- Basic - Stored food not covered in walk-in cooler. Fish, soup.
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10/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wire shelf rack on cook line.
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks.
- Basic - Stored food not covered in walk-in cooler. Fish, soup.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage links 58° on counter less than four hours, moved to ice storage.
- High Priority - Raw animal food stored over ready-to-eat food. Boxes of raw shell eggs over ready-to-eat foods in walk-in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket lids, knife, sanitizer bucket.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Kitchen. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. Cook line cooler.
- Intermediate - Required employee training expired 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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10/20/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/5/2014 | Complaint Full | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust. Back kitchen. **Warning**
- Basic - Food stored on floor. Tray of potatoes. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back of kitchen. **Warning**
- Basic - Wall in disrepair. Back of kitchen by soda boxes. **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes 86° on counter during lunch, moved to walk-in cooler. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomato 57° cut leafy green 59° in salad reach-in cooler from lunch, all moved. **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. Fixed by pushing tube into stem in sani bucket. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce 58° cut tomato 59° tuna 59° in line reach-in cooler from lunch, all moved or iced. **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. Salad cooler, ambient 55°. Line reach-in cooler, ambient 56°. **Warning**
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2/4/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine. Fan shield in walk-in cooler.
- Basic - Equipment in poor repair. Line drawers cooler not maintaining time/temperature control for safety foods at or below 41°. Ambient 52°. All foods removed.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Line cooler.
- Basic - Food stored on floor. Potatoes in tray on floor in kitchen. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler.
- Basic - Wall in disrepair. Back storage area.
- 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. Touching toast. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw ground beef 52° cooked chicken less than 4 hours, moved to chill/store in adequate refrigeration. Raw pork overnight at 71° discarded by mgmt. All in line drawers.
- High Priority - Raw animal food stored over cooked food. Raw egg over cooked foods in walk-in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth solution in front hand wash sink.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust. Walk-in cooler.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. In kitchen. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Line cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front salad cooler.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Peppers, onions, spinach, sauce, spinach pies.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over ready-to-eat foods.
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Line cooler.
- Intermediate - No soap provided at handwash sink. Kitchen. **Corrected On-Site**
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates on hand sink ledge exposed to splash, in kitchen.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. in line drawers.
- Observed build-up of grease on nonfood-contact surface. on fryer, sides of fryer.
- Critical - Observed cloth used as a food-contact surface. on gyro meat slices. Corrected On Site.
- Critical - Observed electrical wiring in disrepair. For reporting purposes only. light hanging from hood.
- Observed employee with no hair restraint. 1 cook.
- Observed equipment in poor repair. line drawer refrig. doors not staying closed/sealed when shut.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 82f on counter. moved to walk-in.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 46-56f in line drawer, moved to walk-in.
- Observed residue build-up on nonfood-contact surface. top of dish machine.
- Critical - Observed uncovered food in holding unit/dry storage area. lettuce in bin.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface... top of dish machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits... cutting board.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... potato, gyro meat, bacon not cooked crisp held at room temp/78f.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... raw beef, peppers, onions 49-51f less than 4hrs, line drawer. Ambient 38f. drawers not staying shut.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit... potato, spinach pies, bacon not cooked crisp.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Observed cutting board grooved/pitted.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits... cutting board.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue... line drawers.
- Critical - Observed raw animal food stored over ready-to-eat food... raw gbeef, beef over cheeses, other rte foods in drawers.
- Critical - Observed uncovered food in holding unit/dry storage area... foods in walk-in.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked... cooked foods in walk-in.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink... dish area.
- Critical - Hand wash sink lacking proper hand drying provisions... salad station.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hot water not provided/shut off at employee hand wash sink... dish area.
- Critical - No handwashing sign provided at a handsink used by food employees... men's restroom.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor... by walk-in.
- Observed gaskets/seals on cold holding unit in poor repair... line cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided... breakfast menu.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided... breakfast menu.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Handwash sink not accessible for employee use at all times... blocked by utensil rack.
- Critical. No handwashing sign provided at a handsink used by food employees... men's restroom.
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10/5/2010 | 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.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above... chicken, peppers, onions 77f no temp. control. Foods discarded by owner.
- Critical. Observed raw animal food stored over cooked food... beef over cooked foods in walk-in. Corrected On Site.
- Observed in-use utensil stored in sanitizer. 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... dish wash employees. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner... exposed to splash of hand sink. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times... sanitizer bucket in basin. Corrected On Site.
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1/27/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... line cooler.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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1/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... line cooler.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair... line cooler.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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11/9/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... raw beef, tuna 46-48f in line cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... walk-in phf's 43-46f.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... line cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... walk-in cooler.
- Observed gaskets/seals on cold holding unit in poor repair... line cooler.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner... food prep involving flouring, breading performed up against shelving containing unprotected clean utensils.
- Critical. No handwashing sign provided at a handsink used by food employees... men's restroom.
- Observed cardboard box used as garbage container... on cook line.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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11/5/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/12/2009 | Routine - Food | Warning Issued |
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