- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use tongs stored on oven door handle. / **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. / 49F about 1.5 hours / recommended putting ice to keep container cold.
- High Priority - Raw animal food stored over cooked food. / raw beef over cooked meat sauce / reach in coolers/ **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / salad reach in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. / hand sink near 3 sink blocked by containers, pans.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / front wait station.
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Next to fryer. **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**
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6/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. Near fryer. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor soiled/has accumulation of debris. Behind fryer and grill. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm chlorine and quaternary ammonium. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in display cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Next to fryer. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.sink next to soda station area. **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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pasta in walk in cooler, product was packed deeply in containers with a covered lid. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Off by approximately 5 degrees. **Warning**
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4/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/soil residue on dry storage shelves. Shelves etc with visible dust in the kitchen
- Basic - Food not stored at least 6 inches off of the floor. Dough pans etc were located on the walk in cooler floor
- Basic - Sponge used to clean and sanitize food-contact surface. Being used at the three compartment sink
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. The reach in freezer is unlocked when located between the restrooms
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee was not utilizing sanitizer at the three compartment sink
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Heavy cream, milk etc
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided state form
- 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.
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In feta cheese **Corrected On-Site**
- Basic - Food stored on server pickup area not covered. Proofing rolls
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.egg wash over cooked pasta in reach in cooler.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham in walk in cooler **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagne lacking date and sausage incorrectly dated per operator **Repeat Violation**
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in pizza makeline cooler damaged
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked tomato/vegetable sauce 80F cooling overnight per operator.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. 20F in icepoint. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Frontline
- Critical - Handwash sink not accessible for employee use at all times. Frontline, please relocate coffee maker, making access to sink difficult
- Observed build-up of grease on hood filters
- Observed build-up of mold-like substance on ice chute, drink machine
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Cooked pastas,lasagne and meats in walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Soft deli cheeses, deli meats in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Water leaking from icemaker over drink dispenser
- Critical - Hand wash sink lacking proper hand drying provisions. Warewashing area
- Critical - Hand wash sink lacking proper hand drying provisions.Servers handsink
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Lasagne in walk in cooler
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads 20F Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Lasagne in walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Cheese cake purchased from supplier lacking date marking
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Chicken, sausage, deli meats in walk in cooler
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
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5/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Bottle s of wine stored under handsink on frontline
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 5 23 11.
- Critical - No proof of required employee training provided. This violation must be corrected by : 5 23 11.
- Critical - Observed buildup of slime on ice dispensing chute on coke machine
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed buildup of soiled material on underside of mixer head.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fresh garlic in oil 46F and ricotta cheese 59F in a cooler with other food at 40F. Keep these items in cooler or add to time plan
- Wet mops not hung to dry.
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3/21/2011 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Lasagne in walk in cooler Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Pizzas for slices.Made 1 hour ago per operator
- Critical. Working containers of food removed from original container not identified by common name.Salt & sugar bins Need to be relabeled Repeat Violation.
- Critical. Observed raw animal food (shell eggs) stored over ready-to-eat food (shredded cheese) in walk in cooler.
- Critical. Observed improper use of drink cups to dispense salt & sugar in bulk containers Repeat Violation.
- Critical. Observed improper use souffle cup to dispense grated parmesan cheese
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. Observed buildup of slime in ice dispensing chute on drinks machine Repeat Violation.
- Observed build-up of grease on hood filters
- Cleaned and sanitized equipment, utensils plates not properly stored from potential contamination in pass through window
- Observed utensils stored in crevices between equipment.Spatula between ovens.
- Men's restroom handsink not properly attached to wall
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Stuffed pasta, cooked meatballs/sausage in walk in cooler
- Critical. Working containers of food removed from original container not identified by common name.2 white barrels by walk in cooler. Repeat Violation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.One read 18F in icepoint Corrected On Site.
- Critical. Observed improper use of container with no handle used to dispense sugar and salt in unlabeled containers Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on ice dispenser chute of drinks machine
- Critical. Observed cook's apron and bags of bread in dough mixer bowl and accumulated dough on hook. Wash rinse and sanitize prior to use.
- Observed build-up of grease on hood filters
- Wet mops not hung to dry.
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6/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Bathrooms not enclosed with tight-fitting, self-closing doors.Both restrooms
- Critical. No handwashing sign provided at a handsink used by food employees. All handsinksincluding restrooms
- Critical. Outer openings not protected with self-closing doors.Back door
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.Obtain within 60 days.
- 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. Provide training within 60 days of date of hire.
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10/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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