- Basic - Bathroom door not self-closing. Men's and women's restrooms
- Basic - Build-up of grease on nonfood-contact surface. Cookline equipment and portable fryer.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Ceiling tile missing. Dishwashing area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture. Cookline Handsink
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Handsink table and counter between kitchen and warewashing area in disrepair.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled cloths on prep tables. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Rice, gravy, sauce, ham, poultry and beef in the two door reach in cooler at the cookline at 45-47°f. Corrective action taken, moved to another unit capable of maintain proper temperatures. Cream brle, milk and butter at 46°f in the glass door reach in cooler. Corrective action taken, moved to another unit capable of maintain proper temperatures.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup and garlic butter at 128-130°f in the Bain Marie, reheated to 165°f. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw eggs over sauces in the the door reach in cooler. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Drained pasta and mash potatoes cooling at room temperature in the prep area/cookline found at 120°f and 110°f, less than two hours cooling according to mgr. Corrective action taken, moved inside a cooler.
- Intermediate - Probe thermometer not within the intended measuring range of use. No thermometer provided for cold food.
- Intermediate - Reach-in cooler 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. Two door vertical reach in cooler at the cookline. Glass door reach in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes, rice, gravy and sauces in the two door reach in cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of grease on nonfood-contact surface. Kitchen shelves
- 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. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Crepe spatula
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two door vertical cooler at the kitchen
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Counter between kitchen and dis washing area in disrepair
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard box reused for the storage of bread croutons. Transferred to a clean aluminum pan. **Corrected On-Site**
- Basic - Wall in disrepair. Dish washing area
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stuffed tomatoes butter and garlic butter at the prep area at 67°f, moved inside a cooler, 52°f at the end of the inspection. Explained time control procedure, provided form.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw meat over bread. **Corrected On-Site**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **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. Provided consumer advisory. **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. Cooked potatoes, boiled eggs
- Intermediate - Slicer blade guard soiled with old food debris.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Bottom shelf rusted out, kitchen.
- Basic - No copy of latest inspection report available.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, behind dish machine, wood rotten AND by back door, wall not sealed.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.mens, womens **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Entire kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils, kitchen.
- Basic - Equipment in poor repair. Bottom shelf rusted out, kitchen.
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment in poor repair. Rusty freezer top, rusty.
- Basic - Sponge used to clean and sanitize food-contact surface.3 compartment sink.
- Basic - Stored food not covered in chest freezer. Bread loaf.
- Basic - Unnecessary items on the premise, glass tabletop in cookline, paper shredder next to dish machine.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, behind dish machine, wood rotten AND by back door, wall not sealed.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 50° dairy, desserts in cooler since yesterday. Stop sale. Do not use cooler until it maintains 41° or under.
- 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. 0 ppm, empty bucket of sanitizer. Use 3 compartment sink to sanitizer until machine is repaired.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food.beef over bread, chest freezer.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 door glass cooler, storage room at 50° dairy, desserts.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.degreaser on shelf with utensils, kitchen.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham in cooler kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - No soap provided at handwash sink, kitchen.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter at 49°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked food, rice, crime brush lay dessert.
- Intermediate - Soil residue in food storage containers. Flour.
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11/18/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Build-up of food debris, grease and/or dirt on nonfood-contact surface. Oven interior, cooking equipment exterior, cookline/kitchen wall and under cookline equipment on floor.
- Basic - Clean utensils or equipment stored in dirty container. Kitchen. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By crepes station. Kitchen. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands. Slicing tomatoes. Cookline. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs over raw beef and raw veal. **Corrected On-Site**
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3/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathrooms not enclosed with self-closing doors.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm. Note: Do not use this dishwash machine until repaired/able to properly sanitize - use 3 compartment sink instead.
- Lights missing the proper shield, sleeve coatings or covers. cookline.
- Observed attached equipment soiled with accumulated grease. hoodfilters. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. stovetop.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed wall soiled with accumulated food debris. kitchen.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. K extinguisher on floor in kitchen. For reporting purposes only.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. cutting board not washed and sanitized after / between cutting raw chicken and cooked and ready to eat foods. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. dishwash area. Repeat Violation.
- Observed attached equipment heavily soiled with accumulated grease. hoodfilters. Repeat Violation.
- Observed build-up of food debris and/or dirt on nonfood-contact surface. exterior of food storage containers/bins.
- Observed build-up of grease and debris on nonfood-contact surface. exterior of equipment on cookline.
- Observed clean equipment stored on floor. cleaned frying pans/pots on soiled kitchen floor under preptable / shelf. Repeat Violation.
- 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. Corrected On Site.
- Critical - Observed employees cutting chicken on cutting board / food prep area of cookline's fliptop cooler with cooler lid open. Fliptop cooler contains ready to eat foods and possibility of cross contamination is high. Cook voluntarily discarded foods in fliptop cooler. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cookline food prep counters.
- Observed gaskets with debris/slimy/mold-like build-up. cookline reach-in cooler.
- Observed grease, food debris, debris and dirt heavily accumulated under cooking equipment, equipment, prep tables, coolers, freezer, sinks. Repeat Violation.
- Observed heavy build-up of food debris, grease, dust or dirt on nonfood-contact surface. shelfs throughout. Repeat Violation.
- Observed heavy residue and debris build-up on nonfood-contact surface. interior of small oven.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature. duck in 3 compartment sink at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. batter with raw eggs over sauces and dairy products in kitchen reach-in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. bleach in spraybottle in kitchen.
- Observed wall soiled with accumulated food debris, debris and dirt. kitchen and dishwash area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen / dishwash area backdoor leading to backalley with gaps.
- Critical - Portable fire extinguisher not fully charged. K extinguisher in kitchen. For reporting purposes only.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathrooms not enclosed with self-closing doors.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm. Note: do Not use this dishwash machine to sanitize until repaired/able to sanitize properly. Use 3 compartment sink to sanitize instead until then.
- Lights missing the proper shield, sleeve coatings or covers. dishwash area.
- Observed attached equipment soiled with accumulated grease. hood / hoodfilters.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Observed build-up of food debris, grease and/or dirt on nonfood-contact surface. shelfs. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Observed clean equipment stored on floor. cooking pots/pans on soiled floor in kitchen under prep table. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers/containers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Observed floor area(s) covered with standing water. in kitchen under equipment.
- Observed grease and debris heavyly accumulated under cooking equipment, equipment, coolers, prep tables in kitchen. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter and garlic butter on kitchen prep table in large container at 88 degrees each. stop sale issued. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs at 78 degrees on cookline. eggs were time marked with 4 hour limit and must be discarded within remaining 2 hours. Corrected On Site.
- Observed wall soiled with accumulated grease/debris. throughout.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked potatoes on cookline at 86 degrees. potatoes were cooked just 1 hour prior and were reheated for hot holding immediately. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked potatoes, rice and slice ham in reach-in cooler in kitchen used for long-time storage.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 29-08-1 Plumbing system in disrepair. Grease trap in disrepair
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented. Sole on menue / Operator was unable to provide invoices but provided box indicating Swai Filet
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3/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham and turkey
- Critical. Observed packaged food not labeled as specified by law. Container of liquid
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Observed food stored in ice used for drinks.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Reach in freezer in dishroom
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over raw fish in long term reach in cooler- Corrected On Site. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Fish and beef in long term reach in cooler Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Ice cream Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Microwaves and small ovens
- Observed residue build-up on nonfood-contact surface. All shelves in kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Plumbing system in disrepair. Grease trap in disrepair
- Observed grease accumulated under all equipments.
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water. In dishroom area
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed toxic item stored by food. Oven cleaner stored by escargot can Corrected On Site.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.Renewal fee of 312 dollars plus late fees This violation must be corrected by : 03/05/11.
- Critical. Identity of food or food product misrepresented. Sole on menue / Operator was unable to provide invoices but provided box indicating Swai Filet
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1/5/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham-
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces in long terreach in cooler
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw fish over ready to eat in long term reach in cooler-
- Critical. Observed uncovered food in holding unit/dry storage area. Long term reach in cooler-
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Oven
- Critical. Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice.
- Critical. Hot water not provided/shut off at employee hand wash sink.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauce, rice and soup in long term reach in cooler.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area. Shrimp in long term reach in cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Small oven.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipments
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Shelve in kitchen by small oven.
- Critical. Observed roach activity as evidenced by roaches found. Twenty dead roaches on floor by cook line. Five more dead on floor by cook line.Two more dead in three compartment sink
- Observed food debris accumulated on kitchen floor.
- Observed hole in wall.
- Observed personal care item stored with food.
- Critical. Observed toxic item stored by food. Corrected On Site.
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10/1/2009 | Routine - Food | Warning Issued |
| No report available. | 6/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/31/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/30/2009 | Routine - Food | Warning Issued |
| No report available. | 11/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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