- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Forks and spoons at the buffet line. **Corrected On-Site** **Repeat Violation**
- High Priority - Degreaser stored on the shelf above the three comp sink. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.Buffet line.
- Basic - Single-service articles not stored inverted or protected from contamination.Spoons,forks,knives at buffet line. **Repeat Violation**
- 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) 866-372-7233.8/13/14,manager Rosa stated that the employees are new,one started two weeks ago and the other started a month ago.
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08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean utensils not stored inverted or in a protected manner.
- Basic - Equipment in poor repair.Reach in cooler in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.Buffet line.
- Basic - Single-service articles not stored inverted or protected from contamination.Spoons,forks,knives at buffet line. **Repeat Violation**
- High Priority - In-use utensil stored in water at below 135 degrees Fahrenheit. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Yogurt in reach in cooler in kitchen.Employee stated that the yogurt was transferred from the cooler in the back line to the kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing.Container is inside handwashing sink.
- 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.
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6/11/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Reach in cooler in kitchen.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Spoons and forks at buffet line.
- High Priority - Displayed food not properly protected from contamination.Muffins at buffet line. **Repeat Violation**
- High Priority - In-use utensil stored in water below 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cream cheese held less than four hours in kitchen.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Food stored on floor.Eggs,apples in the kitchen. **Warning**
- High Priority - Cream cheese held at greater than 41 degrees Fahrenheit at buffet line. **Warning**
- High Priority - Displayed food not properly protected from contamination.Bread ,muffins in kitchen. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Yogurt held less than four hours in reach in cooler.Manager stated that the yogurt was left out at room temperature for.5 hour.Yogurt was placed back in reach in cooler. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.Food container is inside handwashing sink. **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 - Serving utensil not provided for muffin at self-service buffet. **Warning**
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Displayed food not properly protected from contamination.Muffins at buffet line. **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage,eggsheld less than four hours in buffet line.
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2/19/2013 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination.Eggs,bread,muffins at buffet line. **Warning**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.Chlorine strips. **Warning**
- Critical - No conspicuously located thermometer in holding unit.Cream cheese reach in cooler. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing.Bowl is inside handwashing sink. **Corrected On-Site** **Warning**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Observed single-service articles stored without protection from contamination.Coffee filters in kitchen. **Warning**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage,eggsheld less than four hours in buffet line.
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12/19/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime surrounding coffee dispensing nozzles.Kitchen area.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor.Danish in office area. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.Waffle batter bucket inside handwashing sink . Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in water below 135 degrees Fahrenheit. Repeat Violation.
- Observed single-service articles stored without protection from contamination.Coffee filters in kitchen .
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese and eggs held less than four hours stated employee.She transferred the eggs and cream cheese from one cooler to another at 6.30 a.m.Advised employee to transfer food to another cooler.2/13/12,there is no food in the cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperaature .Reach in cooler by kitchen .2/13/12,cooler is not in use.Establishment is using the other coolers .
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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. Pro
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2/13/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperaature .Reach in cooler by kitchen .
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in cold holding unit.Buffet line.
- Critical - No conspicuously located thermometer in cold holding unit in kitchen. Repeat Violation.
- 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. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime surrrounding juice dispensing nozzles.Dining room .
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.Apples in kitchen . Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.Dish is inside handwashing sink .
- Observed in-use utensil stored in water below 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese and eggs held less than four hours stated employee.She transferred the eggs and cream cheese from one cooler to another at 6.30 a.m.Advised employee to transfer food to another cooler.
- Observed single-service articles displayed in a manner that allows for contamination.Spoons and forks on buffet line . Repeat Violation.
- Critical - Observed unlabeled spray bottle.Glass cleaner in kitchen .
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2/9/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing sink. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing sink.Back line area. Repeat Violation.
- Critical - No conspicuously located thermometer in cold holding unit.Kitchen .
- Critical - No proof of original copy 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. Pro
- Critical - Observed food stored on floor.Waffle mix on kitchen floor.
- Observed single-service articles stored without protection from contamination.Knives,spoons,forks on buffet line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage held less than four hours on buffet line.
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8/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Apples not washed prior to serving to guests in buffet line.
- Critical - Handwashing cleanser lacking at handwashing sink .Three comp sink area.
- Critical - Handwashing cleanser lacking at handwashing sink.Kitchen .
- Lights missing the proper shield.Kitchen .
- Critical - No conspicuously located thermometer in cold holding unit.Kitchen .
- Critical - No conspicuously located thermometer in cold holding unit.Buffet line.
- No copy of latest inspection report.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed buildup of slime surrounding juice dispensing nozzles.Dining room.
- Observed dusty ceiling air conditioning vent covers.Kitchen .
- Critical - Observed handwash sink used for purposes other than handwashing.Dishes inside handwashing sink.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs held less than four hours.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk held less than four hours.
- Critical. Observed an open beverage container on a food preparation table . Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Observed gaskets with black -like build-up.Kitchen.
- Observed single-service articles displayed in a manner that allows for contamination.Forks in buffet line.
- Critical. Observed handwash sink used for purposes other than handwashing.Dump orange juice in sink from the juice holder in buffet line.
- Observed dusty ceiling vent covers.Storage area.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,butter 82 degrees farenheit
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above,eggs 130 degrees fahrenheit and pork sausage 115 degrees fahrenheit ,reheated food items.
- Critical. No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint. Repeat Violation.
- Observed water dripping from sink onto floor surface.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/30/2008 | Routine - Food | Call Back - Complied |
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