- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Unit containing milk .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware washing area. **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.
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10/10/2014 | Routine - Food | Warning Issued |
- Basic - Food storage container/container lid cracked or broken. Container in reach in containing bacon .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near triple sink . **Repeat Violation**
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Front area
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Live flies in kitchen.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler .
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware washing area. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Ware washing area **Corrected On-Site**
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed: Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Chicken in right side reach in cooler at 47 degrees F. Priority: High Priority
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Cleaned and sanitized equipment, utensils not properly stored. Soiled bread pans stored next to clean bread pans.
- No copy of latest inspection report.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Wet mop not hung to dry.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water supply not maintained at 100 F @ the hand sink .
- Critical - Observed employee improperly washing hands. Washed hands in less than 8 seconds .
- Critical - Observed expired Food Manager Certification.
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12/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.Qaut sanitizer @400+ . Corrected On Site.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/18/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 08A-28-1 Observed food stored on floor. Boxes of food on walk in floor . Bag of onions on kitchen floor during reinspection .
- 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 : 6/6/11.
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6/9/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hot water supply not maintained during peak periods. Hat water at hand sink not reaching 100 F .
- 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 : 6/6/11.
- Observed clean utensils/cups stored on dirty surface .
- Critical - Observed employee engage in food preparation, handle equipment ,put on gloves without washing hands .
- Critical - Observed food stored on floor. Boxes of food on walk in floor .
- Observed leaking pipe at plumbing fixture. Front hand sink .
- Plumbing system in disrepair. Hand sink faucet is leaking .
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4/6/2011 | Routine - Food | Warning Issued |
- Critical. Observed employee wash hands with no soap.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water supply not maintained during peak periods. Hot water @ hand sinks not reaching 100 F .
- Critical. Handwash sink not accessible for employee use at all times. Cleaning brushes , sponges sitting inside the hand sink in the kitchen area .
- Critical. Hand wash sink lacking proper hand drying provisions. Front hand sink . Corrected On Site.
- Critical. Observed live flies in kitchen.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. Please see inspection report for more details.
- (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.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. (2)(a) Bathroom facilities shall be kept clean, in good repair and free from objectionable odors.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.Prep area . Corrected On Site.
- Observed residue build-up inside cabinet below the ice tea machine .
- Critical. Handwash sink not accessible for employee use at all times. Cleaning supplies , brush , sponges sitting inside the hand sink in the kitchen .
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Cardboard boxes blocking back exit door .
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7/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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