- Basic - In-use knife/knives stored in cracks between pieces of equipment on cookline
- 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. Observed employee plate cooked bacon with barehands **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sani bucket over 200 ppm chlorine corrected to 50 ppm **Corrected On-Site**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall by steam table **Warning**
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07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Hole in wall by steam table **Warning**
- Basic - Ice scoop handle in contact with ice. In ice machine out back **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 49° F, shredded cheese 49° F, deli meat 48° F, in large RIC across from cookline with ambient temp 50° F corrective action taken all TCS food iced down and repair man called **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed batter 73° F and hash browns 72° F out for approximately 30 minutes by cook-line corrective action taken items put on ice **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed cooked beans 48° F in WIC cooling from the day before **Warning**
- High Priority - Pots or other cooking equipment not being sanitized. Observed employee washing pots and pans in three comp sink with no sanitizing step **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed employees put hot soup 140° F in large plastic containers deeper then 4 inches with a tight fitting lid into the WIC **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed employees put hot soup 140° F in large plastic containers deeper then 4 inches with a tight fitting lid into the WIC **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. Observed cut tomatoes 49° F, shredded cheese 49° F, deli meat 48° F, in large RIC across from cookline with ambient temp 50° F corrective action taken all TCS food iced down and repair man called **Warning**
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07/09/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Ice scoop handle in contact with ice. At front counter
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bagged soup thawing at room temp under prep table
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sausage 47° F, meat hash 47° F, cheese 47° F, butter 47° F in small RIC by wall across from grill, corrective action taken food moved to working unit. RIC by back wall on server side cut melon 48° F, cut lettuce 48° F, meat pie 48° F corrective action taken food moved to working unit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage 93° F being held off the grill at room temp corrective action taken sausage reheated.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani bucket over 200 ppm chlorine **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed rice 125° F on prep table to cool **Corrected On-Site**
- 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. Small RIC by the wall across from the grill ambient temp 47° F and RIC against back wall on server side ambient temp 48° F
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2/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/1/2013 | Routine - Food | Call Back - Complied |
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cardboard and egg cartons stored in hand wash across from mixer. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging above three comp sink. **Corrected On-Site** **Warning**
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7/30/2013 | Routine - Food | Warning Issued |
- Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- License expired within 30 days after expiration date.
- No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Probe-type thermometer not used to ensure proper food temperatures.
- Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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3/27/2013 | Routine - Food | Call Back - Complied |
- Critical - Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - License expired within 30 days after expiration date.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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12/19/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No professional hygiene and/or foodborne illness training provided. 3 employees no certification two cards ready to expire
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed ice scoop with handle in contact with ice. wait station
- Critical - Observed unlabeled spray bottle. over 3/c sink
- Observed wall soiled with accumulated food debris. behind steam table
- Critical - Prep surface not sanitized after contamination and prior to use.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. asterik itemss on menu that pertain
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices. not knowing cook temps
- Garbage in receptacles not protected from insects and rodents.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface. hood
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.egg batter
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2011 | Routine - Food | Call Back - Complied |
- still no receptacle at emplyee hand sink can be used to monitor hand wash
- still not wiping down prep surfaces between uses
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12/3/2011 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. wait station
- Critical - Employees not informed of acceptable sanitary practices. proper and timely handwash
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Critical - Hot water supply not maintained during peak periods. changing water heater
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site. purchased
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Corrected On Site.
- Critical - Observed employee improperly washing hands. not washing before applying gloves
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing. thawing food
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut canteloupe at66f
- Critical - Observed potentially hazardous food thawed in standing water. ham, handsink Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cut melons 20 egg flats out at room temp
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 49f
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12/2/2011 | Routine - Food | Warning Issued |
- Critical - Butter at 60 degrees F -not using thermometer as control.
- Chipped lexan covers on hot foods.
- Co2 canister in kitchen not secured.
- Critical - Large gap due to corossion, bottom of back door.
- Critical - No template on auto dishwash machine.
- Critical - Not datemarking preserved foods - chicken, soups.
- Critical - Sausage side of grill 132 degrees F - COS.
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/3/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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12/20/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). c beef
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored on floor. cantaloupes
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint. must have on cookline
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 20 ppm
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed encrusted material on can opener. blade area
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Unapproved hand sanitizer in use. none
- Critical. Hand wash sink lacking proper hand drying provisions. dispenser jammed
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. between equipment
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. handles not readily
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper cooling.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. TUAN SALAD AT 56F CORRECTED ON SITE JUST PREPARED
- Critical. OBSERVED THERMOMETER NOT CALIBRATED (PLUS 8)
- Critical. OBSERVED THERMOMETER NOT USED TO MONITOR TEMPS
- Critical. NOT UTILIZING CHEMICAL STRIPS TO MONITOR CHEMICAL USE (20) WAIT STATIION CO2-300PPM USED FOR FOOD AND NON FOOD CONTACT SURFACES
- OBSERVED POTATOES PREPPED IN UNSANITIZED 3 COMPARTMENT SINK
- GREASE BUILDUP ON SUPPRESSION NOZZLES
- Critical. REAR DOOR BROKEN SELF CLOSURE DEVICE
- FOOD RESIDUE ON WALL OPPOSITE COOKLINE
- OBSERVED CO2 CARTRIDGES IN KITCHEN NOT SECURED
- Critical. OBSERVED EMPLOYEES UNAWARE OF TEMP REQUIREMENTS & PROPER CALIBRATION
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. chicken breasts 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 employee with ineffective hair restraint.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
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3/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed the use of an unclean thermometer.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. dish wash area
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12/28/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef stored over raw fish in reach in cooler across from fryer. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw chicken, raw beef, & raw sausage stored ontop of cooked shrimp in walk in cooler. 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. waitress @ bread toaster. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloth bucket in front area. Corrected On Site.
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9/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
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