- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Admin Complaint** 10/3/14 2 door upright pooled eggs 49° ambient eggs 49° cooked potatoes 55° cooked sausage 51° diced ham 50° liquid eggs 50° pancake batter from yesterday 51° operator discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. See temps below. **Warning**10/3/14 2 door upright pooled eggs 49° ambient eggs 49° cooked potatoes 55° cooked sausage 51° diced ham 50° liquid eggs 50° pancake batter from yesterday 51° operator discarded.
- Intermediate - Cold holding equipment incapable of 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. **Admin Complaint** **Repeat Violation** 10/3/14 2 door upright pooled eggs 49° ambient eggs 49° cooked potatoes 55° cooked sausage 51° diced ham 50°
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10/03/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 98° **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Server station. **Corrected On-Site** **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. See temps below. **Warning**
- Intermediate - Cold holding equipment incapable of 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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08/04/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Attached equipment soiled with accumulated grease. Cook line equipment.
- Basic - Wall soiled with accumulated food debris. Mild build up throughout.
- 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. Callback- employees that are lacking certificates are under 60 days.
- 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. Wait station reach in cooler. Callback- reach in cooler is not repaired. However, no potentially hazardous items are stored in unit.
- Intermediate - Soil residue in food storage containers. Container storing whipped cream cans in walk in heavily soiled. And dry storage bulk good buckets.
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5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease. Cook line equipment.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Soiled jacket on food storage rack. **Corrected On-Site**
- Basic - Ice buildup in walk-in freezer. Mild build up.
- Basic - No copy of latest inspection report available. Unable to locate.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Cook line. Soiled foil.
- Basic - Single-service articles not stored inverted or protected from contamination. Large to go containers on salad bar. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. And beginning to peel, rust.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris. Mild build up throughout.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Wait station reach in cooler.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On wait station. Will keep refrigerated and will discard after 4 hours.
- 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. 0 ppm. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs in ice bath on cook line
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw non packaged fish over pie. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracking eggs, continuing to work with no hand wash, glove change. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Ice bath holding pooled eggs, ice is melted and product not submerged. Operator discarded and prepared new ice bath.
- 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 - 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. Wait station reach in cooler.
- Intermediate - Soil residue in food storage containers. Container storing whipped cream cans in walk in heavily soiled. And dry storage bulk good buckets.
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5/1/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. Shredded cheese at salad area, flour and garlic powder in store room.
- Basic - Cutting board has cut marks and is no longer cleanable. Portable boards.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Heavy Soil residue build-up on nonfood-contact surface. Bread container under toaster
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish machine
- Basic - Reuse of single-service articles. Egg crates **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of hot box in grill area **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At steam table
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Hose bibb under hand wash by char grill. Removed hose **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by salad area used by servers. **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Equipment and utensils not properly air-dried - wet nesting./ cups wait station
- Basic - Fan cover in walk-in cooler has moderate accumulation of dust/debris.
- Basic - Interior of oven/ smoker has heavy accumulation of black substance/grease/food debris.
- Basic - Several Food storage container/container lid cracked or broken.
- 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. **Repeat Violation**
- Intermediate - Food manager certification expired./ 1 cfm expired may employee train / must have either one by next unannounced inspection
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine./ storage room
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted./ pork/ chicken **Corrected On-Site**
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength./ MUST MANUALLY SANITIZE UNTIL PROPER PPM DISPENSES FROM MACHINE
- Critical - Hot water not provided/shut off at employee hand wash sink./employee hand washing sink by the dishmachine 81-84 degrees f
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container/ bulk product
- Critical - Observed accumulation of debris in warewashing machine and associated equipment./whole dishmachine area
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./chef with rubber wrist bands
- Observed grease accumulated on floors/walk in cooler and freezer
- Observed grease heavy accumulated under cooking equipment.
- Critical - Observed heavily buildup of slime in the interior of ice machine.
- Critical - Observed heavily encrusted material on can opener. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./cooks line
- Critical - Observed mild soil residue inside and heavily soiled outside bulk storage containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phf's above chill line in ice bath cooks line recommended rapid chill/chef took corrective action
- Critical - Observed potentially hazardous food thawed at room temperature./ham prep-still frozen-re-educated Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover./shelf on cooks line
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths
- Critical - Observed the speed rack holding foods cooling in walk in cooler extremely heavily soiled with food debris
- Critical - Observed unlabeled spray bottle./on chemical storage shelf
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease/ food debris, cook line equipment . Repeat Violation.
- Observed build-up of food debris, grease on nonfood-contact surface. bottom shelf of prep table by flat top.
- Observed cutting board grooved/pitted and no longer cleanable. salad area. Repeat Violation.
- Observed food debris accumulated on kitchen floor. walk in cooler.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. storing wet towels. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared,processed on site and held more than 24 hours with not properly date marked. opened ham, cooked meats, etc.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.sign on machine states that machine is in chemical sanitizing mode. at 0 ppm. and heat only reached 135 degrees on gauge. will use triple sink to sanitize until repaired.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. heavily bent
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. flavorhold. holding cooked meats. Corrected On Site.adjusted controls to increase heat.
- Critical - Hot water not provided/shut off at employee hand wash sink.86 degrees after several minutes, hand sink by salad reach in.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook slicing meat with no gloves. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in soup, salad area by raisins. and bottom shelf cook line.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. very heavy build up in walk on cooler shelving.
- Observed build-up of grease on nonfood-contact surface. on fry warmer and surrounding wall. cook line.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. box of potatoes .
- Observed grease accumulated under cooking equipment. cook line.,fryer area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair. wait station ice machine lid.
- Critical - Observed raw animal food stored over ready-to-eat food. raw ground meat over potatoes , walk in.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef, turkey in flavorhold. adjusted thermometer. will reheat to 165 degrees. Repeat Violation.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in by smoker. Corrected On Site. will use other reach ins/ walk ins until repaired.
- Observed all reach in cooler gaskets with slimy/mold-like build-up. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. wait station. , prep table.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage area, shelving.
- Critical - Observed handwash sink used for purposes other than handwashing. thawing shrimp. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. prep table. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all items in reach in cooler by smoker. more than 4 hours, stop sale issued. thermometer calibrated.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. reach in by smoker.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./beef h.h alto sham recommend rapid reheat
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). all items in reach in by smoker.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 69 DF, eggs at 48 DF on breakfast cook line rapid chilled in freezer,also whipped spread packets noted 75 DF at waitress station for 3 hours,must use in next hour or discard. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked pork and beef roasts 108, in auto sham at cook line;also macaroni and cheese 113 DF or 1 hour. Corrected On Site. rapidly heated for immediate service.
- Critical. Observed food stored on floor. case of fries, walk in freezer.
- Equipment or utensils not designed or constructed in a durable manner. crack in bin holding chicken. walk in.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. kitchen
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed heavy build-up of grease on nonfood-contact surface. heat lamp.
- Observed residue build-up on gaskets on waitrees salad reach in doors. Corrected On Site.
- Observed heavy build-up of food debris, dust or dirt on nonfood-contact surface. shelves, walk in cooler. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. under kitchen hand sink
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Observed food debris accumulated on kitchen floor. wa in cooler.
- Observed wall soiled with accumulated debris in dishwashing area below dish machine.
- Observed walls soiled with accumulated grease behind cook line.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.Until repaired sanitizie by hand in 50 ppm of chlorine in clean compartment of sink.Corrected On Site.
- Critical. Observed the use of an unclean probe thermometer. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the line reach-in cooler.
- Observed residue build-up on rolling cooler shelves for meats cooling in walk in cooler.
- Critical. Hand wash sink lacking proper hand drying provisions and soap by ice machine. Corrected On Site.
- Observed food debris accumulated on kitchen floor below cook line.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name [beef stew].
- Critical. Potentially hazardous food [cooked Corn cob]not held at 135 degrees Fahrenheit or above on steam table. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Observed raw Chicken stored adjacent raw fish,sausage and beef in fry freezer.
- Critical. Observed raw animal food stored over cooked food in walkin cooler. Corrected On Site.
- Critical. Observed location of designated employee covered drink stored behind food chopper area causing possible cross-contamination. Corrected On Site.
- Critical. Observed an open beverage container on a waitress line station . Corrected On Site.
- Observed colored cutting boards grooved/pitted and no longer cleanable at drying storage shelves.
- Critical. Observed missing/inaccurate warewashing machine data plate for dishmachine converted to low temperature with chlorine sanitizier.
- Critical. Back up system on high temperature for dishmachine chlorine sanitizer not at proper minimum strength.NOTE: Until dishmachine is maintaining 50 ppm chlorine on plate surface,compartment on triple sink must be setup with 50 ppm chlorine for hand sanitizing for 10 seconds and air dry;or use single service articles for guests.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Reach-in fry cooler not cleaned prior to accumulation of soil residue inside and gaskets.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed live flies in kitchen.
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/17/2008 | Complaint Full | Call Back - Complied |
| No report available. | 9/17/2008 | Complaint Full | Warning Issued |
| No report available. | 8/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/31/2008 | Routine - Food | Warning Issued |
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