- No Violations Were Observed
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3/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over milk
- Intermediate - Spray bottle containing toxic substance not labeled. Light blue color liquid
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair, reach in cooler had ambient temp of 52°f, sour creme was discarded, cottage cheese was moved to another cooler with ambient temp of 42°f. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair, by cooks line.
- Basic - Reach-in cooler shelves made of raw wood coca Cole reach in cooler.
- Basic - Working containers of food removed from original container not identified by common name, salt, over slicer 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, sanitizing compartment was set up. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cottage cheese 45°f, sour creme 50°f inside coke reach in cooler with ambient temp of 52°f, sour creme was discarded, and cottage cheese was moved to a cooler with ambient temp of 42°f.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, uncovered containers with raw beef, over uncovered container with cooked sausages, inside reach in cooler by dishwashing area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, meat loaf.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area.on wire rack shelf
- Basic - Employee with no hair restraint while engaging in food preparation.cook
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at sandwich top cooler **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.powdered sugar **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.butter packets 70 f Explained TPHC and e mailed form
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 handling bread with bare hands **Corrected On-Site**
- 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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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Bottle of yellow liquid not label stored on top grill
- Butter packs 77F stored at room temp in servers area COS recommend ice bath
- Calibrated thermometer with owner during inspection, 12F in ice water
- Coffee filters uncovered w/coffee inside
- Cooked aujus stored on top of counter above stove grill
- Cooked onions stored on top of counter above stove grill
- Cooling potato salad check after 2 hrs 75F per owner made from hot aprox 8:30am
- Cooling potato salad with lid on recommended place inside RIF to properly chill product within cutting time
- Cutting board has abrasives surface on steam table. Bulk flour container unlabeled in gray bin
- Critical - Employee has fake nail observed preparing toast. Recommend using gloves. Unlabeled container of
- Employee personal items stored with salt shaker cell phone / bandage
- Critical - Fire extinguisher discharge located in kitchen
- Grits bag unwrapped on storage shelve
- Critical - Hole bottom of screen door opening for vermin back kitchen
- Hole on ceiling in kitchen near waitress area
- Critical - Ice machine around edge has mold like growth
- Knifes stored in between knife holder
- Critical - Ladies room missing lid for trash can
- Critical - Milk dispensing machine has mold like growth
- Critical - Mop sink has no back flow device
- No thermometer inside reach in cooler used.
- Not wearing hair restraint also prep cook owner
- Critical - Observed cook cooking eggs, starting other tasks without washing hands COS
- Plates not on the precooked ham stored inside reach in cooler over 24 hours per owner stored inside cooler on Friday
- Plates stored in the mop sink area near hot water heater
- Powder sugar open container / no label on
- Rusty storage shelves inside RIC
- Smokies (cold holding) on top RIC
- Wall has peeling area near steam tables
- Water on the ground in back area, pot holes
- Wet pans stacked
- Wiping cloth container not labeled
- Critical - Wiping cloth container stored near food cans
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean food containers not stored inverted on top of cooler. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable. Floor tiles missing - kitchen floor.
- Lights missing the proper shield, sleeve coatings or covers. Above dishmachine.
- Critical - No conspicuously located thermometer in holding unit. Pepsi cooler - TCS food stored.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. By steam table.
- Observed employee with no hair restraint. Male employee. 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. Observed employee scoop ice with non-handled container.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water at 75F. Corrected On Site.
- Critical - Observed packaged food not labeled as specified by law. Flour.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad made day before and not yet used - small container and tuna cans chilled - should have cooled correctly. Cooler holding foods at correct temperature. Reason for temperature of 45F unknown.
- Observed reuse of single-service articles. Plastic food containers with lipped rim.
- Critical - Observed uncovered food in holding unit/dry storage area. Containers of sausage - reach in cooler.
- Observed wall soiled with accumulated debris. Above kitchen handsink and next to cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits at 128F - temperature increased to 136F after stirring. Recommend stirring during hot holding.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken salad prepared 6/24.
- Wall not smooth and easily cleanable. Above kitchen handsink and walls around cookline and steam table.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored - can opener protruding down into trash can.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored - clean containers stored on top of reach in cooler not inverted. Corrected On Site.
- Food-contact surface not smooth and easily cleanable - paper towel used to line shelving above cookline - soiled with grease and food residue - cooking utensils stored on soiled paper towel. Corrected On Site.
- Non-handled scoop used in container of flour.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - employee beverages stored on surface below cream dispensing equipment
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - employee failed to wash hands before putting gloves on. Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor - boxes of oil - next to dishwash machine. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods - raw meat stored above diced potato and cake. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods - raw shell eggs stored over ham - reach in cooler at cookline.
- Observed in-use cooking apron stored on trays - storage of bread and buns. Employee jackets stored on shelving used to store food and single service cups.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Stored in water at 87F.
- Observed nonfood-contact equipment in poor repair - rusted shelving - can and food prooduct storage.
- Critical - Observed toxic item stored by food - chemical containers stored next to boxes of oil - next to dishwash machine.
- Critical - Observed uncovered food in holding unit/dry storage area - uncovered food products in reach in freezer.
- Critical - Observed unlabeled spray bottle - shelving - dishwash area. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation gap observed at bottom of closed exit door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - sausage at 80F on hot hold table - less than four hours. 180F after reheating. Corrected On Site. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses-kitchen prep area.
- Critical - Working containers of food removed from original container not identified by common name - container of flour - kitchen; container in wait station area. Repeat Violation.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Observed cutting board grooved/pitted and no longer cleanable./ on cold line
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ cracked egg and didn't wash hands or change gloves Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor./ fry oil
- Critical - Observed handwash sink used for purposes other than handwashing./ elbo macaroni in sink
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food./ fish over lettuce
- Critical - Observed unlabeled spray bottle./ bleach water and degreaser bottles missing label
- Critical - Working containers of food removed from original container not identified by common name./ butter spread bottle Corrected On Site.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked sausage patties and links.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. portions steam table at cookline.
- Critical - Observed buildup of pink soil in the interior of ice machine.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. thermometer sitting on top of raw eggs then used to take temperature of meatsauce. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. cooling foods in deep containers with tight fitting lids. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs held at room temp
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef and ground beef stored over cabbage and milk in reach in cooler. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. containers in freezer with frozen items.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. items on steam table. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. meatloaf discard date 2/15, turkey gravy discard date 2/14.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). grits, sausage gravy, sausage.
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2/16/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds, bologna.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cookline hot hold.
- Critical. Observed food being cooled by nonapproved method. cooling broccoli cheese soup in deep container, with tight fitting lid at room temp.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw fish over veggie soup mix.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over produce.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled raw beef then touched clean plates and food.
- Observed cutting board grooved/pitted and no longer cleanable. hangin cutti boards.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. cookline used to wipe down cutting board.
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
- Observed moldy ceiling tiles and/or air conditioning vent covers. over prep table.
- Lights missing the proper shield, sleeve coatings or covers. over dishmachine
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sausage, liverwurst.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
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6/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sausage, liverwurst.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cookline make table
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pulled pork, sausage.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over potatoes, pancake batter. reach in cooler.
- Critical. Raw animal food not properly separated from ready-to-eat food. liverwurst on top of uncooked sausage.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed both cooks handle ready to eat foods with bare hands. Observed server handle lettuce.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bulk flour.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook touched raw burger then handle buns without changing gloves and washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes
- Observed employee with no hair restraint. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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6/4/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat rounds, deli meat slices. reach in cooler. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pasta. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs out on counter. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage in hot hold, mash potato cookline. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw chicken liver container over cooked pasta container, raw beef stored next to cook potatoes. reach in cooler. Repeat Violation.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline kitchen. Repeat Violation.
- Drain cover(s) missing. floor drain kitchen
- Observed personal care item stored with food equipment. hat next to slicer.
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/25/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, deli meat, reach in cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, meatloaf. reach in cooler.
- Critical. Working containers of food removed from original container not identified by common name. flour container. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items stored at room temp. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage out of protection from hot hold. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. bagged lettuce next to raw eggs and raw beef.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at make table. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. chef wearing bracelet and watch during food prep.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handle raw eggs no glove change or handwashing in between food prep. Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. too strong.
- Pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment. knife betweem prep cooler and hot hold. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed and detergent mixed in sanitizer bucket.
- Critical. Observed expired Food Manager Certification.
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7/14/2009 | Routine - Food | Warning Issued |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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