- Basic - Bowl or other container with no handle used to dispense food. / flour container under small prep table.
- Basic - Ice scoop handle in contact with ice. / front counter ice bin / **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / for bacon in walk in cooler.
- Basic - Wiping cloth sanitizing solution stored on the floor. / cook line.
- Basic - Working containers of food removed from original container not identified by common name. / white powder container under small prep table near the grill.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / milk 44F, macaroni salad 44F / front glass cooler / recommended ice bucket for milk.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. / two managers certificates available but no manager on duty. One manager is on vacation and the other manager come in later.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. / sliced turkey 50F for 1 hour covered in walk in cooler / cover removed. **Repeat Violation**
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food prep area next to ice machine. Plaster peeling above cups and ice scoop.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit in kitchen and side exit door next to men's restroom.
- 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. Operator called repairman.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food handler touched raw shelled eggs and went on to another task. Corrective action: foodhandler washed hands and put on new gloves.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cabbage 50f for 1 hour in walk in cooler covered. Corrective action: cover was removed to allow for airflow.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Milk in the wait staff area
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Lettuce, walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 45 in glass door cooler
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- 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. Glass door cooler
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed buildup of slime behind soda dispensing nozzles.
- Observed employee with no hair restraint.
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. bowls at coffee station not inverted under paper towels for handsink at waitstation Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. grease debris build up between fryer and griddle
- Critical - Observed food stored on floor. pot of potatoes to be cooked later on floor by walk in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef and raw bacon on rack in walk in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. container of cooked potatoes in cooler at waitstation Corrected On Site.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.Missing end caps over servers area
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Pancake batter. Corrected On Site.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Missing drain plug at dumpster.
- Critical - Observed food stored in a prohibited area.With employee artcles Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked potatoes 97F on cookline for 1.5 hours per cook. Operator voluntarily discarded
- Critical - Observed soiled oven mitts on slicer. Corrected On Site.
- Observed storage employee personal items stored by food in areas that may result in cross-contamination.Shelving by warewashing area
- Critical - Observed unlabeled chemical spray bottle.Warewashing area
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2/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Shell eggs Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.Flour, cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rue 92F on cookline for 1.5 hours per operator, added to existing time plan
- Critical. Observed food being cooled by ineffective method.Cooked potatoes 100F cooling in too large quantity over 2 inches deep in walk in cooler.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Spatula at cookline stored on newspaper
- Critical. Observed employee engage in food without washing hands Before putting on gloves. Corrected On Site.
- Observed attached equipment soiled with accumulated dust.Lighting and top of hood in kitchen
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shell eggs held without temperature control on cookline.Advised time plan
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pancake batter 45F. Advised time plan.
- Critical. Observed food stored on floor.Liquid shortening in kitchen
- Critical. Observed newspaper used as a food-contact surface.Bacon in preparation area
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler peeling cooked potatoes for home fries with bare hands.
- Observed nonfood-grade containers used for food storage.Cardboard boxes lined and unlined with common shopping bags containing food in reach in freezer
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Coffee creamer 68F on dining room table.Advised
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.Cook handled raw bacon then biscuits without washiing hands and changing gloves. Then cracked raw eggs and handled place shredded cheese on omelette
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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