- No Violations Were Observed
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08/25/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, storage bowels on shelf back of kitchen by reach in freezer.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters on side prep table in kitchen by coffee makers uncovered.
- Basic - Old labels stuck to food containers after cleaning. On multiple plastic storage containers on clean storage shelf across from reach in freezer.
- Basic - Working containers of food removed from original container not identified by common name. Container of white sugar in storage cabinet to left of triple sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 73°, recommended adding to Time as a Public Health Control. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 104°, omelet 130° , potato 130° on customer self service buffet, recommended adding hot items to Time as a Public Health Control.
- 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 reach in cooler side of kitchen not date marked, employee was not sure when milk was opened but was sure it was in past 7 days.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Missing Time as a Public Health Control given at last inspection.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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** At callback - manager has new training but employee who works breakfast bar has ordered book but has no training. There are only 2 employees at kitchen in establishment, other employee has been working less than 60 days.
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6/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Abrasives and detergents not removed during the rinse process. Metal bins in back storage area across from reach in freezer have soap suds. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee and employee water without a lid or a straw sitting on prep table surface next to triple sink. Employee voluntarily discarded . **Corrected On-Site** **Warning**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge used to clean dishes in triple sink. Employee voluntarily discarded. **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Old food stuck to clean dishware/utensils. Cleaned tongs in bucket above triple sink have excessive food debris. **Warning**
- Basic - Reuse of single-use articles. Reuse of single use buckets, stored on clean dishwashing area across from reach in freezer. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yogurt 48°, milk 54°, butter 63°, cream cheese 65°, batter 76° on customer buffet line, corrective action, recommended Time as a Public Health Control for items. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink front of kitchen. **Corrected On-Site** **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 quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. No quat test kit for three compartment sink quaternary ammonium. **Warning**
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4/28/2014 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Ring, watch
- Basic - Single-service items stored on floor. Boxes of paper towels and cups
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter on buffet held at room temperature; suggested time as a public health control
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat; dishes washed and rinsed without sanitizer solution
- High Priority - Toxic substance/chemical stored by or with single-use items. Gloves stored in cabinet with cleaners. ( comet, bleach, tile and grout cleaner etc)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Box of cereal **Corrected On-Site**
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service items stored on floor. in dry storage room
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of ice machine
- Observed personal care item stored with food. jackets on dry storage room rack and kitchen counter Corrected On Site.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter 50 f. Corrected On Site. Thrown away.
- Observed single-service articles improperly stored. Plastic knives food contact surface up.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dairy
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. No dates in line water filter.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.-discarded
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter and cream cheese Corrected On Site- discarded , discussed time as a public health control
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
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11/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Hot foods appropriately covered Breads and biscuits and fruit not covered upon arrival Corrected On Site- sneeze guard available and placed correctly
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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3/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage gravy at buffet line cream cheese and butter at buffet line Corrected On Site- manager to discard
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. eggs, sausage , muffins, gravy
- Critical. Observed employee eating in a food preparation or other restricted area. KITCHEN PREP
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. QUATINARY AMMONIA TYPE
- Critical. No handwashing sign provided at a handsink used by food employees. KITCHEN
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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1/6/2010 | Routine - Food | Warning Issued |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Observed single-service items stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink.
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9/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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