- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Bag with carrots
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter individually wrapped 50 F Operator discarded
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Operator duscarded
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 47 F **Warning** Lettuce 46 F in reach in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning** Chicken covered
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4/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 47 F **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
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2/4/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. In kitchen and outside kitchen
- Basic - Gaskets/seals on holding unit in poor repair. Freezer
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over ready to eat **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Blocked by boxes of food
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Using dish soap
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored on floor.Eggs
- Basic - Grease accumulated under cooking equipment.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.KITCHEN AREAS
- Critical - No person in charge of establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.KITCHEN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.STORAGE AREAS
- Critical - Observed handwash sink used for purposes other than handwashing.KITCHEN AREAS
- Observed single-service articles improperly stored.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.KITCHEN AREA
- Lights missing the proper shield, sleeve coatings or covers.KITCHEN AREAS
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.PREP AREAS TABLES HEAVELY DIRTY
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed toxic item stored by food.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Interference/obstruction with the inspector's right of entry and access at any reasonable time. Waited for over 20 minutes to be allowed to enter kitchen area.
- Lights missing the proper shield, sleeve coatings or covers.Kitchen area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated grease.Water heater
- Observed build-up of food debris, dust or dirt on soap dispenser surface.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed encrusted material on can opener.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Storage shelving
- Observed floor and wall junctures not coved.Kitchen area
- Critical - Observed food stored on floor.Inside walk-in cooler and in dry food storage room. Repeat Violation.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Open fryer installed outside hood supression system
- Critical - Observed toxic item stored by food.Degreaser
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed worn, torn and/or soiled cardboard on kitchen floor.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed live flies in kitchen.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed raw animal food stored over cooked food. Raw turkey stored over cooked rice
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Observed toxic item stored by food.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Displayed food not properly protected from contamination. Sugar and cheese containers at eating area. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touching cooked chicken bare handed. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Utensils not sanitized properly after cleaning.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees. Sign posted on 3-compartment sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed floor and wall junctures not coved.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Employees have not received training related to their assigned duties.
- 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. Pro
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5/13/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/13/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Manager lacking proof of Food Manager Certification.
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 3/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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