- Basic - No suitable facilities provided to store employee clothing and other possessions.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed a 0 ppm of chlorine at 3CS
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed milk holding at 62° F for less than 4 hours in RIC
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over RTE. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Using Chlorine as sanitizer but establishment is using Quat test strips
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Serving utensil not provided for each food item at self-service salad bar/buffet. Tongs for bread, bagels, muffins **Corrected On-Site**
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- 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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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese Danish 73?F
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Serving utensil not provided for each food item at self-service salad bar/buffet.
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1/30/2013 | 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 conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- 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.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared salad.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washing hands in three compartment sink.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Plumbing system in disrepair. handwashing sink in prep area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- 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. This violation must be corrected by : 4//21/2011.
- Critical - Observed food stored on floor. OATS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed toxic item stored by food. DETERGENT BY SALAD OIL
- Critical - Self-service jellies/buffet lacking adequate sneezeguards or other proper protection from contamination.
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2/21/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed uncovered food in holding unit/dry storage area. RWACH IN FREEZER
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. (CPUT GLOVES WITHOUT PROPERLY WASHED HANDS)
- Observed utensils in poor condition. (RUSTED ICE BREAKER BY CHEESE)
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Drainboards or equivalent not large enough to accommodate all solied and/or cleaned items.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. INSIDE COUNTER
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. (STORED UNDER SINK)
- Equipment and utensils not properly air-dried.
- Observed single-service items stored on floor.
- Critical. Observed the presence of insects, rodents, or other pests. /ANTS UNDER HANDSINK
- Light not functioning.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 11/22/2010.
- Critical. Employees have not received training related to their assigned duties.
- 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 : 11/22/2010.
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9/22/2010 | Routine - Food | Warning Issued |
- Critical. Observed an ice machine with no overhead protection. Corrected On Site.
- Critical. Observed food stored in a prohibited area. (WITH CHEMICALS)
- Critical. Observed raw animal food stored over cooked food. RAW EGGS
- Critical. Observed food stored on floor. ONIONS
- Critical. Observed missing/inaccurate (STOPPERS) warewashing machine data plate.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed handwash sink used for purposes other than handwashing. UTENSILS INSIDE
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. (IMPROPE DISHWASHING & HANDWASH SINK OBSTRUCTED
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5/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.Orange Marmalade.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.EGGS Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Termometer broken.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Eggs on top of bread. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed reuse of single-service articles.
- Critical. Observed toxic item stored by utensils.U nder the sink.
- Observed storage of maintenance tools in areas that may result in cross-contamination. Toilet pump with ice container in the cabinet under the sink.
- Critical. Manager lacking proof of Food Manager Certification.
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1/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. storage
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed single-service articles improperly stored. with chemicals
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/17/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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