- Basic - Food debris accumulated on kitchen floor under three compartment sink.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Seafood, chicken and produce.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Plastic bins not inverted.
- Basic - Floors not maintained smooth and durable. Around drains in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler.
- Basic - Panko scoop handle in contact with Panko,
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 64°F at Buffet
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon at Buffet 54°F.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Equipment in poor repair.grill missing front cover plate
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen torn rear door.
- Basic - Food stored in holding unit not covered.bread with bacon **Corrected On-Site**
- Basic - Food stored on floor.boxes pasteurized eggs walk in
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.dish area
- Basic - Sliding door ice machine cracked or broken.ice machine door
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.manager discarded
- High Priority - Raw animal food stored over ready-to-eat food.chicken and salmon over olives walk in **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.for self serve shrimp and fruit
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.insect spray **Corrected On-Site**
- Insurance inspectorys boiler report not posted in boiler room. For reporting purposes only.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Cheese reach in
- Intermediate - Handwash sink used for purposes other than handwashing.spoon in it **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chicken **Corrected On-Site**
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.employee rr.
- Light not functioning.hood
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.under charcoal grill and front plate missing
- Observed attached equipment soiled with accumulated grease.under charcoal type grill
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.employee rest room
- Critical - Observed frayed/spliced electrical wires. For reporting purposes only.break room
- Observed hole in wall.
- Critical - Observed soil buildup inside ice bin.interrior white portion
- Critical - Observed uncovered food in holding unit/dry storage area.cream/butter freezer
- Observed wall in disrepair.peeling paint behind ice machine area
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-ice shovel sitting on machine. Repeat Violation.
- Critical - Observed bathroom facility AND DOOR, lightswitch not clean-ladies.
- Critical - Observed flammables and debris stored in laundry room. For reporting purposes only--charcoal in linen room. Repeat Violation.
- Critical - Observed soil buildup inside ice bin-snackbar
- Critical - Observed uncovered food in holding unit/dry storage area-lemons, tea in counter.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-hotdogs Corrected On Site.
- Wall not smooth and easily cleanable-around vegetable walkin.
- Wall not smooth and easily cleanable-window between ice machines.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean clothes and linen not properly stored in clean dry place until used.-linens falling off shelf
- Critical - Covered waste receptacle not provided in women's bathroom-employees women
- Critical - Electrical outlet missing cover plate. For reporting purposes only-next to employees men room.
- Critical - Hand wash sink lacking proper hand drying provisions-employee mens.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-ice scoops.
- No copy of latest inspection report.
- Nonfood-contact equipment not designed and constructed in a durable manner-wood under preep table chipping off
- Critical - Observed encrusted material on can opener.
- Critical - Observed flammables and debris stored in laundry room. For reporting purposes only.-charcoal/fluid stored with cloth apron room
- Observed food debris accumulated on kitchen floor-dry storage
- Observed food debris accumulated on kitchen floor-walkin-fruit
- Critical - Observed objectionable odors in bathroom-employee mens.
- Observed single-service articles stored without protection from contamination-auminum pans/lids,cups face up in dry storage
- Critical - Observed soiled reach-in cooler gaskets-2-door ice machine gasket under lids AND SINGLE DOOR
- Critical - Observed soiled walkin-in cooler gaskets-KOOLLCO-meat.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.--RUSTED locked meat cooler
- Critical - Working containers of food removed from original container not identified by common name--rice in rubbermaid.
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8/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2010 | Complaint Full | Call Back - Complied |
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- An adequate supply of sanitized, covered or wrapped spare preparation or serving utensils shall be maintained in the cart and used to replace any utensil that becomes contaminated.
- Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Floor Carpeting, Restrictions and Installation. (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under Paragraph (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and (2) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.
- Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.
- (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least ...(6 inches) above the floor.
- Critical. (b) A two-stage regulator system or an integral two-stage regulator in accordance with 3-2.12.1 shall be installed on all vapor withdrawal systems. Regulators shall be protected from the elements in accordance with 3-2.12.4.
- Theme park food carts shall operate adjacent to or within 300 feet of the support facility.
- Theme park food carts shall operate adjacent to or within 300 feet of the support facility.
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10/1/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. Please see inspection report for more details.
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Critical. Mechanical WAREWASHING EQUIPMENT, Hot Water SANITIZATION Temperatures. (A) Except as specified in Paragraph (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than ...(194 degrees Fahrenheit), or less than: (1) For a stationary rack, single temperature machine, ...(165 degrees Fahrenheit); or (2) For all other machines, ...(180 degrees Fahrenheit). (B) The maximum temperature specified under Paragraph (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and SANITIZING of EQUIPMENT such as meat saws.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Critical. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than ...(1 inch).
- Critical. Each theme park food cart other than those offering only prepackaged or packaged foods shall be provided with adequate, conveniently located, handwashing facilities for employee use equipped with hand cleansing soap or detergent.
- Critical. Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
- Critical. Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Floor Carpeting, Restrictions and Installation. (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under Paragraph (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and (2) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.
- Critical. Please see inspection report for more details.
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8/9/2010 | Complaint Full | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts in Hobart next to slicer. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name-white containers--rice,cinnamon, cornmeal next to meat cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-ice scoop sitting on blue box not in it.
- Nonfood-contact equipment not designed and constructed in a durable manner-rusted bottom shelf under mixers--paint or foil or cardboard.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.--rusted bottom shelf across 3-compartment sink
- Critical. Observed soil residue in storage containers-nuts on counter across Hobart.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles-kitchen. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-Hobart next to slicer. Repeat Violation.
- Observed residue build-up on nonfood-contact surface-handsink next to walkin. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-bottom of 3-door-doors removed. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-dry storage at 3-door-cookline inside and gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-bottom shelf with seasonings-cookline.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.-black prongs next to slicer
- Critical. Vacuum breaker mising at hose bibb-hose in dumpster area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris behind slicer.
- Observed wall soiled with accumulated food debris-walkin with dressings-southside
- Observed unnecessary items on the premise-ac room-appliances on floor.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts, cheese-Hobart-kitchen.
- Violation: 13-03-1 Observed employee with no hair restraint.-snack Bar
- Violation: 13-03-1 Observed employee with no hair restraint--Dave-kitchen
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.-chlorine-bar
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.--Hobart-kitchen
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.--3-door-Beverage air
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles-bar.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue-Hobart-kitchen.
- Critical. Violation: 22-28-1 Observed interior and gaskets of reach-in cooler soiled with accumulation of food residue-3-door cookline with dry storage.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface-pre handsink-kitchen.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface-fruit walkin.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface--outside of double ice machine .
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.-kitchen hose
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory-bar.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.-prep 3-compartment sink
- Violation: 37-09-1 Wall not smooth and easily cleanablebehind 3-compartment sink, needs to be covered with aluminum..
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers-ice machine area.
- Violation: 42-11-1 Observed unnecessary items on the premise.-Beverage air-3-door-remove doors for storzge or remove non-working unit
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Violation: 51-13-1 No Heimlich maneuver sign posted--Google to order.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification-fax to me at 954-956-5699.
- Critical. Violation: 53B-08-1 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. Gabriela, Annett, Akeem, Jimmy, Dave, Marcello
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1/12/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts, cheese-Hobart-kitchen.
- Observed employee with no hair restraint.-snack Bar
- Observed employee with no hair restraint--Dave-kitchen
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.-chlorine-bar
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed soiled reach-in cooler gaskets.--Hobart-kitchen
- Critical. Observed soiled reach-in cooler gaskets.--3-door-Beverage air
- Critical. Observed buildup of slime on soda dispensing nozzles-bar.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-Hobart-kitchen.
- Critical. Observed interior and gaskets of reach-in cooler soiled with accumulation of food residue-3-door cookline with dry storage.
- Observed build-up of mold-like substance on surface of nonfood-contact surface-pre handsink-kitchen.
- Observed build-up of mold-like substance on surface of nonfood-contact surface-fruit walkin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface--outside of double ice machine .
- Critical. Vacuum breaker mising at hose bibb.-kitchen hose
- Critical. Handwashing cleanser lacking at handwashing lavatory-bar.
- Observed wall soiled with accumulated black debris in dishwashing area.-prep 3-compartment sink
- Wall not smooth and easily cleanablebehind 3-compartment sink, needs to be covered with aluminum..
- Observed dusty ceiling tiles and/or air conditioning vent covers-ice machine area.
- Observed unnecessary items on the premise.-Beverage air-3-door-remove doors for storzge or remove non-working unit
- Critical. Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted--Google to order.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification-fax to me at 954-956-5699.
- 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. Gabriela, Annett, Akeem, Jimmy, Dave, Marcello
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11/9/2009 | Routine - Food | Warning Issued |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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