- Basic - Food debris/dust/grease/soil residue on exterior of stove.
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07/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle stored in ready to eat foods. Portion cups stored in multiple products.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/grease/soil residue on exterior of stove.
- Basic - Ice buildup in on site walk-in freezer and walk in cooler used by MFDV.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef and chicken holding at 48°F. in upright cooler on cookline.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Butter and beef holding at 47°F. in on site walk in cooler used by MFDV.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, cut lettuce, cooked onions, and cooked mushrooms holding at 46°F-50°F in ice baths on cookline.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw ground beef stored over raw seafood in upright cooler on cookline.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in 3 compartment sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
- 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. Upright cooler on cookline holding at 48°F.
- Intermediate - Walk-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. On site walk in cooler used by MFDV holding at 47°F.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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07/22/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle stored in ready to eat food. Portion cup stored in kosher salt. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving and equipment throughout MFDV. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks. **Warning**
- Basic - Grease and debris accumulated under cookline equipment. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Worn, torn and/or soiled floors. **Warning**
- High Priority - Mobile food dispensing vehicle's potable water hose not constructed of food-grade material or in a durable manner. Regular garden type green hose used. **Warning**
- Intermediate - Accumulation of food debris/residue on food-contact surface. Food containers and trays in walk in cooler at commissary. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fryer baskets. **Warning**
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9/30/2013 | Routine - Food | Warning Issued |
- Basic - 2 fluorescent Lights in food preparation, food cookline area missing the proper shield, sleeve coatings or covers. Observed exterior dry storage room light cover missing.
- Basic - 2 of 3 Fan covers in exterior walk-in cooler have accumulation of excessive dust/debris. Observed 1 of 3 walkin cooler fan covers missing.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed kitchen 3 comp sink area cleaned cookline utensils storage metal bucket excessively soiled with food debris. **Warning**
- Basic - Cookline Floor area(s) covered with standing water.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lower shelves on cook line lot of debris and grease.
- Basic - Plumbing system in disrepair. Observed kitchen cookline salads station storage ice bin leaking water onto kitchen cookline floor.
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7/2/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Food container in steam table
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving and inside cabinets
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of microwave soiled. Cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cook line coolers.
- Observed knife block in use to store knives.
- Observed scoops with no handle stored in ready to eat foods. Breadcrumbs, dressings, ginger
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12/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 10/30/12.
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8/31/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. grill station cooler holding at 46 degrees F.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 10/30/12.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. need chlorine
- Critical - No thermometer provided to measure temperature of food product. need 0-220F.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cabinets and shelving
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washed hands in 3 compartment sink
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken holding at 46 degrees F. in grill station cooler. This violation must be corrected by : 8/31/12.
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8/30/2012 | Routine - Food | Warning Issued |
- Critical - Food not stored in a dry location that is is exposed to splash. water/ice falling onto food products in walk in freezer-commissary.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook failed to wash hands prior to glove use. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-15-1 Food not stored in a clean/dry location that is exposed to splash. water/ice from ceiling and condenser unit in commissary walk in freezer dripping onto food products used by MFDV.
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10/13/2011 | Routine - Food | Call Back - Complied |
- Clean utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. commissary walk in cooler used by MFDV holding at 45 degrees F.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. frigidaire cooler holding at 45 degrees F.
- Critical - Food not stored in a clean/dry location that is exposed to splash. water/ice from ceiling and condenser unit in commissary walk in freezer dripping onto food products used by MFDV.
- No copy of latest inspection report.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef holding at 45 degrees F. in frigidaire cooler. Corrected On Site. all potentially hazardous foods placed into proper refrigeration. This violation must be corrected by : 10/13/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy, eggs, and beef (used by MFDV) holding at 45 degrees F. in commissary walk in cooler. This violation must be corrected by : 10/13/11.
- Critical - Observed raw animal foods not properly separated from each other in holding unit. raw beef and seafood stored together in grill station cooler
- Critical - Observed unlabeled spray bottle.
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10/12/2011 | Routine - Food | Warning Issued |
- Clean utensils, pots and pans not stored inverted or in a protected manner.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. grill station cooler
- Critical - Observed interior of microwave soiled.
- Critical - Observed pesticide-emitting strip present in food prep area. fly strips. Corrected On Site.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. grill station. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup holding at 129 Degrees F. in crock pot. Corrected On Site. reheated on stove
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2/9/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods. raw ground beef stored over raw seafood in cookline cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit. raw chicken, beef, and seafood stored together in cookline cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored over cheese in fridgedair reachin cooler. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook failed to wash hands prior to and in between glove use. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed unlabeled spray bottle.
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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3/17/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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