- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Units in back kitchen area has some black build up on them
- Basic - Reach-in cooler gasket torn/in disrepair. Gaskets in multiple coolers on cooks line are torn
- High Priority - Live, small flying insects in food preparation area. Flies in back kitchen, especially near soda box storage area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 52°, sour cream 57°, shredded cheese 54° all in small unit next to chicken breading station. Unit had been unplugged. Corrective action-fixed plug and place all three items under TPHC program
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 127°, cheese sauce 105°-143° Corrective action-voluntarily discarded grits and stirred cheese sauce to disperse heat more evenly
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Opened container of raw chicken breasts stored over open container of apple pies in reach in freezer next to fry station **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior white shield has some pink slimy build up on it
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Unit at drive through has some build up in and around nozzles
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser not functioning properly in ladies restrooms **Corrected On-Site**
- 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. Missing proof for a few employees working at time of inspection
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Throughout kitchen **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Interior top of unit on wall has some old food build up in it
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Portioned ham 44°-46° in two door reach in cooler. Corrective action-manager voluntarily discarded product
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili 109°-149° in steam table. Corrective action-manager stirred product to disperse heat. Retemp at 159°
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9/25/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. Pipe sticking out of floor that used to be a drain does not have a cover for it
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout establishment in kitchen
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Set of tongs laying in drawer with raw hamburgers with handle touching burgers **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Interior top of unit on cooks line has some old food built up on it
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Gaskets on small walk in cooler door have black build up on them
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Speed racks in walk in cooler have some excessive build up on them
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook changed gloves without washing hands. Manager caught him and he took gloves off and washed hands **Corrected On-Site**
- High Priority - Live flies in kitchen. Several flies in kitchen and dining areas
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Taco meat reheated to 137°-169° Corrective action-cook stirred product to evenly disperse heat. Product was to tempted when removed from microwave oven
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7/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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