- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (broccoli - 125f). Operator instructed to reheat item. **Corrected On-Site** **Warning**
- High Priority - Poultry hot held at less than 135 degrees Fahrenheit or above (106f). Operator instructed to reheat item. **Corrected On-Site** **Warning**
- Intermediate - Refrigerator 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. Unit observed at 47f. **Warning**
- Portable k class fire extinguisher gauge in red zone. For reporting purposes only. **Warning**
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07/08/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (chicken livers - 47f). Operator instructed to move item. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (broccoli - 125f). Operator instructed to reheat item. **Corrected On-Site** **Warning**
- High Priority - Poultry hot held at less than 135 degrees Fahrenheit or above (106f). Operator instructed to reheat item. **Corrected On-Site** **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 - Refrigerator 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. Unit observed at 47f. **Warning**
- Portable k class fire extinguisher gauge in red zone. For reporting purposes only. **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building near water heater. For reporting purposes only. **Warning**
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4/28/2014 | Routine - Food | Warning Issued |
- Basic - Floors not maintained smooth and durable. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop on front counter.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warewashing area.
- Basic - Lime scale build-up inside ice machine.
- Basic - No container installed for catching grease from hood drip tray. Back cook line over gas grill and stove.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Changed sanitizer bucket. **Corrected On-Site**
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. (In bulk flour bin)
- Basic - Build-up of grease/dust/debris on hood filters. (Over flat grill)
- Basic - Carbon dioxide/helium tanks not adequately secured. (Containers next to glass 2-door RIC)
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans on rack)
- Basic - Floors not maintained smooth and durable.
- Basic - Plates cracked/chipped. (On buffet)
- Basic - Wet mop not stored in a manner to allow the mop to dry. (In dish area)
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. (Operator contacted vendor to repair)
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (Bucket that is labeled kitchen sanitizer chlorine over 300 ppm)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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 not marked in RIC with glass doors)
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (At sink in corner of back prep area)
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED DRINK SYRUP STORED ON FLOOR.
- Critical - OBSERVED FLOOR DIRTY UNDER ICE MACHINE.
- OBSERVED FLOORS UNDER AND BEHIND EQUIPMENT DIRTY.
- OBSERVED FOOD SPLATTER ON WALL BY PREPARATION TABLE.
- OBSERVED GREASE ON CEILING IN KITCHEN AREA.
- OBSERVED HOLE IN WALL BY TWO DOOR STAND UP REACH IN COOLER WITH GLASS DOORS.
- OBSERVED KNIVES STORED BETWEEN WALL AND KNIFE HOLDER.
- OBSERVED LIGHTS NOT SHIELDED IN PREPARATION ROOM.
- Critical - OBSERVED NO BACKFLOW PREVENTER ON OUTSIDE FAUCETS.
- OBSERVED PURSES IN FOOD PREP AREAS.
- OBSERVED RAW WOOD ON INSIDE OF CABINETS.
- OBSERVED WALL DAMAGE ACROSS FROM FRYERS.
- OBSERVED WALLS IN DISHWASH AREA HAD MILDEW LIKE SUBSTANCE.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tank not adequately secured.
- Floors not constructed easily cleanable - missing/damaged linoleum tiles.
- Observed employee with no hair restraint grilling food.
- Critical - Observed unlabeled spray bottle.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable...floor tiles not in good shape in heavy walkway areas.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening...milk gallon in prep cooler.
- Critical - Observed soil residue in storage containers...clean utensil container.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employees failed to wash hands as needed during inspection... Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed interior liner of bulk ice machine busted, cracked and broken.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening...milk gallon in RIC...
- Critical - Observed toxic item improperly stored. Corrected On Site.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - HANDWASH SINK LACKING PROPER HAND DRYING PROVISIONS - COS
- Critical - HANDWASHING CLEANSER LACKING AT HANDWASHING LAVATORY - COS
- Critical - NO HANDWASHING SIGN PROVIDED AT A HANDSINK USED BY FOOD EMPLOYEES
- Critical - OBSERVED AN OPEN BEVERAGE CONTAINER ON A FOOD PREPARATION TABLE OR OVER/NEXT TO CLEAN EQUIPMENT/UTENSILS
- Critical - OBSERVED EMPLOYEES FAIL TO WASH HANDS AS NEEDED DURING INSPECTION - COS
- Critical - OBSERVED ENCRUSTED MATERIAL ON CAN OPENER
- OBSERVED ICE SCOOP WITH HANDLE IN CONTACT WITH ICE - COS
- OBSERVED INTERIOR LINER OF BULK ICE MACHINE BUSTED, CRACKED AND BROKEN
- Critical - OBSERVED INTERIOR OF REACH-IN COOLER SOILED WITH ACCUMULATION OF FOOD RESIDUE
- Critical - OBSERVED PROCESSED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED AFTER OPENING - MILK GALLON - REACH-IN COOLER
- Critical - OBSERVED TOXIC ITEM IMPROPERLY STORED - COS
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Clean LINENS shall be free from FOOD residues and other soiling matter.
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable...observedold worn out flooring in food prep. area.
- Critical - No conspicuously located thermometer in holding unit...(x1) RIC...
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed a (x1) small flying insect in buffett bar area.
- Observed a soiled apron not stored properly.
- Critical - Observed employees not washi hands between duties... Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soil residue in storage containers.
- Critical - Working containers of food removed from original container not identified by common name.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable in kitchen - broken/damaged linoleum floor tiles.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Violation: 47-16-2 Electrical two electrical junction boxes missing cover plates in rear area of kitchen storage. For reporting purposes only.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
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11/30/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening (milk/water mix used for making cornbread).
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use (handwash sink holding several bottles of ice).
- Critical. Observed interior of microwave soiled.
- Critical. Handwashing cleanser lacking at handwashing lavatory in Men's bathroom.
- Critical. Observed rodent activity as evidenced by rodent droppings found in rear storage area (7 hard, dry on shelf, 11 on floor). This violation must be corrected by : 11/30/10.
- Floors not maintained smooth and durable in kitchen - broken/damaged linoleum floor tiles.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Electrical two electrical junction boxes missing cover plates in rear area of kitchen storage. For reporting purposes only.
- Critical. Observed expired Food Manager Certification.
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11/29/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked...roast beef and other cooked items in reach in freezer
- Critical. No conspicuously located thermometer in holding units.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation...raw chicken over raw beef in reach in freezer
- Critical. Observed raw animal food stored over ready-to-eat food...raw beef over cakes in reach in freezer
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing...owner stated she would call company. Utilizing three compartment sink for sanitizing
- Floors not constructed easily cleanable...broken tiles; floor was clean during time of inspection
- Observed ceiling/ A/C leaking in dishwasher room
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on outside of microwave.
- Floors not maintained smooth and durable, broken/missing tiles in kitchen, storage area. Repeat Violation.
- Critical. Observed unlabeled spray bottle, frontline.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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