- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
- Basic - Equipment in poor repair. RIC door
- Basic - Food being prepared in a room that has screening in place of all or part of a wall.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Waste line missing at soda gun holster.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Cooking area is screened and roof is not sealed. In dish area .
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Encrusted material on can opener blade.
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6/11/2014 | Complaint Full | Call Back - Complied |
- Basic - Food stored outside. Reach in Freezers are outside , enclosed with over head protection.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar , kitchen
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Outdoor kitchen area roof and walls do not enclose food prep area completely.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Encrusted material on can opener blade.
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6/11/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food stored outside. Reach in Freezers are outside , enclosed with over head protection.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar , kitchen
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Outdoor kitchen area roof and walls do not enclose food prep area completely.
- Basic - Single-service articles not stored inverted or protected from contamination.plastic knives.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No certified food manager for establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/27/2014 | Complaint Full | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Equipment in poor repair.TIC ACROOS FROM GRILL NOT COOLING PROPERLY.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Cooking area is screened and roof is not sealed. In dish area .
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bacon thawing on counter top.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Walk-in cooler gasket torn/in disrepair.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 50°F, cole slaw 50°F, corrective action take, moved to other RIC, operator turned unto to lower temp setting. At another RIC Chicken 52°F, cut tomatoes 52°F, cheese 52°F,
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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4/10/2014 | Complaint Full | Warning Issued |
- Basic - Food being prepared in a room that has screening in place of all or part of a wall. The kitchen has screen enclosing it. Prep area and dish area are open on one side with screen only on the other side.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface. Dirty On top of refrigerator
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook handle chips without gloves,. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corrective action taken . Warmer turned up
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink missing in food preparation room or area. Prep are and dishwash area has no hand wash sink.
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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11/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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