- High Priority - Obseerved: Raw animal food stored over ready-to-eat food....smoked salmon above feta cheese in reach in cooler kitchen. **Corrected On-Site**
- Basic - Observed: Employee with no hair restraint while engaging in food preparation.
- Basic - Observed: Equipment in poor repair......reach in cooler in storage room, ambient temperature 50. Must not have stored any time temperature control food until maintain temperature at 41 or below.
- High Priority - Observed: Food server handling money then engaged food perpetration without washing hands. **corrected On-Site**
- Intermediate - Observed: Handwash sink not accessible for employee use at all times.....a pitcher in handwashing sink in front line. **Corrected On-Site**
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit...in reach in cooler in storage room. **Repeat Violation**
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......key lime pie 45, lava cake 43 in display cooler in front line. Operator adjusted thermostats. Corrective action taken. Sliced cooked Chicken 52, arugula 55, spinach 49, French toast 44 in reach in cooler in storage room. Food being held less than 4 hours food moved to another acceptable cooler. Corrective action taken.
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......tuna salad , chicken, hummus cheese , yogurt , milk toast 45°/ 46° in reach in coolers in kitchen. Operator stated that for lunch rush keep opening door cause get high temperature food. Advise operator closed door all the time. Operator adjusted thermostats . Corrective action taken.
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- Intermediate - Ice machine soiled.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......chicken , wrong date . **Corrected On-Site**
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/30/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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1/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment/dishware/utensils stored next to handwash sink exposed to splash. Pitcher,spoons , front line. **Corrected On-Site** **Warning**
- Basic - Wall hole behind reach in cooler , kitchen. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found........5 fresh rodent droppings in mop bucket in kitchen. 4 fresh rodent droppings underneath 3 compartment sink, 1 fresh rodent dropping in handwashing sink kitchen, 2 fresh rodent dropping underneath true one door reach in cooler in kitchen. 7 dry rodent dropping underneath dishmachine . Note: dishmachine , 3 compartment sink and kitchen in one room. **Warning**
- High Priority - Stored food not properly protected from cross contamination....drink water next to handwashing sink , front line. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. .... Employee washing hands in 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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1/21/2014 | Routine - Food | Emergency order recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER ... (SingleDoor'True') cut melon 49? cooked chicken 50? sliced turkey 50? smoked salmon 49? (Cold Table) hummus 47? goat cheese 46? mandrian oranges46?
- Intermediate - Cold holding equipment incapable of 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. REACH IN COOLER ... (SingleDoor'True') cut melon 49? cooked chicken 50? sliced turkey 50? smoked salmon 49? (Cold Table) hummus 47? goat cheese 46? mandrian oranges 46? **Admin Complaint**
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5/24/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/8/2013 | Routine - Food | Call Back - Complied |
- 03A-07-1 --- on 10-04-12 food temperatures in the 'Victory' reach in cooler were: Tuna Salad 50 degrees F. labeled WED , Cut Fresh Fruit 50 degrees labeled WED, Deli Turkey 47 degrees F. --- Corrective Action Taken - Potentially Hadardous Foods were now moved to another reach in cooler.
- 04-0-1 on 10-04-12 the Single Door 'Victory' reach in cooler is not maintaining temperature.
- 53B-08-1 Food Handler Training to be completed by next unannounced inspection
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10/4/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- 03A-07--1 --- On 09/24/12 temperatures in 'Victory' reach-in-cooler wereasfollows: - chikpea salad 47 degrees F., sliced cooked chicken 47 degrees F., cut fresh fruit 50 degrees F., sliced cucumbers 45 degrees F.
- 04-01-1 --- Single door 'Victory' cooler not maintaining temperatures at 41 degrees F. or below.
- 12A-16-1 --- On 09/24/12 not observed.
- 17-09-1 --- On 09/24/12 not observed
- 45-39-2
- 53B-08-1
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9/24/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- Single door "Victory" reach in cooler.
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. --- there is no hood ventilation system. there is greaseon wall slelving and walls and burn marks on 'FRP' walls fromuse of 2 flat grills, a waffle iron and a panini grill. --- Repeat Violation. --- Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No 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.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- food prep person changing gloves without handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- items in single door "Victory" reach in cooler. See "Food Temperatures" on Page #1 of this report.
- 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. --- ABC portable extinguisher on floor to the right of the beverage condiment counter.
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9/19/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-16-1 Observed food stored in a prohibited area. --- breads and avocados stored utility sink. Corrected on site. --- 04/17/12 bread, avocados, and a raw turkey (thawing) were stored in the utility sink.
- Critical - Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. --- no sanitizer being used during manual warewashing. --- on 4/17/12 not observed.
- Critical - Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning. --- dishware/utensils coming out of dishwasher being immediately towel dried. --- on 4/17/12 not observed.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 PPM. --- on 4/17/12 dishmachine was tested at 0 PPM.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. --- used for storage. --- Corrected On Site. --- on 4/17/12 handsink used to store purse/handbag, a re-usable coffee cup/mug and a plastic cheese container.
- Violation: 39-07-1 Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. --- burn marks/grease on walls and grease on undersides of shelving resulting from usage of three flat grills and a waffle maker. --- Repeat Violation. --- on 4/17/12 there was grease build up on wall behind flat grills.
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4/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. --- clean pots and containers stored in utility sink. --- Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 PPM.
- Critical - Equipment food-contact surfaces and utensils not sanitized. --- no sanitizer being used during manual warewashing.
- Critical - Establishment operating without a current Hotel and Restaurant license. --- license expired 12/01/2011.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. --- dishware/utensils coming out of dishwasher being immediately towel dried.
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. --- burn marks/grease on walls and grease on undersides of shelving resulting from usage of three flat grills and a waffle maker. --- Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- employee carrying loaf breads into kitchen with bare hands.
- Observed equipment in poor repair. --- in front storeroom, the larger of two drop-in freezers has a lid/lift-top in dispepair that is exposing bare insulation to cabinet holding frozen foods.
- Critical - Observed food stored in a prohibited area. --- breads and avocados stored in utility sink. --- Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. --- used for storage. --- Corrected On Site.
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2/3/2012 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed. Repeat Violation.
- No copy of latest inspection report.
- No hood ventilation system. Inadequate ventilation as evidenced by grease accumulation on walls/shelving and burn/heat marks on FRP walls.
- Critical - Nonexempt fish (smoked salmon) has no documentation of being 'aquacultured' (farm raised/pellet-fed) or having proper parasite destruction.
- 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. Corrected On Site.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed employee improperly washing hands.
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs stored above RTE dressings, vegetables in r/I 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. tuna salad, grilled chicken, french toast. Corrected On Site.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. salad dressing
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salads-phf, cooked chicken
- Critical. Observed raw animal food stored over ready-to-eat food. raw whole eggs over dressings in bain marie
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- In use food dispensing utensils properly stored
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Water source safe, hot and cold under pressure
- Critical. Water source safe, hot and cold under pressure
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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
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2/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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