- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bananas over clean dish area, removed **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Dish pit area, tongs, ladle, moved to dirty dish area.
- Basic - Soil residue build-up on nonfood-contact surface. Outer surfaces of soda machine wait station, left side.
- Basic - Standing water on floor. By salad bar rack in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On salad bar: pork 47°, cole slaw 48°, krab salad 48°, macaroni salad 48°, eggs 57°. Items were stirred, some items were reduced in the amount in pan. Temperatures were all reduced to 41° or below. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In hot box, kitchen. Beef 127°, pork 122°. Door had been left open. Closed door, increased temperature of unit. Meat items moved to oven to reheat. Items in bottom of unit were already at temperature.
- High Priority - Vacuum breaker missing at hose bibb. Outside back door. Was nearby, MGR added to hose Bibb. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Blue spray cleaner in far back hand sink , removed **Corrected On-Site** **Repeat Violation**
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dish wash machine handle
- Basic - Ice scoop holders with rust that has pitted the surface. Front of house. Both
- 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. Mac and cheese in hot hold **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Kitchen unit.
- Intermediate - Encrusted material on can opener blade. In dry goods area **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Beans in back hand wash sink **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. Expired in Jan 2014, Daniel ALSO some records are incomplete
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Over stove area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish wash area drain board
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys by meat/microwave
- Basic - Employee with no hair restraint while engaging in food preparation. 1 male, corrected on site 2 females
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In prep area
- Basic - Soil residue build-up on nonfood-contact surface. Ice machine front, exterior
- Basic - Walk-in cooler/walk-in freezer has objectionable odor. Right hand walk in cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook used cell phone, no change of gloves/hand wash, continued working
- High Priority - Toxic substance/chemical stored by or with food. Liquid hand soap over empty sauce bottles, boxed soda
- High Priority - Vacuum breaker missing at hose bibb. By 2 compartment sink **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Dirty dishes on clean dish area. Tongs, scoops, slicer Soda heads and behind, right and left Ice bins for both soda machines Front ice bin scoops in standing/old water
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters over grill.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in kitchen area not covered. Croutons.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above smoker.
- Basic - Working containers of food removed from original container not identified by common name. Spice dry storage area.
- High Priority - Live flies in kitchen.
- High Priority - Vacuum breaker missing at hose bibb. Faucet by 2 comp sink, hose attached.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed dented/rusted cans. Pickles
- Observed employee with no hair restraint. Server
- Observed leaking pipe at plumbing fixture. Faucet by double prep sink
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Salad toppings on end of salad bar
- Critical - Vacuum breaker mising at hose bibb. Prep sink, mop sink.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees men's restroom. Corrected On Site.
- Observed attached equipment soiled with accumulated dust.
- Observed employee with no hair restraint by cook.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours baked beans. corrective action taken.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Equipment and utensils not properly air-dried. metal pans
- Critical - Observed dented cans on dunnage rack. Corrected On Site.
- Observed equipment in poor repair. pooled water accumulated on floor of small reachin cooler.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. manager offered to correct immediately.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.lemons at wait station next to handsink. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.in coleslaw.
- Critical - Observed buildup of slime in the interior of ice machine.both machines.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.on dirty shelf in prep area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.employee went to walk in with gloved hand touched the door handles and returned to food prep. Corrected On Site.
- Observed equipment in poor repair.prep pans cracked.
- Observed floor area(s) covered with standing water.in dish area and in the walk in cooler.
- Observed food debris accumulated on kitchen floor.under coke station there is syrup on floor.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.touching hat and prepping food. Corrected On Site.
- Observed leaking pipe at plumbing fixture.on dish machine.
- Observed old labels stuck to food containers after cleaning.pans.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken over beef and pork in the cooker.
- Observed utensils stored in crevices between equipment.knives in crack in dis area.
- Observed water draining onto floor surface.from the salad prep make table.
- Critical - Vacuum breaker mising at hose bibb.to go doorway.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/26/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (D) Reheating for hot holding shall be done rapidly and the time the food is between the temperature specified under Paragraph 3-501.16(B) and 165 degrees Fahrenheit may not exceed 2 hours.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical. WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
- (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. (B) 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.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Maintaining PREMISES, Unnecessary Items and Litter. The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
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11/18/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/15/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.SMALL CONTAINER OF MILK IN RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. PORK AND GREEN BEANS. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.WIC.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.NO DATES.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Critical. Observed soiled material on slicer.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed single-service items stored on floor.
- Wet mop not hung to dry.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
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3/8/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/24/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.EGGS AT 47,CHICKEN SALAD 47 F. IN BUFFET BAR.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.PORK AT 121 F. IN WARMER.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.PORK BUTTS AT 44 TO 46 F. AFTER MORE THEN 24 HOURS OF COOLING IN WIC.
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination.BUFFET BAR.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.
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7/16/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.READY FOR SERVICE AT 102 to 115 F.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Displayed food not properly protected from contamination.BUFFET BAR.
- Critical. Observed raw animal food stored over ready-to-eat food.HOT DOGS.
- Critical. Observed uncovered food in holding unit/dry storage area.WIC.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.UNDER GRILL.
- Observed build-up of grease on nonfood-contact surface. HOOD FILTERS .Repeat Violation.
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7/15/2009 | Routine - Food | Warning Issued |
| No report available. | 4/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/12/2009 | Routine - Food | Warning Issued |
| No report available. | 7/3/2008 | Complaint Full | Inspection Completed - No Further Action |
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