- Basic - Reuse of single-use articles. Egg crate used to store boiled eggs **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Bottom of Reach in freezer. In kitchen area.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by refrigerator. In kitchen. **Repeat Violation**
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by large refrigerator. **Repeat Violation**
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink not accessible for employee use due to being blocked by large refrigerator. **Repeat Violation**
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings not protected with self-closing doors. Door exiting kitchen.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by refrigerator.
- Intermediate - Manager lacking proof of food manager certification. Showed copy of test booklet from test taken on 03/05/2013. Has not received certificate yet, but received verbal confirmation that a passing score was received.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Waffle fork not stored inverted.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Boiled eggs at 60 degrees after 4 hours.
- Critical - Incomplete proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Front desk personnel removing breakfast service with no food handler training.
- Critical - No conspicuously located thermometer in holding unit. Upstairs reach in cooler/freezer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over apples in reach in cooler. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. Door to kitchen from outside.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Boiled eggs at 60 degrees after four hours.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Bread container lined with paper towel. Cardboard lining freezer shelf.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment not constructed of materials that are non-absorbent, smooth and easily cleanable. Wood pallette used as storage shelf in kitchen.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed eggs at 72 degrees F. COS
- Critical. Observed no thermometer in freezer, no probe thermometer on site.
- Critical. Observed apples not covered by sneeze guard.
- Observed ready-to-eat food stored on top of cloth.
- Observed clean plates not stored inverted. Single serve plates on floor. COS
- Critical. Observed chemical bottle not labeled. COS
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
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4/5/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit. REFRIGERATOR
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. 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. Repeat Violation.
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2/2/2010 | Routine - Food | Warning Issued |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service items stored on floor. BAGS OF STYROFOAM PLATES
- Critical. Incomplete 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.
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8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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