- Basic - 2 RIC Had No conspicuously located ambient air temperature thermometer in holding unit, front line.
- Basic - Toilet unclean.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham 51 f, turkey breast 56 f, p. Jack cheese 51 f, main RIC, back area. Corrective action taken, food transferred to other RIC, at front area maintaining 41 f. See 1b.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, p. Jack cheese 3 pounds, turkey breast 4 pounds, ham 4 pounds, out of temp longer than 4 hours.
- Intermediate - Refrigerator 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. 2 door RIC, back area.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding 2 unit.
- High Priority - License expired more than 60 days, operator owns $ 2.00 which she send payment over the the mail with ck # 3333 on 2/1/14. This violation will be reviewed during the next routine inspection as per Cathy Driscoll approval.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit turkey breast, 47 f, beef 51 f, chicken 49 f, Bain unit, repeated violation, operator adjusted the temperature in the unit, closed the lid and iced down the products, corrected on site.
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Corrected On-Site**
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
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12/12/2013 | Routine - Food | Call Back - Complied |
- 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. **Corrected On-Site**
- Basic - Equipment in poor repair, broken food plastic containers and burned plastic lids.
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 48 f, RIC, front line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, roast beef 57 f, diced chicken 59 f, ham 61 f, turkey breast 60 f, tuna salad 55 f RIC, front line, operator states that the products were set up in the front cooler by 7 am. Manager iced down products. **Repeat Violation**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. COS
- High Priority - Toxic substance/chemical stored by or with food and next to food containers, Windex and degreaser, COS.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, prep area, magazines and mail envelopes on top, COS
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, prep area.
- 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.
- Intermediate - Reach-in cooler 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, front line RIC.
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10/3/2013 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front counter, all foods at 48? due to turning off at night, recommend not turning off or turn on earlier to putting food in cooler, or set a thermostats to turn on earlier.closed doors, temperature at 43? at 10 am. **Corrected On-Site**
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation-back door thru bathrroom.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233; Radha
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9/10/2012 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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7/20/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation-back door thru bathrroom.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233; Radha
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7/11/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; front buffetline at 49-50 degrees.
- Critical - Hand wash sink lacking proper hand drying provisions--jammed in container, bathroom.
- Critical - No conspicuously located thermometer in holding unit; milk, fruit cooler across register.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233; Radha
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; 49-50 degrees; buffetline; use time in leu of temperature every 4 hours and label untill repaired-24 hour callback requuired.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door thru bathrroom.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours; meatballs, soup. Corrected On Site.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. door in disrepair.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter area reach in cooler, next to window. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Lights missing the proper shield, sleeve coatings or covers. Display menu. Repeat Violation.
- No copy of latest inspection report.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting gloves on. Corrected On Site. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. onions
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, eggs in the front counter area reach in cooler. Corrected On Site. discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at the sandwich station reach in cooler, uncovered containers with cardboard trays. Corrected On Site. operator placed individual lids, temperature at the end of the inspection was found to be 42 degrees fahrenheit. Corrected On Site. Repeat Violation.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler. Corrected On Site. operator turned the unit colder .
- Critical - Cold water not provided/shut off at employee handwash sink. 3 compartment sink area.
- Critical - Handwash sink not accessible for employee use at all times. 3 compartment sink area hand sink out of service, shut off due to a leak according to PIC.
- Critical - Hot water not provided/shut off at employee hand wash sink. 3 compartment sink area
- Lights missing the proper shield, sleeve coatings or covers. menu display lights. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, cheeses, beef, salami in the sandwich station reach in cooler, uncovered containers. operator covered the containers with individual lids. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yogurt in the glass door reach in cooler. operator turned the unit colder. Corrected On Site.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dispensing device out of service. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. front counter (menu display panel) Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, chicken, beef in the sandwich station reach in cooler, overloaded containers. Corrected On Site. oeperator moved the product in excess to the walk in cooler and covered the containers with individual lids. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site. cold running water.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. front counter (menu display panel)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at the sandwich station reach-in cooler. (overloaded uncovered container) operator covered the container.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken , beef, cold cuts in the frontline reach in cooler. upper portions of the products. Corrected On Site. operator cover with individual lids all the potentiallly hazardous food in the frontline reach in cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. plastic spoons. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. warewashing area. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- 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. 1 out of 4 employee training certificates were provided (Original certificates must be provided by the next routine inspection)
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Lack of signage properly designating bathrooms acces and location. (a directional sign in a conspicuous location needed according to plan provisos).
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. frontline, dishwashing area, restrooms.
- Ceiling tile missplaced.
- No Heimlich maneuver sign posted.
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8/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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