- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. In storage shed.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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.
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09/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in potatoes and chicken in Walk-in cooler.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Gum in Walk-in cooler.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. In storage shed.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table next to fryers. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46°. Sausage 46°. Cheese 45°. Meatloaf 46°.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs. On countertop across from grill. Manager stated eggs had been out for 1 hour. Corrective action. Manager marked time.
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Beef in Reach in cooler on cook line. 51° cooled from 9/2/14
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Beef in Reach in cooler on cook line. 51°. Cooled from 9/2/14
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In dining room area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand washing sink in kitchen. Operator turned water on. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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.
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09/03/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Case of oil on floor.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lobster heads in chest freezer.
- Basic - Food stored in a location that is exposed to splash/dust. Ice machine in a covered area which is not effective to protect ice machine from rainwater.
- Basic - Light not functioning. In dry storage area.
- Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen Hand washing sink. **Corrected On-Site** **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On Cook line. Held at 72°. Operator voluntarily discarded.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Chicken over beef. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ham stored kitchen Hand washing sink. **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. Cooked mushrooms. Chicken gravy in Walk-in cooler. **Repeat Violation**
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen handwash sink
- Basic - Working containers of food removed from original container not identified by common name. Sugar container at waitress station **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen area, returned and did not change gloves.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Bucket on food prep table. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by slicer. Kitchen handwash sink.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler, meatloaf, chicken salad **Corrected On-Site**
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove/grill top.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Faucet/handle missing at plumbing fixture. Ladies restroom.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Repeat Violation**
- Basic - In-use tongs stored hood suppression lines between uses. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Light not functioning. Under hood. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Plastic wrap box on sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Chicken in sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies restroom. **Repeat Violation**
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times. Kitchen items on sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Ladies restroom.
- Critical - Hotel and Restaurant license not properly displayed. In cash register, Corrected On Site.
- Light not functioning, under hood on cookline. Corrected On Site.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Observed dumpster rusted out on bottom.
- Observed dumpster/cans improperly located. Not on non absorbent pad.
- Critical - Observed food stored on floor. Cooking oil in storage area, comminuted meat under three compartment sink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Food debris in sink.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water. Comminuted meat in pot of water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over chicken salad in reach in cooler. Corrected On Site.
- Observed reuse of single-service articles. Plastic jugs with handles reused for iced tea. Corrected On Site.
- Observed single-service items stored on floor. Cups in storage area. Corrected On Site.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cold water not provided/shut off at mop sink.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Grease bin not on proper pad or concrete.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood.
- Observed clean utensils/equipment stored on cloth towel.
- Critical - Vacuum breaker mising at hose bibb. Outside.
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1/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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