- 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. In prep area coffee cup with no lid **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area coffee cup with no lid on top of prep table **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drinking coffee in prep area **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In front line cell phone next to bread
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Placed on side of flat griddle to maintain water temperature of 135°f or above **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Inside ice machine interior 2 rusted screws
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. In front line kitchen employees
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cook line corned beef hash and raw shell eggs under ice bath found in 50°f . Immediately add more ice to bring temperature control to 41°f or below **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In front line in hot case found beef patties in 100°f. Manager adjust thermostat to keep beef patties in 135°f at all times
- High Priority - Raw animal food stored over ready-to-eat food. In 2 doors reach in cooler in prep area TRUE Raw chicken over mushrooms and orange juice
- High Priority - Toxic substance/chemical stored by or with food. WD-40 stored together with clean containers in storage shelving next to slicer in prep area **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. White next to mop sink FRIGIDAIRE
- Intermediate - No soap provided at handwash sink. In front line **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. In 2 doors reach in cooler in prep area TRUEreach in cooler: ham,turkey,sausage without date marks
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area
- Basic - Food stored in holding unit not covered. In 2 doors glass reach in cooler next to chest freezer cakes stored uncovered
- Basic - Food stored on floor. Lettuce in prep area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In front line found in 100°f
- Basic - Large amount of unused equipment/supplies present. 1 door tall reach in cooler next to ice machine TRUE and oven in dry storage area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 doors glass reach in cooler next to chest freezer
- Basic - No handwashing sign provided at a hand sink used by food employees. In front line
- Basic - Silverware/utensils stored upright with the food-contact surface up. Next to slicer in prep area
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. In front line found in 65°f under not enough ice in an ice bath,items marked with 4 hours time frame.must be discarded in 11am
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham found in 65° in front line under not enough ice in an ice bath.items marked with 4 hours time frame,must be discarded by 11am
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef patties found in 105°f ,manager adjusted thermoset to higher temperature to maintain 135°f
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In 2 doors reach in cooler in prep area raw chicken over yogurt
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In 2 doors reach in coolers in prep area raw chicken over raw steak
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. In dry storage area
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine found over 200 ppm in 3 compartment sink,advised manager to add more water to bring sanitizer to 100ppm
- Intermediate - Rusted bolts in the interior of the ice machine.
- Intermediate - Interior of chest freezer soiled with accumulation of food residue. In dry storage area
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 2 doors reach in cooler in prep area cooked chicken,cooked rice,cold cuts
- Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner in front line
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in front line
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Large amount of unused equipment/supplies present. 1 oven in dry storage and 1 reach in freezer next to ice machine TRUE **Warning**
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10/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Unused oven in dry storage **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In storage next to slicer **Warning**
- Basic - Equipment in poor repair. Lid of chest freezer rusted **Warning**
- Basic - Food stored in holding unit not covered. Ham in 2 doors reach in cooler in prep area TRUE **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Large amount of unused equipment/supplies present. 1 oven in dry storage and 1 reach in freezer next to ice machine TRUE **Warning**
- Basic - Leaking pipe at plumbing fixture. Under 2 compartment sink in prep area **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In prep area **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee prepping raw chicken and changing gloves without washing hands **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes,cut spinach ,cut turkey in 75°f,under no temperature control,items marked with 4 hours time frame,must be discarded at 11 am **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef and chicken patties in 90°f ,items marked with 4 hours time frame must be discarded at 11 am **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. In prep area blocked by container lids **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Using chlorine but testing with quat **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line and in prep area **Warning**
- Intermediate - No soap provided at handwash sink. In prep area **Warning**
- 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. **Warning**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples,pears ,peaches **Warning**
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8/26/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. Prep area. **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times. Prep area. **Corrected On-Site**
- No Heimlich maneuver sign posted.
- Critical - Observed employee eating in a food preparation or other restricted area. Kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. Prep area **Corrected On-Site**
- Critical - Observed raw animal food stored over cooked food. Chicken, Reach In Cooler **Corrected On-Site**
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, Reach In cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Fish. Reach In cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soup, Reach In cooler,
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 5-14-12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 5-14-12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food stored on floor. Steak, In front of Reach In cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. Front counter
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3/14/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, Reach In Cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Reach In Cooler, Corrected On Site.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed raw animal food stored with ready-to-eat food. Eggs with Keish. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/9/2011 | 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. Pork ribs #1, Reach In Cooler Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork ribs #2, Reach In Cooler
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. No conspicuously located thermometer in holding unit. Reach In Cooler 1
- Critical. No conspicuously located thermometer in holding unit. Reach In Cooler #2
- Critical. No conspicuously located thermometer in holding unit. Reach In Cooler #3
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Front Counter
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed gaskets/seals on cold holding unit in poor repair. Reach In Cooler
- Critical. Sanitizer not used in accordance with the manufacturer's recommendations.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. No handwashing sign provided at a handsink used by food employees. Front Counter
- Critical. Hand wash sink lacking proper hand drying provisions. Front Counter
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored on top ofcooked food. Chicken, RIF
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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3/31/2010 | 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. Lasagna
- Critical. Working containers of food removed from original container not identified by common name. Beef Parmesan, WIC
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Front Counter
- Wet wiping cloth not stored in sanitizing solution between uses. Front Counter
- Critical. Observed soil buildup inside ice bin. (BLACK MOLDLIKE RESIDUE)
- Critical. No handwashing sign provided at a handsink used by food employees. Front Counter
- Critical. Hand wash sink lacking proper hand drying provisions.Front Counter
- Critical. Handwashing cleanser lacking at handwashing lavatory. Front Counter
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
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12/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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