- Basic - Ceiling tile in disrepair. Near WIC and 3CPS
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface. Apron over bread **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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.
- Basic - Equipment in poor repair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 85°f **Repeat Violation**
- 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.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by rack of cans of tomato sauce rack and chemicals.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3CPS
- Intermediate - No soap provided at handwash sink. Next to 3CPS
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauce 125°f
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sauce 125°f **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. Ambient temperature 55°f **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back storage with single service items.
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6/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back storage with single service items.
- 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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4/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tomato sauce
- Basic - Duct tape used to repair nonfood-contact surface. Lid for flour container.
- Basic - Equipment in poor repair. Walk in cooler an being temperature 54°F and reach in cooler in front counter ambient temperature 50°F
- Basic - Food storage container/container lid cracked or broken. Flour container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back storage with single service items.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Back prep coolers.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front prep area.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Reach in cooler 63°F, kitchen large container 78°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler *Tomato sauce 52°F, *sausage 47°F, cut *cabbage 49°F reach in cooler *Mozzarella 48°F, *sausage 62°F.
- 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. *Tomato sauce 52°F and *sausage 47°F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. tomato sauce 52°F, sausage 47°F, cut cabbage 49°F
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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.
- Intermediate - No soap provided at handwash sink. Restroom men's. **Repeat Violation**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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4/11/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Rinse solution not clean.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
- 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.
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored on the floor
- Basic - Employee with no hair restraint while engaging in food preparation.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hand wash sink lacking proper hand drying provisions.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. SANITIZING MUST BE DONE USING 3-COMP SINK METHOD
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. PASTA
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC IN OIL
- Observed wall soiled with accumulated food debris.
- Wet mop not hung to dry.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed food stored on floor. WALK IN COOLER Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation. Corrected On Site.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Dispensing utensils not designed or constructed with a handle.
- Missing drain plug at dumpster.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed open dumpster lid.
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3-COMP SINK
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. ALL SANITIZING MUST BE DONE MANUALLY USING 3-COMP SINK UNTIL DISHMACHINE REACHES PROPER CHLORINE SANITIZER LEVELS
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WALK-IN COOLER FAN
- Observed gaskets with slimy/mold-like build-up. WALK-IN COOLER
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Ceiling tile missing.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 10/12/201.
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8/12/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.[ 3comp sink]
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.[ lyme deposits inside machine]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[ shelves cooler]
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Ceiling tile missing.[due to roof leak]
- Observed attached equipment soiled with accumulated grease.[ walkin cooler]
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
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7/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/9/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 3/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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