- Basic - Water leaking from faucet/faucet handle. At 3 compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44F pasta 45F. **Warning**
- Intermediate - Refrigerated drawers not 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. Maintains 44-45F. **Warning**
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10/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In kitchen area. **Warning**
- Basic - Food stored on floor. Case of soda at wait station. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station. **Warning**
- Basic - Water leaking from faucet/faucet handle. At 3 compartment sink. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pasta made at approximately 9:30 73F at 1hr 45 min. Moved to walk uncovered to be cooled properly. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44F pasta 45F. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- 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. Eggplant **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At wait station. **Warning**
- 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. Sammy Bardhi person in charge. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza sauce. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup **Warning**
- Intermediate - Refrigerated drawers not 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. Maintains 44-45F. **Warning**
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in wait station and forks. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Cloth covering cut lettuce at cook line make station. **Corrected On-Site**
- 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. On shelf above back prep table. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Wait station (2).
- Basic - Stored food not covered in walk-in freezer. Breaded mozzarella cheese, stuffed pasta, stuffed jalapeos.
- High Priority - Raw animal food stored over ready-to-eat food. Pan of raw chicken wings stored above cooked sausage, cooked chicken breasts, and deli meat in kitchen tall 2 door reach in cooler. **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. Marinara with water added, cooked soup, shredded on site mozzarella cheese.
- Intermediate - Spray bottle containing toxic substance not labeled. One yellow liquid and one clear liquid on top of dish machine.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Pizza make station.
- Basic - Stored food not covered in walk-in cooler. Marinara. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 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 - Raw animal food stored over ready-to-eat food. Raw chicken over cooked chicken, sausage in reach in cooler. **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. 2 pans of lasagna in walk in cooler, cooked yesterday. **Corrected On-Site**
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2/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Soiled reach-in cooler gaskets. Pizza make station.
- Basic - Stored food not covered in walk-in cooler. Marinara. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 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 - Raw animal food stored over ready-to-eat food. Raw chicken over cooked chicken, sausage in reach in cooler. **Corrected On-Site**
- 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. This violation must be corrected by Monday January 27th 2014. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. 2 pans of lasagna in walk in cooler, cooked yesterday. **Corrected On-Site**
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of food in walk in freezer. **Corrected On-Site**
- 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. On back room prep table near ware wash. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. AC unit leaking from ceiling at return air vent in front of beer cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza make station, torn and dirty.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in make line cooler above 41° F, not held more than 4 hours.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Server station. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, pasta, open gallon of milk, pasta sauce.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory. **Corrected On-Site**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food stored on floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream at 45? F
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11/28/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - NO PROOF OF CERTIFIED FOOD MANAGER
- Critical - OBSERVED BLOCKED HAND SINK, COS
- Critical - OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WITH 4 OR MORE EMPLOYEES
- Critical - OBSERVED NO PROOF OF EMPLOYEE TRAINING
- Critical - OBSERVED PHF CHEESE HELD AT 45
- Critical - OBSERVED RAW EGGS STORED OVER READY TO EAT FOOD, CHEESE, COS
- Critical - OBSERVED SANITIZER AT 0 PPM DISHWASHER
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. UNDER HANDSINK WAIT STATION
- Critical - Observed food being cooled by nonapproved method. COVERED Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. DUMPING Corrected On Site.
- Observed leaking pipe at plumbing fixture. UNDER HAND SINK WAIT STATION
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG PLANT Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. NOODLES AT 50 F Corrected On Site.
- Critical - Observed raw animal food eggs stored over ready-to-eat food produce. Corrected On Site.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime under soda dispenser. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. COOLING FOODS COVERED Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food chicken cold held at 49 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/4/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Multiple items in reach in refrigerator at end of cook line.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza by the slice held at room temperature without documentation for Time as a Public Health Control.
- Critical. Observed food being cooled by nonapproved method; spaghetti cooling in walk in cooler covered with plastic wrap.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Salt and sugar scoop handles in product. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed build-up of food debris, on nonfood-contact surface; side of pizza make table.
- Critical. Hotel and Restaurant license not properly displayed.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. 52 seats inside, 40 outside, 51 seats on license.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
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5/4/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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