- Basic - Ceiling in disrepair. Multiple areas throughout kitchen.
- Basic - Dry storage shelves with rust that has pitted the surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter by slicer, on shelf over two compartment sink.
- Basic - Floor tiles cracked, broken or in disrepair. Under cook line equipment.
- Basic - Food debris accumulated on kitchen floor. Under cook line equipment.
- 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 - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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08/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling in disrepair. Multiple areas throughout kitchen.
- Basic - Dry storage shelves with rust that has pitted the surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter by slicer, on shelf over two compartment sink.
- Basic - Equipment in poor repair. Both deli-style reach-in coolers and tall steel reach-in cooler at end of cook line not holding proper temp.
- Basic - Floor tiles cracked, broken or in disrepair. Under cook line equipment.
- Basic - Food debris accumulated on kitchen floor. Under cook line equipment.
- Basic - Food stored in holding unit not covered. Multiple items in reach-in coolers.
- Basic - Food stored on floor. Dry storage. Mayo, coffee.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Egg boxes in walk-in freezer used to store bagged French fries.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line.
- 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. < 50ppm. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched shell egg then touched cherry tomatoes with handwash/glove change.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping washed lettuce.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corned beef 50°, tuna salad 46°, sausage 48°, potato salad 60°, chopped tomatoes 50°, ham 49°, gyro 45°, chicken 45°, rice 44°, butter 67°, cole slaw 51°, potato salad 55°, sour cream 46°.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing towel in sink in kitchen.
- 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 - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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08/01/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not maintained smooth and durable. Cookline
- 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.sugar bin in dry storage room
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Stored food not covered in walk-in cooler. Seafood
- Basic - Wet mop not stored in a manner to allow the mop to dry. Dy storage room
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table
- High Priority - Displayed food not properly protected from contamination. Lemons in wait area
- 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. Cheese in reach in cooler
- 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 rice in reach in cooler at end of cookline
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf in kitchen opposite grill and outer surfaces of bulk containers
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In Mashed potatoes in walk in cooler **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning. Metal pans on shelf near dry storage and office, kitchen
- Basic - Utensils in poor condition. Taped handle of fork on shelf, kitchen **Corrected On-Site**
- Basic - Walk-in freezer floor soiled with ice accumulation
- Basic - Wall in disrepair. Under prep table opposite office
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Service area **Corrected On-Site**
- High Priority - Food stored can drink in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage under warmer **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.meats and melons walk in cooler
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk foods , dry storage room **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Highchairs
- Basic - Food stored in a location that is exposed to splash/dust. Creamers stored under paper towels at server line **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Deli style reach in cooler , cookline
- Basic - Reach-in cooler gasket torn/in disrepair. Deli style reach in cooler, cook line
- Basic - Stored food not covered in walk-in cooler. Peeled onions, walk in cooler **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen counter **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef over sauce, walk in cooler **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Cookline
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
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6/21/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface.Walk in cooler cooling unit switch
- Basic - Food not stored at least 6 inches off of the floor.French fries in the walk in cooler
- Basic - Gaskets/seals on holding unit in poor repair.Deli style cooler on the cook line.
- Basic - Open dumpster lid.
- High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population.Observed server handle toast with bare hands **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.each in cooler gasket
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Throughout
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.[in dish room]
- Nonfood-contact equipment not designed and constructed in a durable manner.[trash can used as table by grill] Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ceiling in disrepair.[tile in kitchen peeling]
- Observed ceiling soiled with accumulated debris.[walkin cooler ]
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.[rue made with butter on counter 95 degrees f ] Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[shelf above pass through window]
- Critical - Observed hand wash sink used for purpose other than washing hands.[used to dump water off hot vegetables ]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[waitstaff area ]
- Observed residue build-up on nonfood-contact surface.[walkin cooler shelves]
- Observed ripped/worn cardboard used as shelf cover.in walkin cooler
- Observed wall soiled with accumulated food debris.[yellow tile in kitchen ]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[sausage 103 degrees f on counter] Corrected On Site.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. reach in cooler opposite grill
- Critical - No conspicuously located thermometer in holding unit. walk in cooler
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only. near cookline handsink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. reheated
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. wait station Corrected On Site.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. foods removed from reach in cooler at wait station
- Critical - No handwashing sign provided at a handsink used by food employees. service line Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee cracked eggs and touched bread without changing gloves Corrected On Site.
- Observed nonfood-contact equipment in poor repair walk in freezer door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.in reach in cooler at wait station Corrected On Site. foods moved temporaily to walk in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping buckets +200 Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. spinach pie, walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce, stuffing at steam table Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk cooler
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. wait area
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry. Corrected On Site.
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6/20/2011 | Complaint Full | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Single service items properly stored, handled, dispensed
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Potentially hazardous food properly thawed
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed ice scoop with handle in contact with ice.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
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11/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. dry storage
- Equipment and utensils not properly air-dried.
- Critical. Hand wash sink lacking proper hand drying provisions. two compartment sink
- Observed open dumpster lid.
- Floors not maintained smooth and durable. undee three compartment sink
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet mop not hung to dry. Corrected On Site.
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...margarine at cook's line by microwaves.--temperature at 85 F Corrected On Site...placed on grill.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above...sausage links/patties--hotline Corrected On Site...reheated to 165 F
- Critical. Observed improper vertical separation of raw animal foods--2door silver cooler--beef above seafood.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...laddle in 85 F water by microwaves opposite fryer.
- Observed cutting board grooved/pitted and no longer cleanable....by meatslicer.
- Floors not maintained smooth and durable...in different areas under cooking equipment
- Observed food debris accumulated on kitchen floor...under hotline and reachin cooler opposite stove=cook's line.
- Observed hole in wall...behind large pot cooker.
- Observed wall in disrepair...left side of icemachine.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.--walkin cooler---pasta---melons
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above......gravy held at 117 F Corrected On Site...heated on stove to 165 F
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above...butter---held at room temperature---instructed cook to keep at 135 F or 41 F
- Critical. Observed raw animal food stored over ready-to-eat food...walkin cooler--raw eggs stored above buckets of sauces
- Critical. Observed food stored on floor...walkin freezer----cases of french fries Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment......tongs hanging on stove doors
- Critical. Observed interior of microwave soiled---microwave in waittress station and salad dressings cooler
- Observed build-up of food debris--top of dishmachine
- Observed build-up of food debris---in drystorage room--shelves by sugar
- Floors not maintained smooth and durable...under flattop grill
- Observed food debris accumulated on kitchen floor...by waterheater---left side
- Observed food debris accumulated on smaller waittress station floor in dining room at soda dispense area and under walkin cooler shelves---by eggs
- Observed wall soiled with accumulated black debris in dishwashing area.---under dishmachine
- Observed wall soiled with accumulated dust....behind icemachine
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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