- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Excessive food debris on handles of hand sink across from prep table center of kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle without a lid or straw on shelf above prep table by coffee machine, removed by manager. **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In chicken cooler, fan cover has brown debris. **Repeat Violation**
- Basic - Floor drains/drain covers heavily soiled. Floor drain under triple sink, has mold like build up and debris/ trash on top of drain cover.
- Basic - Gaskets with slimy/mold-like build-up. On reach in cooler under prep end of cook line.
- Basic - Reach-in freezer shelves with rust that has pitted the surface. Reach in freezer across from cook line, especially on bottom shelf.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Walk in cooler shelves in chicken cooler have build up of food debris, white debris.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken in center steam table, corrective action, heat turned up by manager. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Opened Bag of raw chicken stored directly on top of bag of hash browns in reach in freezer across from cook line, storage corrected by manager. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice machine interior top has accumulation of black mold like substance.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Build up behind and around soda nozzles on soda fountain side of kitchen, also in and around soda nozzles in customer self service area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Hand sink across from prep tables, garbage can removed by manager. **Corrected On-Site**
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Thermometer in back of unit facing back as well. **Corrected On-Site**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Inside dip tray on soda machine in kitchen area **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water cup on shelf in back,kitchen and employee drink cup on counter by drive through area **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up on fan covers in first walk in cooler
- 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. Scoop laying in bulk flour containers with handles touching product **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Gaskets on small cooler on cooks line has some build up on them and around door where they touch
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Clothes stored in bucket with no water in it **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Country ham 121°, in unit at cooks line.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken tenders, sausage patties and steak stored over french fries **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzles in guest service area has some black build up in them. Especially diet Pepsi nozzle **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing proof for some employees
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Bottle of water **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Container is soiled **Corrected On-Site**
- High Priority - Live flies in kitchen.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above steam table **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop container **Corrected On-Site**
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed cutting board grooved/pitted and no longer cleanable. white and green
- Critical - Observed encrusted material on can opener.
- Critical - Observed expired Food Manager Certification.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. whisk 91'F water Corrected On Site.
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7/3/2012 | Routine - Food | Warning Issued |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. grilled chicken breasts, steam table, 132'F Corrected On Site. voluntarily discarded
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed soil buildup inside ice scoop holder. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage gravy, steam well next to coffee pots, 125'F Corrected On Site. Voluntarily discarded.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed personal care item stored with food. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. observed lids at drive thru not properly inverted
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage links Corrected On Site- discarded by manager , time is normally used, today time was not marked
- Critical. Observed soil residue in storage containers. bus pans in walk in cooler stacked with residue remaining
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried. chicken bus pans stored stacked and wet in walk in cooler
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
- Critical. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in Paragraph (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (3) Between uses with raw fruits or vegetables and with POTENTIALLY HAZARDOUS FOOD; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and (5) At any time during the operation when contamination may have occurred. (B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as specified under Section 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical. Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical. Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. product was held out for a couple of minutes - returned to refrigeration Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. egg patty's Corrected On Site. - manager discarded
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quats ammonia
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. reach in freezer
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. bojangles cup used for sanitizing grill?
- Critical. No complete 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. Patricia and Lawrence
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/17/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/11/2009 | Routine - Food | Warning Issued |
| No report available. | 11/24/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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