- Basic - Coffee filters not stored in a protected manner to prevent contamination. / wait station / **Corrected On-Site**
- Basic - Grease accumulated on kitchen floor. / next to grill.
- Basic - No handwashing sign provided at a hand sink used by food employees./ cook line.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 47F / glass cooler / wait station.
- High Priority - Nonfood-grade towel used for food storage - direct contact with food / walk in cooler..
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / soup at 45F / walk in production cooler / moved to walk in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /sausage links 90F / made 1 hour ago on steamer at cook line.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw egg wash stored over sauces / sauted station cooler / **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. / back of the ice bin / wait station.
- 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. / one server certificate expired.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. / flour container under prep table.
- Basic - Build-up of grease on nonfood-contact surface. / stove.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / unwashed mushrooms over cut lettuce / walk in cooler / **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. / flour container under prep table.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. / deli meat, sliced tomatoes, cottage cheese, cheese, hard boiled eggs, cream cheese, butter ranges from 57-68F / less than 4 hours / recommended new kitchen chef using time as public health control / all products were replaced or iced.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 48F / less than 4 hours / glass cooler / product was iced. **Repeat Violation**
- High Priority - Dented/rusted cans present. See stop sale. / mushrooms.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / homemade wing sauces containing butter, cheese at 79F / product was out for 30 minutes per chef / product was reheated to 165F.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw eggs, raw beef, breaded raw shrimp over sauces, dressings / **Corrected On-Site** **Repeat Violation**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw shrimp at 47F / reach in cooler / cook line / product was iced.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. / breakfast bar.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. / **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. / cook line / **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / bakery station / **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / by 3 bay 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. / potato salad / walk in cooler.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. / dish washing room area.
- Basic - Grease accumulated under cooking equipment. / deep fryer.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. / glass cooler. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. / to go boxes on top of the microwave. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. / back kitchen. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 52F / glass cooler / less than 4 hours /product was iced.
- High Priority - Raw animal food stored over ready-to-eat food. / raw eggs over sauces. **Corrected On-Site**
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. / handsink blocked by a food cart / back kitchen / Corrected On Site.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. / reach in cooler / Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. / behind the grill.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. / walk in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / female employee wearing a watch while preparing food / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 52F / glass reach in cooler / less than 8 ounces / chef discarded the product / Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / raw beef over raw fish / reach in cooler / Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. / 1 shell egg with cracks / omelet station / chef discarded the cracked egg / Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wet towel used under cutting board / cookline / Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. / fresh fruits on buffet line / Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. / observed a recycle bin blocking the handsink / Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / handsink by buffet bar.
- Observed gaskets with slimy/mold-like build-up. / reach in cooler / prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / waffle mix at 48F / product was prep 2 hours ago, product was iced. Product will use Time as public health control from now on.
- Critical - Observed unwrapped apples on buffet line.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / steak / reach in cooler / across from cookline.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / sanitizing bucket / dining room.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. / Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. / buffet area / Corrected On Site.
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10/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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