- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food stored on floor. Ice cream cones. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding units. Refrigerator in wait station and beverage cooler in storage room.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese and half and half 46f in beverage cooler in storage room. Corrective action: operator moved any TCS foods to a different cooler.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Quiche open more than 24 hours per operator.
- Intermediate - Reach-in cooler not 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.
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Silverware/utensils stored upright with the food-contact surface up. Kitchen area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad, cole slaw at 50° in Reach In Cooler under make table. Corrective Action Taken: items moved to another Reach In Cooler to cool
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside of convection oven
- 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.
- Intermediate - Reach-in cooler not 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 under make table temperature at 48°
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Spoons in the self service area. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, microwave and cutting board.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered, Quiche while cooling. **Corrected On-Site**
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in front line cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Box of lemons, bag of onions.
- Observed gaskets/seals on cold holding unit in poor repair. Front line cooler.
- Critical - Observed interior of microwave soiled.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of a black like substance in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of mini fridge soiled with accumulation of food residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2011 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. Glasswares
- Critical - No conspicuously located thermometer in holding unit. Missing in 2 doors reach in cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed toxic item stored by utensils. Detergents stored with cleaned glasses
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- No Heimlich maneuver sign posted.
- 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. This violation must be corrected by : 8/27/2011.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method. Foods cover during cooling process
- Observed ice scoop with handle in contact with ice. In ice machine
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon of milk
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters need to be inverted
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Salads, deli meats, cheese, and all other ready to eat foods
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6/27/2011 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood under ice machine
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler at makeline
- Observed knife block in use to store knives.
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5/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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