- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. By ice machine.
- High Priority - Butter/whipped butter(singles) held at greater than 41 degrees Fahrenheit. Dining room.
- 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.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter(singles) in dining room more than 4 hour.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Soap and rinse agents not replaced when empty causing chlorine to test 0 ppm **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. ROP Salmon thawed in package. **Corrected On-Site**
- Basic - Silverware/utensils dried with a soiled towel/cloth.
- Basic - Soiled dry wiping cloth in use to dry utensils as they are removed from dishmachine
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Several Dented/rusted cans present. See stop sale. Voluntarily discarded. **Corrected On-Site**
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils/equipment stored in dirty container. Corrected On Site.
- Critical - Observed frayed/spliced electrical wires on large mixer. For reporting purposes only.
- Critical - Observed light accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed packaged food not labeled as specified by law- can of blueberries. Corrected On Site.
- Wall not smooth and easily cleanable behind dishmachine.
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical - Observed condiments stored in unapproved dispensers- food stored in original can in freezer. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable- linoleum in dry storage.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils/equipment stored in dirty containers. Corrected On Site.
- Observed hole in wall in laundry room and above 3 compartment sink.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation- gap in rear kitchen door .
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Observed dish sprayer in poor repair
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Observed single-service articles stored without protection from contamination- surface with accumulated debris. Corrected On Site.
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12/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT. 4-501.115 FC: Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-02-1 Observed hole in wall behind dishmachine.
- 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. This violation must be corrected by : 5/24/10.
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5/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Wiping cloth chlorine sanitizing solution not at proper minimum strength- 400ppm in kitchen wiping cloth bucket. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength- 500ppm in waitstation bucket. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed hole in wall behind dishmachine.
- 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. This violation must be corrected by : 5/24/10.
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3/23/2010 | Routine - Food | Warning Issued |
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength- 400ppm corrected to 200ppm. Corrected On Site.
- Observed floor and wall junctures not coved underneath dishmachine and in dry storage.
- Floors not maintained smooth and durable in dry storage with flour bins.
- Observed hole in wall underneath dishmachine.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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