- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Floor tiles cracked, broken or in disrepair. Downstairs kitchen area
- Basic - Interior of microwave soiled with encrusted food debris. Downstairs kitchen area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Upstairs kitchen area
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Upstairs kitchen, shell eggs over quiche **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Upstairs kitchen
- 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.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pie gravy 131°F 2 hours. Corrective action taken, shallow container, more ice added.
- 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.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/23/2013 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, quiche pie cooked yesterday stored in reach in cooler overnight temperature taking at inspection ranged from 45?F to 48?F. Operator discarded. Stop sale issued **Corrected On-Site** **Warning**
- 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 at 200 ppm at 103?F water ten pasture **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. A quiche pie per operator was cooked yesterday and had been placed in reach in cooler to cool down. Temperature at time of inspection ranged from 45?F to 48?F quiche did not reach 135?F to 41?F in 6 hours. Operator discarded quiche. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
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2/19/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. Waitress area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. bowl
- Critical - Hand wash sink lacking proper hand drying provisions. handsink
- Critical - No handwashing sign provided at a handsink used by food employees. Cooking area
- Critical - Working containers of food removed from original container not identified by common name.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Prep area
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory. Warewash
- Critical - Observed buildup of lime in the interior of ice machine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Oppm
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chickens from yesterday has a temperature of 49 degree Advised Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. [Operator stated that she is working with local authority to comply.] Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Missing in upright reach in cooler at front wait service area
- Critical - Observed food being cooled by nonapproved method. Food cover during cooling process Repeat Violation.
- Critical - Observed interior of microwave soiled. At front wait service area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood temp at 48 degree in reach in cooler Advised
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm
- Critical - Working containers of food removed from original container not identified by common name.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Quiche temp at 46 degree Repeat Violation. Advised
- Critical. Observed food being cooled by nonapproved method. Food covered during ambient cooling
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Thermometer showing +5 degree
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Ice for public next to open packages of raw chickens
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wait staff touching sugar cubes
- Observed gaskets/seals on cold holding unit in poor repair. Upstairs reach in cooler
- Observed cutting board grooved/pitted and no longer cleanable. At wait service area, single white one
- Observed nonfood-grade containers used for food storage. Garbage bag to store ice
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Equipment and utensils not properly air-dried. Utensil in drawer still wet
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. License show 53 seats, but establishment actually has 110 seats [PROVIDED SEATING CHANGE EVALUATION FORM]
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Dressing not labeled using oil container inside reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Spinach quichie 56 degrees F Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Observed food crumbs on bottom reach in cooler in prep kitchen.
- Critical. Handwashing cleanser lacking at handwashing lavatory. location near service line
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Bleach water container prep kitchen
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4/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. whip cream in ric @ back not labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chix salad @ 55 degrees; Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chix pie @ upstairs ric & rice Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. quiche @ 74 degrees; @ counter Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. in freezer
- 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. chg gloves; not wash hands between
- 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. dishwasher going from dirty clean without wash hands
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open drinks with dishes
- Critical. No handwashing sign provided at a handsink used by food employees. @ back
- Critical. Hand wash sink lacking proper hand drying provisions. @ back sinks
- No plan review submitted and renovations in progress. hws taken out @ back, cabinet made in place of; no plans submitted for renovations or for future renovations This violation must be corrected by : 2-10-10.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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