- Basic - Clean cups/glasses not properly air dried - wet nesting.Stainless food containers on the clean equipment shelf.
- Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler gasket on the front counter.
- Basic - Food stored on floor.two cases of frozen gyros in the walk in freezer. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Light bulb in the food prep area plugged in with shield.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.Front counter.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.forks and spoons at the front counter.
- Basic - Walk-in cooler gasket torn/in disrepair.Reach in at front counter **Repeat Violation**
- Basic - Water draining onto floor surface.Hand wash sink in the back food prep area. **Corrected On-Site**
- Intermediate - Hot water not shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Spinach pies.
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor.Four cases of raw chicken in the walk in cooler. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.Front counter deli style reach in coolers. **Warning**
- Basic - Spray bottle containing a food product not labeled. **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food.Raw whole shell eggs and green peppers in the walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over produce in the walk in cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Curry chicken in the walk in cooler cooked in the A.M at 88°at 3:00 pm. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Both Handwash sinks in the kitchen and on the front cook line are equipped with blow dryers. **Warning**
- 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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Container of curry chicken in the walk in cooler **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.Speed rack in the kitchen area. **Warning**
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6/20/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in crack between equipment and wall.Triple sinks area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.rice,cooked lamb in the walk in cooler.
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1/8/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.Soda box room.
- Basic - Condensation or other drainage not disposed of according to law.cooling unit in the walk in freezer causing ice to form on cases of stored food.
- Basic - Food stored on floor.Raw chicken and lamb in the walk in freezer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Light bulb used for light in the dish washing area.
- Basic - No handwashing sign provided at a hand sink used by food employees.Mens bathroom.
- Basic - Reach-in cooler gasket torn/in disrepair.Cook line
- Basic - Single-service articles not stored inverted or protected from contamination.Vfront counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.potato salad heavy cream and cooked rice at 48°
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Potato salad and rice at 48°
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In soda room
- Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping sandwiches with no hair restraint
- High Priority - Small flying insects in front cook area in handsink.
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3/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. In soda room
- 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. Beside handsink
- Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping sandwiches with no hair restraint
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter line
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta salad, garbanzos, spanakopita, lentils, cous cous in front line reach in at 47?-50?. Chicken and gyro in walk in at 47?.
- High Priority - Small flying insects in front cook area in handsink.
- 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 on front line holding food product at 47?-50?
- Intermediate - Handwash sink not accessible for employee use at all times. On cooks line. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both handsinks **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, gyro in cooler not labeled
- Intermediate - Water pressure lacking at fixtures that require the use of water. At handwash sink on front line. **Corrected On-Site**
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3/5/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. prep area Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. prep area Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. tuna salad covered during cooling process Corrected On Site. uncovered
- Critical - Observed food being cooled by nonapproved method. volume not reduced ; covered during cooling process - stock pot of chick peas directly on floor in walk in cooler Corrected On Site. uncovered; product transferred into multiple shallow pans
- Critical - Observed food stored on floor. stock pot of chick peas ; walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna salad
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. In rear storage area.
- Equipment compartment not equipped to properly drain accumulation of moisture. Fans in freezer dripping water on floor making chunks of ice.
- Critical - Hand wash sink lacking proper hand drying provisions. Back prep area.
- Critical - Hand wash sink lacking proper hand drying provisions. Beside cooks line.
- Critical - Hot water not provided/shut off at employee hand wash sink. Beside front counter. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. In mens restroom
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed food stored on floor. Bag of soda on floor in rear storage area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Panini grills encrusted with debris on cooks line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Burreck/spinach pie held on cooks line at 67 degrees. Time as public health control put in place as corrective action.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Spoons on front counter line. Stored handle down.
- Observed utensils in poor condition. Spoon/scoops with chippe plastic edges.
- Observed utensils stored in crevices between equipment. Knife stored between equipment on front line.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Burreck/spinach pies on cooks line. Corrected On Site.
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5/9/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 37-13-1 Observed hole in ceiling. Above rack in prep area.
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1/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Equipment keeping product at 47 degrees. Reachin on right on frontline.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler on left on frontline. Holding product at 47 degrees at time of inspection.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gyro meat from last night not cooled to 41 degrees or below. Gyro at 49 degrees at time of inspection. Corrected On Site. Stop sale.
- Critical - Handwash sink not accessible for employee use at all times. Sink blocked with equipment in sink.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop buried in fries.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Light not functioning. In freezer.
- 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
- Critical - No thermometer provided to measure temperature of food product. on cooks line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On vent cover in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes.
- Critical - Observed food stored on floor. Multiple plastic containers stored on floor in freezer.
- Critical - Observed food stored on floor. Soda syrup in dry storage.
- Observed hole in ceiling. Above rack in prep area.
- Observed hole in ceiling. In dry storage.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Portion cup in herb bucket in back prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad, humus, cooked barley, cooked garbonzo, raw chicken and lentils being held between 47 and 48 degrees. All temperatures corrected to 41 degrees or below. Corrected On Site.
- Critical - Observed rodent activity as evidenced by rodent droppings found. In back prep room beside door of walk in.
- Observed single-service articles improperly stored. Spoons stored handles down.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken breast being hot held at 122 degrees. Corrected On Site. Operator willingly threw out.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. In prep area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm plus.
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1/6/2012 | Routine - Food | Warning Issued |
- Critical - Hand sink missing in food preparation room or area. as red lined in plan view hq 11-51-31 missing in warewashing prep area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. missing in two deli style coolers
- 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 note per manager all employees employed under 60 days
- Observed employee with no hair restraint. missing on person doing food prep
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2011 | Routine - Food | Call Back - Complied |
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice.
- Critical - Violation: 12A-02-1 Observed hand wash sink used for purpose other than washing hands.(used as rinse sink)
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed.(above 100 parts per million of chlorine at the dish machine )
- Violation: 42-03-1 Wet mop not hung to dry.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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. (establishment has employee training program but employees have not been trained)
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5/13/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. (establishment has employee training program but employees have not been trained)
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed hand wash sink used for purpose other than washing hands.(used as rinse sink)
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 100 parts per million of chlorine at the dish machine )
- Wet mop not hung to dry.
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3/11/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor.(in freezer)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(potato salad)
- Critical. Observed interior of microwave soiled.
- Light not functioning.(walk in freezer)
- Critical. Observed an uncovered electrical box. For reporting purposes only.(in mop sink room)
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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11/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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