- Basic - Condensation or other drainage not disposed of according to law. Air conditioning dripping from ceiling in dish room
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Bottled water and potatoes
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with food. Chemical bottle on top of water softener
- Intermediate - Required employee training expired 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 - Self-service salad bar/buffet not provided with proper dispensing utensils. Ice cream cone dispenser
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with food. Orange force on top of water softener brine tank
- Intermediate - No soap provided at handwash sink. Dish room
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Employee scooping sauces with souffl cup
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions. phones
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressinhs
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves
- Observed utensils stored in crevices between equipment.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding salad bar equipment incapable of maintaining potentially hazardous food at proper temperatures. temps taken at 2pm and were ok. phf's rotated out and buffet iced down
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup 46
- Equipment and utensils not properly air-dried.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. brfore putting on gloves
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads 49.50.47
- Critical - Observed toxic items improperly stored. on top of salt for water softner Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. deli meats
- Unwrapped single-service utensils not presented so that only the handles are touched. spoons
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method. covered 6 inch pan
- Critical. Cold holding reachin next to bacon steam well equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. tumbler used for pasta
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with ineffective hair restraint.
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
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12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage.
- Equipment and utensils not properly air-dried.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. lemons dispensed in hinged top container in customer service area
- Observed employee with no hair restraint.
- Critical. Observed toxic item improperly stored.spray sanitizer bottle oshelf next to takeout boxes
- Critical. Observed toxic item improperly stored.cleaners stored next to rolls of paper towels
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. lemons and limes
- Equipment and utensils not properly air-dried.
- Critical. Observed toxic item improperly stored. next to sleeve of cups and over cookies
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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