- Basic - Carbon dioxide/helium tanks not adequately secured next to the bag-in-the box soda rack.
- Basic - Food stored in a location that is exposed to splash/dust. Observed that cooked noodles are stored on a shelf under where clean small wares are stacked after washing. **Corrected On-Site** **Repeat Violation**
- Basic - No suitable facilities provided to store employee clothing and other possessions. Observed that employee purses are kept under the toaster in the waitstaff service area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed many wet wiping cloths not in use in the kitchen not stored in sanitizer water. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together on the cook's line. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed a waitress put on gloves without washing hands first. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked noodles on ice near the steam table for soup. Noodles were placed into the walk-in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed temperature range of 118-142° for both the corned beef and pastrami in hot hold after it has been heating for over 2 hours.
- High Priority - Spray hose at dish sink lower than flood rim of sink at the 3 compartment sink. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Observed ice in the kitchen hand sink.
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Cases of coffee. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cook's line. **Corrected On-Site** **Warning**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Observed a soap dispenser above the 3 compartment sink in the kitchen. **Warning**
- Basic - Stored food not covered in walk-in cooler. Cooked potatoes, hard boiled eggs, cooked carrots and egg noodles **Corrected On-Site** **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Egg noodles on a rack for storing pans and plates by the dish machine. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook's line. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Dishwasher prepping lettuce and waitstaff making toast or bagels **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with cold water. Dishwasher **Warning**
- High Priority - Employee washed hands with no soap. Dishwasher **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked egg noodles in the kitchen. Placed into a working cooler. French toast on the top part of the cook's line Bain Marie cooler. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish weather **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the hand sink in the kitchen by the service area. **Corrected On-Site** **Repeat Violation** **Warning**
- 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. Did not see certificates for all the waitstaff. **Warning**
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6/25/2014 | Routine - Food | Warning Issued |
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Uncovered food stored exposed to splash. Cooked noodles on a rack used to store small wares by the dish machine. **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic ware behind the front counter. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the rear part of the kitchen. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At both hand wash sinks in the kitchen.
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. Observed a waitress eat a part of a banana behind the front counter **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink near the dish machine.
- Basic - Uncovered food stored near sink exposed to splash. Uncovered cooked noodles stored next to a bus pan. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen and behind the front counter
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked noodles, placed under refrigeration. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Corned beef **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by speed rack or sheet pan rack
- Intermediate - Handwash sink used for purposes other than hand-washing. Rinsing wiping cloths **Corrected On-Site**
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.water by cook line
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 47? f- will provide time/ control form for batter
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.partially cooked bacon and cooked sausage - not in cooling process 109? f- corrective action - keep in hot holding until ready to cook on grill
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.shoes on tuna box **Corrected On-Site**
- Basic - Food stored on floor.chicken **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pasta for soup- corrective action in walk in cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.matzo balls at 105?f- corrective action - reheated
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.Raw eggs over ready to eat in reach in cooler **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.by server line
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site. Empty changed bucket- Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 09/20/12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.^ Cooked pasta at 60* F-Corrective action in iced bain marie-
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/20/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Potatoes in walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage at 115* F- Corrective action- back in hot holding-
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Corrective action back in reach in cooler
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- 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 : 01/17/12.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour- sugar
- Critical - Working containers of food removed from original container not identified by common name. Water Corrected On Site.
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11/17/2011 | Routine - Food | Warning Issued |
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