- Basic - Build-up of grease on nonfood-contact surface. / hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. / soda boxes / kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / moved to walk in cooler / **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / front counter / **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen / **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. / kitchen / **Corrected On-Site**
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / at 126F / **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris / rusted.
- Basic - Sponge used to clean and sanitize food-contact surface. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / sour cream at 46F / glass cooler for beer / moved to walk In cooler for quick chill.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw pork over gravy / **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / **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./ meatball / reach in cooler / **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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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / female cook wearing wrist band and other bracelets / **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / front / **Corrected On-Site**
- High Priority - Cooked animal food not reaching a minimum internal temperature of 145 degrees Fahrenheit or above. / veal at 95F / product recooked to 146F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw chicken over vegetables / walk in cooler.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / glass cooler / front. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. / raw beef. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. / chicken patty. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / homemade cucumber salad dressing contain dairy product at 45F / wait station / product moved to reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / mushroom gravy at 118F / hot holding unit.
- High Priority - Raw animal food stored over cooked food. / raw chicken patty over cooked vegetables / walk in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm.
- Intermediate - Employee rinsed utensil in handwash sink. / front.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen. **Corrected On-Site**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen / Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. / Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled. / all microwaves.
- Critical - Observed toxic item stored by clean pans / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / walk in cooler / Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / soup and sausages / walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name. / all coolers.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. / front counter.
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen / Corrected On Site.
- Observed employee with no hair restraint. / cook.
- Observed in-use utensil not stored in water at or above 135 degrees Fahrenheit. / observed utensils stored in standing water at 89F / Repeat Violation.
- Critical - Observed interior of microwave soiled. / front counter.
- Observed nonfood-grade containers used for food storage. / pasta / dry storage area.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / Corrected On Site.
- Critical - Observed soiled reach-in cooler shelves. / cooler in dining room.
- Critical - Observed uncovered food in holding unit/dry storage area. / pork patty / walk in cooler / Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / green beans at 118F / hot holding unit / product was reheated / Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / soup at 127F.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. / forks and knives at wait station Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. / hand sink / Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 : 10-31-11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / a water bottle stored between clean pans
- Observed attached equipment soiled with accumulated dust. / above 3 bay sink
- Observed build-up of grease on nonfood-contact surface. / stove
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer. / observed food debris on slicer
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / observed scoops stored in standing water at 102F. / Corrected On Site.
- Critical - Observed interior of microwave soiled. / above prep table
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / Corrected On Site.
- Critical - Observed toxic item stored by clean pans / dry storage across freezer
- Critical - Working containers of food removed from original container not identified by common name. / milk stored over 24 hours without labelled
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8/31/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name, spray bottle with water.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. No handwashing sign provided at a handsink used by food employees, by front services area.
- Critical. Hand wash sink lacking proper hand drying provisions, front services area.
- Observed unnecessary items on the premise,by back kitchen area.
- Critical. Observed obstructed emergency exits, back door was blocked outside with couple of refrigeration unitsb . For reporting purposes only.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses, were stored on the handwashing sink , by cook's line.
- Observed residue build-up on nonfood-contact surface, metal storage rack inside walk in cooler.
- Critical. Air gap not installed, under 3 compartment sink.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, back door.
- Observed grease accumulated on kitchen floor, by cook's line.
- Observed floor area(s) covered with standing water, by cook's line.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Sanitizing temperature
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical. Water source safe, hot and cold under pressure
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored, labeled and used
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
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2/23/2010 | Routine - Food | Warning Issued |
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