- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS INSIDE REACHIN COOLER
- Critical - Observed soiled reach-in cooler gaskets.
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5/14/2012 | Routine - Food | Warning Issued |
- Critical - License expired within 30 days after expiration date.
- Critical - No thermometer provided to measure temperature of food product.
- Observed hole in wall. BEHIND 3 compartment sink
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food (soups, muffins) container not properly labeled. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food (croquettes, meat patty) not held at 135 degrees Fahrenheit or above. Repeat Violation.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed establishment utilizing time as a public health control without having written procedures-observed sandwiches on counter for display/customers.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Hot water not provided/shut off (71F) at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Certified Food Manager unable to answer basic Food Code questions-cooling, thermometer reading, hot holding. Repeat Violation.
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12/13/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food container not properly labeled.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food (meat pastry) not held at 135 degrees Fahrenheit or above.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometer begins at 100F, located in refrigerator.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Faucet/handle missing at plumbing fixture-3 compartment sink; spray nozzle operable.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed sanitizing solution (with chlorine) exceeding the maximum concentration allowed.
- Critical. Observed unlabeled spray bottle.
- Critical. Certified Food Manager unable to answer basic Food Code questions-cold holding requirements, sanitizer concentration, thermometer reading.
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Manager instructed to reheat at 165F.
- Critical. Food not cooked to 145 degrees Fahrenheit or above.
- Critical. Hot holding equipment (crock pot) incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Certified Food Manager unable to answer basic Food Code questions such as hot holding temperatures.
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1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food (packaged chicken) held more than 24 hours not properly date marked after opening.
- Critical. Potentially hazardous food (sandwich) held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
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10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/20/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/19/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/16/2008 | Routine - Food | Warning Issued |
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