- Basic - No conspicuously located ambient air temperature thermometer in holding unit, below register area
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched, by sandwich prep cooler in storage cabinet.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, in sandwich prep cooler
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food, ice from ice bin **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, spoon in cup by coffee machine **Corrected On-Site** **Warning**
- High Priority - Cheese, provolone, cheddar, swiss, american, products cold held at greater than 41 degrees Fahrenheit, ranged from 53°F-56°F in sandwich reach in cooler per operator in cooler over night, no temperatures were taken in the morning, thermometer inside was reading 60°F. Probe thermometers were calibrated during inspection. Stop sale issued. **Corrected On-Site** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, lettuce at 54°F in sandwich prep cooler **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, tomatoes in sandwich prep cooler 54°F, in cooler overnight, no temperatures were taken in the morning, and thermometer in cooler reading 60°F , probe thermometers were calibrated during inspection between 32°F-34°F. Stop sale isued **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, in sandwich reach in prep cooler food was in cooler overnight, thermometer in cooler was reading 60°F, and probe thermometers were calibrated during inspection ranged 32-34°F. Ham 54°F, turkey 52°F, chicken 55°F, sausage 54°F, roast beef 56°F, 54°F pasta salad, tuna salad, 55°F, 54°F bacon. Stop sale issued. **Corrected On-Site** **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual ware washing. Do not use equipment/utensils not properly sanitized, at 100 ppm, operator using water temperature above 75°F. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit, at 56°F in reach in sandwich cooler. Per operator has been in reach in prep cooler overnight, no temperatures taken in the morning, and thermometer inside was reading 60°F. Probe thermometers, were calibrated during inspection. Stop sale issued **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location, the manager stated the food manager card posted for Tifany Junior no longer works at Boston Gourmet Coffeehouse, no other food manager cards on premise at time of inspection **Warning**
- Intermediate - No state approved required employee training program present. 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, for butter by prep cooler **Corrected On-Site** **Warning**
- 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, foods ranged from 52°F to 61°F per operator all items has been cooler overnight, temperatures not taking in the morning and thermometer inside cooler was reading 60°F. Foods were discarded and stop sale issued. Operator adjusted the thermostat on cooler colder, also has another cooler that maintains 41°F or below. No foods will be kept in cooler till it reaches 41°F or below. **Warning**
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5/1/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, ice machine **Corrected On-Site**
- Basic - Equipment in poor repair, cooler facing dining area not maintaining 41°F or below, all foods removed from cooler
- Basic - Walk-in cooler gasket torn/in disrepair, reach in cooler by ice machine.
- High Priority - Opened bottle of windex Toxic substance/chemical improperly stored. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, yogurt p, hummus 47°F operator removed to a cooler maintaining 41°F or below
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit, turkey and ham at 50?, in cooler less than four hours, moved to other cooler.
- 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.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/18/2012 | Routine - Food | Call Back - Complied |
- Critical - All available employee training certificates expired. One expired 2/9/11, the other 10/21/12 **Warning**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass cooler holding PHFs at 40-51F. Ice all PHFs in bottom half of cooler of move towards fan. Stainless cooler holding potentially hazardous food at 49-65F. Unit may not be used for PHFs until capable of maintaining 41F or below. **Warning**
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. **Warning**
- Critical - Observed food stored on floor. Cases of croutons, chips, storage room. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken salad 51F, ham 47F, creamers 45F, bottom of glass True cooler. Advised to move non potentially hazardous items blocking air flow and move phfs towards fan. In stainless true cooler, pasta salad at 53F, egg at 57F, ham at 63F, cheese at 62F and 65F, chicken strips at 49F, for approximately 4 hours per operator. Advised to move items to another cooler or ice completely. Operator voluntarily discarded all items in stainless cooler. Iced PH single service creamers 48F. Advised to use UHT or ice more completely. **Warning**
- Observed single-service items stored on floor. Containers of lids, storage room. **Warning**
- Unwrapped single-service utensils not presented so that only the handles are touched. Spoons **Warning**
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12/14/2012 | Routine - Food | Warning Issued |
- Observed soup cooling with lid on container COS.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, above microwave.
- Critical - Observed uncovered food in holding unit/dry storage area, apples for public self serve. Corrected On Site.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed light buildup of graydebris in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing, rinse coffee lid Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, at 0 ppm, using hot water test strips use between 65-75F lperstor emptied with cold water and placed quaternary tablets and tested Corrected On Site. Repeat Violation.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, right side of prep cooler turkey 50F, butter 45F, beef 49F. items were moved to glass cooler 38F. Temperatures on thermostat adjusted, lid closed, added ice bags to cooler, called for repair. This violation must be corrected by : 9/01/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep cooler right side was not holding temperatures, thermostat adjusted and lids closed. Temperature at end of inspection still 48 to 50F. Operator placing ice bags in cooler and called to have prep cooler repaired. This violation must be corrected by : 9/01/10.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit, calliberated at inspection Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, Employee donned gloves without washing hands. Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing at 300 ppm. Water temperatures per test strips requires water temperatures not higher 75F, the cold water at sinks is 105F. Operator will use chlorine for sanitizer till water temperature adjusted.
- Critical. Cold water not provided/shut off at employee handwash sink, at hand washing sink 105F.
- Critical. Cold water not provided/shut off at employee handwash sink, at 3 cmpt. sink 105F., facilites engineer said he would have plumber correct the problem.
- Critical. Observed handwash sink used for purposes other than handwashing, storing wping cloth. Corrected On Site.
- Critical. Employees have not received training related to their assigned duties. Not able to answer basic questions for temperatures reheats, microwave reheat. Corrected On Site.
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8/31/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit, glass cooler by register
- Critical. Observed raw animal food stored over cooked food, raw shell eggs over coiked pasta and next to cooked soups in glass cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area, apples not wrapped at self serve counter Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, on prep cooler
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, has chlorine instead of quaternary
- Critical. Observed interior of microwave lightly soiled in ceiling area
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, plastic ware handles facing different directions above microwave
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, plastic bottles coffee prep area.
- Critical. Observed raw animal food stored over ready-to-eat food, raw shell eggs over washed produce in reach in glass cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- No copy of latest inspection report.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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