- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom in dining area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through out kitchen. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Metal scrub pad, discarded
- 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.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler, upper right shelf, multiple items **Corrected On-Site** **Repeat Violation**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Over flat grill **Repeat Violation**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Apron back in grill area **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Was not sanitizing, hose kinked. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cereal, cookie **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
- Basic - Missing drain plug at dumpster.
- Intermediate - Encrusted material on can opener blade.
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On garlic container
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan on cook line
- Basic - Hood filter missing from automatic fire suppression/exhaust system. One
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Food not properly protected from contamination. Salad plates stacked on top of each other
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sweet potato fries in upright freezer **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink splitter
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 ppm **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.reading 32? in upright cooler, temps at 42?
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Green beans at 55? in wic, corrective action: uncovered
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Some cambro pan lids melted **Corrected On-Site**
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed employee food stored with customer food in reaching. **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ribs **Corrected On-Site**
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures server cooler holding at 48 on all phf's.Do not use till able to maintain 41 or below. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours beef in walkin corrective action taken.Beef put back in freezer to get temp down rapidly.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint by cooks. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method ltightly sealed on cooked veggies. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit eggs,beef,pork all 48 in server cooler. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name salt,sugar worn off. Corrected On Site.
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6/12/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reachin cooler at 57. phfs removed.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none
- Critical - Hand wash sink lacking proper hand drying provisions. dish area Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. french fries
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin, chicken 50, potato salad 52, ribs 55, beef 50. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. cleaner on prep table Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. none Corrected On Site.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. 6-1-11 license is posted.
- Observed attached equipment soiled with accumulated dust. Walk-in cooler anf freezer vent fan covers.
- Critical - Observed cloth used as a food-contact surface. Cloth on french fries. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed live flies in kitchen. (2)
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. wet towel under cutting board
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. dishwasher
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing bucket
- Critical. No complete 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. Copies of employee training provided - new books available
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/9/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Plumbing system in disrepair. UNDER TRIPLE SINK.
- Critical. Observed unlabeled spray bottle.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.PORK OR BEEF IN WIC DATED 7/01/09
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.PORK OR BEEF IN WIC. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.BEANS .
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. PORK & BEANS IN WARMER READY FOR SERVICE AT 117 F.Repeat Violation
- Critical. Observed food stored in undrained ice.WIC.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.TOP OF ICE MAKER.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Prep surface not sanitized after contamination and prior to use.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer.UNATENTED WITH FLIES IN AREA.
- Observed single-service articles stored without protection from contamination.FOIL PAN LIDS IN STORGAGE AREA.
- Critical. Vacuum breaker mising at hose bibb.MOP SINK SPLITTERS.
- Critical. Handwash sink not accessible for employee use at all times.12 to 13 INCH OPENING BY HOT EQUIPMENT TO GET TO HWS.
- Critical. Observed handwash sink used for purposes other than handwashing.WASHING UTENSILS IN WAITE AREA.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
- 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 Repeat Violation.
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7/13/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/20/2009 | Routine - Food | Warning Issued |
| No report available. | 12/18/2008 | Routine - Food | Administrative complaint recommended |
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