- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed a bucket of soup in a container deeper than 4 inches in WIC.
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Observed RIC handles soiled. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Uncovered food stored near sink exposed to splash. Observed open bag of flour next to handwash in back by prep sink. **Corrected On-Site** **Warning**
- 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. Observed DM 0 ppm chlorine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46° F, cooked lobster 46° F, cut lettuce 50° F corrective action taken operator turned temp dial down in bottom section of RIC across from pizza oven **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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**
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1/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0ppm in cookline bucket. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed beef cooked 3 hrs go according to operator at 77?f in walk in cooler.
- Intermediate - Encrusted material on can opener blade. Dried
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked pasta at 48 degrees and another cooked pasta at 53 degrees. both items cooling since 10:30 pm yesterday. operator voluntarily discarded items.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked pasta at 50 degrees and cooked sausage at 50 degrees sitting out at back prepline
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. observed soup at 59 degrees after reheating for 70 min.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed pizza prep reach-in cooler at ambient temperature of 56 degrees. This violation must be corrected by : 8/25/11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee at pizza prep area placing basil on fully cooked pizza with bare hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked shrimp at 59 degrees and cooked chicken at 57 degrees in pizza prep reach-in cooler top.
- Critical - Working containers of food removed from original container not identified by common name. two bulk white powders in back observed with no labeling. Corrected On Site.
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8/24/2011 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee not washing hands directly before putting on new pair of gloves.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on reach-in freezer top in back prep next to knife and clean plastic food tub Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. pizza cutters at pizza prep cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken in open reach-in cooler top at 47 degrees. observed cooked chicken at 51 degrees in frontline reach-in cooler. Corrected On Site. closed lid
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands dictly before putting on a new glove Repeat Violation.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03C-10-1 Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. leftover chili being reheated from yesterday's portion on steam table found at 111 degrees. Corrected On Site.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees observed not washing hands directly before putting on each new pair of gloves
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5/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken found at 48 degrees, cooked pasta found at 52 degrees in reach-in cooler drawers on front line. lunchmeat observed at 52 degrees in front line reach in cooler. Corrected On Site. iced down
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. leftover chili being reheated from yesterday's portion on steam table found at 111 degrees. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front line reach in cooler closest to pizza oven. front line reach-in cooler closest to registers. This violation must be corrected by : 5/7/10.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over cooked pasta front line reach-in cooler drawers Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in salsa in pizza prep cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. pizza cutters at pizza prep cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees observed not washing hands directly before putting on each new pair of gloves
- Critical. Cold water not provided/shut off at employee handwash sink. back kitchen
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5/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed putting toppings on dough with bare hands in front prep area Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets
- 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 observed handling dirty customer plates then moving onto handling clean without washing hands inbetween
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. sanitizer bucket in front prep
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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