- Basic - Cleaned and sanitized equipment or utensils not properly stored. Plastic drinking cups stored on counter space next to chair where customers sit.
- Basic - Equipment in poor repair. Make reach in cooler door broken. Door to reach in cooler fell off when door was opened.
- Basic - Exterior of Reach in cooler 1 and 2 shelves next to slicer significantly soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets. Make reach in cooler with broken door on cook line.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observe food handler put gloves on with no hand wash. Corrective action taken: foodhandler washed hands and put on a new pair of gloves.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed food handler touch bread with bare hands. Advised food handler to put gloves on before touching ready to eat food. Food handler will heat bread up.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to cheesecake in walk in freezer. Corrective action taken: operator placed items in proper order.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Au jus 49f in make reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed sausage reheated to 131f. Operator stated sausage was cooked yesterday. Operator decided to discard sausage.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bacon 67f for 1 hour on grill. Grill is not on.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken above chocolate ice cream in reach in freezer. Corrective action taken: operator placed items in proper order.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken next to raw bacon and raw sauce in beverage cooler near cash register.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed food handler fill cup of water at hand washing sink. Advised cook that hand washing sinks are strictly for washing hands.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator states he has been holding partially cooked bacon out at room temp on time with no time plan and no time marking. Corrective action taken: discussed time plan with operator.
- 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. Au jus 49f in make reach in cooler. Cook stated au jus was made on monday.
- Intermediate - Slicer blade guard soiled with old food debris.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. IN WHITE FRIDGE IN BACK ROOM **Corrected On-Site**
- Basic - No hot running water at mop sink.
- Basic - Plumbing system in disrepair. PIPE FROM HOT WATER TANK BROKE.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee washed hands with cold water.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. BOTTLE OF MILK IN WHITE FRIDGE. OPENED TUESDAY.
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6/13/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. BOTH STAND UP FRIDGES IN STORAGE ROOM **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ON BOOTOM OF SANDWICH STATION #2
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Coke coolers
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pan on drying rack.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIC in back room. **Repeat Violation**
- Basic - Plumbing system in disrepair. Cold water faucet on mop sink not working
- Basic - Single-service items stored on floor.
- Basic - Storage of tools on shelf above or with food. Screwdriver stored with spices
- Basic - Uncleanable knife block in use to store knives.
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Bottle cooler temporarily being used to store food in dining room.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. In mop closet
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Surface cleaner with spices.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at >200ppm,chlorine **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid above 3CS
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. In RIC
- Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of ric's and equipment soiled.
- Basic - Clean utensils stored between equipment and wall. Spatula in 3cs area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Cellphone on cutting board. **Corrected On-Site**
- Basic - Light not functioning. Above hood.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Reuse of single-use articles. Reuse of sour dream containers (with lipped rim) for food storage
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach in cooler. Potatoes in RIC
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over turkey in make table
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. See stop sale. Marinara sauce.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table y no complete physical barrier between top and bottom. Shell egg over cheese in make table., raw I chicken over RTE ham in WIF.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Peppers dated 2/4/13.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. As well as Fridge.
- 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. Pasta and milk not date marked
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit, back storage room, domestic double door unit..
- Observed cutting board grooved/pitted and no longer cleanable, deli units by cooksline .
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, bottom of reach in cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, pasta salad inside reach in cooler by cooksline .
- Observed residue build-up on nonfood-contact surface, door of reach in cooler back storage area.
- Critical - Observed toxic item stored by utensils, bottle of sanitizer stored next to cleaned metal pans. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, squeeze bottle with oil.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for sanitizer bucket. Over 200ppm. Corrected On Site - 100-200ppm. Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean food bowls and pans not stored inverted/with overhead protection.
- No Heimlich maneuver sign posted.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. BHC with cheese slices. Corrected On Site. Discarded.
- Observed build-up of grease on nonfood-contact surface. Extraction hood filters.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad prep cooler and reach in coolers/freezers at back. Repeat Violation.
- Observed unnecessary items on the premise. Unused food equipment stored on floor under shelving - back area.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed produce stored above ready to eat baked potatoes [left uncovered for cooling].
- Observed wall soiled with accumulated food debris. Around steam table and shelving; wall behind 3 compartment sink and under handsink.
- Critical - Thermometer in white reach in cooler/holding unit, however thermometer not functioning.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner - non-handled scooo used in rice container.
- Equipment or utensils not designed or constructed in a durable manner - reuse of single use plastic containers and lids which are not easily cleanable - kitchen.
- Critical - Manager lacking proof of Food Manager Certification - no certification available for the food manager on site - Murphy.
- Observed cutting board grooved/pitted and no longer cleanable - front counter prep area.
- Critical - Observed dented/rusted cans - chocolate pudding - real fresh - 112oz can
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue - front counter prep cooler. Repeat Violation.
- Observed single-service articles stored without protection from contamination - stored in open basket on dining tables.
- Critical - Observed toxic item stored by food - chemical spray bottles stored on shelving with clean dishes.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - cooked potato at 80F - two hours storage. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - roast beef slices - reach in cooler - front prep counter. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses - kitchen table
- Critical - Working containers of food removed from original container not identified by common name - container of clear liquid not labeled - kitchen shelf.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing./ less than 10ppm
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored./ on towel to air dry
- Observed cutting board grooved/pitted and no longer cleanable. cold table Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair./ cold table facing window
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue./ cold table facing window
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ roast beef
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./ butter at 117f Corrected On Site. Repeat Violation.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. back kitchen prep table.
- 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. After making delivery then handling pans of food in kitchen no handwashing.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove uses after handling the phone then touched bread and cheese. Repeat Violation.
- Critical - Observed unwashed vegetables stored with other ready-to-eat food. potatoes in bag over cooked beef. reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. peppers and onions hot hold. Corrected On Site.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cuban sand from 8/31.sausage patties 9/1. Corrected On Site. Operator discarded.
- Critical. Label on a food item packaged on-site lacking required information. mac sal, pot sal, cut melon fruit.
- Critical. Observed food being cooled by nonapproved method. macaroni sal ambient cooling in customer self service cooler.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over bagels reach in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Food service employee handled deli meat with bare hands, stated product was for discard. Corrected On Site.
- Critical. Observed employee took drink then handled clean equipment or utensils,without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. diet cook over prep area.
- Observed gaskets/seals on cold holding unit in poor repair. back reach in cooler.
- Observed sponge used as a wiping cloth on a food-contact surface. at 3 comp sink.
- Observed single-service items stored on floor. togo containers back kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. both hand sinks. Repeat Violation.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. for back reach in cooler.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. for eggs
- Critical. Observed food being cooled by nonapproved method. cooling hot items with tight covers in coolers with inadequate air flow. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sausage, beef, beef in au jus, in frontline reach in cooler. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw pork and raw beef together in reach in cooler.
- Critical. Hand wash sink lacking proper hand drying provisions. warewashing hand sink.
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4/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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