- Basic - Accumulation of debris in three-compartment sink. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface to the prep sink in the kitchen
- Basic - Ceiling tile grid/support structure in warewashing area rusted. **Warning**
- Basic - Coffee dispenser not cleaned at least once every 24 hours, mold like growth on the dispenser to the tube on the far left. This unit is located at the wait station **Warning**
- Basic - Equipment in poor repair the door to a reach in freezer on the cook line is missing a c clamp which keeps the door from dropping. Upon opening the reach in freezer dropped about 3 inches from its stationary position. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris x2 microwaves in the kitchen **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. The toaster oven which is on the prep sink in the kitchen **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface on the slammer/slicer the following corrective action was taken placed at the dish machine for cleaning. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. The hand sink in the wait station is being used as a dump sink as evidence from the coffee stains **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue at the wait station **Warning**
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. Lime/scale build up
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Objectionable odor in establishment on the cook line under the flat grill
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.used by the wait staff a the expo area
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomato 55 double pan in the prep are of the first reach in cooler on the cook line
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of food debris/grease/lip stick on food-contact surface of the cups, plates, etc
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4/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 48 dated 2/24/14 in constant use, located at the front counter reach in cooler
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. The cook
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Cheese 50 delivered by MBM.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Hand washing pledge current but cannot locate the approved corporate training tracking documents for each employee. The employee training record did not show when the date of training was conducted
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment. **Warning**
- 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. 0 ppm **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation** **Warning**
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7/23/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Equipment in poor repair. The cold holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly. The first and last reach in coolers in/at cook line. Recommend numbering units. **Warning** the last unit is not working
- Basic - Soil residue build-up on nonfood-contact surface. To the racks used in the Dish machine **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees. Batter mix 54. 60. Last unit on the cook line **Warning** batter mix 60. 55. 56
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. Documents are missing provided form **Warning**
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7/23/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. The batter mix unit, has a block of ice. The hinge is broken on the batter mix unit and the door is hanging. The drawer in the four drawer unit is broken and hanging door does not close. **Repeat Violation** **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cracked/unattached in dry storage **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Most every piece of equipment on the cook line **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in wall. By the hand sink adjacent the prep sink **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Cook line **Warning**
- Basic - Objectionable odor in establishment. On the cook line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Batter mix 60. 55. 56. The unit has a block of ice and the door is hanging **Repeat Violation** **Warning**
- Basic - High Priority - Dead roaches on premises. Behind the class k sign, behind a Denny's sign by the hand sink adjacent the prep sink, on a trap in a hole under the hand sink by the prep sink. **Warning**
- 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. 0 ppm **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 crawling on the dry storage wall, 6 in cracked/unattached cove tile in dry storage adjacent the cook line. 1 on the wall adjacent the hand sink by the prep sink, 2 crawling on the prep sink. 3 in a trap in a hole under the hand sink adjacent the prep sink **Warning**
- High Priority - Sewage/wastewater backing up through floor drains. At a plugged drain on the cook line, grease, waste, strong off Oder a mat is currently sitting on the pooled grey water minimizing the employees capability of walking over the grey water. The manager on duty has had the two units by the grey water emptied, their should be no reason why the employee should have to be by the grey water. Awaiting the in house maintenance personnel to address the issues. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Batter mix and cheese **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation** **Warning**
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7/23/2013 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food, grapes at the wait station **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. The cold holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly. The first and last reach in coolers in/at cook line. Recommend numbering units. **Warning**
- Basic - Nonfood-contact equipment in poor repair. The AC unit is not fully functional main dining area is without AC. The AC techs are on site working on the AC units **Warning**
- Basic - Sanitizing solution not maintained clean. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. To the racks used in the Dish machine **Warning**
- Basic - Wash solution not clean. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees. Batter mix 54. 60. Last unit on the cook line **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site** **Warning**
- 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. Employee used bowl and tips of her fingers was making contact with the grapes **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Documents are missing provided form **Warning**
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5/23/2013 | Complaint Full | Warning Issued |
- High Priority - Observed Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese shredded 44 reach in cooler in/at the wait staff area.
- Intermediate - Observed cutting board(s) stained/soiled. Cook line.
- Intermediate - Observed employee used handwash sink as a dump sink. In the wait staff area.
- High Priority - Observed establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N Monroe St., Tallahassee, FL 32399-0783.
- Basic - Observed food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. The doors to the three door unit in the kitchen.
- Intermediate - Observed food-contact surfaces encrusted with grease and/or soil deposits. Multiple scoops soiled
- Basic - Observed interior of microwave soiled with encrusted food debris. Two units on the cook line.
- Intermediate - Observed interior of reach-in cooler soiled with accumulation of food residue. Mold like growth in the unit in the wait staff area.
- Observed ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, beef at the cook line from the previous day.
- Observed scorch marks around electrical outlet. For reporting purposes only. On the cook line above the steam table area.
- Intermediate - Observed water filter not changed according to manufacturer's instructions. 2/10 exp
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2/20/2013 | Routine - Food | Warning Issued |
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