- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets. On front counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage51°f, chicken54°f, liquid eggs61°f, cooked mushrooms54°f, chopped sausage56°f, cut tomatoes 61°f, tuna 47°f, (At time of follow inspection cut tomatoes51°f, chopped eggs 51°f, cut lettuce 53°f, egg salad 41°f, tuna salad 41°f, chicken salad 42°f, Italian tuna 54°f. All items observed in side reach in coolers).
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and waster, on front line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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07/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of mold-like substance on nonfood-contact surface. On spray hose at dish machine and on chemical dispenser tube at dish machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle. On cook line
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour container in kitchen area
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets. On front counter
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dentedcans present.. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to potatoes inside reach in cooler drawers on front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage51°f, chicken54°f, liquid eggs61°f, cooked mushrooms54°f, chopped sausage56°f, cut tomatoes 61°f, tuna 47°f,
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. On front counter
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use at all times. On front line.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and waster, on front line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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07/18/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. **Corrected On-Site**
- 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 - Encrusted material on can opener blade. **Corrected On-Site**
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Form given to manager
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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7/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- 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.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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 - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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.
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3/8/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. next to food prep area
- Lights missing the proper shield, sleeve coatings or covers. walking
- Observed employee with no hair restraint. cooking area
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.tomatoes walking
- Critical - Observed potentially hazardous food thawed in standing water. beef kitchen
- Observed utensils in poor condition.
- Observed wall soiled with accumulated grease. food prep area
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. cooking area
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. eggs walking cooler
- Observed personal care item stored with food.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. most kitchen coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen top sheves
- Observed employee with no hair restraint. most employees
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. kitchen area
- Critical - Observed food stored on floor.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/23/2011 | 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. Observed food stored on floor. walking cooler
- Observed ripped/worn tin foil used as shelf cover. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
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9/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed employee with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. kitchen area
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. dishwashing area
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen area
- Observed food debris accumulated on kitchen floor. food sandwish area
- Lights missing the proper shield, sleeve coatings or covers. walking cooler
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 6-8-10.
- 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 This violation must be corrected by : 6-8-10.
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4/8/2010 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. cooking area
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Observed residue build-up on nonfood-contact surface.all kitchen sheves prep area
- Critical. No handwashing sign provided at a handsink used by food employees. most sinks
- Critical. Hand wash sink lacking proper hand drying provisions. food prep area
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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