- Basic - Build-up of grease on nonfood-contact surface. Fryers
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Air dry all tea buckets.
- Basic - Food-contact surface not smooth and easily cleanable. Broken lids
- Basic - Light not functioning under the hood above the oven **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Brown sugar container **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Brisket from 9/14/15 in the reach in cooler at the cook prep line was 50°. Calibrated thermometers with managers rechecked the temperature was still 50° Beef in the reach in cooler at the cook prep line was 46°. Moved to the walk in freezer. Rechecked at 40°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken in the warmer by the ice machine 95°. Pull chicken 111°. Chicken was reheated from 95° to 180°. Pull chicken was pulled and placed in the walk in freezer. Rechecked at 39° **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Spare ribs was 50°
- Intermediate - Accumulation of substance inside the ice bin flap inside
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Salt shaker. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand-washing. Employee rinsed hands at the prep sink **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. Tall storage reach in cooler at the cook line. Speed racks in the walk in cooler.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting boards has cut marks and is no longer cleanable.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle of the spoon in the pull chicken **Corrected On-Site**
- Basic - Light not functioning under the hood
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Salad cooler **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wing sauce made in house with butter 56° at the cookline. Pork in the prep reach in cooler 45°. Rechecked at 43°
- Intermediate - Accumulation of black inside the ice bin at the front line counter
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Inside the toaster oven. Inside the alto sham.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef prepared on 3/20/14 in the walk in cooler. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with bathroom cleaner **Corrected On-Site**
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Stored food not covered in storage freezer **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
- Intermediate - Accumulation of substance inside the ice bin. Front line.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Salad cooler and storage cooler **Corrected On-Site**
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Brisket was 106? in the warmer holding unit. Reheated to 170? **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Oven cleaner under the hotline area. Lotion at the Waite area.
- Intermediate - Handwash sink used for purposes other than handwashing. Spatula in the hand sink at the warmer area **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ham, lamb, brisket in the cooler at the hand sink at the warmer area not date marked . **Corrected On-Site**
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Prep cooler next to the steam table with exposed foam inside the door.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Inside the hood filters.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Prep cooler next to the steam table .
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employee[s] must be food handler trained with 60 days of hire.
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8/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature of the equipment 51 degrees.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce 46 degrees ,cooked 8/19/12.
- Food-contact surface not smooth and easily cleanable. Prep cooler next to the steam table with exposed foam inside the door.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Roasting area Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employee[s] must be food handler trained with 60 days of hire.
- Observed build-up of grease on nonfood-contact surface. Inside the hood filters.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the fryers. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Prep cooler next to the steam table .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside the prep cooler next to the steam table . Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pulled chicken 49 degrees, baby back ribs 51 degrees. Products moved to the freezer to chill. Cook stated products placed in the equipment 9:45am. Rechecked temperatures at 39/34 degrees Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Pans of food in the small freezer next to the fryers.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Whole brisket 100 degrees , warmer. Reheated to 191 degrees . Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/20/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Fryers.
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4/3/2012 | Routine - Food | Call Back - Complied |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Fryer basket.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the container with forks/knives at the frontline countertop . Maintain all utensils holders clean. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Under the heating area at the steam table .
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Fryers.
- Critical - Observed interior of reach-in cooler/freezer soiled with accumulation of food residue. Cookline area.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Bucket 200ppm + Corrected On Site.
- Critical - Observed sewage backing up through floor drains of establishment. Observed waste water overflowing from the drain at the warewashing sink into the rear food prep area. Drain overflows when the water in all the compartments are released . Establishment placed on 24 hour by the District Manager. This violation must be corrected by : 4/2/12.
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4/2/2012 | Routine - Food | Warning Issued |
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Serving containers at the makeline areas. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beans/meat in the walk in cooler dated 8/3/11. Discarded. Corrected On Site.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Dishware/utensils must be washed, rinsed, sanitized before re-use.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. DETAIL CLEANING OF ALL EQUIPMENT.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Smoked pork 45 degrees, moved to walk in frezeer.
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8/4/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed clean utensils/equipment stored hanging from the suppression system. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Cooked pork at 47 degrees in the ach in cooler cooling. Cover removed, pork removed to walk in frezeer. Corrected On Site.
- Observed grease accumulated under cooking equipment. Under the fryers.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Pulled pork placed in the over per manager and employee at 7:30am at 88 degrees at 9:38am.
- Critical - Stop Sale issued due to reheating temperature not met within two hours.
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Garlic under the slicer. Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Black eyed peas cooked 10/24/10, placed the the crescor warmer at 7am. Corrected On Site.
- 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. Employee placed gloves on his hand without first washing his hands. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled towel under the cutting board. Corrected On Site.
- Critical. Observed soiled reach-in freezer gaskets . Reach in cooler next to the fryers.
- Critical. Observed soil buildup inside ice bin.
- Equipment and utensils not properly air-dried. Storage equipment on the shelves next to the bag-in-a-box.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Serving containers in the dry storage area not stored inverted. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. [Brown sugar].
- Critical. Working containers of food removed from original container not identified by common name. [Cornmeal on the rack at the ice machine ].
- Critical. Observed potentially hazardous food thawed in standing water. [Ribs thawing in sitting water].
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. [Plastic cup scooping the flour]. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. [Water filter on ice machine].
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Critical. Hand wash sink lacking proper hand drying provisions. [Handsink at the cooking area].
- No suitable facilities provided to store employee clothing and other possessions. [Employee jackets in the storage area]. Corrected On Site.
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. bean meat had improper date from 7-23-09 but came from freezer two days before.
- Critical. Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water . ribs thawing 79 F. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw pork over greens in walkin cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee returned from dining room and didn't wash hands before starting food prep.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. employee's coffee next to sugar. Corrected On Site.
- Observed equipment in poor repair. plastic container used dor cooked chicken.
- Food-contact surface not smooth and easily cleanable. shelves in reachin cooler on cook's line rusted and peeling.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted shelves in walkin cooler.
- Observed nonfood-contact equipment in poor repair. shelve rusted for clean pan storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. by cook's line. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. deli case cooler.
- Critical. Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean bowls not inverted on shelf in storage.
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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