- Basic - Bowl or other container with no handle used to dispense food. (Souffl cup used in salsa on cold table) **Corrected On-Site**
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Corrected On-Site**
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (On shelf above cold table, on shelves over food in dry storage area) **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Dust on interior black surface) **Repeat Violation**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 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. (On shelf in dry storage area and at food prep sink in kitchen) **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. (At kitchen hand sink) **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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. (0 ppm. Line for sanitizer was connected to rinse line instead of sanitizer line. Corrected to 100 ppm.) **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. (Raw chicken over raw beef) **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. (Raw beef 45°f and raw chicken 45°f)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. (Bucket sitting in sink) **Corrected On-Site**
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. (In coffee station and in kitchen)
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. (Raw chicken over raw beef in RIC) **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. (Lysol cleaner on top of soda boxes) **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Containers of oil. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen chefs
- Basic - Food stored in a location that is exposed to splash/dust. Steam table products next to hand sink
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Soft scrub on bottom of shelf. **Corrected On-Site**
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bainmarie area next to grill **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 20 seats, establishment has 55 seats.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In kitchen area .
- Basic - Food storage container/container lid cracked or broken. Measuring cup on storage shelf.
- Basic - Food stored in a prohibited area. Below sewer pipes at handsink station.
- Basic - Food-contact surface not smooth and easily cleanable. Cloth over biscuits in bainmarie. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
- Basic - Plumbing system in disrepair. Mop sink is leaking
- Basic - Wall in disrepair. At dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Marinating chicken over packages of comminuted meat in reach in . **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Detergent water dumped down hand sink
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At wait station with no water supply or faucets.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Photocopies of certificates on hand, originals are required. 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.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Refrigerator/freezer Ambient Air Temperature at 60 Degrees F. Refrigerator door observed opened All Night by opening mgr.
- Critical - Hand wash sink in kitchen area lacking proper hand drying provisions. Corrected On Site.
- Observed cutting boards for cutting bread grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in cracking raw eggs, then handle other ready-to-eat with same gloved hand without washing hands, or changing gloves.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter Pats, 73 Degrees F. at room temperature in waitress area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chili,Hotdogs and Sour Cream in refrigerator/freezer between 59-63 Degrees F.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Shelled Eggs.
- Critical - Observed uncovered lemons in waitress area. Corrected On Site.
- Critical - Shell eggs held at room temperature maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Ambient Air Temperatue at 88 Degrees F.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - No conspicuously located thermometer in waitress cooler.
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food thawing at room temperature. Corrected On Site.
- Critical - Observed soapy water stored near food, and clean dishes. Corrected On Site.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep. Cooler. See page 1 for temperatures.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-In Refrigerator See page one for temperatures.
- Critical - Observed employee improperly washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bacon, Cheese, and Sandwich Meats in prep. cooler at 48 Degrees F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham Roast Beef, and Turkey in Reach-In Refrigerator at 47 Degrees F.
- Critical - Observed shortning stored on floor.
- Critical - Observed soapy water improperly stored on counter with plates and condiments. Corrected On Site.
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7/28/2011 | Routine - Food | Warning Issued |
- Carbon dioxide tank in mop sink room not adequately secured.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Eggs. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. HASHBROWNS.
- Critical - Observed mayonnaise packets, and shortning stored stored on floor.
- Critical - Observed unlabeled santize solution bucket.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bacon, Sausage Turkey & Ham in prep. cooler held at 48-52 Degrees F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep. Cooler. Do Not Use Until Repair Is Made.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. 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. ICE. Corrected On Site.
- Critical. Observed an open beverage container on top of ice machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed knives stored in crevices between equipment. Corrected On Site.
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE & MEATS.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SALADS.
- In-use knive stored between reach-in cooler and prep. cooler. Not in a clean, protected location.
- Critical. Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Reach-In Cooler, Dishmachine, & Prep. Cooler. Corrected On Site.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Vacuum breaker missing at hose bibb outside back door.
- Critical. No handwashing sign provided at handsink used by food employees at waitress/bar areas.
- Critical. Hand wash sink in bar area lacking proper hand drying provisions. Corrected On Site.
- Observed jacket stored on rack with clean dishes.
- Critical. Observed unlabeled sanitize towel buckets. Corrected On Site.
- Critical. Observed suppression pull station obstructed from view. For reporting purposes only. Corrected On Site.
- No copy of latest inspection report. Corrected On Site.
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water not provided/shut off at prep. sink. Corrected On Site.
- Observed faucet handles on prep. sink in disrepair.
- Critical. Observed toilet in womens bathroom not clean.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at several handsink used by food employees. Check All.
- Critical. Hand wash sink in several locations lacking proper hand drying provisions. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
- 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.
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10/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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