date of hire.
- Critical - No thermometer provided to measure temperature of food product.
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10/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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