- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walkin cooler , butter at 44°F, noodles 50°F, cheese 48°F, deli meat 47°F etc. in reachin salad cool as well and cooler across from cookline beef at 44°F, chicken 48°F, cut tomatoes 48°F, hard boiled eggs 45°F, cheese 47°F etc. **Warning** **Repeat Violation** On callback 10/2/14 observed noodles and cooked rice at 45°F in reachin cooler neat side door at 45°F over night, all TCS foods moved to walkin cooler for cool down and cold holding foods more than 24 hours old are voluntarily discarded.
- 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. Reachin salad cooler at 48°F ambient temperature. Reachin cooler across from cookline ambient temperature 49°F, reachin cooler by side door at 50°F ambient temperature and reachin cooler by chest freezer ambient temperature 44°F. Cooling repair company called , scheduled to arrive after lunch as per operator. **Warning** on callback 10/2/14 observed reachin cooler by side door ambient temperature 45°F.
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10/02/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles at 50°F in walkin cooler over night, voluntarily discarded. **Warning** **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walkin cooler , butter at 44°F, noodles 50°F, cheese 48°F, deli meat 47°F etc. in reachin salad cool as well and cooler across from cookline beef at 44°F, chicken 48°F, cut tomatoes 48°F, hard boiled eggs 45°F, cheese 47°F etc. **Warning** **Repeat Violation**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed one dry rodent dropping in dry storage area in back of establishment. **Corrected On-Site** **Warning**
- 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. Reachin salad cooler at 48°F ambient temperature. Reachin cooler across from cookline ambient temperature 49°F, reachin cooler by side door at 50°F ambient temperature and reachin cooler by chest freezer ambient temperature 44°F. Cooling repair company called , scheduled to arrive after lunch as per operator. **Warning**
- Intermediate - Walk-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. Walkin cooler ambient temperature 47°F. Repair company called and are scheduled for today after lunch as per operator. **Warning**
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10/01/2014 | Routine - Food | Warning Issued |
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 47°F in reachin cooler by microwave, cheese ad other product stacked too high in pans. Corrective action taken, some product removed to bottom of unit.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Two very large containers of soup in walkin cooler very deep at 200°F at start of inspection, still at 200°F toward end of inspection. Corrected on site soup moved to smaller shallower pans to allow for proper cooling .
- Intermediate - Hot water not provided/shut off at employee handwash sink in bar.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Center and left side on standing reachin cooler in prep area is unable to maintain food at 41°F or below. Do not store any TCS food in this unit until it can maintain 41°F or below throughout center and left sides of unit
- Basic - In-use utensil stored in sanitizer between uses. Tongs in sanitizer bucket by main cookline. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food with mold-like growth. Moldy tomatoes in walkin cooler, voluntarily discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat, cheese in reachin cooler across from steam table at 47-49°F items moved to bottom of unit, air blocked by large pan. Also in standing reachin cooler in center and far left of unit food (deli meats, cheese, chicken etc) at 46-55°F, items in cooler overnight were voluntarily discarded,items prepared today were moved to walkin cooler, Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over peppers etc in standing reachin cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing handsink in bar used to hold sanitizer bucket. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink by 3 compartment sink and in bar. **Corrected On-Site**
- Intermediate - Required employee training expired for all 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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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler across from wait station window has ambient temperature of 45F. All potentially hazardous food was placed on ice, keep all potentially hazardous food on ice or in other coolers until unit is repaired and can maintain 41F or below .
- Equipment or utensils not designed or constructed in a durable manner. Bowl used as scoop in parmesan cheese container in reachin cooler across from cookline . Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs, onions, chicken , cheese etc. at 45F in reachin cooler across from wait station pickup, ambient temperature of cooler 45F. All potentially hazardous food placed on ice.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink by 3compartment sink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink in wait station used as dump sink. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw bacon over cut vegetables in walkin cooler . Corrected On Site.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touched tortilla shell with bare hands . Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 46F in reachincooler .
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3/7/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature on walkincooler 45F, walkinfreezer connected to unit has door opened to cool walkincooler to 41F or below until repaired .
- Critical - Handwashing cleanser lacking at handwashing lavatory. At handsink by 3compartment sink. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touched bread, lettuce ,and tortillas with bare hands .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands . Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor. Box of foodvon floorvin walkinfreezer .
- Critical - Observed food with mold-like growth. Box of tomatoes with moldlike growth on them in walkincooler . Tomatoes discarded. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Comminuted meat, sauce , and beef at 44-45F in walkincooler . Corrected On Site. Freezer door propped open, food temperature dropped.
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10/19/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands between.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice. In outside icemachine
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Small black Cup used to scoop parmesan cheese from reachincooler across from cookline . Repeat Violation. Corrected On Site.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich cooler across from steam table ambient temperature 48F. All foodsvin cooler prepped less than 30 mins ago after lunch, and were moved to a functioning cooler. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. At handsink by coffee maker.
- Critical - Observed food stored on floor. Box of food on floor in walkinfreezer . Repeat Violation. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink in bar used to hold bucket and strainer . Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Small cup used to scoop pamesan cheese from reachincooler across from cookline .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline stored in bucket of standing water less than 135F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 44F in reachincooler moved to another cooler . Also rice in reachincooler at 60F overnight, Corrected On Site rice discarded.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open coffee cup over steam table in main kitchen . Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands .
- Critical - Observed food stored on floor. Boxes of food on floor in walkinfreezer . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink in bar used to hold stainless steel bucket . Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer level in white sanitizer bucket across from standing reachincoolers tested at above 200ppm. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup used to scoop parmesan cheese from reachin across from cookline.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touched bread with bare hands . Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed encrusted material on can opener.
- Observed reuse of single-service articles. Mayonaise container reused to hold pineapple.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in sanitizer bucket by reachincooler at entrance to kitchen .
- No copy of latest inspection report.
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Plant foods at 46F and comminuted meat at 48F in reachincoolers in kitchen
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sauce and cooked vegetables hot held at 128-129F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachincoolers in kitchen across from cookline .
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Steam tables across from cookline
- Critical. Observed food stored on floor. In walkincooler
- 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. Nonhandled bown in crouton bin used to scoop croutons , ans other salad toppings.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Handle in product in clear Powder bins
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees. At handsink by 3 compartment sink.
- Critical. Observed live flies in kitchen.
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8/9/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw sausages next to rte lasagna walk-in freezer
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw sausages above raw fish, walk-in freezer
- Critical. Observed raw animal food stored over ready-to-eat food. raw sausages above rte vegetables walk-in freezer
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. cookline
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried. wet nesting clean container storage rack
- Critical. No handwashing sign provided at a handsink used by food employees. warewash area Corrected On Site.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
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