- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Coffee stir.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 45° turkey 45°F in frontline cooler. Corrective action taken.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee personal items stored in or above a food preparation area. Employee cellar phone on food prep table.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing wet wiping cloth bucket.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. ROAST BEEF OPENED 3/9/13.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. CHICKEN BREASTS, 54? AFTER 5 HOURS. CORRECTIVE ACTIONS TAKEN.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee change gloves without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. * HAM.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. *TURKEY.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. NO FOOD DATED HELD greater than 24 HOURS
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PROVOLONE CHEESE.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SWISS CHEESE.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. BUCKET STORAGE. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TURKEY.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. greater than 200 ppm.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ALL CHEESES.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ALL DELI MEATS. Repeat Violation.
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7/6/2011 | 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. HAM. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SALAMI. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. TURKEY. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. POTATO SALAD. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK. Repeat Violation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. BANANNS.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. LEMONS.
- Observed employee with no hair restraint.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. BLENDER PARTS.
- 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. NOT ON PREMISES.
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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.
- Critical. FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.
- Critical. FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.
- Critical. FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.
- Critical. FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.
- Critical. FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.
- Critical. Please see inspection report for more details.
- Critical. Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
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6/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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