- Basic - Ice buildup in walk-in freezer.
- Basic - Ice scoop handle in contact with ice. Kitchen ice bin **Corrected On-Site**
- Basic - Light not functioning. Walkin freezer
- Basic - Wall soiled with accumulated food debris. Walkin cooler handle and door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wait station **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Greens cooked yesterday at 50° in walkin cooler
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Reachin close to dish area
- Intermediate - Cold water not provided/shut off at employee handwash sink. Employee restroom **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Shelf over stove, cookline reach in, food warmer, slaw chopper
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bulk flour container
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lettuce **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cookline
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2013 | Routine - Food | Admin. Complaint Callback Complied |
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Open dumpster lid and grease drum lid. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork chops on counter at 54°. Discarded by mgr
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 55
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7/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair. Large hole in ceiling over cook line area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Admin Complaint** **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- Basic - Ice scoop handle in contact with ice.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork chops
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 50°
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 55°
- Basic - High Priority - Dead roaches on premises. 1 dead roach on plate. 3 dead roaches on floor under dish machine. 2 dead roaches in employee restroom. **Admin Complaint** **Repeat Violation**
- 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. None **Admin Complaint** **Repeat Violation**
- 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. Bread **Admin Complaint** **Repeat Violation**
- High Priority - Live flies in kitchen.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Plumbing improperly installed. Plumbing pipes in dish area supported by bus pans.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 58°, sausage 70°, cheeses 45°, top of reachin pork chops 70° in sink. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Turkey in walk in at 52°. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over hash browns, walk in cooler. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in employee restroom. **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Turkey
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Customer making his drink in the wait station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink
- Intermediate - No soap provided at handwash sink. By triple sink
- Intermediate - Nonfood-grade basting brush used in food.metal banded **Admin Complaint** **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Shrimp
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7/11/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/9/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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1/16/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Bathroom facility not clean. Toilet in employee restroom
- Basic - Bowl or other container with no handle used to dispense food. Corned beef hash
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. Ice machine room
- Basic - Food debris/dust/grease/soil residue on exterior of grill.
- Basic - Food debris/dust/soil residue on dry storage shelves. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. By triple sink **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Salad reachin
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Throughout cookline
- Basic - Screen in door torn/in poor repair - vermin present. Back screened room where ice machine is located.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - High Priority - Dead roaches on premises. One dead roach on wall by hand sink and one on floor. One dead roach on floor by beverage station in kitchen.
- 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. Less than 50 ppm. Wash water 120?
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw eggs then toast with no hand wash.
- 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. Scooping ice with beverage cup.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On cook line, potatoes 65-72, French toast batter 64, corned beef hash 46. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Potatoes 51?. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Broccoli and cheese 116, mashed potatoes 120?. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over tuna salad. Raw beef over cottage cheese.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw turkey over roast beef **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over shrimp, reaching cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over pork
- High Priority - Roach activity present as evidenced by live roaches found. One live roach on shelf over cook line reachin. Killed by cook. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Ambient air temp 67?
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Cold water not provided/shut off at employee handwash sink. Restroom
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Strips wet and no longer working
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By triple sink
- 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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1/16/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method pan tightly sealed for chicken and dumplings made 7/17.On callback turkey cooked last night at 44 and roast beef 51 cooked last night found in walkin tightly covered.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
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9/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions by heater.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location tongs on stove handle.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container powdered sugar and sugar containers in dry storage.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation Netty expired.
- Critical - No handwashing sign provided at a handsink used by food employees by dish sink.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment inside I top corners.
- Observed cutting board grooved/pitted and no longer cleanable for toast.
- Critical - Observed dented/rusted cans chicken broth.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area on counter by steamtable. Corrected On Site. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method pan tightly sealed for chicken and dumplings made 7/17.
- Critical - Observed food stored on floor lima Beans in freezer.
- Critical - Observed food stored on floor oil jugs in dry storage.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit raw bacon 60 sitting on cookline.Pancake mix 52 sitting on cookline. Corrective action taken. Repeat Violation.
- Critical - Observed unlabeled sanitizer bucket in server area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above sausage gravy at 124 and sausage above water at 128.Corrective action taken.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked sliced ham,cooked potatoes and a few items on cart in walkin.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) Chicken and dumplings at 48 from tuesday morning.
- Critical - Working containers of food removed from original container not identified by common name sugar in pitcher cornmeal in dry storage.
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7/18/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored whips not inverted. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location tongs hanging on stove handle.
- Lights missing the proper shield, sleeve coatings or covers by dishmachine also by food storage shelves. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust fan guard in walkin. Repeat Violation.
- Observed ceiling in disrepair by walkin cooler.
- Critical - Observed employee improperly washing hands only washed for 5 seconds. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor oil jug. Corrected On Site.
- Observed grease accumulated under cooking equipment by fryers.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair freezer door has ice build-up.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chicken salad 47 in top part of makeline table above fill line. All other items 41 or below. Corrected On Site. Repeat Violation.
- Observed residue build-up on nonfood-contact surface on pan that lids are in.
- Critical - Observed roach activity as evidenced by live roaches found one live on wall. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name sugar. Repeat Violation.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored scoops Not inverted.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container sugar.
- Lights missing the proper shield, sleeve coatings or covers by cookline.
- No copy of latest inspection report.
- 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. Using copies.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated dust fan guard.
- Observed employee with no hair restraint by several kitchen employees.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method bar from last night all discarded. Corrected On Site.
- Critical - Observed food stored on floor by chest freezer.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit potatoe salad 45,ham 47,beef 45. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner pork chops on counter.
- Observed residue build-up on nonfood-contact surface chest freezer.
- Critical - Observed uncovered food in holding unit/dry storage area pork chops,flour.
- Critical - Vacuum breaker mising at hose bibb at hot water heater.
- Critical - Working containers of food removed from original container not identified by common name sugar.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times Blocked by pans and chsir by backdoor.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location hanging on hood system pipe.
- Critical - Observed bathroom facility not clean. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site. Repeat Violation.
- Critical - Observed live flies in kitchen.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed toxic item stored by food disinfectant next to syrup. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed wall in disrepair by dishmachine.
- Critical - Working containers of food removed from original container not identified by common name.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/20/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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7/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. lima beans dated 7-6. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 59-62, potato salad 48,crab salad 45, cheese 55, top of reachin. creamers 51-58, ribs 45, chicken & rice 46 in reachin. gravy 46 in walkin. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. gravy at 132 covered and put in reachin
- Critical. Observed open containers of coffee creamers re-served to customers.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs & potatos
- Critical. Observed cloth used as a food-contact surface. under slicer 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. corned beef hash Corrected On Site.
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. smoking in screened room where ice machine is located
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. oven resting on unsealed cement blocks
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. boxes of potatos & whisk in handsink Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 10-15 droppings on top of diSHMACHINE, 10-15 under disHMACHINE, 6 behind water heater, 10-15 behind card table leaning against wallehind cookline. droppings are hard
- Critical. Observed live flies in kitchen.
- Ceiling tile falling down, front of walkin freezer
- Wall not smooth and easily cleanable. walls, ceiling not sealed in walkin room.
- Observed holes in ceiling. dry storage
- 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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7/14/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food appears on menu but is covered up by daily special menu.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato salad
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg batter 45, top of reachin. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw steak stored by lettuce, walkin Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwash before putting on gloves or between glove changes
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. less than 10 ppm in one bucket, none in the other.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. silverware. Corrected On Site.
- Critical. No handwashing sign provided at handsinks used by food employees.
- Ceiling not smooth and easily cleanable. hallway by walkins
- Observed ceiling in disrepair. dry storage
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- 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. For reporting purposes only. class k
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4/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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